This sheet pan dish comes together with a bit of chopping for the fresh vegetables, but little effort beyond that. Be sure to use frozen gnocchi and not substitute the shelf-stable kind as shelf-stable will not give the same results. Recommended below is a combination of vegetables that go well together, but feel free to use a favorite or two that you may prefer, such as fresh mushrooms and brussels sprouts. All will be delicious!
Sheet Pan Gnocchi with 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
4 tablespoons melted butter, divided
4 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon dried Italian herbs or dried oregano
chopped fresh basil or parsley for garnish
1/2 cup grated Parmesan
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
Prepare the fresh vegetables, cutting each as described. Add the frozen gnocchi and the vegetables to the sheet pan, spreading into a single layer over the parchment paper. Drizzle the gnocchi and vegetables with 2 tablespoons of melted butter and 2 tablespoons of olive oil. Sprinkle with salt and dried herbs.
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
4 tablespoons melted butter, divided
4 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon dried Italian herbs or dried oregano
chopped fresh basil or parsley for garnish
1/2 cup grated Parmesan
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
Prepare the fresh vegetables, cutting each as described. Add the frozen gnocchi and the vegetables to the sheet pan, spreading into a single layer over the parchment paper. Drizzle the gnocchi and vegetables with 2 tablespoons of melted butter and 2 tablespoons 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.
Remove the sheet pan from the oven. Drizzle the remaining tablespoons of melted butter and olive oil over the gnocchi and vegetables. Stir to evenly coat. Garnish with the chopped fresh herbs and evenly sprinkle the top with grated Parmesan cheese. Serve hot or room temperature.
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