1-Pan Gnocchi & Summer Veggies

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A rainbow of ripe summer veggies roasted to perfection with baby potato dumplings. So yummy!

Camille U.
Camille U.
401

4 minutes

Prep time

25 minutes

Cook time

374 cal.

Per serving

Utensils

Oven, Parchment paper, Sheet Tray

recipe

Bell pepper (assorted)

Step 1

Preheat the oven to 350°F. Wash the peppers. Remove the seeds. Then chop the peppers. (Use an assortment of peppers for more color!)

Cherry tomatoes

Step 2

Wash & halve the cherry tomatoes.

Shallot

Step 3

Peel & mince the shallots.

Bell pepper (assorted)
Cherry tomatoes
Shallot
Italian seasoning
Gnocchi

Step 4

Add the gnocchi, peppers, tomatoes & shallots to a parchment-lined baking tray. Season with Italian seasoning, salt & pepper. Add a drizzle of olive oil. Mix it all together.

Step 5

Bake for 20-25 min at 350°F.

Step 6

Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy374 cal.
Fat17 g
Carbohydrates50 g
Protein7 g
Fiber9 g

On average, one serving of the recipe "1-Pan Gnocchi & Summer Veggies" contains 374 Energy, 17 g of Fat, 50 g of Carbohydrates, 7 g of Protein, 9 g of Fiber.

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1-Pan Gnocchi & Summer Veggies
Very easy