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Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers

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Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers is a vibrant and effortless dish that turns simple ingredients into a comforting meal. The golden-brown gnocchi roast beautifully alongside fresh zucchini, juicy cherry tomatoes, and crunchy bell peppers, creating a delightful medley of flavors and textures. Ideal for busy weeknights or impressing guests, this one-pan wonder is both nutritious and visually stunning.

Ingredients

Scale
  • 1 pound store-bought gnocchi
  • 2 medium zucchini, chopped
  • 1 pint cherry tomatoes, halved
  • 2 bell peppers (red or yellow), sliced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop the zucchini, halve the cherry tomatoes, and slice the bell peppers.
  3. In a large bowl, combine gnocchi, zucchini, tomatoes, and bell peppers. Drizzle with olive oil and sprinkle with garlic powder and Italian herbs. Toss until well coated.
  4. Spread the mixture on a baking sheet in a single layer.
  5. Roast in the preheated oven for 25-30 minutes until golden brown and fragrant.
  6. Serve warm, garnished with fresh basil if desired.

Nutrition

Keywords: - For added flavor, consider mixing in fresh spinach before serving or topping with crumbled feta cheese. - You can substitute seasonal vegetables such as asparagus or broccoli for variety.

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