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- 1 pound gnocchi (store-bought or homemade) - 2 cups fresh broccoli florets - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - 1 medium zucchini, sliced into half-moons - 4 tablespoons unsalted butter - 5 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh parsley, finely chopped (for garnish) Gathering the right ingredients is key to making this dish shine. You can choose store-bought gnocchi or make your own. If you pick fresh veggies, they will add color and taste. For the veggies, I love using bright broccoli florets, juicy cherry tomatoes, and crunchy bell peppers. Zucchini adds a nice texture as well. You can mix and match your favorite vegetables to suit your taste. The garlic butter sauce is what truly makes this dish special. The unsalted butter melts beautifully and blends with minced garlic for rich flavor. Dried oregano and thyme add a lovely herb touch. Don’t forget to season with salt and fresh black pepper. If you want an extra kick of flavor, sprinkle Parmesan cheese on top. Fresh parsley is perfect for garnish. It adds color and a fresh taste that makes your meal pop. - Preheat oven to 425°F (220°C). This helps the gnocchi and veggies cook well. - In a large mixing bowl, combine 1 pound of gnocchi, 2 cups of fresh broccoli florets, 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 medium zucchini sliced into half-moons. Make sure all the veggies mix well with the gnocchi. - In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter until it’s fully liquified. - Add 5 cloves of minced garlic to the melted butter. Cook for 2-3 minutes, stirring often. You want the garlic to smell great but not turn brown. - Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and salt and freshly ground black pepper to taste. Mix everything until it’s well combined. - Carefully pour the garlic butter mixture over the gnocchi and veggies in the bowl. Use a spatula or wooden spoon to toss everything. Make sure all the ingredients are coated in the buttery goodness. - Spread the coated gnocchi and veggies evenly on a large sheet pan. A single layer helps them roast instead of steam. - Place the sheet pan in the preheated oven and bake for 20-25 minutes. Halfway through, give everything a gentle stir for even cooking and browning. - If you want, sprinkle 1/4 cup of grated Parmesan cheese over the top before the final bake. Return the pan to the oven for 5 more minutes. This melts the cheese and adds great flavor. - Once done, take the pan out of the oven. Finish with a generous sprinkle of chopped fresh parsley for a nice look and fresh taste. Serve warm and enjoy! For the best results, spread out the ingredients on your sheet pan. This step helps them roast evenly. If you pile them up, they may steam instead of becoming golden and crisp. To achieve that beautiful golden brown finish, keep an eye on the cooking time. When you see the edges turn brown, it's nearly done. A gentle stir halfway through ensures even roasting. You can easily customize this dish with different seasonings. Try adding a pinch of red pepper flakes for heat. Fresh herbs like rosemary or basil can also add a nice touch. For veggies, swap in asparagus, carrots, or even sweet potatoes. This recipe is flexible, so feel free to mix and match your favorites. To make ahead, prepare the dish but do not bake it. Cover the sheet pan and store it in the fridge for up to a day. When you're ready to eat, pop it in the oven straight from the fridge. To reheat leftovers, place them in the oven at 350°F (175°C) until warmed through. This method keeps the gnocchi and veggies nice and crispy. {{image_4}} You can make this dish fit your diet easily. - Gluten-free options for gnocchi: Look for gluten-free gnocchi made from cauliflower or sweet potatoes. These options give you the same taste without gluten. - Vegan alternatives for butter and cheese: Swap butter for olive oil or coconut oil. For cheese, use nutritional yeast or a vegan cheese blend. These swaps keep the flavor while making the dish plant-based. You can change this dish with the seasons. - Substituting vegetables based on seasonal availability: Use asparagus in spring, corn in summer, or butternut squash in fall. Each adds unique flavors and colors. - Incorporating different sauces or toppings: Try pesto in summer or a creamy sauce in winter. Drizzle balsamic reduction for added tang. These changes keep your meals exciting and fresh. After your meal, let the leftovers cool first. Then, place them in an airtight container. This helps keep the flavors fresh. You can store the dish in the fridge for up to three days. If you want to keep it longer, freezing is a great option. I recommend using glass containers. They are safe for the microwave and oven. Plus, they help you see what's inside. If you use plastic, make sure it is BPA-free. To freeze your dish, first let it cool to room temperature. Then, place it in a freezer-safe container. Make sure to leave some space at the top. This allows for expansion when it freezes. You can freeze it for up to three months. When you are ready to eat, take it out of the freezer. Thaw it in the fridge overnight for best results. If you're short on time, you can use the microwave. Set it to defrost. After thawing, reheat your dish in the oven or microwave until it's hot. If you want to freshen it up, add a little more garlic butter or cheese before serving. Enjoy your tasty meal again! Yes, you can use frozen gnocchi! They cook quickly and taste great. Just add them directly to the bowl with veggies. There’s no need to thaw them first. They will soak up the garlic butter and flavors as they bake. This makes it super easy for busy nights. If you double the recipe, the cooking time stays mostly the same. Bake for 20-25 minutes. However, check if it needs a few extra minutes. The key is to stir halfway through for even cooking. Just make sure not to overcrowd the pan. This helps everything roast well. You can add many veggies! Some great options are: - Carrots, sliced thin - Asparagus, cut into pieces - Cauliflower, in small florets - Spinach, added in the last few minutes Mix and match to find your favorite combo. Each veggie brings its own flavor to the dish! This blog post covered a healthy and tasty dish with gnocchi, vegetables, and garlic butter. You learned about the main ingredients, step-by-step instructions, and tips for perfecting your roast. Don’t forget the meal prep ideas and how to customize flavors for your taste. You can easily adapt this recipe for different diets and seasons. Explore the variations, and store extras for later. Enjoy the taste and health benefits of this simple meal!

