Crispy Sheet Pan Gnocchi and Veggies
A one-pan wonder where gnocchi and vegetables roast to perfection, delivering a crispy and delicious meal with minimal effort.
EQUIPMENT
1 Gallon Freezer Bag
Ingredients
Add to Gallon Freezer Bag and Mix Well:
- 1 lb Potato Gnocchi
- 2 Bell Peppers (red, orange or yellow) mixed color, diced into 1" chunks
- 1/2 pint Cherry Tomatoes
- 1/2 Red Onion coarsely chopped
- 8 oz Green Beans
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Minced Garlic
- 1/2 tsp Kosher Salt
- 1/2 tsp Dried Rosemary
- 1/4 tsp Black Pepper
- 1/8 tsp Crushed Red Pepper Flakes
Add Day of Cooking:
- 1/3 cup Parmesan Cheese
Instructions
To Freeze and Cook Later:
- Label your freezer bag with the name of the recipe, cooking instructions, and date.
- Add all ingredients to the freezer bag.
- Carefully remove as much air as possible, seal and freeze for up to three months.
Oven:
- Thaw the meal overnight in the fridge.
- Preheat oven to 425F. Line baking sheet pan with aluminum foil and grease pan. Empty the contents of the bag to the pan and spread out evenly.
- Roast for 25-30 minutes, tossing once during cook time. You want the tomatoes to be bursting and the peppers to be soft and caramely.
- Sprinkle the parmesan cheese onto the gnocchi and veggies about 5 minutes before pulling it out of the oven.
- Serve immediately.
Nutrition
Calories: 367kcalCarbohydrates: 54gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 7mgSodium: 836mgPotassium: 428mgFiber: 6gSugar: 6gVitamin A: 2636IUVitamin C: 99mgCalcium: 139mgIron: 6mg
Notes
Printable Bag Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.
**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.
Crispy Sheet Pan Gnocchi and Veggies Bag Label
