Description
Experience a delightful symphony of flavors with One-Pan Gnocchi and Roasted Vegetables. This quick, colorful dish is perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 1 pound store-bought gnocchi
- 2 medium zucchini, chopped
- 2 bell peppers (any colors), chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C).
- Prepare Your Vegetables: In a large mixing bowl, combine the chopped zucchini, bell peppers, red onion, and halved cherry tomatoes.
- Season Everything: Drizzle the olive oil over the vegetables. Add the dried Italian herbs along with salt and pepper. Toss until evenly coated.
- Add Gnocchi: Add uncooked gnocchi to the mixing bowl and toss again to combine all ingredients.
- Roast Away: Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes or until golden brown.
- Serve Up: Remove from the oven and let cool slightly before serving on plates.
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 380
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize your dish by swapping in seasonal vegetables based on your preferences. For added protein, consider including chickpeas or grilled chicken. Garnish with fresh herbs or a sprinkle of cheese if desired for extra flavor.