Ingredients
Main Ingredients
- 16 ounces gnocchi (shelf stable, dry, uncooked)
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1 pint cherry tomatoes
- 1 ear of corn, kernels removed
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon crushed red pepper flakes
Optional Ingredients
- Fresh herbs and/or greens such as dill, basil, oregano, cilantro, arugula, spinach, kale
- Herb dressing (recipe provided in notes)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the gnocchi and vegetables evenly.
- Combine Ingredients: On a large, rimmed sheet pan, mix together the dry gnocchi, chopped zucchini, yellow squash, cherry tomatoes, corn kernels, olive oil, minced garlic, salt, cracked black pepper, and crushed red pepper flakes. Use your hands to toss and coat everything thoroughly to distribute the oil and seasoning.
- Bake: Place the sheet pan in the preheated oven and bake for about 25 minutes. Roast until the vegetables are tender and the cherry tomatoes start to burst, infusing the dish with their juices and flavor.
- Finish and Serve: Once baked, toss the roasted gnocchi and veggies with your choice of fresh herbs and greens for added freshness and color. Drizzle with herb dressing if using, then serve warm as a satisfying, wholesome meal.
Notes
- For the optional herb dressing, blend fresh herbs like basil, parsley, and oregano with olive oil, a splash of lemon juice, salt, and pepper for a bright, tangy finish.
- To make this dish vegan, ensure the gnocchi used does not contain eggs or dairy.
- Feel free to swap in seasonal vegetables such as bell peppers, asparagus, or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or skillet for crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
