This recipe of roasted vegetables & gnocchi is a healthy side dish packed FULL of flavor! It’s the perfect way to fill your plate with vibrant vegetables from your summer garden. Read along to learn how to roast it all to perfection!
Our summer garden is overflowing with peppers, carrots, tomatoes, eggplant, and zucchini. While preserving and canning is one option, there’s nothing better than being able to use the harvest fresh for dinner.
This recipe can make a healthy vegetarian meal if you add some roasted chickpeas and/or pine nuts to the mix. I enjoyed it with some herb-seared salmon while my husband enjoyed it with lemon pepper chicken. You can use whatever vegetables you have on hand which makes this recipe so simple and versatile!
Roasted Vegetables & Gnocchi Ingredients
You can use whatever veggies you have on hand! Bell peppers, tomatoes, summer squashes, mushrooms, onions, and carrots are great for roasting. The most important ingredient from that list are the tomatoes, as their juices help create a saucy texture when mixed with the rest of the ingredients. See the recipe card at the end of this post for further guidance.
To make this an all inclusive, one-pan meal, you can add chickpeas, pine nuts, or sliced summer sausage to the mix. Simply toss them in with the other ingredients and enjoy with the roasted vegetables & gnocchi!
This dish is seasoned to perfection with olive oil, garlic cloves, balsamic vinegar, Italian herbs, salt, pepper, and the option of parmesan cheese. I highly recommend tossing with some homemade pesto for another boost in flavor!
What is gnocchi?
When I was buying the ingredients for this recipe, an elderly woman in line kept glancing at the package of gnocchi in my hand. She asked me what it was, and so I explained that gnocchi are essentially little potato dumplings often used in soups, bakes, and as an alternative to pasta. Another customer in line turned around and told us about his trip to Italy and the various ways he was able to enjoy these little bites of heaven. They perfect the roasted vegetables & gnocchi recipe by adding a whole ‘ nother texture to the mix. If you haven’t had gnocchi before, drop what you’re doing and go buy some!
You can usually find pre-made gnocchi in the pasta isle or in the refrigerated section of your local grocery store. You also have the option of making your own at home! Diane from Sustainable Slow Living has an excellent recipe for handmade pan fried gnocchi that are absolutely delicious.
Preheat your oven to 400 degrees.
Chop up your summer vegetables into bite sized pieces.
Transfer vegetables into a large bowl and add one package of potato gnocchi.
Add in remaining ingredients except for the parmesan cheese, and toss until everything is coated in seasoning and olive oil.
Drizzle a little bit of olive oil onto a large sheet pan and then disperse the contents onto it evenly.
Roast for 20 minutes and then the remove pan from the oven to toss the roasted vegetables & gnocchi.
Roast for another 10-15 minutes or until carrots are softened and gnocchi is golden brown (as pictured).
Top with parmesan, add a dollop of homemade pesto, and enjoy!
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- 1 red/orange bell pepper, diced
- 1 sweet onion, diced
- 1 zucchini, chopped into half-moons
- 1 carrot, chopped into thin, round slices
- 10 cherry tomatoes, cut in half
- 1 package of potato gnocchi
- 1 head of garlic, peeled & cloves left whole
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian herbs
- salt & pepper to taste
- Shredded or grated parmesan cheese (optional)
- Pesto sauce (optional)
- Preheat oven to 400 degrees
- Chop vegetables as noted in ingredient list
- Add vegetables, whole garlic cloves, and gnocchi into a large bowl and toss
- Add olive oil, balsamic vinegar, Italian herbs, salt, & pepper to the bowl
- Toss until veggies & gnocchi are covered in olive oil and seasoning
- Drizzle some olive oil onto a large sheet pan and disperse the contents onto it evenly
- Roast for 20 minutes
- Remove from oven and toss ingredients again
- Roast for another 10-15 minutes, or until carrots are softened and gnocchi is golden brown
- Top with Parmesan, add a dollop of pesto, and enjoy!