Sheet pan gnocchi and vegetables with goat cheese
This is the summer sheet pan recipe you have been waiting for. Pair with a cold glass of light white wine and toast this flavorful meal.
Ingredients
- 300 g gnocchi
- 1 red onion
- 2 corn cobs
- ½ eggplant
- ½ zucchini
- 200 g cherry tomatoes
- 3 cloves of garlic
- 4 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- Fresh basil for serving
- Goat cheese for serving
Instructions
- Preheat the oven to 200C
- Chop the veggies, remove the corn from the cob and toss everything together
- Depending on what kind of gnocchi you have, either add them as they are or boil for 2 minutes prior to cooking
- I used frozen homemade gnocchi for this recipe so I did in fact boil them for 2 minutes
- Toss everything together
- Add the oil and spices and toss
- Bake for 25 minutes and toss 2-3 times during cooking
- Remove from the oven
- Serve in a bowl with fresh basil and crumbled goat cheese
Notes
Switch up the veggies for what is in season to make a nice meal every time