Cauliflower Gnocchi with Roasted Fall Vegetables

A comforting and easy sheet pan frozen cauliflower gnocchi recipe you can make as side dish or main dish. This is perfect for a quick, healthy meal on those busy weeknights.

Course Side Dishes

Cuisine American

Keyword Cauliflower Gnocchi with Roasted Fall Vegetables

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 209kcal

Author Bon Appeteach

Ingredients

1 Package Frozen Cauliflower Gnocchi
1 cup Cubed Butternut Squash
1 cup Cubed Red Beets
1 cup Halved Brussel Sprouts
1 cup Cubed Yellow Potatoes (skin on optional)
1/4 cup Pesto
2 tbsp. Olive Oil
2 tsp. Salt
2 tsp. Pepper
Optional - Additional Parmesan or pesto

Instructions

Begin by preheating your oven to 425 degrees F. Place an empty sheet pan in the oven to also preheat (this jump starts the cooking process).
Cut up all your vegetables and add them to a mixing bowl. Keep them all about one inch thick in size for evening cooking. Be cautious with beets as they stain surfaces and your fingers temporarily (I wear gloves).
Toss the olive oil, salt and pepper in with the veggies and coat them fully. Pour them out onto your preheated sheet pan and spread them out so they lay flat and don't touch.
Bake them for 25-30 minutes. While they are baking, add the pesto to the frozen cauliflower gnocchi in a bowl and set them aside.
After the 25-30 minutes, flip your roasted vegetables over. Add the cauliflower gnocchi to your pan and place it back into the oven for about another 25-30 minutes. Everything should begin to brown and become tender.
Remove the pan from the oven and let it rest 2-3 minutes before serving or placing in a bowl. You can add parmesan to the top if desired and serve.

Notes

If you want to add pesto to the vegetables as well, wait to mix in at the end when they're cooked. Adding at the beginning will cause the pesto to burn and become bitter.

Nutrition