Sheet Pan Gnocchi and Veggies
Looking for a simple, delicious, easy summer dish? Look no further than this Sheet Pan Gnocchi and Veggies. Chock full of summer veggies like squash, zucchini, corn, and more, all roasted together with gnocchi, garlic, and olive oil plus an herby dressing.
Servings:4 servings
Ingredients
- 16 ounces gnocchi, shelf stable, dry (uncooked)
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1 pint cherry tomatoes
- 1 ear of corn, kernels removed
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teapsoon crushed red pepper flakes
- fresh herbs and/or greens, such as dill, basil, oregano, cilantro, arugula, spinach, kale, (optional)
- herb dressing , (optional - recipe in notes)
Instructions
- Preheat oven to 400 degrees.
- On a large, rimmed sheet pan combine gnocchi, zucchini, squash, cherry tomatoes, corn, olive oil, garlic, salt, pepper, and red pepper flakes. Toss and mix everything together with your hands.
- Bake in preheated oven for about 25 minutes until veggies are tender and cherry tomatoes begin to burst.
- Toss with fresh herbs and greens, serve with a hearty drizzle of herb dressing.
Notes
Herb Dressing: in a food processor or blender pulse together:
- 3/4 cup olive oil
- 1/4 cup water
- juice from 1/2 lemon
- 1 teaspoon minced garlic
- 1 tablespoon fresh herbs (such as cilantro, parsley, oregano, dill, basil) OR 1 teaspoon dried herb blend
Nutrition
Calories: 352 kcal, Carbohydrates: 56 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Sodium: 703 mg, Potassium: 839 mg, Fiber: 6 g, Sugar: 9 g, Vitamin A: 1031 IU, Vitamin C: 63 mg, Calcium: 70 mg, Iron: 6 mg