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- 1 pound potato gnocchi - 2 cups fresh broccoli florets - 1 cup cherry tomatoes, halved - 1 cup assorted bell peppers, sliced - 4 tablespoons unsalted butter, melted - 4 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon sea salt - ½ teaspoon freshly cracked black pepper - Fresh parsley, finely chopped For this dish, I recommend using a pound of potato gnocchi. You can find it in many stores. You’ll need two cups of fresh broccoli florets. They add great color and crunch. Use one cup of cherry tomatoes, sliced in half. These add sweetness. Choose one cup of assorted bell peppers for a rainbow look. I like yellow, red, and green. When it comes to the garlic butter mixture, use four tablespoons of unsalted butter. Melt it to mix well with four cloves of minced garlic. Add one teaspoon of dried oregano, sea salt, and half a teaspoon of black pepper. Adjust any seasoning to suit your taste. For a twist, try adding spices like paprika or chili flakes. If you want to change the veggies, use zucchini or carrots. These work well too. Always remember to keep the flavors balanced. This way, each bite stays tasty and fun! Preheating the Oven Start by preheating your oven to 400°F (200°C). This step warms up the oven, ensuring even cooking for the gnocchi and veggies. Preparing Vegetables Next, wash and chop your vegetables. You need 2 cups of fresh broccoli florets, 1 cup of halved cherry tomatoes, and 1 cup of assorted sliced bell peppers. Make sure to use colorful bell peppers for a beautiful dish. Keep the veggies in a large bowl so they are easy to mix later. Combining Gnocchi and Veggies In that same large bowl, add 1 pound of potato gnocchi to your vegetables. Toss them gently to combine. This mixing helps the flavors to blend and create a tasty meal. Making the Garlic Butter Sauce In a small bowl, melt 4 tablespoons of unsalted butter. You can do this in the microwave. Once melted, add 4 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of sea salt, and ½ teaspoon of freshly cracked black pepper. Whisk this mixture until well combined. The garlic butter will add a rich taste to the dish. Spreading Ingredients on Baking Sheet Now, drizzle the garlic butter sauce over the gnocchi and veggies. Use a spatula to toss everything together. This ensures every piece gets coated. Then, spread the mixture evenly on a parchment-lined baking sheet. This way, the ingredients won’t stick. Baking Time and Temperature Place your baking sheet in the preheated oven. Bake for about 20-25 minutes. Watch closely for the veggies to become tender and the gnocchi to turn golden. Stirring for Even Roasting Halfway through baking, take the sheet out and stir the contents. This step helps everything roast evenly, giving you a perfect golden color. When done, let it cool for a few minutes before serving. Cooking Time Adjustments Cooking time can vary based on your oven. Start with 20 minutes and check for doneness. If the gnocchi are not golden and the veggies are still firm, add 5 more minutes. Always trust your eyes. Ensuring Even Roasting To roast evenly, spread the gnocchi and veggies in a single layer. Crowding the pan can lead to steaming, not roasting. Stir the mix halfway through to promote even browning. This keeps everything crispy and tasty. Serving Suggestions For a beautiful presentation, use a large platter or individual bowls. Arrange the gnocchi and veggies in a colorful pattern. This makes the dish look inviting and fun. Garnishing with Fresh Herbs A sprinkle of parsley adds freshness and color. You can also use basil or chives for a different flavor. Just chop them finely and sprinkle on top right before serving. It enhances both look and taste. Adding Cheese or Additional Spices Cheese can take this dish to the next level. Try adding grated Parmesan or crumbled feta. You can also mix in red pepper flakes for a spicy kick. This customization gives each bite a unique twist. Customizing with Seasonal Vegetables Feel free to swap out veggies based on what’s in season. Zucchini, carrots, or asparagus work well. Each vegetable brings its own flavor and texture, making the dish exciting every time you make it. {{image_4}} - Gluten-Free Gnocchi: You can find gluten-free gnocchi made from rice or corn. This swap keeps the dish tasty and friendly for gluten-free diets. - Different Vegetables Combinations: Feel free to mix and match veggies. Zucchini, carrots, or asparagus add different colors and flavors. Use what you have on hand for a fun twist. - Herb Variations: Try using fresh rosemary or thyme instead of oregano. These herbs bring a new depth to the dish. You can also mix in fresh basil for a fragrant touch. - Adding Protein: Want to add more substance? Toss in cooked chicken or shrimp. They pair well with the gnocchi and make the meal heartier. - Stovetop Option: For a quick meal, you can cook everything in a skillet. Just sauté the veggies first, then add the gnocchi and sauce. This method cuts down on cooking time. - Air-Fryer Adaptation: If you own an air fryer, use it! Cook the gnocchi and veggies in batches for a crispy finish. Adjust the cooking time to about 15-20 minutes at 375°F (190°C) for a delightful outcome. To keep your Sheet-Pan Garlic Butter Gnocchi and Veggies fresh, store leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the container in the fridge. It’s best to use the leftovers within 3 days for the best taste and texture. When you’re ready to enjoy the leftovers, reheating is easy. For the best results, use an oven. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Heat for about 10-15 minutes until warm. This method keeps the dish crisp. You can also use a microwave if you’re in a hurry. Place a portion in a microwave-safe bowl and cover it with a lid or a damp paper towel. Heat for 1-2 minutes, stirring halfway through. Just be careful, as this method may make the gnocchi a bit soft. Yes, you can use frozen gnocchi. Just add them straight from the freezer. No need to thaw first. They will cook well in the oven. The cooking time may be a bit longer, around 5 minutes more. This keeps the dish easy and quick. You know the dish is done when the veggies are tender. The gnocchi should turn a light golden color. If you stir halfway through, it helps with even cooking. A fork can be used to check if the veggies are soft. This recipe shines with colorful veggies. Fresh broccoli, cherry tomatoes, and bell peppers work great. You can also add zucchini or carrots for extra flavor. Feel free to mix and match your favorites for more variety. Yes, you can prepare this dish ahead of time. You can mix the gnocchi and veggies with the garlic butter. Store in the fridge for up to 24 hours. Just bake when you are ready to eat. This makes it perfect for busy days. Absolutely! This dish is great for meal prep. You can store leftovers in airtight containers. They will keep well in the fridge for 3-4 days. Reheat in the oven or microwave. Enjoy a quick and tasty meal all week long! This blog post shared a simple and tasty recipe for baked potato gnocchi. You learned about key ingredients, steps to prepare, and tips for perfecting the dish. There are many ways to adjust flavors and make it your own. Remember, you can use different veggies or cooking methods based on your taste. Enjoy this easy meal, whether fresh from the oven or reheated. Be creative and have fun in the kitchen!

