Ingredients
Vegetables
- 1 extra large zucchini, or 2 medium sized zucchini, diced into bite size pieces (4-6 cups)
- 1 pint cherry tomatoes
Main
- 1 (16 oz) package gnocchi
Seasonings & Additions
- 1-2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1 – 1 1/2 teaspoons granulated garlic
- Salt and black pepper, to taste
- 2 tablespoons fresh herbs (basil and thyme)
- 1/4 cup toasted pine nuts
- Fresh lemon juice, if desired
Instructions
- Preheat the oven: Set your oven to 450 degrees Fahrenheit to get it ready for roasting the ingredients on the sheet pan.
- Combine ingredients: On a large sheet pan, add the diced zucchini, gnocchi, cherry tomatoes, olive oil, nutritional yeast, granulated garlic, salt, and black pepper. Toss everything well to make sure the gnocchi and vegetables are evenly coated with the seasonings and oil.
- Bake the sheet pan: Place the sheet pan in the oven and bake until the gnocchi become crispy and the vegetables are softened and caramelized, about 30 minutes. Halfway through baking, flip the gnocchi and vegetables once to ensure even cooking and browning.
- Finish with herbs and pine nuts: Once baked, remove the pan from the oven and immediately toss the contents with the fresh basil and thyme, toasted pine nuts, and a few squeezes of fresh lemon juice if you prefer a bright, zesty finish.
Notes
- You can substitute fresh herbs with dried herbs if fresh are unavailable, but add them earlier in the cooking process to develop flavor.
- For a vegan version, ensure the gnocchi contains no eggs.
- To toast pine nuts evenly, do so in a dry skillet over medium heat for 2-3 minutes until golden, stirring frequently.
- This dish can be customized by adding other vegetables like bell peppers or mushrooms.
- Leftovers reheat well in a skillet or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
