Name: Sheet Pan Gnocchi with Zucchini and Tomatoes
Ingredients: Shelf-Stable Gnocchi (1 pound): These shelf-stable potato gnocchi are the heart of the dish. Their slightly chewy texture becomes wonderfully tender and slightly crispy when roasted, providing a delightful contrast to the soft vegetables. Look for vacuum-packed gnocchi in the pasta aisle of your grocery store for convenience and long shelf life.; Zucchini (2 medium): Zucchini adds a mild, fresh flavor and a beautiful green color to the dish. Choose firm zucchini without blemishes for the best texture and flavor. They roast beautifully alongside the gnocchi and tomatoes, becoming tender and slightly caramelized.; Cherry or Grape Tomatoes (1 pint): Sweet cherry or grape tomatoes burst with juicy flavor when roasted, creating a natural sauce that coats the gnocchi and vegetables. Their sweetness balances the savory elements of the dish, and they add a vibrant pop of color.; Red Onion (1 medium): Red onion provides a pungent and slightly sweet flavor that deepens as it roasts. It adds complexity and a subtle bite to the dish, complementing the other vegetables and gnocchi.; Garlic (4 cloves): Fresh garlic infuses the dish with its aromatic and savory flavor. Roasting garlic mellows its sharpness and brings out its sweetness, creating a delicious base for the overall taste.; Olive Oil (1/4 cup): Olive oil is essential for roasting, helping the vegetables and gnocchi to brown and become tender. It also adds richness and healthy fats to the dish. Extra virgin olive oil is recommended for its superior flavor and nutritional benefits.; Dried Italian Herbs (2 teaspoons): Italian herbs provide a classic Mediterranean flavor profile that complements the tomatoes, zucchini, and gnocchi perfectly. This blend typically includes oregano, basil, rosemary, and thyme, adding depth and aroma to the dish.; Red Pepper Flakes (1/4 teaspoon, optional): A pinch of red pepper flakes adds a subtle kick of heat, enhancing the overall flavor without making it overly spicy. Adjust the amount to your preference or omit if you prefer a milder dish.; Salt and Black Pepper: Salt and black pepper are crucial for seasoning and enhancing the natural flavors of all the ingredients. Use kosher salt for its clean taste and freshly ground black pepper for its aromatic qualities.; Fresh Basil (for garnish, optional): Fresh basil adds a bright, herbaceous finish and a pop of vibrant green color when sprinkled over the finished dish. Its fresh aroma and slightly sweet flavor perfectly complement the roasted vegetables and gnocchi.; Parmesan Cheese (for garnish, optional): Grated Parmesan cheese adds a salty, savory, and slightly nutty flavor that enhances the dish. It melts slightly over the warm gnocchi and vegetables, adding a creamy and delicious element.

Ingredients

Shelf-Stable Gnocchi (1 pound): These shelf-stable potato gnocchi are the heart of the dish. Their slightly chewy texture becomes wonderfully tender and slightly crispy when roasted, providing a delightful contrast to the soft vegetables. Look for vacuum-packed gnocchi in the pasta aisle of your grocery store for convenience and long shelf life.
Zucchini (2 medium): Zucchini adds a mild, fresh flavor and a beautiful green color to the dish. Choose firm zucchini without blemishes for the best texture and flavor. They roast beautifully alongside the gnocchi and tomatoes, becoming tender and slightly caramelized.
Cherry or Grape Tomatoes (1 pint): Sweet cherry or grape tomatoes burst with juicy flavor when roasted, creating a natural sauce that coats the gnocchi and vegetables. Their sweetness balances the savory elements of the dish, and they add a vibrant pop of color.
Red Onion (1 medium): Red onion provides a pungent and slightly sweet flavor that deepens as it roasts. It adds complexity and a subtle bite to the dish, complementing the other vegetables and gnocchi.
Garlic (4 cloves): Fresh garlic infuses the dish with its aromatic and savory flavor. Roasting garlic mellows its sharpness and brings out its sweetness, creating a delicious base for the overall taste.
Olive Oil (1/4 cup): Olive oil is essential for roasting, helping the vegetables and gnocchi to brown and become tender. It also adds richness and healthy fats to the dish. Extra virgin olive oil is recommended for its superior flavor and nutritional benefits.
Dried Italian Herbs (2 teaspoons): Italian herbs provide a classic Mediterranean flavor profile that complements the tomatoes, zucchini, and gnocchi perfectly. This blend typically includes oregano, basil, rosemary, and thyme, adding depth and aroma to the dish.
Red Pepper Flakes (1/4 teaspoon, optional): A pinch of red pepper flakes adds a subtle kick of heat, enhancing the overall flavor without making it overly spicy. Adjust the amount to your preference or omit if you prefer a milder dish.
Salt and Black Pepper: Salt and black pepper are crucial for seasoning and enhancing the natural flavors of all the ingredients. Use kosher salt for its clean taste and freshly ground black pepper for its aromatic qualities.
Fresh Basil (for garnish, optional): Fresh basil adds a bright, herbaceous finish and a pop of vibrant green color when sprinkled over the finished dish. Its fresh aroma and slightly sweet flavor perfectly complement the roasted vegetables and gnocchi.
Parmesan Cheese (for garnish, optional): Grated Parmesan cheese adds a salty, savory, and slightly nutty flavor that enhances the dish. It melts slightly over the warm gnocchi and vegetables, adding a creamy and delicious element.

