Description

Sheet Pan Cottage Cheese Gnocchi with Roasted Vegetables is an easy, healthy dinner made all on one pan. Crispy gnocchi roast alongside colorful vegetables, then get tossed with creamy whipped cottage cheese for a protein-packed, comforting meal with minimal cleanup.

Ingredients

500 g shelf-stable gnocchi

1 1/2 cups cottage cheese

1 zucchini, sliced

1 red bell pepper, chopped

1 cup cherry tomatoes

1 small red onion, sliced

3 tbsp olive oil

1 tsp Italian seasoning

1/2 tsp garlic powder

Salt and black pepper, to taste

Optional garnish:

Fresh basil

Grated parmesan cheese

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Instructions

1. Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.

2. Add gnocchi and vegetables to the sheet pan.

3. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.

4. Toss well and spread into an even layer.

5. Roast for 25–30 minutes, stirring once, until gnocchi is crispy and vegetables are tender.

6. Meanwhile, blend cottage cheese until smooth and creamy.

7. Remove pan from oven and spoon whipped cottage cheese over gnocchi and vegetables.

8. Gently toss to combine.

9. Garnish with basil or parmesan if desired and serve warm.

Notes

• Add broccoli or mushrooms for variety.

• Use ricotta instead of cottage cheese if preferred.

• Best enjoyed fresh while gnocchi is crispy.