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Tasty Roasted Vegetables with Gnocchi

Pillowy gnocchi tossed with caramelized roasted vegetables, Parmesan cheese, and toasted pine nuts for a high-protein vegetarian dinner.
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Prep Time 13 minutes
Cook Time 27 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb gnocchi fresh preferred
  • 1 medium eggplant cut into 1-inch cubes
  • 1 zucchini cut into 1/2-inch slices
  • 1 yellow squash cut into 1/2-inch slices
  • 8 medium tomatoes halved
  • 2 cups mushrooms quartered
  • 6 cloves garlic minced
  • 1/4 cup pine nuts toasted
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup reserved gnocchi cooking water optional

Equipment

  • Large rimmed baking sheet
  • Large pot for gnocchi
  • Small skillet for toasting nuts
  • small mixing bowl
  • colander

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Prep vegetables: cut eggplant into 1-inch cubes, slice zucchini and yellow squash into 1/2-inch rounds, halve tomatoes, quarter mushrooms, and mince garlic.
  3. In a small dry skillet over medium heat, toast pine nuts for 2-3 minutes, shaking pan frequently, until fragrant and lightly golden. Transfer to a plate and set aside.
  4. Spread eggplant, zucchini, yellow squash, tomatoes, and mushrooms on a large rimmed baking sheet in a single layer without overcrowding.
  5. In a small bowl, whisk together olive oil, Italian seasoning, red pepper flakes, salt, and black pepper.
  6. Pour seasoned oil over vegetables and toss thoroughly with hands or tongs to ensure even coating.
  7. Roast vegetables for 25-30 minutes total. At 15 minutes, remove pan from oven, stir vegetables, and scatter minced garlic over everything. Return to oven for remaining 10-15 minutes until vegetables are tender with caramelized edges.
  8. While vegetables finish roasting, bring a large pot of salted water to a boil. Cook gnocchi according to package directions (usually 2-3 minutes for fresh) until they float. Reserve 1/2 cup cooking water, then drain gnocchi.
  9. Remove roasted vegetables from oven and immediately drizzle with balsamic vinegar.
  10. Add drained gnocchi to the sheet pan with vegetables. Toss everything together gently, adding splashes of reserved cooking water as needed to create a light sauce.
  11. Transfer to serving platter or individual plates. Top generously with grated Parmesan and toasted pine nuts. Serve immediately.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of oil. Gnocchi texture is best when fresh but flavors improve over time.
Serving Suggestions: Serve with arugula salad dressed with lemon and olive oil, or crusty bread. For extra protein, serve alongside grilled Italian sausage or chicken.
Substitutions: Swap pine nuts for chopped walnuts or sunflower seeds. Try different vegetables like bell peppers, asparagus, or butternut squash. Frozen gnocchi work but cook 1 minute longer than fresh.
Make It Vegan: Skip the Parmesan or use dairy-free alternative.
Pro Tips: Don't overcrowd the sheet pan or vegetables will steam instead of roast - use two pans if necessary. Fresh gnocchi have the best texture but frozen work too. Reserve pasta water to help create a light sauce. Grate Parmesan fresh from a block for best melting and flavor. Add garlic halfway through roasting to prevent burning.