Low Sodium Easy Sheet Pan Gnocchi

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

2 lbs shelf-stable gnocchi (two 16-oz packages)
Caesar's Kitchen Gluten Free Potato Gnocchi Italian Style Dumplings
See all
3 tbsp olive oil, divided
1 pint (10 oz) cherry tomatoes
2 medium zucchini (about 12 oz total), cut into ¾-inch half-moons
1 medium red onion, cut into 1-inch wedges
4 cloves garlic, thinly sliced
1 tsp dried italian seasoning
½ tsp red pepper flakes
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp balsamic vinegar

For serving

¼ cup fresh basil leaves, torn
¼ cup grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C) with a rack in the center position. Place an 18x13-inch rimmed sheet pan in the oven while it preheats — this helps the gnocchi start crisping immediately on contact.
2
In a large mixing bowl, combine the gnocchi, cherry tomatoes, zucchini, red onion, and garlic. Drizzle with 2 1/2 tbsp of the olive oil, then add the Italian seasoning, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated.

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