Sheet Pan Gnocchi with Zucchini and Tomatoes
Sheet Pan Gnocchi with Zucchini and Tomatoes is a vibrant, flavorful dish that combines the comforting chewiness of gnocchi with the freshness of seasonal vegetables.
Servings: 4 servings
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
Ingredients
- 1 pound Gnocchi Store-bought or homemade.
- 2 medium Zucchini Sliced into half-moons.
- 2 cups Cherry Tomatoes Mix of red and yellow for color.
- 3 tablespoons Olive Oil Extra virgin recommended.
- 3 cloves Garlic Minced.
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt Kosher or sea salt recommended.
- 1/2 teaspoon Black Pepper Freshly cracked.
- 1/4 cup Grated Parmesan Cheese Adjust based on preference.
- to taste Fresh Basil Leaves For garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the gnocchi, sliced zucchini, and halved cherry tomatoes. Drizzle with olive oil and sprinkle the minced garlic, oregano, salt, and black pepper over the mixture. Toss everything together until evenly coated.
- Transfer the mixture onto a large, rimmed sheet pan and spread out in a single layer.
- Place the sheet pan in the preheated oven and roast for about 20-25 minutes, stirring halfway through.
- Once roasted, sprinkle the grated Parmesan cheese over the mixture and return to the oven for an additional 5 minutes.
- Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.
Notes
Feel free to swap out vegetables or add protein to customize the dish.