One-Pan Gnocchi with Roasted Vegetables
One-Pan Gnocchi with Roasted Vegetables is a vibrant and flavorful dish that combines pillowy gnocchi with a medley of roasted seasonal vegetables. This easy recipe is perfect for busy weeknights, allowing you to enjoy a delicious meal without the hassle of extensive cleanup. Just toss everything together, roast, and serve—it’s comfort food at its finest!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound fresh or frozen gnocchi
- 1 cup bell peppers, diced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried Italian herbs (oregano, thyme, basil)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine gnocchi, bell peppers, zucchini, and cherry tomatoes.
- Drizzle with olive oil and sprinkle in herbs, salt, and pepper. Toss until well coated.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes, stirring halfway through until everything is golden brown.
- Serve hot from the pan or transfer to plates.
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize your vegetable selection based on what's in season or available in your fridge. For added flavor, top with fresh basil or crumbled feta cheese before serving. To add crunch, broil for an additional few minutes after baking.