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  • Nicole Cook

Roasted Gnocchi and Vegetables


500g gnocchi

255g grape tomatoes

227g whole mushrooms, halved

1/2 red onion, in large pieces

1 bell pepper, cut into 1 inch pieces

1 zucchini, sliced

1 whole garlic, peeled, cloves separated

3 tbsp olive oil

1 tbsp sugar

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Optional: 4 springs fresh rosemary

Parmesan cheese for serving


1. Line a large baking sheet with parchment paper. Add the gnocchi, vegetables, olive oil, sugar, dried seasonings, and stir together. Top with fresh rosemary.

2. Roast at 425 degrees for 25 minutes. Finish on broil for 3-5 minutes or until tomatoes are bursting and veggies are browning. Serve with Parmesan cheese


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