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- 1 pound potato gnocchi - 1 cup cherry tomatoes, halved - 1 zucchini, diced - 1 bell pepper, chopped - 1 cup broccoli florets - 4 cloves garlic, minced - 1/4 cup olive oil - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish The main ingredients for this dish are simple yet full of flavor. I love using potato gnocchi because it has a soft texture that pairs nicely with roasted veggies. Cherry tomatoes add sweetness, while zucchini, bell pepper, and broccoli bring color and crunch. For seasoning, garlic is a must. It gives a strong, rich taste. Olive oil helps everything roast nicely and adds a smooth finish. Parmesan cheese adds a salty kick, while Italian seasoning rounds out the flavors. A little salt and pepper is key to making everything pop. Fresh basil leaves provide a lovely touch when you serve the dish. Feel free to mix and match veggies based on what you have at home. The key is to keep the balance of flavors and textures. First, preheat your oven to 425°F (220°C). This step is key for perfect roasting. Next, prepare a large sheet pan by lining it with parchment paper. This makes cleanup quick and easy. In a large bowl, combine the gnocchi and your choice of veggies: cherry tomatoes, zucchini, bell pepper, and broccoli. These colorful veggies add great taste and nutrition. Drizzle 1/4 cup of olive oil over the mix. Add minced garlic, Italian seasoning, salt, and pepper. Toss everything well, ensuring each piece gets coated with oil and flavor. Spread the mixture in a single layer on your prepared sheet pan. This helps everything roast evenly. Place the pan in the oven and roast for 20-25 minutes. Make sure to stir halfway through. This ensures all the gnocchi and veggies cook perfectly. You’ll know it’s ready when the veggies are tender and the gnocchi has a nice golden color. Once roasted, take the pan out of the oven. Immediately sprinkle 1/2 cup of grated Parmesan cheese over the hot gnocchi and veggies. Return the pan to the oven for an extra 3-5 minutes. You want the cheese melted and bubbly. Finally, take the pan out one last time and garnish with fresh basil leaves before serving. Enjoy your delicious meal! To ensure even roasting, spread the gnocchi and veggies in a single layer. This helps the heat reach all parts, so everything cooks nicely. Stir halfway through cooking to promote even browning. Adjust seasoning to taste. After mixing your ingredients, taste a piece of the gnocchi or veggie. If it needs more flavor, sprinkle in a bit more salt or Italian seasoning. You want every bite to burst with flavor. For presentation, you can serve directly from the sheet pan. It gives a rustic feel that encourages sharing. If you want a fancier look, transfer the mixture to a large platter. Add extra cheese and fresh herbs for color. Pair this dish with sides like crusty bread. The bread is perfect for soaking up the tasty juices. You can also serve a simple green salad alongside for some freshness. {{image_2}} You can swap the veggies in this dish to fit your taste. Asparagus works great here. Just cut it into bite-sized pieces. Spinach adds a nice touch too. Toss it in during the last few minutes of cooking. Other options include carrots, green beans, or cauliflower. Feel free to mix and match your favorites! If you want a different cheese, try mozzarella for a milder flavor. Feta cheese adds a nice salty kick. You can even use goat cheese for a creamier texture. Each cheese brings its own taste to the dish. Experiment and find what you love best! To make this dish vegan-friendly, skip the cheese. Use nutritional yeast for a cheesy flavor without dairy. For gluten-free options, look for gluten-free gnocchi. Many brands offer this. Be sure to check the label to make sure it fits your needs. Enjoy customizing this recipe to suit your diet! You can store your Sheet Pan Garlic Parmesan Gnocchi Veggies in the fridge for up to three days. To keep it fresh, place it in an airtight container. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 10 minutes. This helps keep the gnocchi and veggies crispy. If you're in a hurry, you can use the microwave. Heat in short bursts of 1 minute, stirring in between. If you want to save leftovers, freezing is a great option. Allow the dish to cool completely before freezing. Transfer it to a freezer-safe container or a heavy-duty freezer bag. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat, place it back in the oven at 350°F (175°C) for about 20 minutes. This will help retain the flavor and texture. Enjoy your delicious meal anytime! Yes, you can use store-bought gnocchi. It saves time and effort. Look for quality brands in the pasta aisle. Choose potato gnocchi for the best taste. Fresh or frozen options work well too. The veggies are done when they are tender and slightly browned. You should see some caramelization. The gnocchi will also turn golden brown. Stir halfway through roasting for even cooking. You can add fresh herbs like thyme or rosemary. A splash of lemon juice boosts flavor too. Consider adding crushed red pepper for some heat. Nutritional yeast gives a cheesy taste, if you want a vegan option. Yes, you can prep this meal ahead of time. Chop the veggies and gnocchi in advance. Store them in the fridge until you are ready to cook. You can also roast everything and store leftovers. Just reheat before serving. This blog post covered a simple and tasty roasted gnocchi dish. We explored key ingredients like potato gnocchi, vibrant veggies, and flavorful seasonings. I shared easy steps for prep and roasting, plus tips for serving and storing. Experiment with variations and make it your own. The best meals start with fresh ideas. Enjoy creating your delicious dinner!

Sheet Pan Garlic Parmesan Gnocchi Veggies

Discover the deliciousness of Sheet Pan Garlic Parmesan Gnocchi & Veggies! This easy recipe combines tender gnocchi with colorful veggies, all roasted to perfection and topped with melted Parmesan. Perfect for a quick weeknight dinner, it’s ready in just 30 minutes. Click through to explore the full recipe and elevate your mealtime with this tasty and satisfying dish that your family will love!
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Ingredients
  

1 pound potato gnocchi

1 cup cherry tomatoes, halved

1 zucchini, diced

1 bell pepper (any color), chopped

1 cup broccoli florets

4 cloves garlic, minced

1/4 cup olive oil

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

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

    In a large bowl, combine the gnocchi, cherry tomatoes, zucchini, bell pepper, and broccoli.

      Drizzle the olive oil over the mixture, then add the minced garlic, Italian seasoning, salt, and pepper. Toss everything to ensure the vegetables and gnocchi are well coated.

        Spread the mixture evenly across the sheet pan in a single layer.

          Roast in the oven for 20-25 minutes, or until the vegetables are tender and the gnocchi is golden brown, stirring halfway through for even cooking.

            Remove the pan from the oven and immediately sprinkle the grated Parmesan cheese over the hot gnocchi and veggies.

              Return the sheet pan to the oven for an additional 3-5 minutes until the cheese is melted and bubbly.

                Remove from oven and garnish with fresh basil leaves before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to a large platter, garnished with additional Parmesan and fresh herbs for color. Enjoy with a side of crusty bread for a complete meal!