Description

This vibrant one-pan dish features soft gnocchi paired with a colorful medley of roasted vegetables, delivering a delicious, satisfying meal that’s easy to prepare.

Ingredients

Scale

1 lb gnocchi (store-bought or homemade)
2 bell peppers (red, yellow, or green), chopped
1 medium zucchini, chopped
1 medium eggplant, chopped
3 tbsp olive oil
2 tsp Italian seasoning
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss the chopped bell peppers, zucchini, and eggplant with olive oil, Italian seasoning, salt, and pepper until well coated.
Transfer the seasoned vegetables onto a large baking sheet lined with parchment paper in an even layer.
Roast the veggies in the preheated oven for about 20 minutes, stirring halfway through for even caramelization.
Once the vegetables are softened and slightly golden, add the gnocchi to the same baking sheet and stir gently to combine.
Return to the oven for an additional 10-15 minutes until the gnocchi are lightly browned at the edges and everything is heated through.
Serve immediately and drizzle with extra olive oil or sprinkle fresh herbs on top for added flavor.

Nutrition

Serving Size: 1 plate (approx. 300g)
Calories: 380
Sugar: 5g
Sodium: 320mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg

Keywords: Feel free to customize this dish by using seasonal vegetables you have on hand. For a heartier meal, add protein such as grilled chicken or chickpeas. Let leftovers cool before storing in an airtight container; reheat on medium heat with a splash of olive oil for best results.