Description
Zucchini, yellow squash, tomatoes, red onions and gnocchi share the same pan in this easy 30-minute sheet pan gnocchi with roasted garlic.
Ingredients
- 1 pound shelf-stable gnocchi
- 1 zucchini, diced 1/2-inch
- 1 yellow squash, diced 1/2-inch
- 1 pint grape tomatoes
- 1/4 small red onion, thinly sliced
- 4 garlic cloves in their skins
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 sprigs fresh thyme
- Shaved Parmesan for serving
- Chopped parsley for serving
Instructions
- Preheat the oven to 450 degrees F.
- On a sheet pan toss the gnocchi, zucchini, squash, tomatoes, onions and garlic with 2 tablespoons olive oil, salt and pepper. Spread everything into a single layer. Scatter the thyme sprigs in top.
- Bake for 20-22 minutes until the gnocchi and vegetables are lightly browned and tender.
- Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil.
- Spoon the gnocchi and vegetables into the bowl, gently stirring into the roasted garlic oil.
- Divide the gnocchi onto serving dishes and top with Parmesan and parsley.
Notes
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.
★★★★★