Sheet Pan Roasted Gnocchi & Veggies

Sheet Pan Roasted Gnocchi & Veggies is a great one-pan meal the whole family will love! It’s full of toasted gnocchi (store bought but still delicious), roasted fresh veggies, herbs, and a dusting of Parmesan cheese. It’s easy to throw together on a busy weeknight and is a meal that can be enjoyed year-round.

The recipe can be found here.

Start by preheating the oven to 425 degrees. Line a baking sheet with parchment paper.

Chop the bell peppers and onion. You can use any color of bell pepper – it just makes the dish more colorful! You don’t need to slice the tomatoes.

Peel the garlic cloves and place on a cutting board. Lay a knife sideways on top of the garlic and use the palm of your hand to press down and “smash” the garlic. If you would prefer to use minced garlic that is fine too!

Add the uncooked gnocchi, peppers, tomatoes, onions, and garlic to a mixing bowl. Drizzle with olive oil and stir to coat.

Pour the mixture onto the baking sheet and spread into an even layer. Sprinkle rosemary leaves, salt, and pepper over the top.

Bake for 10 minutes then remove from the oven and stir. Return to the oven and bake for another 10-15 minutes. Serve, topped with fresh chopped basil and grated parmesan cheese.