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To make the Sheet-Pan Garlic Butter Gnocchi and Veggies, you will need: - 1 package (16 oz) gnocchi - 2 cups cherry tomatoes, halved - 1 cup zucchini, diced - 1 cup bell peppers, diced (your choice of colors) - 1/2 cup red onion, thinly sliced - 4 tablespoons unsalted butter, melted - 4 cloves garlic, finely minced - 1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme) - Salt and freshly cracked black pepper to taste - Fresh parsley, finely chopped (for garnish) - Grated Parmesan cheese (optional, for serving) Using the right measurements helps keep the dish balanced. If you need a substitute: - You can use frozen gnocchi instead of fresh. Just follow the package instructions for cooking. - Any colorful bell pepper works well. Feel free to mix red, yellow, or green. - Swap zucchini for yellow squash or eggplant if you prefer. - For a dairy-free option, use vegan butter in place of unsalted butter. - If you don’t have fresh parsley, try basil or cilantro for a different flavor. Choosing fresh veggies makes all the difference in flavor and health. Here are some tips: - Look for vibrant colors in bell peppers and tomatoes. Bright colors mean fresh and tasty. - Choose zucchini that feels firm and has smooth skin. Avoid any that seem soft or wrinkled. - For red onions, pick ones with a shiny surface and no dark spots. - If possible, buy organic produce for better taste and fewer chemicals. - Check the stem end of cherry tomatoes; it should be green and fresh-looking. These tips and ingredient details will help you create a delicious and colorful dish that everyone will enjoy! Start by preheating your oven to 400°F (200°C). This helps the gnocchi cook evenly. Next, grab a large baking sheet. Line it with parchment paper. Make sure the paper is smooth and flat. This will make cleanup a breeze. In a large mixing bowl, combine the gnocchi, halved cherry tomatoes, diced zucchini, diced bell peppers, and sliced red onion. Use a spatula to gently stir the mixture. It’s important to mix well so the veggies and gnocchi blend together. In a small bowl, whisk together the melted butter, minced garlic, dried Italian herbs, salt, and black pepper. This sauce adds a rich flavor to your dish. The garlic brings a nice kick, while the herbs add depth. Drizzle the garlic butter sauce over the gnocchi and veggies in the bowl. Toss everything well to make sure all pieces are coated. Then, spread the mixture onto the lined baking sheet in a single layer. This helps everything cook evenly. Bake for 20-25 minutes. Halfway through, stir the mix to promote even browning. Look for a golden-brown color and tender veggies. Once done, take the sheet pan out of the oven. Sprinkle fresh parsley over the dish for color and flavor. If you like cheese, add some grated Parmesan on top. Serve hot for the best taste. A light drizzle of olive oil can add a nice finish. To get gnocchi just right, follow these tips: - Use fresh gnocchi. Fresh gnocchi cooks better. - Cook in boiling water. Boil gnocchi for about 2-3 minutes. They are done when they float. - Don't overcrowd the pan. If you cook too much at once, they may stick together. - Bake until golden. In the oven, look for a nice golden color. This means they are crispy outside and soft inside. Enhance flavors in your dish with these ideas: - Add fresh herbs. Basil or thyme boosts taste. - Use quality butter. Good butter makes the sauce richer. - Experiment with spices. A pinch of red pepper flakes adds a kick. - Try different cheeses. Feta or goat cheese can change the flavor profile. Here are mistakes to watch for: - Using cold ingredients. They need to be at room temperature for even cooking. - Not stirring halfway. This can lead to uneven browning. - Ignoring cooking times. Keep an eye on your oven. Overcooking can ruin the dish. - Skipping garnishes. Fresh parsley or cheese adds color and flavor. These tips will make your Sheet-Pan Garlic Butter Gnocchi and Veggies stand out. Enjoy your cooking! {{image_4}} You can switch up the veggies in this dish. Try using asparagus, broccoli, or carrots. These options add new flavors and colors. You can also use spinach or kale for a leafy twist. Keep the basic cooking method the same. Just make sure to adjust the cooking time for denser veggies. To make this dish vegan, swap the butter for plant-based butter. You can also use olive oil instead. For cheese, try nutritional yeast or a vegan Parmesan. This keeps the dish creamy and flavorful without dairy. You won’t lose the taste, and it stays delicious. If you like heat, add red pepper flakes to the garlic butter. You can also toss in diced jalapeños for a spicy kick. Adjust the amount to your liking. If you prefer milder flavors, skip the heat. The dish will still be tasty and satisfying. After cooking your sheet-pan garlic butter gnocchi and veggies, let it cool. Place it on a wire rack for even cooling. Once cooled, transfer the dish to an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to three days. To reheat, preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Heat for about 10-15 minutes, stirring halfway through. This will keep them from drying out. You can also use the microwave. Heat in short bursts, stirring in between until hot. You can freeze the leftovers for later use. Place the cooled gnocchi and veggies in a freezer-safe container. Label it with the date. Frozen, it lasts up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above. This dish stays tasty even after freezing! Yes, you can use homemade gnocchi. It adds a personal touch. Homemade gnocchi often has a fresh taste. Ensure it’s cooked properly before using it in your dish. If your gnocchi is fresh, it may cook faster than store-bought. Keep an eye on it in the oven. To keep gnocchi firm, avoid overcooking it. Cook it just until it floats in boiling water. Drain it well before mixing with the veggies. The garlic butter sauce should coat it lightly. Spreading gnocchi in a single layer on the sheet pan helps too. Stir halfway through baking for even cooking. This dish goes great with a simple salad. A green salad with lemon dressing works well. Garlic bread or crusty rolls complement the flavors too. You could also serve it with a light soup, like a tomato or vegetable soup. These sides can enhance your meal's overall experience. Absolutely! Doubling the recipe is easy. Just make sure you have a larger sheet pan. You may need to bake it in batches. Watch the cooking time as it may vary. Stir halfway through to ensure even cooking for the larger batch. Using parchment paper is not strictly necessary. It helps with easy cleanup and prevents sticking. If you don’t have it, lightly grease the sheet pan. This will help the gnocchi and veggies cook well. Just be careful not to overcrowd the pan for the best results. This blog post covered all you need to know for a great gnocchi dish. We explored the key ingredients, shared detailed steps, and included helpful tips. Remember to choose fresh produce and pay attention to cooking time. Avoid common mistakes to get the best results. Variations let you customize the recipe to your taste. Finally, our storage tips will help you keep leftovers fresh. With this guidance, you will impress your family and friends with your cooking skills. Enjoy making your gnocchi!

Sheet-Pan Garlic Butter Gnocchi and Veggies

Discover the deliciousness of savory sheet-pan garlic butter gnocchi and vegetables! This easy recipe combines pillowy gnocchi with vibrant veggies, all drizzled in a rich garlic butter sauce. Perfect for a weeknight dinner, it’s quick to prepare and packed with flavor. Click through to uncover step-by-step instructions and elevate your meal tonight! #GnocchiRecipe #SheetPanDinner #EasyRecipes #GarlicButterVegetables
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Ingredients
  

1 package (16 oz) gnocchi

2 cups cherry tomatoes, halved

1 cup zucchini, diced

1 cup bell peppers, diced (your choice of colors)

1/2 cup red onion, thinly sliced

4 tablespoons unsalted butter, melted

4 cloves garlic, finely minced

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Preheat your oven to 400°F (200°C). For easy cleanup, line a large baking sheet with parchment paper, ensuring it’s smooth and flat.

    In a large mixing bowl, combine the gnocchi, halved cherry tomatoes, diced zucchini, diced bell peppers, and sliced red onion. Stir gently to mix the vegetables with the gnocchi.

      In a separate small bowl, whisk together the melted butter, minced garlic, dried Italian herbs, salt, and freshly cracked black pepper. This will create a flavorful garlic butter sauce.

        Drizzle the garlic butter mixture over the gnocchi and vegetables in the mixing bowl. Use a spatula or wooden spoon to toss everything thoroughly until each piece is evenly coated with the flavorful garlic butter.

          Transfer the coated mixture onto the lined baking sheet, spreading it out evenly into a single layer to ensure even cooking.

            Bake in the preheated oven for 20-25 minutes. Halfway through the baking time, give the mixture a good stir to promote even browning and cooking. You’re looking for the gnocchi to turn golden brown and the vegetables to become tender.

              Once done, carefully remove the sheet pan from the oven. Sprinkle the dish with freshly chopped parsley for a burst of color and freshness. If desired, add some grated Parmesan cheese on top.

                Serve the dish while hot, and for an extra touch, garnish with additional parsley and a light drizzle of olive oil!

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4