This Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers is a quick, colorful, and delicious meal that’s perfect for busy weeknights. The oven-roasted gnocchi becomes wonderfully crispy, and the vegetables add freshness and flavor.
Ingredients
- 1 package (16 oz) uncooked potato gnocchi
- 1 medium zucchini, sliced
- 1 bell pepper, cut into strips (any color)
- 1 pint cherry or grape tomatoes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: Grated Parmesan cheese for serving
- Optional: Fresh basil, chopped for garnish
Directions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the uncooked gnocchi, sliced zucchini, bell pepper strips, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, and pepper.
- Pour the olive oil mixture over the gnocchi and vegetables. Toss to coat evenly.
- Spread the gnocchi and vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the gnocchi is crispy and the vegetables are tender and lightly browned.
- Remove from the oven and let cool slightly.
- Optional: Sprinkle with grated Parmesan cheese and garnish with fresh basil before serving.
- Serve the Sheet Pan Gnocchi hot and enjoy!
Nutrition Facts (per serving)
- Calories: 300-350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 8g
Prep and Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
Servings
- Serves: 4
This Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers is an incredibly easy and satisfying meal. It’s a great way to enjoy a combination of crispy gnocchi and roasted vegetables with minimal effort. Perfect for a quick dinner that doesn’t skimp on flavor!
