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- 1 pound store-bought gnocchi - 2 cups cherry tomatoes, halved - 1 bell pepper, chopped - 1 medium zucchini, sliced into half-moons - 1 cup broccoli florets - 4 cloves garlic, finely minced - 4 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning blend - ½ teaspoon crushed red pepper flakes - Salt and black pepper, to taste - ½ cup freshly grated Parmesan cheese - Fresh basil leaves for garnish This dish shines with its bright colors and fresh flavors. The gnocchi offers a soft and chewy texture. The cherry tomatoes burst with sweetness. The bell pepper adds crunch, while the zucchini and broccoli contribute a nice earthiness. Garlic brings a warm, savory note that ties everything together. For the seasoning, we use a mix that makes this dish sing. The extra virgin olive oil coats the ingredients well. The Italian seasoning adds that classic herb aroma. If you like a kick, the crushed red pepper flakes give just the right amount of heat. Don’t forget the salt and black pepper. They balance all the flavors. Finally, the freshly grated Parmesan cheese melts beautifully, adding creaminess and depth. If you want to brighten the dish, fresh basil leaves make a lovely garnish. This recipe is simple and fun. You can easily adjust ingredients based on what you have. Want to use different veggies? Go for it! Enjoy mixing flavors in this easy sheet pan delight. Begin by preheating your oven to 425°F (220°C). This step is key for a nice crisp on the gnocchi. Line a large sheet pan with parchment paper. This helps with easy cleanup and keeps the food from sticking. In a large mixing bowl, combine the gnocchi with the cherry tomatoes, bell pepper, zucchini, and broccoli. Make sure to mix them well. You want every piece to be included. This mix of flavors makes your dish pop. In a small bowl, whisk together the minced garlic, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper. This garlic mixture adds great taste to the dish. It infuses the gnocchi and veggies with rich flavors. Drizzle the garlic mixture over the gnocchi and veggies. Use a spatula or your hands to toss everything together. Make sure all the pieces are coated evenly. Then, spread the mixture across the sheet pan in a single layer. This helps everything cook evenly and become golden brown. Place the sheet pan in your preheated oven. Bake for 20-25 minutes. You want the gnocchi to turn golden and crispy. The veggies should become tender but not mushy. Keep an eye on them to avoid overcooking. Carefully remove the pan from the oven. Immediately sprinkle the freshly grated Parmesan cheese over the hot gnocchi and veggies. Then, return the sheet pan to the oven for another 2-3 minutes. This allows the cheese to melt and create a delicious layer on top. To get that perfect crunch, spread the mixture in a single layer on your sheet pan. This allows hot air to circulate around the gnocchi and veggies. If they are too close together, they will steam instead of crisping up. Trust me, a little space goes a long way! You can easily adjust the spice in this dish. If you prefer less heat, use fewer crushed red pepper flakes. If you want more kick, add a bit more! Play with the amount until it fits your taste. This simple tweak can transform the dish to your liking. If you have any leftovers, store them in an airtight container. Keep them in the fridge for up to three days. When you’re ready to eat, reheat in the oven for the best texture. Avoid the microwave, as it can make the gnocchi mushy. Enjoy your tasty meal again! {{image_4}} You can switch up the veggies in this dish to keep it fresh. Try using seasonal vegetables like asparagus, carrots, or even Brussels sprouts. Each vegetable brings its own flavor and texture. For example, asparagus adds a nice crunch, while carrots add a hint of sweetness. Mixing different colors makes your dish look vibrant and fun. Want to make your meal heartier? You can add protein easily. Chicken breast works well; just cut it into bite-sized pieces. Tofu is another great option, especially if you want a plant-based protein. Simply cube it and toss it with the gnocchi and veggies. You can also use cooked sausage for a savory kick. Just slice it and mix it in before baking. If you prefer a dairy-free dish, you can make this recipe vegan-friendly. Just skip the Parmesan cheese or use a dairy-free alternative. Nutritional yeast is a tasty substitute that gives a cheesy flavor without the dairy. You can even try vegan cheese if you want that melty texture. Adjust the other ingredients to match your taste. To store leftovers in the fridge, let the dish cool first. Place the cooled gnocchi and veggies in an airtight container. This keeps moisture in and prevents the food from drying out. You can store it for about three to four days. When you’re ready to eat, simply reheat it in the oven or microwave. If you want to freeze this dish, make sure it cools completely. Then, transfer the gnocchi and veggies to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. This dish can freeze well for up to three months. When you want to enjoy it again, thaw it overnight in the fridge. Reheat it in the oven for the best texture. For the best taste and quality, enjoy your sheet pan garlic parmesan gnocchi and veggies within a week. Keep an eye on the smell and texture. If it seems off, it’s best to discard it. Proper storage is key to enjoying this dish fresh and flavorful. Yes, you can use homemade gnocchi. Fresh gnocchi may give a softer texture. Store-bought gnocchi tends to hold its shape better. If you prefer the homemade option, ensure it's cooked properly before mixing with veggies. If you need a substitute for Parmesan cheese, try Pecorino Romano or nutritional yeast. Both options add a nice flavor. You can also use a dairy-free cheese for a vegan dish. Just ensure it melts well when heated. Yes, you can prepare this dish ahead of time. Mix the gnocchi and veggies, then cover and store in the fridge. Keep the garlic mixture separate until you are ready to bake. This will keep the dish fresh. Check the vegetables after 20-25 minutes in the oven. They should be tender but not mushy. The colors will become brighter, and some edges may brown. This means they are ready to enjoy. Yes, this recipe works great for meal prepping. You can make a larger batch and divide it into containers. Store them in the fridge for quick meals. Reheat in the oven or microwave for best results. This dish is easy and fun to make. We covered the key ingredients and seasonings to create a tasty meal. You learned how to mix and bake the gnocchi with vegetables, and we discussed helpful tips. Remember, you can customize this recipe with different veggies or proteins. Storing leftovers is simple, so don’t worry if you have extra. Enjoy this sheet pan gnocchi soon, and share it with others. You’ll love how easy it is to make delicious food at home.

