Zucchini, yellow squash and cherry tomatoes cook together with the pasta on the same pan for this easy 30-minute roasted garlic sheet pan gnocchi.
1 pound shelf-stable or fresh 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
3 garlic cloves in their skins
4 sprigs of fresh thyme
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Shaved Parmesan for serving
Preheat the oven to 450 degrees F.
On a sheet pan, toss the gnocchi, zucchini, squash, tomatoes, onions, garlic and thyme with 2 tablespoons olive oil, salt and pepper. Spread into a single layer. Bake for 20-22 minutes until the gnocchi are lightly browned and the vegetables are tender.
Carefully squeeze the garlic out of their skins into a large bowl. Whisk with 1 tablespoon olive oil. Spoon the gnocchi and vegetables into the bowl, gently stirring to combine. Discard the thyme sprigs.