Baked Sweet Potato Gnocchi & Veggies

Seeing as how this one calls for zucchini, it probably makes more sense to have in the summer, but, we live in 2020, and let's take advantage of having things we're craving before they're destroyed by whatever is enjoying watching us suffer, it seems.



Source: Darn Good Veggies | Serves: 4 | Time: 30 min


Changes: used sweet potato gnocchi instead of cauliflower; incorporated Tubby Olive garlic EVO


Ingredients

12 oz sweet potato gnocchi (any will do)

2 #BellPeppers, chopped (I did yellow and red)

2 cups #broccoli florets

1 #zucchini, cut into half moons

1/4 cup Tubby Olive garlic infused extra virgin olive oil

1 tbsp Italian seasoning

1 tsp salt

1/2 tsp crushed red pepper flakes


Instructions

Preheat the oven to 450 degrees. Add all the ingredients to a large bowl and toss to combine.


Spread it out onto a sheet pan and bake for 20 minutes or until the gnocchi are browned and the veggies are tender. Serve and enjoy!

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