Ingredients
Scale
- 1 lb gnocchi (store-bought or homemade)
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 cup bell peppers, chopped (any color)
- 3 tbsp extra virgin olive oil
- 2 tsp dried Italian herbs (oregano and basil)
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the uncooked gnocchi, cherry tomatoes, zucchini, and bell peppers. Drizzle with olive oil and toss until evenly coated.
- Sprinkle the dried Italian herbs, salt, and pepper over the mixture; stir well to combine.
- Spread the mixture evenly on the prepared baking sheet without overcrowding.
- Bake for 20-25 minutes until golden brown and crisp around the edges.
- If using Parmesan cheese, sprinkle it over the dish during the last 3-5 minutes of baking. Serve hot.
Notes
- Feel free to customize with seasonal vegetables like broccoli or asparagus for added nutrition.
- A pinch of red pepper flakes can add a spicy kick to this dish.
- Ensure that gnocchi are well-drained before roasting to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg