Ingredients
Scale
- 1 pound gnocchi (fresh or frozen)
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Chop bell peppers, zucchini, and cherry tomatoes into bite-sized pieces.
- In a large bowl, combine gnocchi and vegetables. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread the mixture on a parchment-lined baking sheet for even roasting.
- Roast for 20-25 minutes, stirring halfway through until golden brown and fragrant.
- Allow to cool slightly before serving.
Notes
- Customize by adding vegetables like broccoli or asparagus.
- For added flavor, sprinkle fresh herbs or cheese just before serving.
- Ensure enough space on the sheet pan for crispy results; avoid overcrowding.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg