Go Back
- 1 pound store-bought gnocchi - 2 cups cherry tomatoes, halved - 1 bell pepper, chopped (any color) - 1 zucchini, sliced - 1 cup broccoli florets - 4 cloves garlic, minced - 4 tablespoons olive oil - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes - ½ cup freshly grated Parmesan cheese - Salt and pepper to taste For this dish, I love using store-bought gnocchi. It saves time and tastes great. Fresh veggies add color and nutrition. Cherry tomatoes burst with flavor, while bell pepper and zucchini bring sweetness. Broccoli adds a nice crunch and is good for you. Garlic gives a strong, savory taste. Olive oil helps everything crisp up nicely. - Fresh basil leaves Fresh basil leaves are a lovely touch. They add a pop of color and a fresh taste. If you have some, consider using them. Each serving has about: - Calories: 350 - Fats: 15g - Proteins: 10g - Carbs: 50g This meal is balanced. It has enough carbs for energy and protein to keep you full. The fats come from olive oil and cheese, which add flavor and richness. Enjoy this dish knowing it’s tasty and nutritious! 1. First, preheat your oven to 425°F (220°C). This step is key to getting the right texture. 2. Line a large sheet pan with parchment paper. This helps with easy cleanup later. 1. In a big bowl, combine the gnocchi, halved cherry tomatoes, chopped bell pepper, sliced zucchini, and broccoli florets. Make sure they mix well. 2. In a small bowl, whisk together the minced garlic, olive oil, Italian seasoning, red pepper flakes, salt, and pepper. This mixture will add great flavor. 1. Drizzle the garlic mix over the gnocchi and veggies. Toss everything until well coated. 2. Spread the mixture evenly on the prepared sheet pan in a single layer. This helps everything cook evenly. 3. Bake in the preheated oven for 20-25 minutes. The gnocchi should be slightly crispy, and the veggies tender. 4. Once done, take the sheet pan out of the oven. Sprinkle the grated Parmesan cheese over the hot mixture. 5. Place the sheet pan back into the oven for an extra 2-3 minutes. This will melt the cheese perfectly. 6. Remove from the oven and let it cool for a couple of minutes before serving. Enjoy your meal! To get crispy gnocchi, spread them out on the pan. This helps the hot air cook them evenly. You can also give them a light toss in olive oil before adding other veggies. For flavor, use fresh herbs like thyme or oregano. These herbs add a nice touch. You may also try adding lemon zest for a fresh burst. Using pre-cut vegetables saves a lot of time. Many stores sell bags of mixed veggies. Just grab and toss them in. For batch cooking, make extra gnocchi. Cook a big batch and store it. You can freeze what you don’t use. Next time, you can make this meal in a flash. This dish pairs well with a crisp salad. A light vinaigrette complements the flavors. You can also serve it with crusty bread to soak up any sauce. For a heartier meal, add grilled chicken or shrimp on top. This makes it filling and satisfying. {{image_2}} You can swap veggies based on what you have. Some great options include: - Asparagus - Spinach - Cauliflower - Carrots These choices let you enjoy seasonal flavors. Feel free to mix and match for fun. Adjust cooking times if needed. For example, thin veggies like spinach cook faster. Want to make this dish vegan? Use plant-based gnocchi and skip the cheese. You can add nutritional yeast for a cheesy taste. For gluten-free options, look for gluten-free gnocchi. Many brands offer tasty versions. Check the label to ensure they fit your needs. You can amp up the flavor in many ways. Try different cheeses like mozzarella or feta. Each cheese adds a unique taste. If you want a kick, add hot sauce or a splash of balsamic vinegar. These small tweaks change the dish without much effort. Store leftovers in an airtight container. Keep them in the fridge for up to three days. When you want to eat, just reheat in the oven or microwave. To freeze, place the cooled dish in a freezer-safe container. Make sure to label it with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat in the oven for the best texture. Cooked gnocchi and veggies last in the fridge for about three days. In the freezer, they can last up to three months. Always check for any off smells or changes in color before eating. Yes, you can use homemade gnocchi! Making it from scratch is fun and adds a personal touch. To make gnocchi, you need potatoes, flour, and egg. Boil the potatoes until soft, then mash them. Mix in the flour and egg to form a dough. Roll into small pieces and shape them into little dumplings. Cook them in boiling water until they float. Use them in this recipe just like store-bought gnocchi. They will taste fresh and delicious. You can add many different veggies to this dish! Here are some great options: - Carrots, sliced - Asparagus, chopped - Cauliflower florets - Green beans, cut - Eggplant, diced These vegetables add different colors and flavors. Feel free to mix and match based on what you have. Just remember to cut them into similar sizes for even cooking. To add some heat, try these ideas: - Add more red pepper flakes. Use one teaspoon instead of half. - Include jalapeños or serrano peppers, chopped. - Drizzle some hot sauce over the finished dish. - Toss in some crushed black pepper for extra spice. These options will give your dish a nice kick without overpowering the garlic and Parmesan flavors. This blog post detailed a tasty and easy way to make baked gnocchi with vegetables. You learned about the main ingredients, optional garnishes, and important nutrition facts. The step-by-step guide helped you prepare and bake your dish perfectly. We shared handy tips for making the meal faster and adding extra flavors. You discovered tasty ways to modify the recipe for different diets. Finally, proper storage advice ensures your leftovers stay fresh. With these easy steps, enjoy a healthy and delicious meal that you can share!

Sheet Pan Garlic Parmesan Gnocchi & Veggies

Discover the deliciousness of Sheet Pan Garlic Parmesan Gnocchi & Veggies, a quick and tasty meal perfect for busy weeknights! This simple recipe combines tender gnocchi with vibrant veggies, all tossed in a flavorful garlic and Parmesan mix. Ready in just 30 minutes, it's an easy way to enjoy a hearty dinner with minimal cleanup. Click through to explore the recipe and bring this delightful dish to your family table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound store-bought gnocchi

2 cups cherry tomatoes, halved

1 bell pepper, chopped (any color)

1 zucchini, sliced

1 cup broccoli florets

4 cloves garlic, minced

4 tablespoons olive oil

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes

½ cup freshly grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the gnocchi, cherry tomatoes, bell pepper, zucchini, and broccoli.

      In a small bowl, whisk together the minced garlic, olive oil, Italian seasoning, red pepper flakes, salt, and pepper.

        Drizzle the garlic mixture over the gnocchi and vegetables. Toss everything together until the gnocchi and veggies are well coated.

          Spread the mixture evenly on the prepared sheet pan in a single layer.

            Bake in the preheated oven for 20-25 minutes, or until the gnocchi is slightly crispy and the vegetables are tender.

              Remove the sheet pan from the oven and immediately sprinkle the grated Parmesan cheese over the hot gnocchi and veggies.

                Place the sheet pan back into the oven for an additional 2-3 minutes to allow the cheese to melt slightly.

                  Once done, remove from the oven and let cool for a couple of minutes before serving.

                    Garnish with fresh basil leaves if desired, and serve warm.

                      Prep Time: 10 mins | Total Time: 30 mins | Servings: 4