Sheet Pan Gnocchi Primavera

$- 1 pound gnocchi (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup bell peppers (mixed colors), diced - 1 cup zucchini, sliced - 1 cup broccoli florets - 1 cup asparagus, trimmed and cut into pieces - 3 tablespoons olive oil - 2 teaspoons Italian seasoning - Salt and pepper to taste - 1/2 cup shredded mozzarella cheese - Fresh basil leaves for garnish These ingredients come together to create a bright and colorful dish. The gnocchi is soft and chewy, while the veggies add crunch and flavor. - Red onion, sliced - Spinach or kale, for greens - Parmesan cheese, for a nutty twist - Lemon zest, to brighten flavors Adding these options can enhance your dish. A splash of lemon zest makes everything pop. You can also mix in some greens for more texture and color. - Extra virgin olive oil, drizzled on top - Freshly cracked pepper for spice - Pine nuts or walnuts for crunch These toppings elevate the dish. A drizzle of olive oil adds richness. Fresh pepper gives a bit of heat, and nuts add a lovely crunch. Feel free to experiment with your favorite toppings! {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This will ensure even cooking. Line a large baking sheet with parchment paper. This keeps the gnocchi and veggies from sticking. In a large bowl, add 1 pound of gnocchi, 1 cup of halved cherry tomatoes, 1 cup of diced bell peppers, 1 cup of sliced zucchini, 1 cup of broccoli florets, and 1 cup of trimmed asparagus cut into pieces. This mix gives a colorful and tasty dish. Drizzle 3 tablespoons of olive oil over the mixture. Sprinkle 2 teaspoons of Italian seasoning, salt, and pepper to taste. Toss it all together well. You want everything coated nicely with oil and seasonings. Spread the gnocchi and vegetable mix in an even layer on your baking sheet. This helps everything cook evenly. Place the sheet in the preheated oven and roast for 20 minutes. Halfway through, take it out and toss the mix. This step ensures that every piece gets golden and tender. After 20 minutes, check if they look cooked. If they do, take the sheet out. Sprinkle 1/2 cup of shredded mozzarella cheese evenly over the top. This adds a nice cheesy layer. Put the baking sheet back in the oven for another 5-7 minutes. Keep an eye on it until the cheese melts and bubbles. Once done, take it out and let it cool for a minute. Finally, garnish with fresh basil leaves. This adds a pop of color and flavor. Serve the dish directly from the sheet pan for a fun touch! When I pick vegetables, I look for bright colors and firm textures. Choose cherry tomatoes that are plump and shiny. The bell peppers should feel heavy and have smooth skin. For zucchini, pick ones that are small to medium-sized. Broccoli florets should be bright green and tight. Asparagus should snap easily when bent. Always smell the veggies. Fresh ones have a crisp, clean scent. To get gnocchi just right, don’t overcook them. Boil them until they float, usually 2-3 minutes. If using store-bought gnocchi, follow the package instructions. When you roast them, they get a nice crisp outside and a soft inside. Toss them gently with the veggies for even cooking. This way, every bite is tender yet chewy. If you are short on time, here are my top tips. First, prep your veggies ahead of time. Cut them the night before and store in the fridge. Second, use a pre-made gnocchi. It saves time and still tastes great. Third, clean as you go. This makes the kitchen less messy and cooking more fun. Finally, don’t forget to use the oven! Roasting all at once saves energy and effort. Pro Tips Choose Fresh Vegetables: Use seasonal vegetables for the best flavor and nutrition. Fresh produce will enhance the overall taste of your dish. Don't Overcrowd the Pan: Ensure there's enough space between the vegetables and gnocchi when roasting. This allows for proper browning and crispiness. Experiment with Cheese: While mozzarella is delicious, feel free to mix in other cheeses like Parmesan or feta for added flavor complexity. Garnish for Color: Fresh basil not only adds flavor but also a vibrant color to your dish. Consider adding other herbs like parsley or chives for variety. {{image_2}} You can swap in any veggies you have at home. Try using carrots, peas, or squash. If you find fresh corn, add that for a sweet crunch. For a fall twist, use butternut squash or Brussels sprouts. Just make sure the veggies are cut into similar sizes. This helps everything cook evenly. To make this dish vegan, leave out the cheese. You can add nutritional yeast for a cheesy taste. For gluten-free gnocchi, look for brands made with rice or potato flour. Many stores offer great gluten-free options. Always check labels to ensure they meet your needs. Add fresh herbs to boost the flavor. Basil, parsley, or thyme work great. You can mix in garlic powder or crushed red pepper for some heat. A squeeze of lemon juice before serving can brighten up the dish. Experiment with flavors you love to make this meal your own. To store your Sheet Pan Gnocchi Primavera, first let it cool. Then, place it in an airtight container. Keep it in the fridge for up to three days. If you want to enjoy it later, store the leftovers separately from the mozzarella cheese. This helps keep the cheese from getting soggy. When you’re ready to eat, reheat your gnocchi in the oven. Preheat the oven to 350°F (175°C). Place the gnocchi in an oven-safe dish. Cover it with foil to keep moisture in. Bake for about 15 minutes, or until it's hot. You can also reheat it in the microwave. Use a microwave-safe bowl and heat in 30-second bursts. Stir between heating to warm it evenly. If you want to freeze your gnocchi dish, do it right after cooking. Let it cool completely. Then, portion it into freezer bags or containers. Remove as much air as possible before sealing. Label each bag with the date. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge first. Then, follow the reheating steps above. This helps keep the taste and texture great when you enjoy it later. Yes, you can use homemade gnocchi. Fresh gnocchi adds a unique touch. Just make sure they are cooked before adding them to the pan. If you make them from scratch, use potatoes, flour, and eggs. This will give your dish a special flavor. The cooking time may vary slightly, so keep an eye on them while roasting. Many vegetables work great with gnocchi. Here are some tasty options: - Cherry tomatoes - Bell peppers - Zucchini - Broccoli - Asparagus - Spinach - Mushrooms These veggies add color and flavor. You can mix and match based on what you like. Seasonal veggies bring freshness and taste to your meal. To stop gnocchi from sticking, use parchment paper. It creates a non-stick surface. Make sure to coat the gnocchi and veggies with olive oil. Toss them well to ensure even coverage. Spreading them out in a single layer also helps. This way, they roast nicely without clumping together. This blog post covered how to make sheet pan gnocchi primavera. We explored the main and optional ingredients to boost flavor. I shared step-by-step instructions for prep and cooking. I also offered tips for fresh veggies, texture, and time-saving methods. Remember, you can vary this dish with seasonal veggies and dietary needs. Store leftovers properly to enjoy them later. With these insights, you’re set for a great meal. Enjoy your cooking!$

