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- 1 pound gnocchi (fresh or shelf-stable) - 6 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 bell pepper, diced (any color) - 1 small zucchini, sliced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) In this recipe, we use simple yet flavorful ingredients. Gnocchi is the star. You can choose fresh gnocchi for a soft bite or shelf-stable for convenience. The unsalted butter adds richness, while the minced garlic brings a sharp, aromatic punch. Cherry tomatoes add juicy sweetness. Use any color bell pepper you like for crunch and color. A small zucchini adds a mild flavor and great texture. Italian seasoning ties it all together with its blend of herbs. For garnishes, fresh basil leaves add a fragrant finish. Grated Parmesan cheese enhances the dish with a salty, nutty note. Feel free to skip the cheese if you prefer a lighter meal. - Preheat your oven to 425°F (220°C). - Line a large sheet pan with parchment paper. This helps with cleanup. - In a bowl, combine 6 tablespoons of melted butter with 4 minced garlic cloves. - Mix well so the garlic flavors the butter. - Spread 1 pound of gnocchi on the pan. - Add 1 cup of halved cherry tomatoes, 1 diced bell pepper, and 1 sliced zucchini. - Drizzle the garlic butter over everything. - Sprinkle with 1 teaspoon of Italian seasoning, salt, and pepper to taste. - Toss the gnocchi and veggies to coat them well in the garlic butter. - Arrange everything in a single layer for even cooking. - Bake in the preheated oven for 20-25 minutes. - Stir the mixture halfway through for even cooking. - Look for golden, crispy gnocchi and tender veggies. To get crispy gnocchi, spread them in a single layer on the sheet pan. Crowding the pan traps steam and makes them soggy. Use enough space to let them crisp up. Preheat your oven to 425°F (220°C) for the best results. This hot temperature helps create a nice golden color. You can change the flavor by adding different seasonings. Try smoked paprika or chili flakes for a kick. For the garlic, roast it before mixing with butter. Roasting softens the taste and adds a sweet touch. You can roast whole cloves in the oven for 20 minutes until golden. Pair your gnocchi with a fresh salad or crusty bread. A simple arugula salad with lemon dressing works well. For drinks, serve it with a light white wine. A Pinot Grigio complements the dish nicely. If you prefer non-alcoholic, a sparkling water with lemon is refreshing. {{image_2}} You can swap out bell pepper and zucchini with other veggies. Try using broccoli or asparagus for a fresh twist. Carrots and snap peas add a nice crunch too. Seasonal vegetables, like squash in fall or green beans in summer, make great choices. You can also mix and match based on what you have. This flexibility keeps the dish exciting. Want to make this dish heartier? You can add chicken or sausage. Just cut them into bite-sized pieces and toss them with the gnocchi and veggies. If you prefer a vegetarian option, consider chickpeas or lentils. Tofu also works well and adds great texture. These proteins make your meal more filling and satisfying. Looking for gluten-free options? Many brands offer gluten-free gnocchi made from potatoes or cauliflower. For those who avoid dairy, try using olive oil instead of butter. Nutritional yeast can replace cheese and give a cheesy flavor. These swaps help everyone enjoy this recipe, no matter their diet. To keep your Sheet-Pan Garlic Butter Gnocchi fresh, store leftovers in the fridge. Place them in an airtight container. This helps to lock in flavor and moisture. Try to eat them within three days for the best taste. When reheating, you want to keep the gnocchi crispy. The best way is to use the oven. Preheat it to 350°F (175°C). Spread the gnocchi on a baking sheet. Heat for about 10-15 minutes. This will help avoid sogginess. Stir them once halfway through to ensure even heating. If you want to freeze leftovers, let them cool first. Then, place them in a freezer-safe container. You can also use freezer bags. Make sure to remove as much air as possible. To thaw, place the container in the fridge overnight. Reheat in the oven as mentioned above for the best texture. Yes, you can use frozen gnocchi. Just add a few extra minutes to the cooking time. For best results, do not thaw the gnocchi first. It roasts better from frozen. This keeps them fluffy inside while getting crispy outside. If you want a dairy-free option, try using olive oil or coconut oil. Both give a nice flavor. You can also use vegan butter as a direct swap. This helps keep the dish creamy without dairy. Absolutely! This dish is great for meal prep. You can make a big batch and store it in the fridge. Use airtight containers for the best storage. It tastes great for up to three days. Just reheat in the oven or microwave. This blog post shared how to make a tasty roasted gnocchi dish. We covered the main ingredients, including gnocchi, butter, and veggies. You now know how to prepare, roast, and serve it well. Remember, using fresh ingredients and following the steps helps you achieve the perfect dish. Keep exploring new veggies and proteins to enjoy different flavors. With a few tips, you can make this meal fit any diet. I hope you have fun cooking and enjoy every bite!

Sheet-Pan Garlic Butter Gnocchi

Indulge in a deliciously simple Sheet-Pan Garlic Butter Gnocchi that will elevate your weeknight dinners! This one-pan wonder features gnocchi tossed with vibrant veggies and drizzled in a rich garlic butter sauce, all roasted to perfection. Ready in just 35 minutes, it’s the ultimate comfort food that everyone will love. Click through for the full recipe and get ready to impress your family with this mouthwatering dish!
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Ingredients
  

1 pound gnocchi (fresh or shelf-stable)

6 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 bell pepper, diced (any color)

1 small zucchini, sliced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

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

    In a bowl, combine melted butter and minced garlic. Mix well and set aside.

      On the prepared sheet pan, spread out the gnocchi, halved cherry tomatoes, diced bell pepper, and sliced zucchini.

        Drizzle the garlic butter mixture over the vegetables and gnocchi. Sprinkle with Italian seasoning, salt, and pepper.

          Toss everything together until the gnocchi and veggies are evenly coated in the garlic butter.

            Spread the mixture out in a single layer.

              Roast in the preheated oven for about 20-25 minutes, or until the gnocchi are golden and crispy, and the veggies are tender. Stir halfway through for even cooking.

                Remove from the oven and let it cool slightly.

                  Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese if desired.

                    Prep Time: 10 mins | Total Time: 35 mins | Servings: 4