Description
Crispy, golden gnocchi and roasted veggies all on one pan? This 30-minute dinner trick will change your weeknight cooking game forever.
Ingredients
Scale
- 1 pound (500g) shelf-stable potato gnocchi
- 1 pint (300g) cherry tomatoes
- 1 medium zucchini (200g), cut into half-moons
- 1 medium yellow bell pepper (150g), chopped into 1-inch pieces
- 1 small red onion (100g), sliced into thin wedges
- 4 tablespoons (60ml) olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (25g) grated Parmesan cheese
- 1/4 cup (10g) fresh basil leaves, roughly torn
- 1 tablespoon balsamic glaze (optional)
- 1/4 cup (35g) pine nuts (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the uncooked gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper.
- Pour the oil mixture over the gnocchi and vegetables, tossing until everything is evenly coated.
- Spread everything in an even layer on a large rimmed baking sheet, ensuring nothing is overcrowded.
- Roast for 10 minutes, then remove and toss everything with a spatula.
- Return to the oven for another 10-15 minutes until the gnocchi is golden and crispy and the vegetables are tender with caramelized edges.
- Remove from oven and immediately sprinkle with Parmesan cheese and torn basil leaves.
- If using, drizzle with balsamic glaze and sprinkle with pine nuts before serving.