What we ate · Monday, October 19

Sheet Pan Gnocchi with Veggies

Name: Sheet Pan Gnocchi with Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 package (16 oz) Shelf-stable potato gnocchi, not frozen; do not boil; 2 cups Cherry tomatoes; 2 medium Zucchini, halved lengthwise and sliced; 1 whole Red bell pepper, cut into 1-inch pieces; 3 tbsp Olive oil; 1 tsp Italian seasoning; 1/2 tsp Garlic powder; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Grated Parmesan cheese, vegetarian Parmesan-style cheese; traditional Parmesan uses animal rennet; 1/4 cup Fresh basil, torn

“Tried a new recipe tonight and it was a hit!”Bethany & Reid · planned by Dished

Prep: 15 min
Cook: 30 min
Serves: 4

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Monday dinner · planned by Dished

The whole recipe. No account needed.

One step at a time

Let’s make it

Heat the oven to 425°F with racks in the upper and lower thirds.
Break apart any gnocchi stuck together. In a large bowl, toss the gnocchi, tomatoes, zucchini and bell pepper with the olive oil, Italian seasoning, garlic powder, salt and pepper.
Spread everything in a single layer on two sheet pans so it browns instead of steaming.
Roast for 20 minutes, then stir, swap the pans between racks and roast 5 minutes more, until the gnocchi are golden and the tomatoes have burst.
Sprinkle with the Parmesan and return to the oven for 2 minutes to melt.
Scatter the basil over the top and serve straight from the pans.

Planned by Dished for our family’s week.

More dinners we’ve made

See every dinner

Sunday

Marathon Lasagna

From Run Fast. Eat Slow.

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