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Baked Sheet Pan Gnocchi with Vegetables and Herbs

Sheet Pan Gnocchi made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound gnocchi
  • 2 cups cherry tomatoes halved
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 red onion sliced
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the vegetables: In a large bowl, combine the cherry tomatoes, bell pepper, zucchini, and red onion.
  3. Add olive oil, Italian seasoning, salt, and pepper to the vegetables and toss until well coated.
  4. Spread the prepared vegetables evenly on a large baking sheet.
  5. Add the gnocchi to the baking sheet, tossing everything together gently.
  6. Roast in the oven for 20-25 minutes, stirring halfway through.
  7. Check for doneness: The gnocchi should be golden and slightly crispy, while vegetables should be tender.
  8. Remove from the oven and let cool slightly before garnishing with fresh basil.
  9. Serve warm and enjoy your flavorful, comforting sheet pan gnocchi!