Sheet Pan Gnocchi Primavera

A colorful and easy sheet pan dish featuring gnocchi and a variety of fresh vegetables, topped with melted mozzarella cheese.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 pound gnocchi (store-bought or homemade)
1 cup cherry tomatoes, halved
1 cup bell peppers (mixed colors), diced
1 cup zucchini, sliced
1 cup broccoli florets
1 cup asparagus, trimmed and cut into pieces
3 tablespoons olive oil
2 teaspoons Italian seasoning
to taste salt
to taste pepper
1/2 cup shredded mozzarella cheese
for garnish fresh basil leaves

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the gnocchi, cherry tomatoes, bell peppers, zucchini, broccoli, and asparagus.
Drizzle the olive oil over the vegetables and gnocchi. Sprinkle with Italian seasoning, salt, and pepper. Toss everything well to ensure even coating.
Spread the mixture in an even layer on the prepared baking sheet.
Roast in the preheated oven for 20 minutes, tossing halfway through to promote even cooking.
After 20 minutes, remove the baking sheet from the oven and sprinkle the mozzarella cheese evenly over the top.
Return the baking sheet to the oven and roast for an additional 5-7 minutes until the cheese is melted and bubbly.
Once out of the oven, let it cool for a minute and garnish with fresh basil leaves before serving.

Notes

Serve directly from the sheet pan or transfer to a large serving dish. For an added touch, drizzle with a bit of extra virgin olive oil and sprinkle with freshly cracked pepper before serving.

Keyword easy recipe, gnocchi, sheet pan, vegetables