Sheet Pan Gnocchi with Roasted Fall Vegetables
Sheet Pan Gnocchi with Roasted Fall Vegetables is a delightful one-pan dish that captures the essence of autumn in every bite. This recipe features tender potato gnocchi paired with a vibrant medley of Brussels sprouts, rainbow carrots, and sweet red onion, all roasted to caramelized perfection. With minimal prep time and easy cleanup, it’s the perfect comfort food for chilly evenings or entertaining guests. Enjoy the comforting crunch of veggies and pillowy gnocchi as you savor this seasonal favorite.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound potato gnocchi
- 2 cups Brussels sprouts, halved
- 2 cups rainbow carrots, sliced
- 1 cup red onion, sliced
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried Italian herbs (oregano or thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a bowl, toss Brussels sprouts, carrots, and red onion with olive oil, salt, pepper, and dried herbs until well coated.
- Spread the vegetables on one side of the baking sheet and roast for 20 minutes until golden brown.
- Add uncooked gnocchi to the other side of the baking sheet and drizzle with additional olive oil if desired.
- Return to the oven for another 15-20 minutes until the gnocchi puffs up and everything is crispy.
- Toss gently on the sheet pan before serving warm.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - Customize your vegetables based on seasonal availability; sweet potatoes or butternut squash make great alternatives. - For added flavor, consider mixing in minced garlic or topping with crumbled feta cheese before serving.