This one-pan vegetable and gnocchi wonder has become my favorite side dish to pair with a meat entree. It pairs well with chicken, pork, or beef and is also a great dish to serve for vegetarian meals. One note- if your oven has the setting to turn off the bottom burner, we suggest that you turn it off for better cooking results. We tested it both ways- the gnocchi is tender and delicious without the bottom burner on in the oven. With the bottom burner, I would suggest turning the ingredients at least twice while cooking to prevent the gnocchi from sticking to the pan.
Ingredients
- 16 oz. gnocchi (prepackaged from grocery store)
- 12 baby zucchini cut in half, lengthwise
- 1 red pepper, seeded and cut into 1/4 strips
- 4 carrots, sliced 2-3 inches long with 1/4 inch thickness
- 1 head broccoli, cut into bite-sized pieces
- 1/4 head cauliflower, cut into bite-sized pieces
- 1/4 cup parsley, chopped finely
- 1 tsp salt
- 1/4 tsp black pepper
- 2 TBSP butter, melted
- 2 TBSP olive oil
- 1/4 cup shredded Parmesan cheese (add more if you like)
Instructions
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Preheat oven to 425 degrees (F)Mix all of the ingredients, except Parmesan cheese, together in a large bowl and spread evenly onto a baking sheet.
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Place in oven and bake for 25 mins.
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Remove and top with shredded parmesan cheese. Enjoy!
Cheers,
Lydia