Sheet Pan
Gnocchi & Vegetables

This one-pan meal is a healthy spin on comfort food, featuring tender pillows of potato goodness roasted with lots of veggies. Double this recipe for meal prep and you’ll have a healthy, vegetarian meal at your fingertips for days.

PER SERVING 385 CALORIES     TOTAL TIME 35 MINUTES     GROCERIES 8 INGREDIENTS

Makes: 3 servings

Serving size: 2 cups

17.5oz (495g) package potato gnocchi

8oz (225g) white or baby bella mushrooms, stems removed and halved

1 medium red onion, roughly chopped

2 cup roughly chopped carrots (about 4 large)

2 tbsp olive oil

1 tsp kosher salt

½ tsp black pepper

¼ cup shredded Parmesan cheese

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with a layer of aluminum foil, followed by a layer of parchment paper.
2. Spread the gnocchi, mushrooms, onions, and carrots on the sheet pan. Drizzle with the olive oil and season with the kosher salt and black pepper. Toss well to coat.
3. Transfer to the oven and bake for 25 minutes, flipping the ingredients halfway through cooking, until the veggies are tender and the gnocchi is golden brown on the edges.
4. Remove from the oven, sprinkle with the Parmesan, and serve. Store in the fridge for up to 5 days.