Roasted Garlic Sheet Pan Gnocchi
Zucchini, yellow squash, tomatoes, red onions and gnocchi share the same pan in this easy 30-minute sheet pan gnocchi with roasted garlic.
Servings: 4
Ingredients
- 1 pound shelf-stable gnocchi
- 1 zucchini, diced 1/2-inch
- 1 yellow squash, diced 1/2-inch
- 1 pint grape tomatoes or cherry tomatoes
- 1/4 small red onion, thinly sliced
- 4 garlic cloves in their skins
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 sprigs fresh thyme
- Shaved Parmesan for serving
- Chopped parsley for serving
Instructions
- Preheat the oven to 450 degrees F.
- On a sheet pan toss the gnocchi, zucchini, squash, tomatoes, onions and garlic with 2 tablespoons olive oil, salt and pepper. Spread everything into a single layer. Scatter the thyme sprigs in top.
- Bake for 20-22 minutes until the gnocchi and vegetables are lightly browned and tender.
- Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil.
- Spoon the gnocchi and vegetables into the bowl, gently stirring into the roasted garlic oil.
- Divide the gnocchi onto serving dishes and top with Parmesan and parsley.
Notes
You can save leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a 350-degree F oven.
You can also eat leftovers cold in a salad with favorite greens and vinaigrette. I recommend roughly chopping the gnocchi if you are planning to eat it this way.
Nutrition
Calories: 323kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 978mg | Potassium: 568mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1231IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 5mg