Sheet Pan Gnocchi with Blistered Green Beans & Summer Squash
Ingredients
- 8 ounces cauliflower gnocchi, , or other gnocchi of your choice
- 1 large or 2 small yellow summer squash, , sliced into planks and then cut into 2'' pieces
- 8 ounces green beans
- 1/4 red onion,, cut into 1/4'' slices
- 1 teaspoon kosher salt, or 1/2 teaspoon sea salt
- 1-2 tablespoons extra virgin olive oil
- optional: 1 tablespoon unsalted butter
- 1/4 cup parmesan or Whole Foods shredded Italian blend
Instructions
- Preheat oven to 425.
- Line a baking sheet with parchment or foil. Add gnocchi, summer squash and green beans. Season with salt and extra virgin olive oil and toss to coat in oil. If using butter, cut into slivers and distribute on top of the vegetables.
- Roast until veggies are browned and gnocchi is beginning to brown, about 20 minutes. Remove from oven for a second to sprinkle on parmesan/cheese and then place back in oven for an additional 5-ish minutes on an upper rack (closer to the top- around 6'' from top), until cheese is fully melted. Serve.
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