Description
A comforting, easy weeknight dinner featuring pillowy gnocchi and vibrant roasted vegetables cooked together on a single sheet pan.
Ingredients
1 pound potato gnocchi (16 oz)
1 pound broccolini
1 pint cherry or grape tomatoes
1 red onion (sliced)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
3 tablespoons avocado oil (or other cooking oil)
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon dry sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh Parmesan shavings
1/4 cup chopped fresh basil
Instructions
Preheat your oven to 400F and ensure you have a large baking sheet ready.
Arrange the potato gnocchi, broccolini, cherry tomatoes, sliced red onion, red bell pepper, and yellow bell pepper directly on the baking sheet.
Drizzle the entire mixture with the avocado oil.
Sprinkle the garlic powder, Italian seasoning, dry sage, salt, and black pepper evenly over the ingredients.
Toss everything thoroughly with your hands or tongs to ensure the oil and spices coat every piece.
Bake for 25-30 minutes, or until the gnocchi is cooked through and tender and the vegetables have reached your desired level of roast.
Remove from the oven, top with the fresh Parmesan shavings and chopped fresh basil, and serve immediately.
Notes
Even Slicing: Keep your peppers and onions to a similar thickness so that they soften at the same rate as the gnocchi.
Don’t Overcrowd: Use your largest baking sheet. If you only have smaller ones, it is better to split the recipe into two pans to ensure proper air circulation.
Check Doneness: Gnocchi is done when it is plump and soft to the touch. If you prefer a firmer texture, check the pan at the 25-minute mark.
Freshness Matters: While dry herbs work well for the roasting process, be sure to use fresh basil at the very end to provide a bright, aromatic contrast.
- Prep Time: 5-10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A