Sheet Pan Gnocchi with Summer Vegetables
Sheet Pan Crispy Gnocchi with Summer Vegetables is an easy summer meatless dinner! Gnocchi, cherry tomatoes, corn, asparagus and zucchini is tossed with olive oil and fresh garlic and roasted on one sheet pan until the gnocchi are toasted and the tomatoes start to burst, creating a light sauce. Top with fresh basil and parmesan cheese.
Ingredients
- 1 pound gnocchi thawed if frozen
- 1 pint cherry tomatoes left whole or halved
- 2 to 3 ears corn kernels cut off
- 1/2 bunch asparagus cut into 2-inch pieces
- 1 to 2 small zucchini cut into half moons
- 1/2 large red onion diced into bite-size chunks
- 1/3 cup olive oil divided
- kosher salt
- freshly ground black pepper
- 4 cloves garlic minced
- 2 pinches red pepper flakes for serving (optional)
- 1/2 cup freshly grated Parmesan cheese for serving
- torn fresh basil leaves for serving
Instructions
- Preheat your oven to 450℉ (or 230℃) and line a rimmed metal baking sheet with parchment paper.
- Place the gnocchi, tomatoes, corn kernels, asparagus pieces, zucchini and red onion onto the sheet pan. Drizzle with half of the olive oil and season with salt, pepper and all the chopped garlic. Toss each vegetable separately from each other and rearrange onto the pan.
- Slide the pan onto the middle rack of your oven and roast for 9 minutes. Rotate the pan halfway and continue to roast for 9 more minutes.
- Remove, toss and gently press on the cherry tomatoes so they release their juices. Serve with a little extra drizzle of olive oil, red pepper flakes (if using), Parmesan cheese and torn fresh basil.
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 51g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 594mg | Potassium: 498mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1188IU | Vitamin C: 37mg | Calcium: 201mg | Iron: 7mg