This speedy sheet-pan veggie bake makes an excellent side for roast chicken or even a quick weeknight dinner main dish.
Recipe tags: italian-herb base, easy difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | gnocchi |
| 2 | zucchini, diced |
| 1 | red onion, diced |
| 1½ cups | grape tomatoes (about 12oz) |
| ¼ cup | olive oil |
| 2 tbsp | Better Than Bouillon® Italian Herb Base |
| 2 cups | packed baby arugula |
| ⅓ cup | shaved Parmesan cheese |
Directions
Preheat oven to 450˚F.
In large bowl, toss together gnocchi, zucchini, onion, tomatoes, oil and Culinary Collection Italian Herb Base until coated.
Arrange vegetables on parchment paper–lined baking sheet in single layer, drizzling any remaining sauce over top.
Bake for 20 to 25 minutes or until gnocchi are golden and vegetables are tender.
Scatter arugula onto large serving platter and top with gnocchi mixture. Garnish with Parmesan.
Tip: Substitute zucchini with red bell pepper or peeled eggplant for variation.