Sheet Pan Gnocchi with Roasted Vegetables

Name: Sheet Pan Gnocchi with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 2 packages shelf-stable potato gnocchi, 16 oz each; 2 cups cherry tomatoes; 2 zucchini, cut into half-moons; 1 red onion, cut into wedges; 3 tbsp olive oil; 1 tsp Italian seasoning; 1 tsp kosher salt; 8 oz fresh mozzarella pearls; 1/4 cup fresh basil, torn

Shelf-stable gnocchi roasts crisp on the outside and pillowy inside alongside tomatoes and zucchini — no pot of water required.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4

sheet pan

vegetarian

Ingredients

2 packages shelf-stable potato gnocchi, 16 oz each
2 cups cherry tomatoes
2 zucchini, cut into half-moons
1 red onion, cut into wedges
3 tbsp olive oil
1 tsp Italian seasoning
1 tsp kosher salt
8 oz fresh mozzarella pearls
1/4 cup fresh basil, torn

Instructions

1
Heat the oven to 425°F (220°C).
2
Break apart any gnocchi stuck together. Toss the gnocchi, tomatoes, zucchini and onion with the olive oil, Italian seasoning and salt on a large sheet pan.
3
Roast for 20 to 25 minutes, stirring halfway, until the gnocchi are golden and the tomatoes have burst.
4
Scatter the mozzarella pearls over the top and return to the oven for 2 minutes to soften.
5
Finish with basil and serve right away.

Part of these weekly meal plans

Vegetarian Meal Plan: 7 Filling Meatless Dinners
Sheet Pan Meal Plan: 7 One-Pan Dinners