Sheet Pan Gnocchi with Roasted Vegetables
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
3665 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Sheet Pan Gnocchi with Roasted Vegetables
Description
This recipe mixes store-bought or homemade gnocchi with chopped red and yellow bell peppers, red onion, cherry tomatoes, and minced garlic, all tossed with olive oil, dried oregano, basil, thyme, red pepper flakes, salt, and fresh black pepper. The mixture is spread on a sheet pan and roasted at 425°F, stirring halfway to ensure even browning. In the final minutes, fresh baby spinach is added and stirred until it wilts. The roasting process allows the vegetables and gnocchi to caramelize and crisp in spots while retaining a tender interior. Served with shaved Parmesan and a drizzle of olive oil, the dish delivers a balanced combination of fresh herbs, slight heat, and vegetable sweetness.
Ingredients
- 16 ounces gnocchi store bought or homemade
- 1 red bell pepper chopped
- 1 bell pepper chopped, yellow
- 1 red onion chopped
- 1 pint cherry tomato
- 6 garlic minced, cloves
- 1/4 cup olive oil
- 1 1/2 teaspoons oregano dried
- 1 1/2 teaspoons basil dried
- 1 teaspoon kosher salt
- 1/2 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes
- black pepper freshly ground
- 3 to 4 baby spinach handfuls
- Parmesan Cheese to serve
Instructions
- Preheat the oven: Heat the oven to 425°F.
- Mix everything together: On a large sheet pan add the gnocchi, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, minced garlic, olive oil, oregano, basil, salt, thyme, red pepper flakes, and black pepper. Use your hands to combine everything together. Make sure everything is well coated in the spices and oil.
- Bake: Place the sheet pan in the oven and bake for 40 minutes, stirring halfway through. Five minutes before the gnocchi and vegetables are finished, remove the sheet pan from the oven. Add the spinach and stir to combine. Return to the oven for the remaining five minutes, just until the spinach is wilted.
- Serve: Serve with shaved parmesan cheese, and a drizzle of olive oil.
Notes
- Use either store-bought or homemade gnocchi depending on preference; cooking times may vary slightly.
- Stir midway through roasting to prevent sticking and promote even caramelization.
- Add fresh spinach near the end to wilt without overcooking.
- Finish with freshly shaved Parmesan and a drizzle of olive oil for added richness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3665 kcal
% Daily Value*
| Calories | 366.5kcal | 18% |
| Carbohydrates | 54.4g | 18% |
| Protein | 7.6g | 15% |
| Fat | 14.9g | 23% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 9.9g | 50% |
| Sodium | 1003.1mg | 42% |
| Potassium | 590.5mg | 13% |
| Fiber | 5.9g | 24% |
| Sugar | 5.5g | 11% |
| Vitamin A | 3737.6IU | 75% |
| Vitamin C | 129.5mg | 144% |
| Calcium | 101.4mg | 10% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