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Instructions

Preheat your oven to 400°F (200°C). Preheating the oven to the correct temperature is crucial for ensuring even roasting and achieving the desired texture for both the gnocchi and the vegetables. A hot oven allows for quick caramelization and prevents the vegetables from becoming soggy. Make sure your oven is fully preheated before placing the sheet pan inside.
Prepare the vegetables: Wash the zucchini and tomatoes thoroughly. Trim the ends off the zucchini and cut them into half-moons or bite-sized pieces, about ½ inch thick. If using cherry tomatoes, leave them whole. If using larger tomatoes like grape tomatoes, you can halve them. Peel the red onion and cut it into thin wedges. Peel and mince the garlic cloves. Ensure all vegetables are cut into relatively uniform sizes to promote even roasting.
Combine ingredients on the sheet pan: In a large bowl, gently toss the gnocchi, zucchini, tomatoes, red onion, and minced garlic together. Drizzling the olive oil into the bowl first can help ensure even coating. Alternatively, you can place all the ingredients directly onto the sheet pan and then drizzle with olive oil.
Season generously: Drizzle the olive oil over the gnocchi and vegetables. Sprinkle evenly with the dried Italian herbs, red pepper flakes (if using), salt, and black pepper. Use your hands or a spatula to thoroughly toss everything together, ensuring that all the gnocchi and vegetables are evenly coated with olive oil and seasonings. Proper seasoning at this stage is key to developing flavorful roasted vegetables and gnocchi. Don’t be shy with the salt and pepper, as roasting tends to mellow out flavors.
Arrange in a single layer: Spread the gnocchi and vegetables in a single layer on a large sheet pan. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, resulting in a less desirable texture. If necessary, use two sheet pans to ensure everything is spread out in a single layer. Even spacing allows for proper air circulation and browning.
Roast in the preheated oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the gnocchi are lightly golden brown and slightly crispy, and the vegetables are tender and slightly caramelized. Halfway through roasting, around the 15-minute mark, you can gently toss the gnocchi and vegetables with a spatula to ensure even browning on all sides. Keep an eye on the gnocchi and vegetables, as roasting times can vary depending on your oven.
Check for doneness: The gnocchi should be puffed up and slightly golden brown with a slightly crispy exterior. The vegetables should be tender and slightly softened, with some browning and caramelization around the edges. Tomatoes should be softened and starting to burst. Pierce a zucchini piece with a fork to check for tenderness – it should be easily pierced but not mushy.
Garnish and serve: Once roasted, remove the sheet pan from the oven. If desired, garnish with fresh basil leaves and grated Parmesan cheese. The heat from the roasted dish will slightly wilt the basil and melt the Parmesan. Serve immediately while hot for the best flavor and texture. The roasted tomatoes will have created a light, natural sauce that coats the gnocchi and vegetables.

Nutrition

Serving Size: one normal portion
Calories: 350
Fat: 15g