Sheet Pan Ratatouille with Crispy Gnocchi
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 4 servings
Calories: 314kcal
Author: Hello Veggie
- 1 pound fresh shelf-stable, or frozen potato gnocchi
- 1 small zucchini cut into thick slices
- 1 baby eggplant halved lengthwise and sliced
- 1 small red yellow or orange bell pepper, cut into bite-sized pieces
- 1 pint grape or cherry tomatoes
- 4 cloves garlic smashed
- 3 tablespoons olive oil
- Salt and freshly ground pepper to taste
- ⅓ cup thinly sliced basil leaves
- Grated or shaved Parmesan cheese for serving
Preheat oven to 450°F and line a sheet pan with parchment paper.
Toss the gnocchi, vegetables, garlic, and olive oil in a large bowl. Transfer the mixture to the prepared sheet pan and season with salt and pepper.
Roast, stirring halfway through cooking time, until the gnocchi are tender and the vegetables are just beginning to brown a bit, about 20 minutes.
Divide the gnocchi and veggies into 4 bowls and garnish with basil and cheese.
To serve, divide the gnocchi and vegetable mixture into individual bowls and garnish with basil and grated cheese.
Serving: 1/4 of recipe | Calories: 314kcal | Carbohydrates: 54.7g | Protein: 7.5g | Fat: 10.7g | Saturated Fat: 1.5g | Fiber: 5.6g | Sugar: 4.5g