Description
A simple and delicious sheet pan meal featuring crispy gnocchi roasted with colorful vegetables, inspired by The Pioneer Woman. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
1 pound potato gnocchi, store-bought or homemade
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes, halved
1 small red onion, cut into 1-inch wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil leaves, chopped
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the potato gnocchi, red bell pepper pieces, zucchini slices, cherry tomato halves, and red onion wedges.
Drizzle the olive oil over the gnocchi and vegetables.
Sprinkle the garlic powder, dried Italian seasoning, salt, and black pepper evenly over the mixture.
Toss everything together gently until the gnocchi and vegetables are evenly coated with oil and seasonings.
Spread the gnocchi and vegetables in a single layer on the prepared sheet pan.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring halfway through, until the gnocchi are golden and crispy and the vegetables are tender.
Remove from the oven and immediately sprinkle the grated Parmesan cheese over the hot gnocchi and vegetables.
Garnish with chopped fresh basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes