Description
Savor the vibrant flavors of this easy sheet pan gnocchi, featuring roasted vegetables that create a delightful and colorful weeknight dinner.
Ingredients
Scale
- 1 package (16 oz) potato gnocchi
- 1 cup bell peppers, chopped (mix of red, yellow, green)
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 2 tbsp olive oil
- 2 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Spread the chopped bell peppers, zucchini, cherry tomatoes, and red onion evenly on the baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with dried Italian herbs, salt, and pepper. Toss to combine.
- Add the gnocchi to the baking sheet and toss all ingredients together until well coated.
- Roast in the preheated oven for about 25 minutes or until golden brown. Let cool for five minutes before serving.
Notes
- Feel free to customize your vegetable selection based on seasonal availability or personal preference.
- For added protein, consider incorporating cooked chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg