Sheet Pan Gnocchi

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Transcript

00:00sheet pan gnocchi pillowy gnocchi turning golden and crispy on the edges zucchini perfectly tender

00:07but not mushy and grape tomatoes bursting with sweet concentrated flavor for the main dish you'll

00:13need one pound of uncooked gnocchi two medium zucchini cut into half moon slices about one

00:18third inch thick about one pint of grape tomatoes a few tablespoons of olive oil some minced garlic

00:25a little italian seasoning and salt and black pepper to taste for the finishing touch you'll

00:30need about half a cup of finely shredded parmesan cheese a couple of tablespoons of melted butter

00:36and a few tablespoons of minced fresh parsley and basil preheat the oven to 450 degrees fahrenheit

00:42and coat a large baking sheet with non-stick spray the high heat helps the gnocchi brown and the

00:47vegetables cook evenly spread the gnocchi zucchini and tomatoes on the sheet drizzle with olive oil

00:53sprinkle with garlic italian seasoning salt and pepper then toss and spread everything out to

00:58avoid overcrowding bake for about 18 minutes until the gnocchi is crisp the zucchini tender and the

01:05tomatoes bursting top with parmesan broil briefly then finish with melted butter and fresh herbs

01:11this sheet pan meal offers about 385 calories per serving with balanced carbs protein and healthy fats

01:18plus 4 grams fiber tomatoes provide lycopene zucchini adds vitamin c and potassium herbs supply vitamin k

01:25and olive oil delivers heart healthy fats naturally nut free and vegetarian it contains gluten and dairy

01:33with adjustable sodium and meaningful vitamin c and k contributions store leftovers in airtight

01:39containers for up to four days reheat in a 400 degree fahrenheit oven for eight to ten minutes to

01:45keep things crisp avoid microwaving or freezing due to moisture heavy vegetables prep the vegetables up

01:51to 24 hours ahead but store separately add oil and seasonings only before cooking since salt draws

01:57moisture you can assemble the dish up to two hours before baking