Sheet Pan Gnocchi Primavera

Sheet pan gnocchis are a trend right now, so I figured I’d throw my hat - er - recipe into the ring! With spring that has just sprung, I wanted a fresh, light take on a traditionally heavier meal, and I wanted to give you, my friends, some flexibility to use your favorites veggies of the season with this sheet pan gnocchi primavera! In this simple weeknight dish, all you have to do is prep your produce of choice, add it to a pan with the gnocchi to get nice and crispy, and about halfway through you’ll add white wine for flavor and herbs for a fresh kick. Don’t forget to top it all with fresh parmesan, and serve it up warm for a full but healthy dinner that you’ll love. Mix and match different veggies each time to find what you love best! I can’t wait to use my garden goodies on this one all summer long.

Prep Time: 20 minutes

Cook Time: 30 minutes

Level: Easy

Ingredients - serves: meal 2-3, side 4-6

• 1 lb. non-frozen potato gnocchi

• 3.5-4 cups total of your mixed choice of: brussel spouts cut in half, asparagus stalks cut into inch length, broccoli florets, cauliflower florets, diced onion, diced pepper, zucchini cut into small rounds, green beans cut in half, snow peas, or cherry tomatoes. Choose at least 3!

• 4 cloves of garlic, minced

• 2 tbsp. olive oil

• 2 tbsp. fresh chopped basil

• 2 tbsp. fresh chopped parsley

• 1/3 cup white wine

• Fresh shredded, shaved, or grated parmesan cheese

• 1/2 tsp salt

• Black pepper