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.Β 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.
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)
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
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