Sheet Pan Gnocchi
from kristineskitchenblog.comThis sheet pan gnocchi is a quick and easy one pan dinner made with potato gnocchi, vegetables and Parmesan. The gnocchi gets deliciously crispy on the outside as it bakes in the oven!
Servings: 4 servings
Calories: 349kcal
Ingredients
- 1 pound potato gnocchi shelf-stable gnocchi recommended*
- 2 medium zucchini cut into ¾-inch thick half rounds
- 1 small red onion sliced ½-inch thick
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 ½ cups whole cherry or grape tomatoes
- 1 tablespoon olive oil
- grated Parmesan cheese to taste
- thinly sliced fresh basil for serving
Instructions
- Preheat oven to 425°F.
- Place gnocchi, zucchini and red onion in a mixing bowl. Drizzle with 3 tablespoons olive oil and sprinkle on the Italian seasoning, garlic powder, salt and pepper. Stir well to distribute the seasonings and oil. Spread the mixture out in an even layer on a large rimmed baking sheet.1 pound potato gnocchi, 2 medium zucchini, 1 small red onion, 3 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, salt and pepper
- Bake for 15 minutes. Then give everything a stir and add the tomatoes to the pan. Bake for about 15 more minutes, until gnocchi and vegetables are tender and lightly browned.1 ½ cups whole cherry or grape tomatoes
- Drizzle 1 tablespoon olive oil over the gnocchi and vegetables. Sprinkle on Parmesan cheese and fresh basil, then serve.grated Parmesan cheese, thinly sliced fresh basil, 1 tablespoon olive oil
Notes
- I recommend using shelf-stable gnocchi because it crisps up better than fresh, ensuring your gnocchi won’t turn out soggy, even with the juicy tomatoes and zucchini on the pan.
- Feel free to swap in other vegetables that you enjoy. Broccoli, mushrooms, bell peppers or carrots would also be delicious.
- Don’t boil gnocchi first. It cooks through in the oven.
- Use enough olive oil. Be sure to toss the gnocchi and vegetables well with the oil so that nothing sticks to the pan.
- Don’t overcrowd the pan. You want the gnocchi to brown and crisp, not get soggy. If you’re cooking extra veggies, use two pans.
Nutrition
Calories: 349kcal | Carbohydrates: 49g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 400mg | Potassium: 433mg | Fiber: 5g | Sugar: 5g | Vitamin A: 478IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 5mg
