Eosinophilic Esophagitis Friendly Easy Sheet Pan Gnocchi
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Learn more →Ingredients
4 servings
- 2 lbs shelf-stable gnocchi (two 16-oz packages)
- 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
- ¼ tsp black pepper
- 1 tbsp balsamic vinegar
For serving
- ¼ cup fresh basil leaves, torn
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
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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