Sheet Pan Gnocchi

Sheet-pan suppers make for easy meals. This recipe features gnocchi (nyo-key), a shelf stable but not dried pasta. It goes together in a snap!

An easy one pan meal!

Ingredients:

16 oz. package gnocchi

¼ cup olive oil

Yellow bell pepper - cut into bite size pieces

1 pint grape tomatoes

1 Red onion cut into chunks

1 c. asparagus (cut into bite size pieces)

1 c. sliced mushrooms

1 t. Italian seasoning

1 t. garlic powder

½ teaspoon salt

Preheat oven to 425 degrees. Cover a large, rimmed baking sheet with non-stick foil or parchment paper. Open gnocchi package and add gnocchi to center of baking sheet. Separate the individual dumplings as they will be stuck together. Pile the vegetables on top of the gnocchi. In a small cup or bowl combine the olive oil, Italian seasoning, garlic powder, and salt and whisk. Pour the mixture over the gnocchi and vegetables and use hands to toss until every piece is coated with oil and seasonings. Gently pat the mixture into one layer. Place the pan in the oven and bake for 20-25 minutes, stirring once halfway through the baking time.

Makes 4 servings. Nutritional information (does not include optional ingredients): 340 calories, 47g carbohydrate, 6 g protein, 14g fat, 4g fiber.

Optional ingredients: 8 oz. mozzarella pearls or 1/4 cup grated or shaved parmesan, 8 oz. cooked Italian sausage.

Suggested vegetable substitutions: Broccoli florets, zucchini.