Zucchini, yellow squash, tomatoes, red onions and gnocchi share the same pan in this easy 30-minute sheet pan gnocchi with roasted garlic.
The more wear and tear on my baking sheets, the more I want to use them. These marks are a reminder of just how handy these pans are in everyone’s kitchen arsenal. They are good for a huge range of recipes from M&M cookies on the sweet side to one-pan weeknight dinners on the savory side.
That includes this sheet pan gnocchi with roasted vegetables where zucchini, yellow squash and tomatoes cook together with the dumplings and cloves of garlic for a tasty 30-minute meal.
As much as I love the project of making homemade potato gnocchi, this is where you should pick up a package of shelf-stable gnocchi at the grocery, preheat the oven, spread everything on the sheet pan and get cooking.
When you think about making gnocchi, a pot of boiling salted water might be the first thing that pops into your brain. But when you put it on a baking sheet in the oven, no boiling is necessary. The dry heat will do everything that you need.
Boiled gnocchi turns out pillowy and soft unlike roasted gnocchi, which is a bit crisp on the outside. It has a very satisfying chewy texture too. And the best part is that the veggies bake right along side it.
This is what you need:
Pair this gnocchi with a salad, and then you have a simple and complete sheet pan dinner. Try an arugula salad with lemon vinaigrette or an Italian chopped salad, which you can make in advance. Just store the dressing and the salad separately.
If you have leftovers, you can keep them in an airtight container in the refrigerator up to 3 days. When the gnocchi is cold, it gets extra chewy. Rewarm it in the microwave or in a skillet with a little olive oil. You can also add baby spinach or other greens to stretch leftovers into another meal.
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Zucchini, yellow squash, tomatoes, red onions and gnocchi share the same pan in this easy 30-minute sheet pan gnocchi with roasted garlic.
Store leftovers in an airtight container up to 3 days. Rewarm in the microwave or in a skillet with a splash of olive oil on the stove.
Keywords: sheet pan gnocchi
This was a simply delicious and easy weeknight dinner and a great way to use up zucchini. I used 2 zucchini instead of using squash and it was yummy!! Even served the leftovers over spinach the next night for a salad dinner.
★★★★★