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Sheet Pan Gnocchi and Vegetables Recipe

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4.4 from 3 reviews

This Sheet Pan Gnocchi and Vegetables recipe offers a simple, flavorful, and colorful meal that combines tender roasted gnocchi with sweet grape tomatoes, vibrant bell peppers, and red onions. Roasting everything together on a single pan makes for easy preparation and cleanup, while the seasoning blend and a topping of freshly shaved parmesan cheese add layers of delicious taste. Perfect for a quick weeknight dinner, this dish is both comforting and satisfying.

Ingredients

Gnocchi and Vegetables

  • 1 16 ounce package uncooked potato gnocchi
  • 1 pint grape tomatoes
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • ½ red onion, chopped

Seasonings and Toppings

  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 pinch crushed red pepper
  • ¼ cup freshly shaved parmesan cheese (for topping)
  • Sprinkle of fresh herbs (such as parsley or basil, for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
  2. Prepare the ingredients: Spread the uncooked gnocchi, grape tomatoes, chopped red and orange bell peppers, and chopped red onion evenly on the prepared baking sheet. Drizzle with olive oil.
  3. Season everything: Sprinkle the garlic powder, salt, freshly cracked black pepper, dried oregano, dried basil, and a pinch of crushed red pepper over the ingredients. Toss everything well on the baking sheet to ensure all pieces, especially the gnocchi, are evenly coated and seasoned.
  4. Roast the gnocchi and vegetables: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Toss the mixture once during cooking to promote even roasting. The tomatoes should burst and the bell peppers should become soft and caramelized.
  5. Serve: Remove the roasted gnocchi and vegetables from the oven and serve immediately. Sprinkle the dish with freshly shaved parmesan cheese and a garnish of fresh herbs for a burst of flavor and freshness.
  6. Optional variation: To make this recipe using Trader Joe's cauliflower gnocchi, ensure your pan is sprayed with nonstick spray and that the gnocchi pieces are separated (not clumped together). Do not defrost beforehand but remove any large ice chunks or freezer burn. Roast for about 25 to 30 minutes, noting that cauliflower gnocchi may not get as crisp as potato gnocchi on the outside.

Notes

  • Use fresh herbs such as parsley or basil for garnish to enhance the freshness and presentation of the dish.
  • You can substitute potato gnocchi with cauliflower gnocchi for a lower carb option, but expect a slightly different texture.
  • Make sure to toss the gnocchi and vegetables halfway through roasting for even cooking and caramelization.
  • If you prefer spicier food, increase the amount of crushed red pepper or add chili flakes.
  • To save time, you can chop the vegetables ahead of time and store them refrigerated before use.
  • This recipe is perfect for a quick weeknight meal and requires minimal cleanup thanks to the single sheet pan method.

Find it online: https://recipefeastful.com/sheet-pan-gnocchi-and-vegetables-recipe/