A rainbow of ripe summer veggies roasted to perfection with baby potato dumplings. So yummy!
Oven, Parchment paper, Sheet Tray
Preheat the oven to 350°F. Wash the peppers. Remove the seeds. Then chop the peppers. (Use an assortment of peppers for more color!)
Wash & halve the cherry tomatoes.
Peel & mince the shallots.
Add the gnocchi, peppers, tomatoes & shallots to a parchment-lined baking tray. Season with Italian seasoning, salt & pepper. Add a drizzle of olive oil. Mix it all together.
Bake for 20-25 min at 350°F.
Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "1-Pan Gnocchi & Summer Veggies" contains 374 Energy, 17 g of Fat, 50 g of Carbohydrates, 7 g of Protein, 9 g of Fiber.