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- 1 pound potato gnocchi - 2 cups cherry tomatoes, halved - 1 zucchini, diced - 1 bell pepper, diced (red or yellow) - 1 cup asparagus, trimmed and cut into 2-inch pieces - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried Italian herbs - 1 teaspoon salt - ½ teaspoon black pepper - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) In this recipe, I use simple, fresh ingredients. The gnocchi acts as a perfect base. I love the soft texture and how they soak up flavors. Cherry tomatoes add sweetness and vibrant color. Zucchini and bell pepper bring crunch and freshness. Asparagus gives a nice, earthy taste. For seasoning, garlic is key. It adds a punch of flavor. Olive oil helps everything bake up nicely, creating a crispy texture. Dried Italian herbs tie it all together. This mix of herbs includes oregano, basil, and thyme. Each herb adds a layer of flavor. Salt and black pepper are basic but essential. They enhance all the other tastes. Finally, fresh basil leaves give a lovely finish. If you want to elevate the dish, sprinkle some grated Parmesan cheese on top. It adds creaminess and pairs well with the veggies. These ingredients come together to create a tasty dish. It’s healthy, colorful, and a delight to share. Enjoy cooking this easy sheet pan meal! - Preheat your oven to 425°F (220°C). This step gets your oven ready for the gnocchi. - Line a large baking sheet with parchment paper. This makes cleanup easy and helps the food not stick. - In a large bowl, combine the potato gnocchi, halved cherry tomatoes, diced zucchini, diced bell pepper, and cut asparagus. Make sure to mix them well. - In a small bowl, mix the minced garlic, olive oil, dried Italian herbs, salt, and black pepper. This garlic herb mixture adds flavor. - Pour this mixture over the veggies and gnocchi. Toss everything together until the gnocchi and vegetables are evenly coated with the herb mixture. - Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding to cook evenly. - Bake in the preheated oven for 20-25 minutes. Check for doneness by looking for golden gnocchi and tender vegetables. Stir halfway through for even cooking. - Once cooked, remove from the oven and let cool for a few minutes. - Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if you want. Serve warm for the best taste. To boost flavor, add fresh herbs. Try rosemary or thyme for a fragrant touch. A sprinkle of red pepper flakes can add heat. You can also drizzle a bit of balsamic glaze before serving. It brings a nice sweetness that pairs well with the veggies. Spreading the ingredients evenly on the baking sheet is key. It helps everything cook properly. If the veggies are too close, they might steam instead of roast. Stirring halfway through cooking ensures even browning. This step makes everything crispier and tastier. Serve the gnocchi directly from the baking sheet for a fun, rustic look. Guests will love this casual style. If you prefer a more formal presentation, transfer it to a large bowl. Drizzle with extra olive oil and lemon juice before serving. This adds a fresh zing to the dish. {{image_2}} You can swap out veggies based on what you have at home. Try using seasonal options like: - Butternut squash for a sweet touch. - Broccoli for a crunchy bite. - Carrots for a pop of color. If you want to add protein, consider tossing in: - Cooked chicken for heartiness. - Chickpeas for a plant-based protein boost. If you need a gluten-free option, look for gluten-free gnocchi. These are often made from rice flour or cauliflower. You can also choose between: - Homemade gnocchi, which lets you control the ingredients. - Store-bought gnocchi, which saves time and effort. For vegan adjustments, skip the Parmesan cheese. Instead, try nutritional yeast for a cheesy flavor. If you are watching carbs, consider: - Zucchini noodles instead of gnocchi. - Cauliflower gnocchi for a lower-carb choice. These variations will keep your dish fresh and exciting! To store leftovers properly, let the Sheet Pan Garlic Herb Veggie Gnocchi cool first. Place it in an airtight container. This keeps the gnocchi and veggies fresh. Make sure to use a container that seals tightly. Glass or BPA-free plastic works best for this. To reheat, the oven is best. Preheat it to 350°F (175°C). Spread the gnocchi on a baking sheet. Heat for about 10-15 minutes. This method keeps the texture and flavor intact. If you use a microwave, place it in a bowl. Add a splash of water to help steam. Heat for 1-2 minutes, stirring halfway. You can freeze Sheet Pan Garlic Herb Veggie Gnocchi. First, let it cool completely. Then, pack it in a freezer-safe bag or container. Squeeze out as much air as you can. To thaw, place it in the fridge overnight. Reheat in the oven or microwave when ready to eat. This keeps the dish tasty and fresh. How long does it take to bake gnocchi? Baking gnocchi takes about 20 to 25 minutes. Keep an eye on them. They should turn golden and soft. Can I use frozen gnocchi for this recipe? Yes, you can use frozen gnocchi. No need to thaw; just add them directly to the bowl with vegetables. What other vegetables can I add? You can add many veggies! Try broccoli, carrots, or even mushrooms. Mix and match to your taste. How to know when the gnocchi is cooked through? Look for a golden color on the gnocchi. They should be soft but not mushy. Can I prepare this dish in advance? Yes, you can prep everything ahead. Just store the mixed ingredients in the fridge. Bake it when you’re ready. What to serve with gnocchi? This dish pairs well with a simple salad or crusty bread. You can also add grilled chicken for extra protein. Pairing wine recommendations for this dish Try a light white wine like Pinot Grigio. It complements the garlic and herbs nicely. This blog post covers a delicious sheet pan garlic herb veggie gnocchi recipe. You learned about the key ingredients, how to prepare and bake them perfectly, and tips for great flavor. I shared ways to modify the dish for your taste, including different veggies and dietary needs. Proper storage and reheating methods help keep leftovers tasty. Enjoy making this simple, flavorful meal that’s perfect for any night. Remember, cooking should be fun and creative, so feel free to experiment!

Sheet Pan Garlic Herb Veggie Gnocchi

Elevate your dinner game with this delightful Sheet Pan Garlic Herb Veggie Gnocchi recipe! In just 35 minutes, you can enjoy a colorful blend of roasted veggies and potato gnocchi, all infused with flavorful garlic and herbs. Perfect for a quick weeknight meal, this dish is not only delicious but also easy to prepare. Click through to explore the full recipe and bring this tasty meal to your table tonight!
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Ingredients
  

1 pound potato gnocchi

2 cups cherry tomatoes, halved

1 zucchini, diced

1 bell pepper, diced (red or yellow)

1 cup asparagus, trimmed and cut into 2-inch pieces

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried Italian herbs (oregano, basil, thyme)

1 teaspoon salt

½ teaspoon black pepper

Fresh basil leaves for garnish

Grated Parmesan cheese (optional)

Instructions
 

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

    In a large bowl, combine the potato gnocchi, halved cherry tomatoes, diced zucchini, diced bell pepper, and cut asparagus.

      In a small bowl, mix the minced garlic, olive oil, dried Italian herbs, salt, and black pepper. Pour this garlic herb mixture over the veggies and gnocchi.

        Toss everything together until the gnocchi and veggies are evenly coated with the herb mixture.

          Spread the mixture in an even layer on the prepared baking sheet, making sure that nothing is overcrowded.

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

              Once cooked, remove from the oven and let cool for a few minutes.

                Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese, if desired. Serve warm.

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

                    - Presentation Tips: Serve the sheet pan gnocchi directly from the baking sheet for a rustic look or transfer to a large serving bowl. Drizzle with a little extra olive oil and lemon juice before serving for added flavor!