Roasted Gnocchi and Veggie Cheat Sheet

  4.4 – 54 reviews  • High Fiber
Level: Easy
Total: 30 min
Active: 10 min
Yield: 4 servings

Ingredients

  1. 1 pound frozen gnocchi
  2. 8 ounces green beans, ends trimmed, cut into large pieces
  3. 5 ounces pancetta, cut into 1/2-inch pieces
  4. 1 red bell pepper, cut into 1-inch pieces
  5. 1 small yellow onion, cut into 1/2-inch pieces
  6. 1/2 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 6 tablespoons unsalted butter
  9. 6 to 8 fresh sage leaves
  10. 1/2 cup grated Parmesan
  11. Fresh basil leaves, for garnish

Instructions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Add the gnocchi, green beans, pancetta, red pepper and onion to a large bowl and mix to combine. Spread the gnocchi mixture in a single layer on the prepared baking sheet and sprinkle with the salt and pepper. Cut 4 tablespoons of the butter into pieces and top the gnocchi mixture with the butter pieces and sage leaves. Place on the middle rack and bake, stirring halfway through, until the gnocchi are tender, 16 to 18 minutes.
  3. Melt the remaining 2 tablespoons butter and keep warm. When the gnocchi are tender, drizzle the mixture with the butter and gently stir to combine with a rubber spatula. Scoop the mixture into a large serving bowl and garnish with the Parmesan and basil.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 834
Total Fat 38 g
Saturated Fat 19 g
Carbohydrates 94 g
Dietary Fiber 7 g
Sugar 7 g
Protein 28 g
Cholesterol 82 mg
Sodium 685 mg

Reviews

Vincent Stewart
Very good. Will use less butter and replace with olive oil next time. Added garlic cloves sliced for additional flavor. Roasting time has to be increased for the vegetable. I had bacon and as one reviewer said, might be better to start that first to help get it crispy.
Ashley Terry
I’ve made this multiple times ever since I saw this on the show. It’s easy and tasty. I usually make this as a side dish, so omit the protein. I use various vegetables I have on hand and the shelf stable Trader Joe’s gnocchi. I also toss the veggies and gnocchi with olive oil, salt and pepper, and ground sage (since I never have fresh sage on hand). One of these days, I’ll try a one pan meal and add sausage and/or pancetta to this.
John Bass
This recipe is so easy. Perfect for a week night meal. I used asparagus, red bell peppers, green onion, mushrooms and turkey sausage crumbles. Was delicious and done in 20 minutes!
Julie Waller
Great idea!!! When I watched the video, Jeff did say to add just a little olive oil when mixing the ingredients together in the beginning and it does not state that in the recipe.
Allen Mendez
your stuff is absolutely amazing. The freshness from the green beans and peppers along with the apple supply of butter was great. I will definitely make this again.
Matthew Mills
Loved how the gnocchi caramelized in the oven. I used Dollar Tree gnocchi and Aldi cooked bacon bits instead of panchetta. I used olive oil at the end instead of butter and it made a great side dish for my Salmon.
Jennifer Smith
I saw this on your show today.  I used frozen cauliflower gnocchi, green beans, yellow pepper and cherry tomatoes.  I skipped the butter, sage and pancetta.  Once cooked I added vegan parmesan and covered with spinach. Return to oven to wilt spinach.  Served with garlic aioli.  Amazing! 
Holly Mcknight
So easy. Great way to use veggies. I was short on butter by a tablespoon, but didn’t miss it. I actually think next time I will reduce butter by another tablespoon. I used a mix of Trader Joe’s cauliflower gnocchi and their sweet potato gnocchi. I was hoping to find regular gnocchi but these were great.
Casey Carson
This was just ok. Lots of salty flavor with pancetta, butter and parmesan cheese. Not really a meal but probably more of a side dish.
Jared Fletcher
I am going to try this but where is the nutritional information?

 

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