What’s Cookin’ Wednesday – Sheet Pan Gnocchi

I love me a good sheet pan recipe because they’re the world’s easiest to cook and clean! This was a newer recipe that we discovered when we switched to plant-based, but you could always substitute the gnocchi for chicken or shrimp!

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Ingredients:

-1 zucchini

-1 yellow squash

-2 heads of broccoli

-8 oz. mushroom

-1 bag cauliflower gnocchi (pictured)

-2 tbls olive oil

-garlic salt to taste

-sprinkle of red pepper flakes

-Sauce options: pesto sauce or tomato sauce

-*Optional to add meatless crumbles for more protein

Directions:

-Preheat oven to 400 degrees

-Spray a baking sheet, use parchment paper, or a reusable baking mat (linked here)

-Cut zucchini, yellow squash, and broccoli into small pieces and arrange them along with the mushrooms onto the pan

-Empty the bag of gnocchi onto the pan and drizzle with olive oil and seasonings

-Cook for 30 minutes, remove add sauce and *meatless crumbles*

-Cook for another 10 minutes

Enjoy!

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