Sheet Pan Gnocchi with Winter Vegetables
This easy winter meal is made with your favorite seasonal veggies and a bag of gnocchi!
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ingredients
- 1 lb fresh shelf-stable, or frozen potato gnocchi*
- 2 carrots peeled and cut into 1/2-inch thick slices
- 2 parsnips peeled and cut into 1/2-inch thick sticks
- 1 1/2 cups Brussels sprouts halved
- 1 small red onion cut into 1-inch chunks
- 4 cloves garlic smashed
- 1 tsp coarsely chopped fresh rosemary leaves
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp olive oil + more for serving*
- 2 Tbsp coarsely chopped fresh basil leaves
- Grated Pecorino Romano or Parmesan cheese for serving*
instructions
- Preheat oven to 450˚F. Place rack in the middle of the oven and line a rimmed baking sheet with parchment paper or a large silicone mat.
- Add gnocchi, vegetables, garlic, rosemary, salt, pepper, and 2 Tbsp oil to a large bowl. Toss well to coat everything evenly.
- Spread the mixture out onto prepared sheet pan in an even layer.
- Bake for 30 to 35 minutes, stirring halfway through, until the vegetables are cooked through and tender.
- Remove from oven and stir in 2 Tbsp chopped basil.
- Serve immediately in bowls with an extra drizzle of oil. Top with more chopped basil and grated cheese as desired.
notes
To make vegan: use a vegan-friendly gnocchi, your favorite oil (I recommend melted coconut oil), and omit cheese (or use vegan cheese).