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- Gnocchi You need 1 pound of potato gnocchi. This soft pasta adds a nice texture. - Vegetables Use 2 cups of broccoli florets, 1 cup of halved cherry tomatoes, and 1 cup of sliced bell peppers. Feel free to mix colors for a vibrant look. - Garlic Butter Mixture Combine 4 tablespoons of melted unsalted butter with 4 cloves of minced garlic. This mixture adds rich flavor. - Seasonings Add 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. These spices enhance the taste. - Garnish Fresh parsley, chopped, is great for garnish. It adds a pop of color and freshness. Each ingredient plays a key role in making this dish a hit. The gnocchi absorbs the garlic butter flavor well. The veggies offer crunch and color. Together, they create a tasty and hearty meal. Start by preheating your oven to 400°F (200°C). This step is key for crisping the gnocchi and veggies. A hot oven ensures even cooking and a nice golden finish. Next, gather your ingredients. In a big mixing bowl, combine 1 pound of potato gnocchi, 2 cups of broccoli florets, 1 cup of halved cherry tomatoes, and 1 cup of sliced bell peppers. Using fresh vegetables adds color and taste. Make sure to mix them well so they combine nicely. In a small bowl, mix 4 tablespoons of melted unsalted butter, 4 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk these together until you see a smooth blend. This garlic butter sauce will bring all the flavors together. Pour the garlic butter mixture over the gnocchi and veggies. Gently toss to make sure each piece is coated. Spread everything in a single layer on a parchment-lined baking sheet. Bake it in your preheated oven for 20 to 25 minutes. Remember to stir halfway through for even cooking. The veggies should be tender, and the gnocchi should turn a light golden color. Once out of the oven, let it cool for a few minutes. Serve it hot, and don’t forget to garnish with freshly chopped parsley. This adds a burst of color and freshness to your dish. Enjoy your savory garlic butter gnocchi and veggies! To get golden gnocchi, start with dry potato gnocchi. Fresh gnocchi can be too soft. When mixing the gnocchi with the veggies, make sure they are well-coated with the garlic butter. This helps them crisp up. Spread them out on the baking sheet in a single layer. Crowding them will cause steaming, not browning. Halfway through baking, give them a stir. This ensures even browning and flavor. For this dish, I love using broccoli, cherry tomatoes, and bell peppers. Broccoli adds a nice crunch, while cherry tomatoes give a burst of sweetness. Bell peppers bring a vibrant color and a sweet taste. You can mix and match veggies based on what you like. Just keep in mind that denser veggies, like carrots, take longer to cook. Softer veggies, like zucchini, will cook faster. Timing is key for even cooking. Set your oven to 400°F (200°C) and bake for 20-25 minutes. Stir the pan halfway through. This helps everything cook evenly. You want the veggies tender and the gnocchi golden, but not mushy. If you notice some parts browning too fast, rotate the pan or stir a bit more. This step ensures every bite is delicious. {{image_2}} You can swap out veggies based on your taste. Try zucchini, asparagus, or carrots. Cauliflower also works well. Each veggie adds its own flavor. You can mix and match to find your favorite combo. Just remember to cut them into similar sizes for even cooking. If you want a vegan version, use olive oil instead of butter. You can also use vegan butter. For the garlic butter flavor, add a squeeze of lemon juice. Nutritional yeast can give a cheesy taste too. These swaps keep the dish rich and tasty. Herbs and spices can elevate your dish. Fresh basil or thyme adds a nice touch. A pinch of red pepper flakes gives heat. You can also sprinkle paprika for smokiness. Experimenting with flavors can make the dish truly yours. To keep your sheet-pan garlic butter gnocchi and veggies fresh, store them in an airtight container. Let the dish cool completely before sealing it. This will prevent moisture buildup. Place the container in the fridge and use it within three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy leftovers, reheat them in the oven for the best results. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Cover with foil to keep them moist. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave, but the oven keeps the gnocchi crispy. To freeze your dish, portion it into smaller containers. Make sure to label each container with the date. When you're ready to eat, take a container from the freezer and let it thaw overnight in the fridge. You can then reheat it in the oven or microwave. This method helps maintain the texture and flavor of the dish. Yes, you can use frozen gnocchi. There is no need to thaw it first. Just toss the frozen gnocchi with the veggies and garlic butter mixture. Frozen gnocchi cooks well in the oven. It will turn out soft and tasty, just like fresh gnocchi. You can add many veggies! Try zucchini, asparagus, or carrots. Cauliflower and green beans also work great. Mix and match your favorites for color and flavor. Each vegetable brings a unique taste and texture to the dish. This keeps your meal fun and fresh. To make it gluten-free, choose gluten-free gnocchi. Many brands offer great options made from rice or potatoes. Check the packaging to ensure it meets your needs. The rest of the recipe is already gluten-free, making it easy to adapt. You can serve this dish with a salad or garlic bread. A simple green salad pairs well. You might also enjoy a side of roasted chicken or fish. This adds protein and makes the meal more filling. Consider a glass of white wine or sparkling water to drink. These options elevate your dining experience. This blog post covered a simple and tasty garlic butter gnocchi dish. We looked at key ingredients like gnocchi, veggies, and seasonings. You learned step-by-step how to prepare and bake. I shared tips for golden gnocchi and tasty vegetable choices. We explored variations and storage tips as well. In the end, this dish is easy to make and fun to customize. Enjoy making it your own!

Sheet-Pan Garlic Butter Gnocchi and Veggies

Savor a delightful dish with this Sheet-Pan Garlic Butter Gnocchi and Veggies recipe! This easy one-pan meal combines tender gnocchi with vibrant broccoli, sweet cherry tomatoes, and colorful bell peppers, all tossed in a flavorful garlic butter sauce. Perfect for busy weeknights, it's ready in just 35 minutes! Click through to explore the full recipe and bring this delicious dish to your dinner table tonight!
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Ingredients
  

1 pound potato gnocchi

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 cup bell peppers, sliced (any color)

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the gnocchi, broccoli, cherry tomatoes, and bell peppers.

      In a small bowl, whisk together the melted butter, minced garlic, dried oregano, salt, and black pepper.

        Pour the garlic butter mixture over the gnocchi and veggies, and gently toss to coat everything evenly.

          Spread the mixture in a single layer on a parchment-lined baking sheet.

            Bake in the preheated oven for 20-25 minutes or until the veggies are tender and the gnocchi are lightly golden. Stir halfway through for even cooking.

              Once done, remove from the oven and let cool for a few minutes.

                Serve hot, garnished with freshly chopped parsley.

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