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Sheet Pan Cauliflower Gnocchi & Vegetables
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Main Course
Servings: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees. Arrange frozen gnocchi and vegetables in an even layer on baking sheet.
  2. Combine melted Country Crock Spread, garlic powder, Italian seasoning and salt. Pour over gnocchi and vegetables and toss lightly to coat.
  3. Bake 10 minutes. Remove from oven and stir. Bake 10 to 15 minutes more or until gnocchi and vegetables are tender. Toss and serve.
Recipe Notes

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'.