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Sheet Pan Ratatouille with Crispy Gnocchi

Adapted from The Kitchn's Crispy Sheet Pan Gnocchi and Veggies.

Course Main Dishes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 314 kcal
Author Hello Veggie

Ingredients

  • 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
  • 1/3 cup thinly sliced basil leaves
  • Grated or shaved Parmesan cheese for serving

Instructions

  1. Preheat oven to 450°F and line a sheet pan with parchment paper.
  2. 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.
  3. Roast, stirring halfway through cooking time, until the gnocchi are tender and the vegetables are just beginning to brown a bit, about 20 minutes.
  4. Divide the gnocchi and veggies into 4 bowls and garnish with basil and cheese.
  5. To serve, divide the gnocchi and vegetable mixture into individual bowls and garnish with basil and grated cheese.
Nutrition Facts
Sheet Pan Ratatouille with Crispy Gnocchi
Amount Per Serving (1 /4 of recipe)
Calories 314 Calories from Fat 96
% Daily Value*
Fat 10.7g16%
Saturated Fat 1.5g9%
Carbohydrates 54.7g18%
Fiber 5.6g23%
Sugar 4.5g5%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.