Sheet Pan Gnocchi And Vegetables
This Sheet Pan Gnocchi And Vegetables is an easy sheet pan gnocchi recipe that combines soft gnocchi with roasted veggies for a healthy and satisfying meal. Perfect for quick sheet pan dinners, it's customizable and bursting with flavor!
Ingredients
- 16 ounces gnocchi, store-bought or homemade
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 pint cherry tomatoes
- 6 garlic cloves, minced
- 1/4 cup olive oil
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
- 3 to 4 handfuls baby spinach
- Parmesan cheese, to serve
Instructions
- Preheat the oven: Set your oven to 425°F and grab your largest sheet pan.
- Mix everything together: Toss the gnocchi, chopped bell peppers, onion, cherry tomatoes, and garlic onto the sheet pan. Drizzle with olive oil and sprinkle with oregano, basil, thyme, salt, red pepper flakes, and black pepper. Use your hands to coat everything evenly.
- Bake: Roast for 35 minutes, stirring the pan halfway through for even cooking. Five minutes before it’s done, scatter the baby spinach over the top and return to the oven until the spinach just wilts.
- Serve: Plate the gnocchi and vegetables hot, finishing with a generous sprinkle of Parmesan cheese and an additional drizzle of olive oil if desired. Dig in!