You definitely don’t have to be Italian to enjoy gnocchi. Those pillowy dough-balls melt in your mouth and are delicious no matter what kind of sauce you cover them with! But they also take a lot more work to make than the average person has time for. So we’ve created this easy vegetable-laden gnocchi dinner that dresses up store-bought pasta so you can serve up any (or every, we won’t judge!) night of the week!
Using oil and spices instead of a heavy sauce and served up with a hefty portion of baked vegetables, this dish is definitely on the healthier side of pasta. No need to feel guilty! Plus, you can easily make it gluten-free and/or vegan by checking the ingredient list on the store-bought gnocchi and omitting the parmesan cheese. That way everybody can dig in regardless of any dietary restrictions!
1 pound store-bought gnocchi (use vegan or gluten-free versions for dietary restrictions)
1 red bell pepper, cut into 1" pieces
1 yellow bell pepper, cut into 1" pieces
1 orange bell pepper, cut into 1" pieces
1 small red onion, cut into 1" pieces
1 cup cherry tomatoes
1 cup broccoli florets
2-3 tbsp olive oil
1 tbsp dried basil
1 tbsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh rosemary, coarsely chopped
Parmesan cheese, for serving (omit for vegan version)
Preheat oven to 450 degrees Fahrenheit.
Place peppers, onion, tomatoes, broccoli, and gnocchi onto sheet pan. Drizzle with olive oil.
Add basil, garlic, salt, pepper, and rosemary. Toss to coat.
Bake for 15 minutes. Check for doneness and remove from oven.
Top with parmesan cheese (optional) and serve hot!
Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.
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