Sheet Pan Garlic Butter Gnocchi and Veggies

Elevate your dinner with this easy Sheet Pan Garlic Butter Gnocchi and Veggies recipe! Perfectly roasted gnocchi and colorful veggies come together in a delicious garlic butter sauce that will have your taste buds dancing. In just 40 minutes, you can serve a flavorful meal that’s sure to impress. Don't miss out on this tasty dish—click to explore the full recipe and make it tonight!
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Ingredients
  

1 pound gnocchi (store-bought or homemade)

2 cups fresh broccoli florets

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color will do)

1 medium zucchini, sliced into half-moons

4 tablespoons unsalted butter

5 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese (optional, for a savory topping)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C). This high temperature will allow for optimal roasting of the gnocchi and vegetables.

    In a large mixing bowl, gently combine the gnocchi, broccoli florets, halved cherry tomatoes, sliced bell pepper, and zucchini. Ensure the veggies are evenly distributed.

      In a small saucepan set over medium heat, melt the butter until it’s completely liquified. Add the minced garlic and cook for about 2-3 minutes, stirring often, until the garlic becomes aromatic but isn’t browned. Then, stir in the oregano, thyme, salt, and black pepper, ensuring everything is well mixed.

        Carefully pour the garlic butter mixture over the gnocchi and vegetables in the bowl. Using a spatula or wooden spoon, toss everything until all the ingredients are evenly coated in the delicious buttery mixture.

          Transfer the coated gnocchi and vegetables onto a large sheet pan, spreading them out into a single layer. This step is important for achieving a nice roast and avoiding steaming.

            Place the sheet pan in the preheated oven and bake for 20-25 minutes. Halfway through the cooking time, give everything a gentle stir to promote even cooking and browning.

              After the baking time, remove the pan from the oven. If desired, sprinkle the top with grated Parmesan cheese for an extra layer of flavor. Return the pan to the oven for an additional 5 minutes, allowing the cheese to melt and become bubbly.

                Once finished, take the pan out of the oven and finish the dish with a generous sprinkle of chopped fresh parsley to enhance the presentation and provide a fresh flavor. Serve warm and enjoy!

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tip: Serve directly from the sheet pan or plate individual servings, garnished with additional parsley and a sprinkle of freshly cracked pepper for an elegant finish.