Crispy Sheet-Pan Gnocchi

    Crispy Sheet-Pan Gnocchi

    A clever no-boil method for shelf-stable gnocchi with roasted tomatoes and zucchini.

    25 minsEasy3 servings

    Nutrition per serving

    440

    Calories

    9g

    Protein

    65g

    Carbs

    16g

    Fat

    Ingredients

    • 16 ozPotato Gnocchi
    • 1 pintCherry Tomatoes
    • 1 medium, slicedZucchini
    • 3 tbspOlive Oil
    • 1/4 cupParmesan Cheese

    Instructions

    1. 1

      Preheat oven to 425°F.

    2. 2

      Toss gnocchi and vegetables with oil and salt directly on a sheet pan.

    3. 3

      Roast for 20 minutes, tossing halfway through, until gnocchi are plump and golden.

    4. 4

      Top with parmesan and fresh pepper.

    Nutrition Facts

    Servings 3Serving Size 1

    Amount Per Serving

    Calories440

    % Daily Value *

    Total Fat 16g21%
    Saturated Fat 7.2g36%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 65g24%
    Dietary Fiber 5g18%
    Sugars 9.8g
    Protein 9g18%
    Vitamin A 200 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Crispy Sheet-Pan Gnocchi

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.
    • • This is a great recipe for beginners — don't overthink it, just have fun!

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