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.

Lydia Menzies

Print Recipe Pin Recipe

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

 

• 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.
• Place in oven and bake for 25 mins.
• Remove and top with shredded parmesan cheese. Enjoy!

Cheers,

Lydia