Sheet Pan Gnocchi with Brussels and Butternut
Toss a few other colorful vegetables of your choice on the sheet pan with the gnocchi, and it quickly becomes a complete vegetarian meal that’s ready in 30 minutes with minimal cleanup. Just roast, scoop into serving bowls, top with a little freshly grated parmesan, and enjoy.
Equipment
Ingredients
- 1, 16 oz. package shelf-stable potato gnocchi
- 2 cups trimmed and quartered Brussels sprouts
- 2 cups diced butternut squash
- ½ medium-sized yellow onion diced
- 2 garlic cloves chopped
- ¼ cup olive oil
- ¼ cup melted butter
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 4 tablespoons grated Parmesan optional
Instructions
- Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil.
- In a large bowl add the potato gnocchi, quartered Brussels sprouts, diced butternut squash, diced onion, chopped garlic, olive oil, melted butter, crushed red pepper flakes, and dried oregano. Gently toss together to well combine and evenly coat with the olive and butter. Season with salt and black pepper to taste and toss one more time.
- Spread the gnocchi mixture out evenly on the prepared baking sheet.
- Roast for 20-25 minutes (rotating the pan halfway through the cooking time) until the gnocchi are plump and the vegetables are tender.
- To serve, spoon the gnocchi and vegetable mixture into individual serving bowls and garnish each with a tablespoon of grated Parmesan.
Nutrition
Calories: 497kcal | Carbohydrates: 57g | Protein: 9g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 605mg | Potassium: 461mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8249IU | Vitamin C: 54mg | Calcium: 146mg | Iron: 6mg