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Roasted Garlic Sheet Pan Gnocchi

Roasted Garlic Sheet Pan Gnocchi

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 30-32 minutes
  • Yield: Serves 4 1x

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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. Top with shaved Parmesan before serving.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 30-32 minutes
  • Yield: Serves 4 1x