Sheet Pan Gnocchi With Brussels Sprouts And Zucchini
Crispy, browned outside and still a soft, tender inside is what I’m talking about. The veggies and gnocchi cook all together with the bacon pieces, this way they absorb in the bacon drippings and add big flavors. This sheet pan meal is a transition from summer to fall with brussels sprouts and zucchini in the mix.
Ingredients
- 16 oz package of gnocchi
- 1 pound brussels sprouts, ends trimmed and halved
- 1 zucchini, sliced and halved
- 1 red onion, sliced
- 1 pound bacon, cut into 1-inch pieces
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 450 degrees F.
- Add gnocchi, brussels sprouts, zucchini, onion, and bacon to the sheet pan. Drizzle with olive oil. Season with Italian seasoning, garlic powder, salt and pepper. Toss to coat. Spread out evenly in a single layer.
- Bake for 30-35 minutes until veggies are golden and crisp, flip them half way through baking time to ensure perfect roasting.