Gnocchi and Summer Vegetables Sheet Pan Dinner
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Gnocchi and Summer Vegetables Sheet Pan Dinner
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| Servings |
| 101 cup servings |
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Ingredients
- 1cup Red Bell Pepper Sliced
- 1cup green bell pepper sliced
- 1cup Zucchini Sliced
- 1cup Yellow Squash Sliced
- 1cup Red Onion Sliced
- 1pint cherry tomatoes
- 8ounces mushrooms slicedapproximately 1.5 cups
- 3cloves garlicminced
- 16ounces shelf-stable potato gnocchi(approximately 2 cups)
- 2tablespoons Italian seasoning
- 2tablespoons olive oil
- 4cups spinach
Instructions
- Clean preparation area and wash hands
- Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
- Wash and prepare vegetables as noted.
- In a large bowl add red bell pepper, green bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, mushrooms, garlic, gnocchi, in a bowl. Stir to combine.
- Drizzle with olive oil and Italian seasoning, stir until well coated.
- Put vegetables and gnocchi on baking sheet and spread out evenly.
- Bake for 10 minutes and stir. Bake another 10 minutes or until gnocchi is plump and vegetables are tender.
- Remove baking sheet from oven and stir in spinach.
- Serve and Enjoy
Recipe Notes
