Sheet Pan Gnocchi

Name: Sheet Pan Gnocchi
Ingredients: 2 packages (32 ounces total) refrigerated or shelf stable gnocchi; 2 pints cherry tomatoes; 1 large zucchini, sliced into 1/2”-thick quarters; 4 garlic cloves, minced; 3 tablespoons extra virgin olive oil; 2 tablespoons butter, diced; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 8 ounces pearl mozzarella; 1/4 cup grated Parmesan cheese, for garnish; Torn basil leaves, for garnish

"An easy, one-pan recipe that’s packed with flavor. Make this sheet pan gnocchi on busy weeknights or whenever you need a quick, delicious meal...."

INGREDIENTS

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2 packages (32 ounces total) refrigerated or shelf stable gnocchi

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2 pints cherry tomatoes

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1 large zucchini, sliced into 1/2”-thick quarters

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4 garlic cloves, minced

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3 tablespoons extra virgin olive oil

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2 tablespoons butter, diced

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1/4 teaspoon crushed red pepper flakes

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1/2 teaspoon salt

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1/4 teaspoon freshly ground black pepper

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8 ounces pearl mozzarella

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1/4 cup grated Parmesan cheese, for garnish

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Torn basil leaves, for garnish

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