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For this tasty sheet-pan roasted gnocchi, gather these simple ingredients: - 1 pound gnocchi (store-bought or homemade) - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 red bell pepper, chopped - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh basil, for garnish - Grated Parmesan cheese, for serving (optional) You can swap ingredients based on what you have. Here are a few ideas: - Gnocchi: Use small pasta like orecchiette if gnocchi isn't available. - Butter: Olive oil works well if you want a dairy-free option. - Vegetables: Try bell peppers, asparagus, or carrots for different flavors. - Spices: Use Italian seasoning if you don’t have dried oregano or smoked paprika. Using fresh ingredients makes a huge difference in taste. Fresh garlic gives a strong flavor that dried garlic lacks. Fresh veggies add crunch and color. When you use quality ingredients, you create a more vibrant dish. Always choose ripe cherry tomatoes for their sweet taste. Fresh basil, added at the end, enhances the dish with a bright aroma. Remember, fresh ingredients lead to a better meal experience! Start by preheating your oven to 425°F (220°C). This step is key for getting crispy gnocchi. Grab a large sheet pan. Line it with parchment paper for easy cleanup. This helps the gnocchi and veggies cook evenly. Next, let’s make the garlic butter sauce. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted, add 6 minced cloves of garlic. Stir it for 2-3 minutes. You want it fragrant but not browned. This step adds a rich flavor to your dish. Now, it’s time to roast! On your prepared sheet pan, spread 1 pound of gnocchi, 1 chopped red bell pepper, and 1 diced zucchini. Add 1 cup of halved cherry tomatoes. Drizzle your garlic butter sauce over these ingredients. Sprinkle 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, salt, and pepper to taste. Toss everything well so all pieces get coated. Put the pan in the oven for 20-25 minutes. Stir halfway through. This helps the gnocchi become golden, and the veggies soft. Once done, take it out and let it cool for a minute. Garnish with fresh basil, and serve with grated Parmesan if you like. Enjoy your delicious meal! To get the best roasted gnocchi, start with dry gnocchi. Fresh gnocchi can become too soft. Spread the gnocchi in a single layer on the sheet pan. This helps them crisp up nicely. Toss them halfway through cooking for even browning. Look for a golden color and tender veggies. This ensures a great taste in every bite. Fresh garlic adds a strong, sweet flavor. To use it well, mince the garlic finely. This helps release its oils and flavor. Sauté the minced garlic in butter, but don’t let it brown. Browned garlic can taste bitter, which you want to avoid. Always add it to the butter before drizzling over the gnocchi. This step boosts the dish's taste. You can enhance your dish with simple tweaks. Use fresh herbs like thyme or rosemary for a new twist. Try adding a splash of lemon juice for brightness. For heat, sprinkle red pepper flakes before roasting. You can also swap the vegetables with your favorites. Think about adding spinach or mushrooms. Each choice can make the meal exciting and different. {{image_2}} You can easily make this dish vegetarian. Simply skip any meat additions. The base of gnocchi, garlic butter, and fresh veggies creates a hearty meal. You can add more vegetables like spinach or mushrooms for extra flavor. Roasted eggplant or asparagus also works well in this recipe. These veggies add great texture and taste. Want to add protein? Chicken and shrimp are great choices. For chicken, cube it and toss it with the gnocchi and veggies. Use boneless, skinless chicken thighs for more flavor. If you choose shrimp, add them during the last 10 minutes of cooking. This way, they won’t overcook. You can also use cooked sausage for a spicy kick. Feel free to mix up the veggies you use. Carrots, broccoli, or green beans can add color and crunch. Sweet potatoes can replace zucchini for a sweeter taste. Just chop them into bite-sized pieces for even cooking. Use seasonal vegetables for the best flavor and freshness. This dish is flexible, so you can create your own version. Store any leftover gnocchi in an airtight container. Let it cool down first. This helps keep the flavors. You can keep it in the fridge for up to three days. Make sure to seal it tight to avoid drying out. To reheat, use a skillet on medium heat. Add a little butter or oil to keep it moist. Stir it gently as it warms. You can also use the microwave. Heat in short bursts to avoid drying it out. Cover it with a damp paper towel to keep it from getting tough. You can freeze leftover gnocchi for later use. Place it in a freezer-safe bag or container. Remove as much air as possible before sealing. It will stay good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned earlier for the best taste. Yes, you can use frozen gnocchi. Just spread it on the sheet pan as is. There’s no need to thaw. It will cook well in the oven. Frozen gnocchi saves time. It tastes great and holds its shape. To add spice, include red pepper flakes. A teaspoon mixed in works well. You can also use spicy smoked paprika. For more heat, add diced jalapeños. Adjust the spice level to your taste. Always start with a little to avoid overpowering the dish. This dish pairs well with a simple salad. A green salad with vinaigrette adds freshness. You can also serve it with grilled chicken or fish. Garlic bread complements the flavors too. Feel free to be creative with sides! Cooking gnocchi takes about 20-25 minutes in the oven. You want it golden brown and tender. Make sure to stir halfway through for even cooking. Fresh gnocchi cooks faster than frozen. Keep an eye on it for the best results. In this article, we explored the full list of ingredients for sheet-pan roasted gnocchi, along with substitutions and the importance of fresh items. I shared step-by-step instructions, tips for perfect results, and variations to suit your tastes. Finally, we covered storage and answered common questions. Remember, using fresh ingredients and following the steps will help you create a delicious meal. You can easily customize this dish to fit your needs and enjoy it any time. Happy cooking!

Sheet-Pan Roasted Gnocchi with Garlic Butter

Savor the deliciousness of Garlic Butter Gnocchi Delight with this simple recipe that will impress your taste buds! This one-pan dish combines pillowy gnocchi with vibrant veggies, all coated in rich garlic butter. Perfect for a quick weeknight dinner, it’s easy to make and packed with flavor. Don't miss out on the chance to try this delightful recipe that’s sure to become a family favorite. Click through now for full instructions!
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Ingredients
  

1 pound gnocchi (store-bought or homemade)

4 tablespoons unsalted butter

6 cloves garlic, minced

1 red bell pepper, chopped

1 zucchini, diced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, spread the gnocchi, red bell pepper, zucchini, and cherry tomatoes in an even layer.

      In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.

        Drizzle the garlic butter over the gnocchi and vegetables. Sprinkle the dried oregano, smoked paprika, salt, and pepper on top.

          Toss everything together on the sheet pan to ensure even coating with the garlic butter and seasonings.

            Roast in the preheated oven for 20-25 minutes, or until the gnocchi are golden and the vegetables are tender, stirring halfway through the cooking time.

              Remove from the oven and let it cool for a minute. Garnish with fresh basil and serve with grated Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings