30-Minute Roasted Gnocchi Sheet Pan Recipe – Quick Weeknight Dinner

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

In a large bowl, add 500 grams of fresh gnocchi.

Drizzle 2 tablespoons of olive oil over the gnocchi.

Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1 teaspoon of garlic powder to the bowl.

Sprinkle in chili flakes to taste (optional).

Add a small box of fresh tomatoes to the bowl.

Chop 1.5 zucchinis into small chunks and add to the bowl.

Slice 1 onion in half lengthwise, then chop, and add to the bowl.

Toss all ingredients in the bowl to coat them evenly with oil and seasonings.

Spread the mixture onto a large sheet pan lined with baking paper.

Roast in the oven for 20 minutes, tossing halfway at the 10-minute mark.

After 20 minutes, remove from the oven; the tomatoes should be popped open and everything sizzling.

Grate some parmesan cheese over the roasted ingredients (optional).

Tear chunks of fresh mozzarella and add them on top.

Garnish with fresh parsley leaves and baby spinach leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens