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- 1 lb potato gnocchi (store-bought or homemade) - 1 medium butternut squash, peeled and cubed - 2 cups Brussels sprouts, halved - 1 red onion, sliced - 1 red bell pepper, sliced - 3 tablespoons olive oil - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste This dish shines with its simple yet vibrant ingredients. The potato gnocchi serves as a comforting base. You can use store-bought gnocchi for ease or make your own for a fresh touch. The butternut squash adds sweetness and creaminess. Brussels sprouts bring a slight bitterness, which balances the dish. The red onion and red bell pepper offer a pop of color and crunch. The seasonings elevate the flavors. Olive oil coats the veggies, helping them roast perfectly. Dried thyme gives a warm, herbal note. Smoked paprika adds a hint of smokiness, making every bite exciting. Salt and pepper round out the taste, ensuring nothing gets lost. - Fresh parsley, chopped (for garnish) - Parmesan cheese (if desired) Garnishes can enhance the dish's appeal. Fresh parsley adds brightness and a splash of color. If you love cheese, sprinkle some parmesan on top. It melts beautifully and adds a rich flavor. These garnishes make your meal look and taste even better! First, let’s get the oven ready. Set the temperature to 425°F (220°C). This heat will help roast the veggies and crisp the gnocchi. Now, let’s chop the vegetables. Take 1 medium butternut squash and peel it. Cut it into cubes. Next, grab 2 cups of Brussels sprouts. Cut them in half. Slice 1 red onion and 1 red bell pepper. Place all these in a large bowl. Drizzle 3 tablespoons of olive oil over the veggies. Then, sprinkle 2 teaspoons of dried thyme, 1 teaspoon of smoked paprika, and some salt and pepper. Toss everything well until the veggies are coated nicely. Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper. Roast them in the preheated oven for 20 minutes. Halfway through, take the baking sheet out and stir the veggies. This helps them cook evenly and brings out their best flavors. While the veggies roast, let’s prepare the gnocchi. If you’re using store-bought gnocchi, boil them in water. Cook until they float, which means they are ready. Drain and set them aside for later. After 20 minutes of roasting, take the baking sheet out. Add the cooked gnocchi to the roasted vegetables. Gently toss everything together. Return the baking sheet to the oven and roast for another 10-15 minutes. The gnocchi should be golden and slightly crispy on the edges when done. Enjoy the delightful mix of flavors! To get the best flavor, coat your veggies evenly with olive oil and seasonings. This step helps to ensure that every bite is packed with taste. When you toss the vegetables, aim for a light and even layer. This keeps them from sticking and helps them roast perfectly. Remember, a good roast needs space. Avoid overcrowding the baking sheet. This way, each vegetable can brown nicely. For crispy gnocchi, you want to roast them just right. After boiling, make sure to drain them well. Excess water can lead to sogginess. When you add the gnocchi to the baking sheet, spread them out. This helps them crisp up on the edges. Keep an eye on them while roasting. You want a golden color, which means they are just right. Presentation is key to a great meal. Serve your gnocchi and veggies on a large platter. Drizzle a bit of extra olive oil over the top for shine. A sprinkle of parmesan cheese adds flavor and a nice touch. If you want a pop of color, add fresh parsley as a garnish. This dish looks as good as it tastes! {{image_2}} You can use many seasonal vegetables in this recipe. Try adding: - Carrots, sliced - Sweet potatoes, cubed - Cauliflower, chopped - Kale, torn into pieces Each vegetable brings its unique taste and texture. Mixing them keeps the dish fresh and exciting. Choose what you love or what’s in season. Spice up your dish with different seasonings and herbs. Here are some ideas: - Rosemary for a woodsy flavor - Oregano for a Mediterranean twist - Garlic powder for extra depth - Red pepper flakes for heat Feel free to experiment! The right spices can elevate your meal and surprise your taste buds. Want to make this dish heartier? Add a protein! Consider: - Cooked chicken, diced - Italian sausage, sliced - Chickpeas for a plant-based option - Tofu, cubed and roasted Adding protein makes the meal more filling. Choose what fits your diet or mood. It’s a great way to customize your sheet-pan gnocchi! To store your leftovers, first let the dish cool completely. Use an airtight container to keep moisture in. Place the gnocchi and vegetables in the fridge within two hours. They will stay fresh for up to three days. When you're ready to eat, you can enjoy them cold or reheated. To reheat, I recommend using the oven or a skillet. For the oven, preheat to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Heat for about 15 minutes or until warm. If using a skillet, add a bit of olive oil to avoid sticking. Heat over medium until everything is warm and crispy. You can freeze both uncooked and cooked meals. For uncooked gnocchi, place them in a single layer on a baking sheet. Freeze them for an hour before transferring to a freezer bag. Cooked meals can also be frozen. Just let them cool completely, then store in an airtight container. They will keep for about three months. Thaw in the fridge overnight before reheating. Yes, you can use homemade gnocchi. Making your own gives a fresh taste. To make gnocchi, you need potatoes, flour, and eggs. Cook the potatoes until soft, mash them, and mix with flour and eggs. Roll the dough into small pieces and shape them. Cook the gnocchi until they float in boiling water. This process takes time but is worth it. This dish takes about 50 minutes to make. You need 15 minutes to prep the ingredients. Roasting the vegetables takes 20 minutes. After that, you boil the gnocchi and mix everything. Finally, an extra 10 to 15 minutes in the oven gives a nice finish. Yes, you can swap vegetables easily. Try sweet potatoes, carrots, or zucchini. You can also mix in kale or spinach for extra greens. Just be mindful of cooking times. Some veggies may need more or less time to roast. This dish is great for meal prep. You can roast the veggies and cook the gnocchi ahead of time. Store them separately in containers. When ready to eat, mix and reheat. This saves time and makes meals easy. This blog post outlined a flavorful recipe using potato gnocchi and seasonal veggies. We covered step-by-step cooking tips, variations for personal taste, and ways to store leftovers. You learned how to achieve crispy gnocchi and select the best veggies. Cooking can be fun, and this dish is both simple and delicious. Try the ideas shared and enjoy the rich flavors. You’ll impress your friends and family with this tasty meal. Happy cooking!

Sheet-Pan Gnocchi with Roasted Fall Vegetables

Savor the flavors of fall with this delicious Sheet-Pan Gnocchi with Roasted Fall Vegetables! This one-pan recipe combines tender gnocchi with hearty veggies like butternut squash and Brussels sprouts, all roasted to perfection. Easy to make and full of flavor, it’s perfect for a cozy dinner. Click through to discover the full recipe and impress your family with this comforting dish that’s sure to be a hit!
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Ingredients
  

1 lb potato gnocchi (store-bought or homemade)

1 medium butternut squash, peeled and cubed

2 cups Brussels sprouts, halved

1 red onion, sliced

1 red bell pepper, sliced

3 tablespoons olive oil

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, sliced red onion, and sliced red bell pepper.

      Drizzle the vegetables with olive oil, and sprinkle with dried thyme, smoked paprika, salt, and pepper. Toss until all the vegetables are well coated.

        Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes, stirring halfway through.

          Meanwhile, prepare the gnocchi according to package instructions (typically boiling them until they float). Drain and set aside.

            After the vegetables have roasted for 20 minutes, remove the baking sheet from the oven and add the cooked gnocchi to the vegetables. Toss everything together gently.

              Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the gnocchi are golden and slightly crispy on the edges.

                Remove from the oven, and let cool for a few minutes. Garnish with fresh chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve the gnocchi and vegetables on a large platter, drizzled with a little extra olive oil and a sprinkle of parmesan cheese (if desired) for an added touch of flavor.