Sheet Pan Gnocchi & Roasted Vegetables

Olive Oil

Zucchini Yellow Squash Red Onions

Grape Tomatoes




Salt Pepper



Spread everything into a single layer. Add the thyme sprigs on top.

Toss the gnocchi, zucchini, squash, tomatoes, onions and garlic with olive oil, salt and pepper.

Roast the gnocchi and vegetables until they are lightly browned and tender, about 20-22 minutes.

Use a fork to mash the garlic with olive oil.

Squeeze the roasted garlic cloves out of their skins into a large bowl.

Garnish with Parmesan and parsley before serving.

Stir the gnocchi and vegetables into the roasted garlic oil.

Sheet Pan Gnocchi & Roasted Vegetables