Vegetarian Sheet Pan Gnocchi with Roasted Vegetables

Ingredients

Quantities are for 4 servings.

• 2 packages (16 oz each) Shelf-stable gnocchi
• 2 each Zucchini, diced
• 1 each Yellow squash, diced
• 1 pint Cherry tomatoes
• 8 oz Mushrooms, quartered
• 1 each Bell pepper, diced
• 1 each Red onion, cut into chunks
• 4 cloves Garlic
• 3 tbsp Olive oil
• 2 tsp Italian seasoning
• 1/2 tsp Red pepper flakes (optional)
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Fresh basil, torn

Instructions

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. In a large bowl, combine the gnocchi, zucchini, yellow squash, cherry tomatoes, mushrooms, bell pepper, onion, and garlic.
3. Drizzle with the olive oil and sprinkle with the Italian seasoning, red pepper flakes (if using), salt, and pepper. Toss to coat.
4. Spread the mixture evenly on the sheet pan.
5. Roast for 20-25 minutes, stirring halfway through, until the gnocchi is golden and the vegetables are tender.
6. Remove from the oven and sprinkle with the Parmesan, then return to the oven for 2-3 minutes until melted.
7. Garnish with fresh basil before serving.