Quick and Delicious Sheet Pan Gnocchi

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

Start by adding 1 tablespoon of Dijon mustard to the bottom of a bowl.

Add 3 tablespoons of balsamic vinegar to the bowl.

Juice one large half lemon and add it to the bowl, then whisk the ingredients together.

Add 1 package of dry shelf-stable gnocchi to the bowl.

Add 1 pint of cherry tomatoes to the bowl.

Add 1 head of broccoli cut into florets to the bowl.

Add 1/2 pound of Brussels sprouts cut in halves to the bowl.

Add 1/2 cup of small red onions to the bowl.

Add 8 ounces of baby portobello mushrooms to the bowl.

Sprinkle 1 tablespoon of Italian seasoning into the bowl.

Toss all the ingredients in the bowl to coat them with the dressing.

Preheat the oven to 425°F (220°C).

Spread the coated mixture onto a sheet pan lined with parchment paper or a silicone baking mat in a single layer.

Place sprigs of rosemary on top of the mixture.

Bake in the oven for 25 to 30 minutes until cooked through.

Remove the sheet pan from the oven and discard the charred rosemary.

Transfer the cooked gnocchi and vegetables to a serving bowl.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens