One Pan Roasted Gnocchi and Vegetables Recipe
One pan roasted gnocchi and vegetables is an easy weeknight dinner for two that comes together in a snap. Don’t bother turning on the big oven, this recipe is perfect for cooking in your little toaster oven.
Ingredients
- 4 teaspoons Olive Oil divided
- 1/2 16 ounce package Potato Gnocchi shelf stable, not frozen
- 1 medium Orange Bell Pepper chopped into 1-inch pieces
- 1 small Zucchini Squash sliced in half lengthwise and chopped into 1-inch pieces
- 2 small Shallot quartered
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Fine Sea Salt
- 1/8 teaspoon Black Pepper
- 1/4 cup Marinara Sauce
- 2 cups Fresh Baby Spinach
- Fresh Basil
- Grated Parmesan Cheese
Instructions
- Adjust your toaster oven’s cooking rack to the lowest position, preheat to 425°F on the “Bake” setting, and rub a toaster oven baking pan with 1 teaspoon of the oil.
- Place the gnocchi, bell pepper, zucchini and shallots in a large mixing bowl and toss together with the oregano, salt, pepper and remaining olive oil.
- Spread everything in a single layer on your prepared pan.
- Cook until the vegetables are tender and the gnocchi is crisp on the outside, about 20 minutes, stirring halfway through the cook time.
- Serve warm tossed with marinara sauce and baby spinach.
- Top with fresh basil and parmesan cheese, or your favorite pasta toppings.
Notes
- The recipe calls for half a package of gnocchi, you can store unused gnocchi refrigerated in a sealed container for up to 3 days.
- Convection Toaster Ovens: Keep the temperature at 425°F but start checking for doneness after 15 minutes, adding more time as needed.
Nutrition
Calories: 283kcalCarbohydrates: 26gProtein: 2gFat: 13gSaturated Fat: 4gSodium: 761mgFiber: 2gSugar: 7g
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