Description
A vibrant and easy dish combining pillowy gnocchi with seasonal vegetables, all roasted to perfection on a single sheet pan.
Ingredients
Scale
- 1 lb gnocchi
- 2 cups asparagus, trimmed and cut into pieces
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F (220°C) and prepare a large sheet pan.
- Combine the gnocchi, asparagus, cherry tomatoes, and bell pepper in a bowl. Drizzle with olive oil and season with salt, pepper, garlic powder, and Italian seasoning. Toss until coated.
- Spread the mixture on the sheet pan in a single layer. Bake for 20-25 minutes until vegetables are tender and gnocchi are golden.
- Remove from the oven, sprinkle with Parmesan cheese, and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg