Sheet Pan Gnocchi with Vegetables
This Sheet Pan Gnocchi is a delicious way to get more vegetables on the table. Just bake seasoned gnocchi and vegetables for a tasty dinner with easy clean-up!
Servings: 4 servings
Calories: 427kcal
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
- ½ teaspoons dry sage
- ½ teaspoons salt
- ¼ teaspoons black pepper
- ½ cup fresh Parmesan shavings
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 400°F and spray a large baking sheet with cooking spray.
- Spread 1 pound potato gnocchi, 1 pound broccolini, 1 pint cherry or grape tomatoes, 1 red onion, 1 red bell pepper, and 1 yellow bell pepper across the baking sheet.
- Drizzle with 3 tablespoons avocado oil and sprinkle with 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, ½ teaspoons dry sage, ½ teaspoons salt, and ¼ teaspoons black pepper. Toss everything together until everything is coated with oil and seasoned evenly. Bake for 25-30 minutes, or until the gnocchi reaches an internal temperature of 165°F.
- Remove from the oven and sprinkle with ½ cup fresh Parmesan shavings and ¼ cup chopped fresh basil. Serve!
Notes
- Gnocchi is considered raw because it usually has flour in it that needs to be brought to 165°F before it's considered safe to eat.
- We used dry gnocchi but frozen can also be used.
- You can use fresh broccoli instead of broccolini if desired.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
Serving: 1g | Calories: 427kcal | Carbohydrates: 61g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 919mg | Potassium: 488mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4165IU | Vitamin C: 215mg | Calcium: 287mg | Iron: 6mg
