Delicious, Quick and Easy Sheet Pan Oven Baked Gnocchi with

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 Bell peppers, cut in cubes 1 inch (0.88 lb | 400 g)

1 ½ cups cherry tomatoes (0.55 lb | 8.81 oz | 250 g)

3 cups zucchini, cut in cubes 1 inch (0.82 lb | 372 g)

8 garlic cloves, crushed and peeled

1 small red onion, peeled and chopped

¼ cup extra virgin olive oil (2.02 fl.oz | 60 ml)

1 teaspoon Italian seasoning

1 teaspoon sea salt

1 teaspoon black pepper

16 oz package gnocchi (453 g)

Garnish

Shredded parmesan

Chopped parsley

Directions

Preheat the oven to 400 F | 200 C.

Clean and chop vegetables as directed above.

Place all veggies and gnocchi on a large sheet pan.

Add seasonings and oil. Toss well. Be sure to cover all the ingredients evenly with oil. Add more if desired.

Bake in the middle of the oven for 30 minutes until vegetables are tender.

Remove and sprinkle with parmesan and parsley. Serve warm.

Enjoy!

Nutrition

• Serving Size: 1
• Calories: 453
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 34 mg
• Sodium: 577 mg
• Total Carbohydrate: 69 g
• Dietary Fiber: 9 g
• Total Sugars: 10 g
• Protein: 11 g