If you’re wanting to include more plant-based meals in your diet, this recipe for Sheet Pan Cauliflower Gnocchi and Vegetables, that I developed for Country Crock, is a perfect transition recipe. It takes familiar foods and lets you cook them in the easiest possible way. And gnocchi and vegetables will pretty much appeal to everyone. You can change up the veggies if you like. Just be sure to include some veggies that will give off liquid when cooking as that contributes to the ‘sauce’.
Sheet Pan Cauliflower Gnocchi and Vegetables is hands down, the easiest recipe you will ever make. The hardest thing you’ll have to do for this recipe is slice a zucchini. Simply scatter gnocchi of your choice and veggies on a sheet pan, toss with melted Country Crock and garlic powder and bake. The gnocchi takes on an addicting crunchy-chewy texture and the veggies cook down to meld with Country Crock to make a light, delicious sauce.
- 1 (10 to 12-ounce) package frozen cauliflower gnocchi (do not thaw)
- 2 small zucchini, sliced
- 1 pint grape tomatoes
- 1 (8 ounce) package small white mushrooms
- 3 tablespoons Country Crock® Plant Butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
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Preheat oven to 425 degrees. Arrange frozen gnocchi and vegetables in an even layer on baking sheet.
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Combine melted Country Crock Spread, garlic powder, Italian seasoning and salt. Pour over gnocchi and vegetables and toss lightly to coat.
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Bake 10 minutes. Remove from oven and stir. Bake 10 to 15 minutes more or until gnocchi and vegetables are tender. Toss and serve.
This recipes uses cauliflower gnocchi, but potato or sweet potato gnocchi works just as well.
If you can't find small mushrooms, halve or quarter larger mushrooms.
You can change up the veggies if you like. Just try to use veggies that will give off some liquid as that adds to the 'sauce'.
