Fresh vegetables and plump little gnocchi are tossed in olive oil, lots of fresh garlic and roasted. Heavens to megatroid! . freshly grated Parmesan cheese, for serving It’s done! Snap a photo and tag me on twitter or instagram! Thanks for making our meals so much healthier and really delicious. Nutrition information isn’t always accurate. Slide the pan onto the middle rack of your oven and roast for 9 minutes. It’s on the table in less than 30 minutes and, better yet, you only have one dish to clean. Cook Time When all your ingredients make contact with the pan, they get perfectly golden brown. Whisk in 1 tablespoon olive oil and mash everything together with a fork. I’m so glad you liked it, Eileen! Amount Per Serving: Third, it’s a last-minute dish that can go from fridge to platter in around twelve minutes. I’m so glad, Michele!! Serving Size: 1 Oct 6, 2014 A gorgeous combination of colors and flavors. Give me a bowl of noodles tossed in pesto or tomato sauce, and call me content. 1/3 cup olive oil, divided Thawing frozen gnocchi only takes 30 to 45 minutes, so I just pull them out ahead of time. Drizzle with half of the olive oil and season with salt, pepper and all the chopped garlic. Beautiful Roasted Vegetables . Do you think I could do the veggies in air fryer? And thanks for leaving such a great recipe review! And there isn’t always the time for that.The good news is that you can buy packaged gnocchi just like any other pasta.My favorite way to cook ready-made gnocchi is on a sheet pan instead of in a pot of boiling water.The gnocchi ends getting crisp on the edges. freshly ground black pepper yet. Easy summer dinner alert!! Mix that in with the olive oil and any other juices accumulated from roasting and you’ve got yourself a light sauce for your gnocchi. Notify me via e-mail if anyone answers my comment. 18 minutes For roasting, thicker is better—it won’t get too soft and floppy too quickly. Advertisement - Continue Reading Below. Already made this tonight! Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon » I use tongs to squeeze out the lemon juice and some of the flesh into the bottom of a big bowl. Do you get tired of my saying “don’t skimp?” Because I pretty much say it at least once in every recipe. Preheat your oven to 450° and line a rimmed metal baking sheet with parchment paper. It’s just not convenient for me and changes this meal from simple to difficult. Shaved Parmesan for serving. Drizzle with half of the olive oil and season with salt, pepper and all the chopped garlic. (You can use regular salt, too. I made this last night and my entire family including myself devoured this! Top with fresh basil and parmesan cheese. It’s the stuff that vegetable-related dreams are made of. And if you give this Gnocchi with Summer Vegetables recipe a try, let me know! Category: Mains & Entrees. Oven-Roasted Asparagus . Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Since I have only seen the gnocchi that’s on the shelf, would you boil that first, or just throw it on the pan? I like to keep everything separated so there’s even cooking and browning underneath each vegetable/gnocchi. When the sheet pan is out of the oven, it’s time for the lemon and garlic. Gnocchi with Summer Vegetables is an easy summer meatless dinner! Potato gnocchi, baby spinach, and sun-dried tomatoes combine to create a Tuscan-inspired dinner that’s fresh, fast, and flavorful.

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