Vegan Sheet Pan Gnocchi and Vegetables
Vegan Sheet pan gnocchi and vegetables makes a quick 30-minute dinner perfect for easy weeknight meals. This easy Italian gnocchi and roasted vegetables recipe is completely customizable so the whole family will love it.
Servings: 7 cups
Calories: 218kcal
Ingredients
- 12 Oz packet of prepared Italian Gnocchi choose shelf stable or frozen.
- 3 cups cut broccoli florets
- 1 cup frozen shelled edamame beans
- 1 cup chopped bell peppers
- 1 teaspoon Italian seasoning
- 1 teaspoon umami seasoning
- 1 tablespoon oil or oil spray
- 1 Tablespoon fresh herbs - I used rosemary 1 sprig or ¼ teaspoon
- 1 tablespoon lemon juice
- salt and pepper
- 1 tablespoon parmesan cheese - use plant based or regular depending upon your dietary preference.
Instructions
- Preheat your oven to 425 °F. Line the baking sheet with parchment paper.
- Mix together the gnocchi, broccoli, peppers, edamame , seasoning, salt and pepper. Spray the oil. Toss until the vegetables and gnocchi are evenly covered in oil and seasoning.
- Spread out the mixture evenly on the sheet pan.Bake or Roast for about 25 minutes, tossing the gnocchi and vegetables about halfway through the cooking time.
- Turn off the oven. Remove the baking sheet. Drizzle lemon juice and cheese over and toss everything well. Scoop out and serve warm. Bon Appetit!
Nutrition
Serving: 1.5 cup | Calories: 218kcal | Carbohydrates: 48g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 543mg | Fiber: 7g | Sugar: 4g