Description
A delightful dish combining soft gnocchi with vibrant summer vegetables, perfect for a light dinner or festive gathering.
Ingredients
Scale
- 1 lb (450 g) gnocchi (store-bought or homemade)
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1/4 cup fresh basil leaves, torn or chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sliced zucchini, diced red and yellow bell peppers, halved cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss everything together until well coated.
- Add the gnocchi to the bowl with the vegetables. Drizzle the remaining tablespoon of olive oil over the gnocchi and add the minced garlic. Toss gently to combine all ingredients.
- Spread the gnocchi and vegetable mixture in a single layer on a large sheet pan.
- Place the sheet pan in the preheated oven and roast for about 20-25 minutes, stirring halfway through.
- Once done, sprinkle the torn or chopped fresh basil over the top and toss gently.
- Transfer to a serving platter and enjoy warm.
Notes
- For a gluten-free option, use gluten-free gnocchi.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the oven at 350°F (175°C).
- For extra crispiness, broil for the last 2-3 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Sheet Pan Gnocchi, Summer Vegetables, Easy Dinner, Vegetarian Recipe