Pregnancy Friendly Sheet Pan Gnocchi and Veggies
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Learn more →Ingredients
4 servings
- 1 lb shelf-stable potato gnocchi
- 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
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday 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)
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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