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- 1 package (16 oz) gnocchi (store-bought or homemade) - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup cherry tomatoes, halved Gnocchi is the star of this dish. You can use store-bought or make it from scratch. I love the chewy texture of gnocchi. It pairs well with fresh veggies. Broccoli adds crunch, while red bell pepper brings sweetness. Cherry tomatoes offer a burst of flavor. - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste Butter is essential here. I use unsalted butter for this recipe. It lets me control the salt level. Garlic adds a strong, savory flavor. Oregano and paprika lift the taste. Salt and pepper finish the mix. - Fresh parsley, chopped Fresh parsley brightens the dish. It adds color and a hint of freshness. Just sprinkle it on after baking. It makes your meal look and taste even better. 1. Preheat the oven and prepare the sheet pan. Start by setting your oven to 425°F (220°C). This heat will help the gnocchi and veggies cook well. Line a large sheet pan with parchment paper. This makes cleanup easy. 2. Whisk together garlic butter mixture. In a small bowl, melt 4 tablespoons of unsalted butter. Add in 4 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of paprika, salt, and pepper. Mix well. This garlic butter will add great flavor. 1. Combining gnocchi and vegetables. In a big bowl, add 1 package of gnocchi. Then, toss in 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of halved cherry tomatoes. 2. Coating with garlic butter. Pour the garlic butter mixture over the gnocchi and veggies. Toss everything together until it is evenly coated. This helps each piece soak up that tasty butter. 1. Spreading mixture on the sheet pan. Take the coated gnocchi and veggies. Spread them out in a single layer on the prepared sheet pan. Make sure they are not piled on top of each other. 2. Baking time and temperature. Place the sheet pan in the preheated oven. Bake for 20-25 minutes. Stir halfway through to ensure even cooking. Look for golden gnocchi and tender veggies. This is when they are ready! Timing is key when cooking gnocchi and veggies. Bake for 20-25 minutes. Stir halfway through to ensure even cooking. This step keeps everything from burning and helps the flavors meld. Gnocchi should be golden brown, while veggies should be tender and vibrant. To achieve even browning, spread everything in a single layer. If they are too crowded, they might steam instead of roast. This can lead to soggy gnocchi and limp veggies. Feel free to swap out the vegetables based on what you have. Zucchini, asparagus, or carrots work well too. Just remember they should roast for about the same time. Adjust the garlic and herbs to match your tastes. You can add more oregano or use a spicy seasoning for a kick. For plating, use a large, shallow bowl. This allows the colors to pop. Drizzle some extra garlic butter over the top for shine. Finish with a sprinkle of fresh parsley. This adds a fresh touch and bright color. You can also serve with crusty bread for a complete meal. {{image_2}} You can change up the gnocchi in this dish. Pasta or rice works great instead. You can also use gluten-free pasta if needed. For veggies, think about what’s in season. Try zucchini in summer or squash in fall. Want to switch up the taste? Add herbs like basil or thyme for a fresh twist. Spices like red pepper flakes can add heat. You can also add protein to make it heartier. Chicken or shrimp complements the flavors well. To make this dish vegan, swap the butter with olive oil or vegan butter. Use a vegan gnocchi brand to keep it plant-based. For gluten-free options, choose a gluten-free gnocchi or pasta. This way, everyone can enjoy a tasty meal. After baking your Sheet Pan Garlic Butter Gnocchi and Veggies, let it cool down. Cooling helps keep the texture right. Leave it at room temperature for about 20 minutes. This step keeps the steam from making the dish soggy. For storage, use airtight containers. Glass or plastic containers work well. Make sure they are clean and dry. This helps to keep the flavors fresh longer. You can store the dish in the fridge for about 3 to 4 days. Keep it in the airtight container. If you want to enjoy it longer, consider freezing it. When you are ready to eat leftovers, reheating is key. Preheat your oven to 350°F (175°C). This temperature helps keep the gnocchi soft and the veggies tender. Place the gnocchi and veggies on a baking sheet. Heat for about 10 to 15 minutes. Check that they are warm all the way through. You can also add a little more butter or oil to keep it moist. This will help the dish taste just as good as when it was fresh! Can I use homemade gnocchi for this recipe? Yes, you can use homemade gnocchi. It adds a special touch. Just make sure it is cooked properly. Fresh gnocchi will absorb the garlic butter and flavors well. What vegetables can I add or substitute? You can use many veggies! Try zucchini, asparagus, or carrots. Each adds unique flavor and texture. Just cut them into even pieces for even cooking. How do I know when the dish is done baking? Look for a golden-brown color on the gnocchi. The veggies should be tender but not mushy. You can poke a vegetable with a fork to check. Can I prepare this dish ahead of time? Yes, you can prep the gnocchi and veggies. Mix them with the garlic butter and store in the fridge. Bake it fresh right before serving for the best taste. Is it okay to freeze leftovers? Yes, you can freeze leftovers. Just make sure to cool it first. Store in an airtight container. When ready to eat, thaw in the fridge and reheat in the oven. Can I use garlic powder instead of fresh garlic? You can use garlic powder, but fresh garlic gives a better taste. If you use powder, add about half a teaspoon for each clove. What type of butter is best for this recipe? Unsalted butter is best. It allows you to control the salt level. If you like a stronger taste, you can use flavored butter, like herb butter. This recipe brings together gnocchi, fresh veggies, and garlic butter. You can adjust it to fit your taste. Try swapping ingredients or adding different spices to change the flavor. Store any leftovers properly to enjoy later. With these simple steps, you’ll create a dish that’s tasty and fun. Explore the possibilities and make it your own. Cooking can be exciting, so have fun trying new things!

Sheet Pan Garlic Butter Gnocchi and Veggies

Indulge in a delightful Sheet Pan Garlic Butter Gnocchi and Veggies that's both easy to make and packed with flavor. In just 35 minutes, you can enjoy perfectly roasted gnocchi, vibrant veggies, and a rich garlic butter sauce. This recipe is perfect for busy weeknights or a cozy dinner with friends. Click through now to discover this scrumptious dish and bring warmth to your table with every bite!
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Ingredients
  

1 package (16 oz) gnocchi (store-bought or homemade)

2 cups broccoli florets

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the melted butter, minced garlic, dried oregano, paprika, salt, and pepper.

      In a large mixing bowl, combine the gnocchi, broccoli florets, sliced bell pepper, and halved cherry tomatoes.

        Pour the garlic butter mixture over the gnocchi and vegetables, tossing everything until evenly coated.

          Spread the gnocchi and veggies out in a single layer on the prepared sheet pan.

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

              Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4