Sheet Pan Gnocchi and Vegetables
Servings: 6 servings
Ingredients
- 17.6 oz package (500g) fresh gnocchi
- 1 head broccoli
- 1 small/medium zucchini
- 7 oz (200g) cremini mushrooms
- 1 red onion
- 1 red bell pepper
- 1/4 cup (60ml) olive oil
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of red pepper flakes
- 2 cups (200g) shredded mozzarella
- 1/4 cup (25g) grated parmesan
- salt and pepper to taste
- basil pesto to serve (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the ingredients: cut the broccoli into florets, halve the zucchini lengthwise, and then slice it, cube the bell pepper, slice the onion into thick slices, and slice the mushrooms.1 head broccoli, 1 small/medium zucchini, 7 oz (200g) cremini mushrooms, 1 red onion, 1 red bell pepper
- Place the vegetables and gnocchi on a very large baking sheet.17.6 oz package (500g) fresh gnocchi
- In a small bowl, combine olive oil with spices.1/4 cup (60ml) olive oil, 2 teaspoons paprika, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, pinch of red pepper flakes
- Toss the vegetables with gnocchi with the spice mix until evenly coated. Spread all the ingredients in an even layer on the baking sheet. Season with salt and pepper to taste. Try to place the onions on top of the vegetables so they don't burn on a hot baking sheet.
- Bake for 20-25 minutes or until soft and browned.
- Sprinkle the cheese over the vegetables and gnocchi and bake for 3-5 minutes or until the cheese is melted.2 cups (200g) shredded mozzarella, 1/4 cup (25g) grated parmesan
- Serve with basil pesto (optional but recommended).
- Enjoy!
Notes
Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 243kcal