One-Pan Magic: How to Make the Best Roasted Gnocchi with Vegetables
This recipe for roasted gnocchi with vegetables holds a special place in my heart. It reminds me of cozy evenings spent in my grandmother’s kitchen, where the aroma of roasted garlic and fresh herbs filled the air. As a child, I would sit on the counter, watching her work her magic with simple ingredients, transforming them into something extraordinary. This dish is not just a meal; it’s a warm hug on a plate, perfect for any season.
What Makes It Special
There are several reasons why this roasted gnocchi recipe stands out:
- One-Pan Wonder: Minimal cleanup means more time to enjoy your meal.
- Versatile Ingredients: You can use whatever vegetables are in season or in your fridge.
- Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Flavor Explosion: The combination of crispy gnocchi and roasted veggies creates a delightful texture and taste.
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
- 1 package of gnocchi (about 16 oz)
- 2 cups of mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Let’s Get Cooking
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Preheat your oven to 425°F (220°C).
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In a large mixing bowl, combine the gnocchi, mixed vegetables, olive oil, minced garlic, oregano, salt, and pepper. Toss until everything is well coated.
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Spread the mixture evenly on a large baking sheet.
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Roast in the oven for 20 minutes, stirring halfway through, until the gnocchi are golden and the vegetables are tender.
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Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired.
My Pro Tips
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For an extra crunch, broil the dish for the last 2-3 minutes of cooking.
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Feel free to swap out the vegetables based on what you have; broccoli, asparagus, or carrots work beautifully!
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Add a sprinkle of Parmesan cheese before serving for a cheesy twist.
What to Serve With It
- A simple green salad with a lemon vinaigrette
- Garlic bread for a comforting side
- A glass of crisp white wine, like Pinot Grigio
FAQs
Q: Can I use frozen gnocchi?
A: Yes! Just add a few extra minutes to the cooking time.
Q: What if I don’t have fresh herbs?
A: Dried herbs work just fine; use about a third of the amount.
The Heart of the Dish
Every time I make this roasted gnocchi with vegetables, I am reminded of the joy of cooking and sharing meals with loved ones. It’s a dish that brings people together, whether it’s a casual weeknight dinner or a gathering with friends. I hope it brings you as much warmth and happiness as it does for me.
Your Turn
I invite you to try this recipe and make it your own! Experiment with different vegetables or spices, and let me know how it turns out. Your feedback means the world to me, and I can’t wait to hear about your culinary adventures!
One-Pan Magic: How to Make the Best Roasted Gnocchi with Vegetables
Ingredients
- 1 pound gnocchi
- 2 cups cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 red onion, chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the gnocchi, cherry tomatoes, zucchini, bell pepper, red onion, olive oil, garlic, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and the gnocchi are golden brown.
- Remove from the oven and garnish with fresh basil before serving.
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