Baked Gnocchi Recipe With Vegetables
A simple one-pan Baked Gnocchi recipe featuring roasted vegetables, a flavorful seasoning mix, and an optional cilantro-herb sauce.
Servings: 4 servings
Cost: $8.12
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 2 cups chopped red onion
- 2-1/2 cups sliced zucchini
- 4 ounces baby bella mushrooms
- 1 cup chopped red bell pepper
- 1 (16-ounce) package frozen potato gnocchi uncooked; no need to thaw
- 3 tablespoons olive oil
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/8 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Freshly grated Parmesan cheese
- Sauce for serving see note 1
Instructions
- Preheat oven to 425°F. Cut the zucchini in half lengthwise, then slice into 1/4-inch thick half-moons. Chop the red onion into 1/2-inch pieces, halve or quarter the mushrooms, depending on size, and chop the red pepper into 1/2-inch pieces.
- Add all the cut veggies and frozen gnocchi to a large sheet pan. Drizzle the olive oil over everything and then add all of the seasonings—dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, sweet paprika, red pepper flakes, salt, and pepper. Toss until everything is well-coated and then spread everything into an even layer so no veggies or gnocchi are overlapping.
- Bake for 10 minutes. Remove the pan, flip the vegetables and gnocchi, stir, then return everything to a single, even layer. Return to the oven for another 8–13 minutes or until veggies are cooked to preference. I like them around 10 minutes. Remove from oven and grate Parmesan cheese on top. I use a zester to get finely grated cheese. Taste for any additional salt if needed. Serve hot. If desired, add spoonfuls of cilantro sauce on top (see note 1).
Notes
Note 1: I love this meal as is, but if you like sauces, I’ve also tried it with a few spoonfuls of marinara and this cilantro sauce. To make the optional cilantro sauce, add the following to a food processor and pulse until combined: 1 minced garlic clove, 1 tbsp minced shallot, 1 cup (loosely packed) coarsely chopped cilantro leaves, 1-1/2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/4 cup olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop until warmed through.
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1302IU | Vitamin C: 54mg | Calcium: 14mg | Iron: 1mg