Gnocchi & Summer Veggies Sheet Tray

9 reviews

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

Camille U.
Camille U.
723

4 minutes

Prep time

25 minutes

Cook time

374 cal.

Per serving

Ingredients

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

View nutritional information

Energy374 cal.
Fat17 g
Carbohydrates50 g
Protein7 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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

9 reviews
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Gnocchi & Summer Veggies Sheet Tray
Very easy