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
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
- 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.

Pingback: Sheet Pan Gnocchi & Vegetables — Kate’s Recipe Box | My Meals are on Wheels
Pingback: Sheet Pan BBQ Meatloaf Dinner ⋆ Books n' Cooks
Pingback: 10 Meatless Meals Kids Love | Kate's Recipe Box