Pan Roasted Gnocchi & Tomatoes

Ingredients

Servings: 2–4

Time: 30 minutes total

🌿 Ingredients:

2 (16 oz) package shelf-stable potato gnocchi (no need to boil!)

1 pint cherry or grape tomatoes (get the larger medley package, not the small/normal size of tomatoes)

1 jar sliced green olives

1 medium zucchini (or yellow squash), sliced into half-moons

1 red onion diced

3–4 spoonfuls garlic, minced refrigerated

3 tbsp olive oil

1 tsp dried oregano (or Italian seasoning)

Salt & black pepper, to taste

1–2 cups arugula or baby spinach (optional, added after roasting)

Balsamic glaze, for drizzling

Optional toppings: grated Parmesan, red pepper flakes, fresh basil

Directions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil for easy cleanup.

2. Prep the pan:

On the baking sheet, toss together:

Uncooked gnocchi (right out of the package)

Cherry tomatoes

Zucchini slices

Red onion

Garlic slices

Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss everything so it's evenly coated and spread out in a single layer.

3. Roast for 20–25 minutes, stirring once halfway through, until:

Gnocchi are golden and slightly crispy

Tomatoes are blistered and juicy

Zucchini is caramelized

4. Finish it off:

If using arugula or spinach, toss it on right after roasting so it wilts slightly from the heat.

Drizzle with balsamic glaze.

Top with Parmesan, fresh basil, or red pepper flakes if you'd like.

5. Serve warm or at room temp—this holds up great for lunch leftovers, too.

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🔁 Variations & Tips:

Add sliced olives, capers, or sun-dried tomatoes for a briny boost.

Swap in other quick-roasting veggies like bell peppers, mushrooms, or asparagus.

Notes

If you use 1 package of gnocchi and 1 zucchini, it will feed 2 max. Get bread or something to pair with it or do a 2nd package of gnocchi, 2 zucchini, or add some additional vegetables (bell pepper, etc).