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Sheet Pan Gnocchi with Harvest Vegetables

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A delicious and easy roasted gnocchi dish featuring seasonal vegetables and fresh herbs, perfect for a cozy dinner.

Ingredients

Vegetables

  • 1 small red onion, cut into 1-in chunks
  • 2 cups butternut squash, cut into 1/2-in chunks
  • 1 cup parsnips (or carrots), cut into 1/2-in chunks
  • 2 cups brussels sprouts, trimmed and halved
  • 3 cloves unpeeled garlic
  • 1 tablespoon fresh minced thyme
  • 1 tablespoon fresh minced rosemary
  • 1 lb dry or refrigerated potato gnocchi
  • 3 tablespoons olive oil
  • to taste Salt and pepper
  • for topping Grated Parmesan cheese, optional

Instructions 

  • Preheat oven to 425F. Lightly grease a baking sheet.
  • Combine vegetables, garlic, herbs, gnocchi, and olive oil; toss to coat.
  • Spread on baking sheet, season with salt and pepper, and bake 35-40 minutes, stirring halfway.
  • Remove garlic, peel, mash into a paste, and toss back into the dish.
  • Serve warm with Parmesan cheese if desired.

Notes

For extra flavor, sprinkle with fresh herbs before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Gnocchi