ChezCindy: Sheet Pan Gnocchi and Roasted Vegetables

 

I'm on a bit of a pasta kick.  I've tested several new recipes here at the house.  This recipe is one I saw on a food show that seemed really interesting,* baked gnocchi with roasted vegetables.  I was a bit skeptical, but the process was easy and the results looked good as the tv host plated the dish. 

The recipe is quick to put together using frozen gnocchi and any vegetables you have in the refrigerator or pantry.  Frozen gnocchi is key to the success of this dish.  I recommended seeking out the frozen and not using the shelf-stable kind.  

I used cherry tomatoes, zucchini, green beans, red bell pepper and onion because that was what I had available.  Mushrooms, asparagus, and broccoli would also be good.  Use what you have and what you like.  Cut each vegetable small in size so that each vegetable cooks in the same amount of time.  The dish was delicious and presented a different combination of textures and flavors.  This is one I will make often.  

Sheet Pan Gnocchi and Roasted Vegetables

8 ounces frozen gnocchi

1 small zucchini, cut into thin rounds

6 ounces fresh green beans, cut into 2-inch pieces

1/2 pint cherry tomatoes, cut in half

1/2 red bell pepper, cut into strips

1 small yellow onion, cut into 1/2-inch pieces

2 tablespoons melted butter, divided

2 tablespoons olive oil, divided

1 teaspoon kosher salt

1 teaspoon dried Italian herbs, or dried oregano

1/2 cup grated Parmesan cheese

Chopped fresh basil or parsley for garnish

Preheat the oven to 425 degrees.  Prepare a sheet pan with sides, lining it with parchment paper.

Prepare the fresh vegetables, cutting each as described.  Add the frozen gnocchi and vegetables to the sheet pan, spreading into a single layer over the parchment paper.  Drizzle the gnocchi and vegetables with 1 tablespoon of melted butter and 1 tablespoon of olive oil.  Sprinkle with salt and dried herbs.  Place the sheet pan into the hot oven, roasting for 25 minutes.  Half-way through the cooking time, stir the gnocchi and vegetables to ensure even roasting.  The vegetables will be tender and the gnocchi lightly browned.  

Remove the sheet pan from the oven.  Drizzle the remaining tablespoon of melted butter and olive oil over the gnocchi and vegetables.  Stir to coat.  Evenly sprinkle the top with the grated Parmesan cheese, and garnish with the chopped fresh herbs.  Serve hot or room temperature.  

*Recipe inspired by Food Network, The Kitchen