Description
A quick and easy vegan sheet pan dinner featuring crispy golden gnocchi, roasted vegetables, and a flavorful herb seasoning. Perfect for a wholesome, plant-based meal with minimal cleanup.
Ingredients
1 pound vegan potato gnocchi
1 medium red bell pepper, seeded and chopped into 1-inch pieces
1 medium zucchini, chopped into 1/2-inch thick half-moons
1 cup cherry tomatoes, halved
1 small red onion, peeled and cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the vegan potato gnocchi, chopped red bell pepper, zucchini, cherry tomatoes, and red onion wedges.
Drizzle the olive oil over the gnocchi and vegetables. Sprinkle garlic powder, dried oregano, smoked paprika, salt, and black pepper evenly over the mixture.
Toss everything together gently until the gnocchi and vegetables are evenly coated with oil and seasoning.
Spread the gnocchi and vegetable mixture in a single layer on the prepared sheet pan.
Place the sheet pan in the 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 sprinkle the chopped fresh parsley over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes