Description
This Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes is a great easy weeknight dinner recipe that highlights summer produce!
Ingredients
Scale
- 1 extra large zucchini, or 2 medium sized zucchini, diced into bite size pieces (4–6 cups)
- 1 (16) oz package gnocchi
- 1 pint cherry tomatoes
- 1–2 tablespoons olive oil
- 1 tablespoons nutritional yeast
- 1 – 1 1/2 teaspoon granulated garlic
- Salt and black pepper, to taste
- 2 tablespoons fresh herbs, I used basil and thyme
- 1/4 cup toasted pine nuts
- Fresh lemon juice, if desired
Instructions
- Pre-heat oven to 450 degrees F. On a large sheet pan, add the zucchini, gnocchi, cherry tomatoes, olive oil, nutritional yeast, granulated garlic, salt and pepper.
- Toss all ingredients together and make sure everything is evenly coated. Bake until gnocchi is crispy and vegetables are softened and caramelizing, about 30 minutes, flipping once.
- Remove from the oven and toss everything is the fresh herbs, toasted pine nuts and a few squeezes of fresh lemon juice, if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner, Vegan
- Method: Oven
- Cuisine: American
