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- 1 pound store-bought gnocchi - 1 medium zucchini, sliced - 1 bell pepper (any color), chopped - 1 cup cherry tomatoes, halved - 1 red onion, diced - 3 cloves garlic, minced - 3 tablespoons olive oil To make this dish work, you need some key ingredients. Start with store-bought gnocchi for a quick meal. This saves time and still gives you great flavor. You can find gnocchi in most grocery stores. Next, gather assorted vegetables. I love using zucchini, bell peppers, cherry tomatoes, and red onions. Each adds color and flavor. These veggies roast well and become tender while the gnocchi crisp up. Don't forget the garlic! It adds a lovely aroma and taste. Finally, you’ll need olive oil to help everything roast perfectly. This makes the dish rich and tasty. - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Optional: Grated Parmesan cheese Spices make this dish shine! Dried oregano gives a warm, earthy flavor. It pairs nicely with the veggies. Smoked paprika adds a hint of sweetness and a nice smokiness. You should also season with salt and pepper. This helps bring out the taste of all your ingredients. If you love cheese, sprinkle some grated Parmesan on top when serving. It melts beautifully and gives a creamy finish. Using these ingredients, you’ll create a tasty, colorful meal that everyone will enjoy! To start, preheat your oven to 425°F (220°C). This high heat gives a nice roast to the veggies and gnocchi. Next, line a large sheet pan with parchment paper. This helps with cleanup and keeps everything from sticking. Now, grab a large bowl and slice the zucchini. Chop the bell pepper and dice the red onion. Halve the cherry tomatoes and add them all to the bowl. Mince three cloves of garlic and toss them in too. Drizzle three tablespoons of olive oil over the veggies. Sprinkle in one teaspoon of dried oregano, one teaspoon of smoked paprika, and salt and pepper to taste. Mix everything well until the vegetables are fully coated. This step is key for flavor. Once mixed, spread the veggie mix evenly on one side of the prepared sheet pan. On the other side, add one pound of store-bought gnocchi. Lightly toss the gnocchi with a touch of olive oil and a pinch of salt and pepper. This helps them get crispy while roasting. Place the sheet pan in your preheated oven. Set a timer for 20-25 minutes. Halfway through cooking, give everything a good stir. This ensures even cooking and browning. When done, the gnocchi should be golden and crispy, while the veggies will be tender and flavorful. To ensure crispy gnocchi, follow these steps: - Use enough oil: Drizzle enough olive oil on the gnocchi before roasting. This helps them crisp up nicely. - Don’t crowd the pan: Spread the gnocchi and veggies out well. Crowding can lead to steaming instead of roasting. - Stir halfway through: Give the mixture a good stir at the halfway point. This helps everything cook evenly. For proper veggie cutting, consider these tips: - Uniform sizes: Cut your veggies into similar sizes. This ensures they roast at the same rate. - Thin slices for zucchini: Slice zucchini thinly for quick cooking. Thick slices can stay firm while others become soft. - Chop bell pepper and onion: Aim for 1-inch pieces for the bell pepper and onion. This size works well for even roasting. Garnishing your dish can elevate its look and taste: - Fresh basil: Add torn basil leaves right before serving. They bring a fresh taste and bright color. - Grated Parmesan: If you like cheese, sprinkle grated Parmesan on top. It adds a nice salty touch. Pairing your roasted gnocchi can enhance your meal: - Serve with a side salad: A light salad complements the rich flavors of the gnocchi. - Try a dipping sauce: Serve with a marinara sauce or a simple olive oil dip. These add extra flavor and fun! {{image_2}} You can switch up your veggies for this dish. Try using broccoli, carrots, or even asparagus. Each vegetable adds its own flavor and texture. Seasonal vegetables work great too. In summer, use zucchini and bell peppers. In fall, think about adding squash or Brussels sprouts. This flexibility keeps each meal exciting and fresh. If you want to make your own gnocchi, it's fun and easy. Just mix mashed potatoes with flour and egg, then shape it. For those who need gluten-free options, try using gluten-free pasta instead. There are also vegan gnocchi brands available. They let everyone enjoy this dish, no matter their diet. To keep your sheet-pan roasted veggie gnocchi fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps keep the taste and texture. You can safely store it for up to three days. When it's time to eat, reheat in the oven for best results. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Heat for about 10-15 minutes until warm. If you have extra gnocchi and veggies, freezing is a great option. First, let them cool completely. Spread them out on a baking sheet in a single layer. Freeze for 1-2 hours until firm. Then, transfer them to a freezer bag or container. Be sure to remove as much air as possible. This helps prevent freezer burn. For best quality, use within three months. To reheat, take them out of the freezer and thaw overnight in the fridge. Then, follow the reheating instructions above. It takes about 30 minutes to make this dish. You need 10 minutes to prep and 20 minutes to cook. First, you chop the veggies and mix them. Then, roast everything together in the oven. This quick process gives you a tasty meal in no time. Yes, you can use frozen gnocchi. Just keep in mind that frozen gnocchi may be softer. You might need to cook them for a few extra minutes. It’s best to check for a golden color to see if they are ready. This way, you can still enjoy that crispy texture. You can serve roasted gnocchi with a fresh salad or crusty bread. A simple green salad pairs well with it. You might like to add a light vinaigrette for extra flavor. Roasted veggies also make a great side, adding more color and taste to your meal. This article covered key ingredients, easy steps, and helpful tips for making delicious sheet-pan roasted veggie gnocchi. Remember, the right mix of veggies and spices brings out the best flavors. Don’t be afraid to try new ingredients or pairings. You can customize this dish based on your favorites. Enjoy making this easy meal with your own twist! Cooking should be fun, and this dish surely is.

Sheet-Pan Roasted Veggie Gnocchi

Discover the deliciousness of sheet-pan roasted veggie gnocchi, a quick and easy meal that's perfect for busy weeknights! This vibrant dish combines golden, crispy gnocchi with colorful roasted vegetables, creating a feast for your taste buds. With a prep time of just 10 minutes, you'll love how simple it is to make. Click through for the full recipe and elevate your dinner game with this wholesome and satisfying meal!
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Ingredients
  

1 pound store-bought gnocchi

1 medium zucchini, sliced

1 bell pepper (any color), chopped

1 cup cherry tomatoes, halved

1 red onion, diced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil leaves, for garnish

Optional: Grated Parmesan cheese (or a vegan alternative)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.

    In a large bowl, combine the sliced zucchini, chopped bell pepper, cherry tomatoes, diced red onion, and minced garlic.

      Drizzle the olive oil over the veggies and sprinkle in the dried oregano, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well coated in the oil and spices.

        Spread the vegetable mixture evenly across one side of the prepared sheet pan.

          On the other side of the sheet pan, add the gnocchi, tossing them in a little olive oil with salt and pepper to coat.

            Roast the sheet pan in the preheated oven for 20-25 minutes, stirring halfway through, until the gnocchi are golden and crispy and the vegetables are tender.

              Once cooked, remove the pan from the oven and let it cool for a couple of minutes.

                Serve in bowls, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings