Sheet Pan Garlic Parmesan Gnocchi & Veggies

$- 1 pound gnocchi (store-bought or homemade) - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 zucchini, sliced - 4 cloves garlic, minced - 3 tablespoons olive oil - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley for garnish Gnocchi serves as the star of this dish. These soft dumplings blend perfectly with the veggies. You can use store-bought gnocchi, which saves time, or make your own for a personal touch. Broccoli florets add color and crunch. They also provide vitamins A and C. Cherry tomatoes bring sweetness and juiciness, balancing the flavors. Red bell pepper adds a crisp texture and a pop of color. Zucchini is mild and absorbs flavors well. Garlic gives an aromatic punch that brings everything together. Olive oil is key for roasting, enhancing the taste and texture. Finally, Parmesan cheese melts beautifully, adding a rich, savory finish. If you can't find gnocchi, try using pasta or even quinoa. For veggies, feel free to swap broccoli with green beans or asparagus. You can replace cherry tomatoes with diced bell peppers or even corn. If you're out of garlic, shallots can work as a mild alternative. For a dairy-free version, use nutritional yeast instead of Parmesan. Extra virgin olive oil can be switched with avocado oil for a different flavor. Before you start, gather all your ingredients. You will need: - 1 pound gnocchi - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 zucchini, sliced - 4 cloves garlic, minced - 3 tablespoons olive oil - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley for garnish Make sure your oven is ready. Preheat it to 425°F (220°C). This step is key for crisping the gnocchi. 1. Take a large sheet pan and place all the veggies and gnocchi on it. 2. In a small bowl, mix the minced garlic, olive oil, Italian seasoning, salt, and pepper. 3. Drizzle this mix over the gnocchi and veggies. 4. Toss everything gently. Make sure all the pieces are well-coated. 5. Spread the mix in a single layer on the pan. This helps it cook evenly. 6. Bake for 20-25 minutes. Stir halfway through to ensure even roasting. 7. When done, sprinkle the grated Parmesan cheese on top. 8. Return the pan to the oven for 5 more minutes. This melts the cheese. 9. Once finished, let it cool for a couple of minutes. 10. Garnish with fresh parsley before serving. One mistake is overcrowding the pan. This can lead to soggy veggies. Always spread them out. Another issue is not stirring halfway. This step is important for even cooking. Lastly, don’t skip the cooling time. Letting it sit for a few minutes enhances the flavors. To get the best roast, you need high heat. Preheat your oven to 425°F (220°C). This heat helps the gnocchi turn crispy and the veggies to caramelize. Spread the gnocchi and veggies in a single layer on the sheet pan. Don't overcrowd them; this ensures even cooking. Stir halfway through to promote browning. Keep an eye on them for the last few minutes to avoid burning. For extra flavor, consider adding spices. You can use red pepper flakes for heat. A sprinkle of smoked paprika adds a nice depth. Fresh herbs like thyme or rosemary work well, too. Don't forget about lemon juice! A squeeze before serving brightens the dish. Just mix your chosen spices with the olive oil and garlic before tossing. Serve the dish warm, garnished with fresh parsley. It works well as a main dish or a side. Pair it with grilled chicken or fish for a complete meal. You can also enjoy it with a light salad for balance. Leftovers taste great in a wrap or on top of greens. This dish is versatile and fun to serve! {{image_2}} You can switch up the veggies in this dish. Try using asparagus, green beans, or bell peppers. Cauliflower or carrots also work well. Each veggie brings its own flavor and texture. Don’t be afraid to mix and match. You can even use frozen veggies if you’re short on time. Just remember to adjust the cooking time. Parmesan cheese adds a great flavor, but you can try others. Asiago or Pecorino Romano work nicely too. For a creamier texture, use mozzarella or fontina. If you want something sharper, try aged cheddar. Each cheese brings a unique touch to the dish. Feel free to experiment! This recipe is easy to adjust for different diets. For a vegan option, swap out the cheese for nutritional yeast. You can also use a plant-based gnocchi. If you're gluten-free, look for gluten-free gnocchi. Adjust the olive oil to fit your calorie needs. This dish can cater to many dietary preferences. Enjoy making it your own! After cooking, let your gnocchi and veggies cool down. Place them in an airtight container. You can keep it in the fridge for up to three days. If you want to enjoy it later, storing it properly is key. To reheat, use the oven or microwave. For the oven, set it to 350°F (175°C). Spread the gnocchi and veggies on a baking tray. Heat for about 10-15 minutes until warm. If using a microwave, place them in a safe dish. Heat in short bursts, stirring often, until hot. You can freeze gnocchi and veggies for up to three months. Just place them in a freezer-safe bag or container. Try to remove as much air as possible to avoid freezer burn. When you want to eat it, thaw overnight in the fridge. Reheat as mentioned above for the best results. Yes, you can use frozen gnocchi. Just add them directly to the pan without thawing. They will cook well in the oven. The cooking time may be a bit longer, so check them for doneness. The veggies are done when they are tender and slightly browned. You can poke them with a fork to check. Look for a nice golden color on the edges. Stir halfway through cooking to help them roast evenly. This dish pairs well with a fresh salad or crusty bread. You could also serve it alongside grilled chicken or fish. A drizzle of balsamic glaze adds nice flavor too. Enjoy it hot and fresh! You’ve learned about all the ingredients, steps, tips, and variations for this dish. Remember to use key seasonings to boost flavor. Avoid common mistakes to get excellent results. You can creatively modify this recipe to fit your needs. Store leftovers safely and know how to reheat them. This meal is simple and will impress anyone you serve. Get cooking and enjoy tasty sheet pan garlic parmesan gnocchi and veggies!$

Sheet Pan Garlic Parmesan Gnocchi & Veggies

Discover the deliciousness of Garlic Parmesan Gnocchi & Veggies Delight! This easy, flavorful recipe brings together soft gnocchi, vibrant veggies, and a rich garlic-Parmesan blend. Perfect for a quick weeknight dinner, it’s ready in just 35 minutes and packed with nutrition. Click through to explore this delightful recipe and impress your family with a dish that’s as simple as it is satisfying!

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Ingredients

1 pound gnocchi (store-bought or homemade)

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 zucchini, sliced

4 cloves garlic, minced

3 tablespoons olive oil

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).

On a large sheet pan, combine the gnocchi, broccoli florets, cherry tomatoes, red bell pepper, and zucchini.

In a small bowl, mix together the minced garlic, olive oil, Italian seasoning, salt, and pepper. Drizzle this mixture over the vegetables and gnocchi.

Toss everything gently on the sheet pan until well-coated.

Spread the gnocchi and veggies out in a single layer for even roasting.

Bake in the preheated oven for 20-25 minutes, or until the veggies are tender and the gnocchi is slightly crispy, stirring halfway through.

Remove from the oven and sprinkle the grated Parmesan cheese over the top, then return to the oven for an additional 5 minutes until melted and golden.

Once done, remove from the oven and let cool for a couple of minutes.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4