Sheet Pan Garlic Parmesan Gnocchi & Veggies

Elevate your weeknight dinners with this easy Sheet Pan Garlic Parmesan Gnocchi & Veggies recipe! Packed with colorful cherry tomatoes, bell peppers, zucchini, and broccoli, this dish combines fresh ingredients for a delicious meal in just 30 minutes. Simply toss everything together, bake, and indulge in the cheesy goodness. Click to explore the full recipe and make your dinner effortlessly scrumptious tonight!
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Ingredients
  

1 pound store-bought gnocchi

2 cups cherry tomatoes, halved

1 bell pepper, chopped (any color)

1 medium zucchini, sliced into half-moons

1 cup broccoli florets, bite-sized

4 cloves garlic, finely minced

4 tablespoons extra virgin olive oil

1 teaspoon Italian seasoning blend

½ teaspoon crushed red pepper flakes (adjust for spice preference)

½ cup freshly grated Parmesan cheese

Salt and black pepper, to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper to facilitate easy cleanup and prevent sticking.

    Mix the Ingredients: In a large mixing bowl, combine the gnocchi, halved cherry tomatoes, chopped bell pepper, sliced zucchini, and broccoli florets. Ensure the vegetables are evenly distributed.

      Prepare the Garlic Mixture: In a small bowl, whisk together the freshly minced garlic, extra virgin olive oil, Italian seasoning, crushed red pepper flakes, salt, and black pepper. This blend will infuse flavor into the dish.

        Coat the Gnocchi and Veggies: Drizzle the garlic and oil mixture over the gnocchi and vegetable medley. Use a spatula or your hands to toss everything gently until all ingredients are thoroughly coated with the seasoning.

          Arrange on Sheet Pan: Spread the seasoned mixture evenly across the prepared sheet pan in a single layer, ensuring that the gnocchi is not crowded, which helps with crisping.

            Bake to Perfection: Place the sheet pan in the preheated oven and bake for 20-25 minutes. You’re looking for the gnocchi to turn slightly golden and crispy, and the vegetables to become tender but not mushy.

              Add the Cheese: Carefully remove the pan from the oven. Immediately sprinkle the freshly grated Parmesan cheese over the hot gnocchi and veggies.

                Melt the Cheese: Return the sheet pan to the oven for an additional 2-3 minutes to allow the cheese to melt slightly, creating a deliciously cheesy layer on top.

                  Cool and Serve: Once the cheese has melted to your liking, remove the pan from the oven and let it cool for a couple of minutes. This slight cooling time helps with serving.

                    Garnish: If desired, garnish the dish with fresh basil leaves for a burst of color and flavor. Serve warm and enjoy your delightful creation!

                      Prep Time: 10 mins | Total Time: 30 mins | Servings: 4