Roasted Gnocchi and Veggie Bake

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

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

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

1

Preheat oven to 450˚F.
2

In large bowl, toss together gnocchi, zucchini, onion, tomatoes, oil and Culinary Collection Italian Herb Base until coated.
3

Arrange vegetables on parchment paper–lined baking sheet in single layer, drizzling any remaining sauce over top.
4

Bake for 20 to 25 minutes or until gnocchi are golden and vegetables are tender.
5

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.

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