Sheet Pan Gnocchi & Vegetables

Today marks three weeks of social distancing for us. We are trying to stay home as much as possible in this weird, temporary normal, which means my 2-3 grocery trips per week have been severely cut back – we made it 18 days before our first grocery run and we’re hoping to make it another 2-3 weeks before going back.

If you’re trying to space grocery trips, this is an ideal meal for week two. The vegetables used here hold up pretty well to a week in the fridge – and even if they start getting a little soft, you’ll never be able to tell after roasting them!

Jump to:

Ingredients

  • 2 Tbsp. olive oil
  • 1 Tbs. Italian seasoning
  • 1 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper
  • 1 lb. shelf-stable potato gnocchi
  • 3 cups baby bell peppers, seeded and halved
  • 1 pint grape tomatoes
  • 1 small red onion, cut into 1-inch chunks
  • 4 cloves garlic
  • 2 Tbsp. chopped fresh basil leaves, for serving
  • 1/2 cup freshly grated Parmesan cheese, for serving

Fresh basil and fresh Parmesan make the whole meal feel fresh and bright – regardless of how fresh the veggies actually are.

It’s also a flexible recipe – if you have veggies that need to get used up, toss them in!

Directions

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment.
  • In a small bowl, whisk together the olive oil, Italian seasoning, garlic powder, salt and pepper.
  • In a larger bowl, toss together the gnocchi, peppers, tomatoes, onion, and garlic. Drizzle oil over and toss to coat.
  • Spread out on the prepared baking sheet and bake for 20 minutes.
  • When done, top with basil and cheese before serving.

This meal is really quick and really hands-off, which makes it awesome for busy nights!

What to serve alongside

My favorite sides for this dinner are garlic bread and a big salad! Italian Chopped Salad is always a winner here and would go really well. If you’re not a fan of garlic bread, Slow Cooker Cheesy Herb Dinner Rolls or crusty bread and olive oil would be great options too.

Want to add a little protein to the meal?  Wine and Herb Grilled Chicken and Lemon Pepper Chicken Kabobs pair perfectly!

Recipe

Sheet Pan Gnocchi & Vegetables

Sheet Pan Gnocchi & Vegetables

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This easy, 30-minute meal is vegetarian.

Ingredients

  • 2 Tbsp. olive oil
  • 1 Tbs. Italian seasoning
  • 1 tsp. garlic powder
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper
  • 1 lb. shelf-stable potato gnocchi
  • 3 cups baby bell peppers, seeded and halved
  • 1 pint grape tomatoes
  • 1 small red onion, cut into 1-inch chunks
  • 4 cloves garlic
  • 2 Tbsp. chopped fresh basil leaves, for serving
  • 1/2 cup freshly grated Parmesan cheese, for serving

Instructions

  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment.
  2. In a small bowl, whisk together the olive oil, Italian seasoning, garlic powder, salt and pepper.
  3. In a larger bowl, toss together the gnocchi, peppers, tomatoes, onion, and garlic. Drizzle oil over and toss to coat.
  4. Spread out on the prepared baking sheet and bake for 20 minutes.
  5. When done, top with basil and cheese before serving.

One thought on “Sheet Pan Gnocchi & Vegetables

  1. Pingback: Sheet Pan Gnocchi & Vegetables — Kate’s Recipe Box | My Meals are on Wheels

Leave a Reply