Sheet Pan Gnocchi and Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Gnocchi and Veggies
Description
This recipe uses dry uncooked gnocchi nestled with summer vegetables like zucchini, yellow squash, cherry tomatoes, and fresh corn kernels. Tossed with olive oil, garlic, black pepper, salt, and red pepper flakes, the mixture spreads on a sheet pan and roasts at 400 degrees Fahrenheit until the vegetables are tender and tomatoes begin bursting, about 25 minutes. The gnocchi roasts to a lightly crisp exterior while remaining soft inside.
After roasting, tossing the dish with fresh herbs—such as dill, basil, oregano, cilantro, or leafy greens—brings brightness and contrast to the roasted components. An optional herb dressing enhances the dish further with a lemony, garlicky note and added moisture.
This sheet pan meal suits well as a light dinner or vegetarian side and highlights fresh summertime produce and easy preparation.
The herb dressing can be made by pulsing olive oil, water, lemon juice, minced garlic, and fresh or dried herbs together in a blender for a quick and flavorful drizzle.
Ingredients
- 16 ounces gnocchi shelf stable, dry (uncooked)
- 2 zucchini chopped
- 2 yellow squash chopped
- 1 pint cherry tomato
- 1 corn kernels removed, ear
- 3 tablespoons olive oil
- 2 teaspoons garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper cracked
- ¼ teapsoon red pepper flakes crushed
- fresh herbs such as dill, basil, oregano, cilantro, arugula, spinach, kale, (optional, or greens
- herb dressing (optional - recipe in notes)
Instructions
- Preheat oven to 400 degrees.
- On a large, rimmed sheet pan combine gnocchi, zucchini, squash, cherry tomatoes, corn, olive oil, garlic, salt, pepper, and red pepper flakes. Toss and mix everything together with your hands.
- Bake in preheated oven for about 25 minutes until veggies are tender and cherry tomatoes begin to burst.
- Toss with fresh herbs and greens, serve with a hearty drizzle of herb dressing.
Notes
- The included herb dressing is made by blending olive oil, water, lemon juice, minced garlic, and fresh or dried herbs for added flavor and moisture.
- Using dry, uncooked gnocchi allows it to roast alongside vegetables without becoming mushy.
- Fresh herbs and leafy greens added after roasting brighten the dish and add texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 703mg | 29% |
| Potassium | 839mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1031IU | 21% |
| Vitamin C | 63mg | 70% |
| Calcium | 70mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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