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Roasted garlic vegetable gnocchi served in an orange bowl topped with parmesan cheese and chopped parsley.
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Sheet Pan Roasted Garlic Vegetable Gnocchi
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Main Course
Servings: 4
Calories: 347 kcal
Ingredients
  • 1 lb. potato gnocchi fresh
  • 1 zucchini medium large chunks
  • 1 yellow squash large chunks
  • 1 purple onion large chunks
  • 1 cup mushrooms sliced
  • 5 clove garlic whole in their skins
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. thyme
  • 2 tsp. basil
For day of cooking:
  • 1 cup baby tomatoes
  • 1 Tbsp. olive oil
  • 1/4 cup Parmesan shredded
  • fresh basil optional
Instructions
Assembly instructions:
  1. Add all gnocchi, zucchini, yellow squash, purple onion, mushrooms, garlic cloves, olive oil, salt, pepper, thyme and basil to a large resealable freezer bag.
  2. Squish gently to combine ingredients. Remove excess air, seal and freeze.
Cooking instructions:

  1. Thaw.

  2. Add 1 cup baby tomatoes.

  3. Add contents of a large bag to a parchment paper lined sheet pan and cook in the oven at 400° for 20-25 minutes.

  4. Squeeze the garlic out of their skins into a bowl. Mash with 1 Tbsp. olive oil using a fork. Stir the garlic oil into the gnocchi and vegetables.

  5. Top with Parmesan and if desired, fresh basil.