Take advantage of your victory garden squash and peppers! Another simple low prep meal with a ton of veggies. More on that Later, BUT FIRST THE RECIPE! Photo recipe after the actual recipe!
For everyone who has been growing their own veggies (I'm looking at you, mom!), this is a great recipe to use your summertime squash and peppers. This is a simple veggie heavy dish great for summer. Eat this as a dish or serve with your favorite grilled meat.
Sheet Pan Gnocchi Ingredients:
1 Package Dry Gnocchi
1 Medium Eggplant
1 Red Pepper
2 Small Yellow Squash
2 Small Zucchini
1/2 Large Onion
Dressing:
1/2 Cup Olive Oil
8 Cloves Garlic
1 Tablespoon Lemon Juice
1 Tsp Crushed Red Pepper
1/2 Cup Grated Parmesan
1 Teaspoon Oregano
1/2 Teaspoon Thyme
1 Teaspoon Basil
1 Teaspoon Parsley
1 Teaspoon Salt
Preparing the Sheet Pan Gnocchi:
For this recipe I like to make the dressing first so the flavors can meld together while you prep your vegetables. Press or mince the garlic into a medium bowl. Then add the olive oil, lemon juice, crushed red pepper, grated parmesan, oregano, basil, parsley and salt. Whisk these ingredients until well combined. Whisk one more time before adding to your veggies.
Preheat your oven to 400°F before you start to prep your veggies. To prep your veggies you want to cut them into equal sized pieces for best results. Slice your eggplant into approximately one inch pieces. Then slice each slice into 3 pieces in each direction to create 9 pieces per slice. Then slice both the yellow squash and zucchini in half before slicing into approximately 1 inch pieces. Chop the onion in half and then into large 1 1/2 inch pieces as these usually shrink a bit more when cooking. And finally cut the top and bottom of the red bell pepper off. Remove the seeds and stems. Cut the middle into 1 inch pieces as well. Don't forget to use the tops and bottoms as well.
Mix your veggies together on a large sheet pan and pour the dressing ontop of the veggies. Stir the vegetables around to make sure they get nice and evenly coated in the dressing.
Put the veggie mix in the oven to pre roast for 25 minutes.
While waiting for your veggies to cook. boil a medium pot of water and cook the gnocchi according to the package this should take about 2-4 minutes depending on the type of gnocchi you bough. After the veggies have roasted for an initial 25 minutes take them out of the oven. Add your drained gnocchi to the pan and mix the pan to evenly spread the gnocchi out and make sure it gets coated with the sauce.
Sprinkle the pan with 1/2 cup fresh grated parmesean cheese and bake for 15-20 minutes longer. Your gnocchi will get a little crisp on the outside. If you want the gnocchi crispier pre-roast your vegetables for a shorter amount of time and add that time once you added the gnocchi. For instance pre roast for 15 minutes and put it back in the oven with the gnocchi for 25-30 minutes.
To serve top with more parmesean cheese and a little fresh cracked pepper. Enjoy! Try this with whatever vegetables you like or have on hand!
Enjoy and let me know how you liked this recipe!
xoxo Emily
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