Eosinophilic Esophagitis Friendly Sheet Pan Gnocchi and Veggies
Total time40 min
Prep time10 min
Cook time30 min
4.6(14)
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Learn more →Ingredients
4 servings
- 1 lb shelf-stable potato gnocchi
Chef's tipCook according to package directions; refrigerated or frozen gnocchi may cook differently. - 1 pint cherry tomatoes
- 1 medium zucchini, cut into ½-inch half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch wedges
- 4 cloves garlic, thinly sliced
- 3 tbsp olive oil
- 1 tsp dried italian seasoning
- ½ tsp red pepper flakes
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- ¼ cup fresh basil leaves, torn (optional)
- 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.
- 2
In a large mixing bowl, combine the gnocchi, cherry tomatoes, zucchini, bell pepper, red onion, and garlic. Drizzle with the olive oil, then sprinkle with the Italian seasoning, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated.
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