Sheet Pan Gnocchi and Vegetables
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
If you’re craving a light and comforting meal that packs plenty of flavor, this Sheet Pan Gnocchi and Vegetables is the perfect choice. Featuring Heinen’s pillowy potato gnocchi and plenty of fresh veggies, it’s a nutritious option for weeknights, meal prepping, or dinner gatherings.
Heinen’s refrigerated pastas, including gnocchi, ravioli, and tortelloni, are the ideal starting point for an effortless meal. Located in the Deli, these quick-cooking pastas can be paired with one of Heinen’s ready-to-heat sauces or incorporated into your favorite recipes.
Here, Heinen’s refrigerated gnocchi are roasted on a sheet pan with colorful vegetables and high-quality seasonings, then topped with a sprinkle of Parmesan Romano cheese and fresh mozzarella pearls. Served over a bed of Heinen’s peppery baby arugula, it’s an easy-to-make, vegetarian-friendly meal that’s sure to satisfy.
Why You’ll Love This Recipe
- It’s a creative way to prepare gnocchi. With Heinen’s refrigerated gnocchi, you can skip the boiling and go straight to roasting. As they cook, the gnocchi crisp up on the outside, while remaining delightfully tender on the inside, similar to roasted potatoes.
- It’s simple to prep, with minimal clean up. This recipe can be prepped in about 10 minutes and only requires chopping a few vegetables. All ingredients, including the gnocchi, cook on one pan, making clean up a breeze.
- It can be modified for any diet preference. Keep this meal vegetarian or prepare and serve it alongside a protein source, like baked chicken or grilled steak for a heartier option. Either way, it’s sure to satisfy your cravings and is a delicious way to get your veggies in!
Sheet Pan Gnocchi and Vegetables
Servings: 4
Ingredients
- 2 packages Heinen’s refrigerated potato gnocchi
- 2-3 cups broccoli florets
- 2 cups red bell pepper, chopped
- 1 pint grape tomatoes
- 1 cup red onion, chopped
- ¼ cup Heinen’s extra virgin olive oil
- 2 tsp. Heinen’s organic Italian seasoning
- 1 tsp. Heinen’s garlic powder
- 8 oz. BelGioiosio mozzarella pearls
- Kosher salt
- Black pepper
Instructions
- Place a rimmed sheet pan in the oven and preheat to 425°F.
- In a large bowl, toss together the gnocchi, broccoli, bell pepper, tomatoes, and red onion. Add the olive oil, Italian seasoning, and garlic powder. Season to taste with kosher salt and pepper. Toss well.
- Remove the sheet pan from oven and add the gnocchi and vegetables, using a wooden spoon to spread into an even layer. Return the pan to the oven and roast for 35-40 minutes, stirring and rotating the pan halfway through.
- Remove the pan and sprinkle on the mozzarella pearls. Roast for an additional 5 minutes, or until the cheese melts.
- Garnish with basil, serve over a bed of baby arugula, and top with grated cheese.
Adapted from Sheet Pan Gnocchi.