Sheet-Pan Garlic Butter Gnocchi and Veggies

Discover the deliciousness of savory sheet-pan garlic butter gnocchi with colorful veggies! This easy recipe combines tender potato gnocchi with vibrant broccoli, cherry tomatoes, and bell peppers, all drizzled in a rich garlic butter sauce. Perfect for a quick weeknight dinner, it takes just 35 minutes from prep to plate. Click through for the full recipe and impress your family with this delightful dish!
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Ingredients
  

1 pound potato gnocchi

2 cups fresh broccoli florets

1 cup cherry tomatoes, halved

1 cup assorted bell peppers, sliced (yellow, red, or green for a rainbow effect)

4 tablespoons unsalted butter, melted

4 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it's ready for the gnocchi and vegetables.

    In a large mixing bowl, combine the potato gnocchi, broccoli florets, halved cherry tomatoes, and sliced bell peppers. Make sure all the ingredients are evenly distributed for balanced flavor in every bite.

      In a separate small bowl, melt the unsalted butter in the microwave or on the stovetop until fully liquid. Add the minced garlic, dried oregano, sea salt, and freshly cracked black pepper to the melted butter, whisking until all ingredients are well integrated.

        Drizzle the garlic butter mixture over the gnocchi and vegetable medley. Using a spatula, gently toss everything together, ensuring that each piece is thoroughly coated in the flavorful butter.

          Spread the coated gnocchi and vegetables in a single even layer on a parchment-lined baking sheet. This step is crucial for achieving that golden roast without sticking.

            Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes. Keep an eye on them and stir halfway through cooking to promote even roasting. You'll know it's ready when the vegetables are tender and the gnocchi take on a light golden color.

              Once finished, carefully remove the baking sheet from the oven and allow the dish to cool slightly for a few minutes. This will help enhance the flavors as they settle.

                Serve the vibrant dish hot, garnished generously with freshly chopped parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: For an elegant presentation, serve the gnocchi and vegetables in individual bowls or on a large platter and add a sprinkle of extra parsley and a drizzle of olive oil before serving.