Description
This roasted gnocchi dish is a delicious combination of fresh vegetables and Italian seasoning, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound gnocchi
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 small eggplant, cubed
- 1 medium yellow squash, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash and cut the zucchini, squash, tomatoes, and eggplant into similar-sized pieces for even roasting.
- In a large mixing bowl, combine gnocchi, chopped vegetables, olive oil, garlic, salt, pepper, and Italian seasoning. Toss until evenly coated.
- Spread everything out on the prepared sheet pan in a single layer, making sure not to overcrowd.
- Roast in the oven for 25–30 minutes, stirring halfway through, until gnocchi is golden and vegetables are tender and slightly charred.
- Remove from the oven, sprinkle with Parmesan cheese and chopped parsley, and serve hot.
Notes
- For an extra kick, add red pepper flakes to the vegetable mixture.
- This dish pairs well with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg