Word Count: 218
| Total time: 30 minutes |
|---|
| Prep time: 10 minutes |
| Cook time: 20 minutes |
Equipment
| Equipment |
|---|
| 18 by 13-inch Baking Sheet |
| Oven with Broiler |
Ingredients
| Ingredient | Quantity |
|---|---|
| Gnocchi (shelf stable or refrigerated, uncooked) | 1 lb |
| Zucchini (cut into 1/3-inch thick half moons) | 2 medium (14 oz) |
| Grape Tomatoes | 2 cups (1 pint) |
| Olive Oil | 3 tbsp |
| Garlic (minced) | 4 tsp (4 cloves) |
| Italian Seasoning | 1 1/2 tsp |
| Salt | to taste |
| Black Pepper | to taste |
| Parmesan Cheese (finely shredded) | 1/2 cup (1.5 oz) |
| Butter (melted) | 2 tbsp |
| Fresh Parsley (minced) | 2 tbsp |
| Fresh Basil (minced) | 2 tbsp |
Steps
- Preheat oven to 450ºF. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
- Add gnocchi, zucchini and tomatoes to baking sheet.
- Drizzle with olive oil (about 2 tbsp over gnocchi and 1 tbsp for zucchini and tomatoes), sprinkle with garlic, Italian seasoning and season with salt and pepper to taste. Toss mixture then spread out evenly.
- Bake in preheated oven for 18 minutes.
- Remove from oven and sprinkle evenly with parmesan. Heat broiler, return to oven (in center of oven is fine) and broil briefly until cheese is melted and tomatoes are lightly charred, about 1 to 2 minutes (watch closely!).
- Remove from oven, drizzle with melted butter and sprinkle with parsley and basil and toss.