Roasted Garlic Sheet Pan Gnocchi
A delightful roasted gnocchi dish bursting with flavor and color, perfect for a quick weeknight dinner.
Equipment
- Sheet Pan For roasting the ingredients.
Ingredients
Main Ingredients
- 1 pound shelf-stable gnocchi
- 1 medium zucchini, diced (1/2-inch pieces)
- 1 medium yellow squash, diced (1/2-inch pieces)
- 1 pint grape or cherry tomatoes
- 1 cup red onion, thinly sliced
- 4 cloves garlic, in their skins
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 sprigs fresh thyme
- to taste Shaved Parmesan for serving
- to taste Chopped parsley for serving
Instructions
- Preheat your oven to 450°F (232°C).
- On a large sheet pan, combine the gnocchi, zucchini, yellow squash, tomatoes, red onion, and garlic. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss everything together until well coated, and spread it out in a single layer. Place the thyme sprigs on top.
- Bake in the preheated oven for 20-22 minutes, or until the gnocchi and vegetables are lightly browned and tender.
- Once done, carefully squeeze the roasted garlic cloves out of their skins into a large bowl. Mash the garlic with 1 tablespoon of olive oil until smooth.
- Add the roasted gnocchi and vegetables to the bowl, gently stirring to coat them in the garlic oil.
- Serve the gnocchi and veggies on individual plates, and top with shaved Parmesan and chopped parsley for a fresh finish.
Notes
Feel free to mix in other seasonal vegetables like bell peppers or asparagus for added flavor and nutrition. For a bit of heat, consider adding a pinch of red pepper flakes before baking.