Gnocchi and Veggies One Pan Dinner
You definitely don’t have to be Italian to enjoy gnocchi. Those pillowy dough-balls melt in your mouth and are delicious no matter what kind of sauce you cover them with! But they also take a lot more work to make than the average person has time for. So we’ve created this easy vegetable-laden gnocchi dinner that dresses up store-bought pasta so you can serve up any (or every, we won’t judge!) night of the week!
Using oil and spices instead of a heavy sauce and served up with a hefty portion of baked vegetables, this dish is definitely on the healthier side of pasta. No need to feel guilty! Plus, you can easily make it gluten-free and/or vegan by checking the ingredient list on the store-bought gnocchi and omitting the parmesan cheese. That way everybody can dig in regardless of any dietary restrictions!
- 1 pound store-bought gnocchi (use vegan or gluten-free versions for dietary restrictions)
- 1 red bell pepper, cut into 1" pieces
- 1 yellow bell pepper, cut into 1" pieces
- 1 orange bell pepper, cut into 1" pieces
- 1 small red onion, cut into 1" pieces
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 2-3 tbsp olive oil
- 1 tbsp dried basil
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh rosemary, coarsely chopped
- Parmesan cheese, for serving (omit for vegan version)
- Sheet pan
- Preheat oven to 450 degrees Fahrenheit.
- Place peppers, onion, tomatoes, broccoli, and gnocchi onto sheet pan. Drizzle with olive oil.
- Add basil, garlic, salt, pepper, and rosemary. Toss to coat.
- Bake for 15 minutes. Check for doneness and remove from oven.
- Top with parmesan cheese (optional) and serve hot!
