High-Protein Sheet-Pan Garlic-Butter Gnocchi with Vegetables is a simple and flavorful main dish. This garlic-butter gnocchi has 410 kcal and 15g of protein, so we can easily have it in a high-protein diet. This Sheet-Pan Garlic-Butter Gnocchi prepares quickly in 45 minutes, making it good to prepare for a quick weeknight dinner. It contains zucchini, potato gnocchi, cherry tomatoes, corn, garlic, olive oil, butter, Parmesan cheese, and fresh basil. This gnocchi has Parmesan cheese and butter in it, so it is not good for a dairy-free diet. You would utilize dairy-free Parmesan and vegan butter instead to make it non-dairy if you have a specific dietary requirement. Serve this High-Protein Sheet-Pan Garlic-Butter Gnocchi with grilled chicken breast, garlic shrimp, or Greek salad. We would easily store this gnocchi in the fridge or freezer, so we would easily prepare it for meal prep purposes.
STATS:
- Calories: 410 kcal
- Preparation Duration: 15 minutes
- Cooking Duration: 30 minutes
- Total Duration: 45 minutes
- Serving Size: About 1½ cups
- Cuisine: Mediterranean-Inspired
- Course: Main Course
- Diet: High-Protein, Vegetarian
- Servings: 4
EQUIPMENT:
- Big sheet pan
- Mixing bowl
- Knife
- Small saucepan
- Cutting board
- Spatula
- Zester
INGREDIENTS:
- ¼ tsp. salt
- 2 medium zucchini
- ½ tsp. crushed red pepper
- 1 pint grape tomatoes
- 8 ounces shelf-stable potato gnocchi
- ½ tsp. grated lemon zest
- 1½ cups fresh corn kernels
- 6 medium garlic cloves
- 1 & ½ tsp. lemon juice
- 4 tbsp. unsalted butter
- â…” cup Parmesan cheese — grated
- 4 tbsp. olive oil
- ¼ cup torn fresh basil
INGREDIENT NOTES:
ZUCCHINI:
- We have to choose firm & medium-sized zucchini that have smooth skin so they hold the shape properly. We have to make thick slices, so they get roasted in equal time.
POTATO GNOCCHI:
- Add the shelf-stable potato gnocchi to make the dish crispy, soft, & golden. We don’t have to boil it first, as roasting directly in the oven will offer a better texture & flavor.
GRAPE TOMATOES:
- Use fresh grape tomatoes to provide a natural sweet taste & juiciness. They become soft during roasting & create a light sauce which nicely coats the gnocchi & vegetables.
FRESH CORN:
- Add fresh corn to provide a sweet flavor, crunchy texture, & color to the dish. We can also utilize frozen corn, but it should be thawed & drained properly before roasting.
GARLIC:
- Add whole garlic cloves to provide a rich & savory flavor. Roast the garlic so it gets soft, mellow, & buttery, & blends properly with the vegetables & gnocchi without adding the strong flavor.
UNSALTED BUTTER:
- Add unsalted butter to create a smooth garlic-butter sauce that can coat the gnocchi & vegetables. It also stabilizes the flavors of Parmesan cheese & roasted items.
CRUSHED RED PEPPER:
- Add crushed red pepper to provide a light spicy taste & enhance the taste of the dish. You could add the quantity of red pepper as you can tolerate.
PARMESAN CHEESE:
- Add Parmesan cheese to provide a nutty & savory taste and also add protein to the dish. We have to use freshly grated Parmesan for the best melting.
INSTRUCTIONS:
- Heat the oven to 425°F and slice the zucchini with a knife.
- Then add the zucchini & gnocchi to the big sheet pan and drizzle the 2 spoons of olive oil and salt, and mix properly.
- Include the garlic, tomatoes, and corn, and drizzle the oil on them, then sprinkle the salt.
- Now roast them for twenty-five to thirty minutes by mixing them in between till the vegetables get soft and the gnocchi get golden.
- In the meantime, liquefy the butter in a saucepan on low heat, then add the lemon zest, red pepper, and lemon juice.
- Take them out of the oven, then add the garlic butter mixture on them and mix softly to coat them.
- Add the basil & parmesan on top and serve the dish.
SERVING SUGGESTIONS:
PROTEIN:
- Lemon Herb Salmon
- Turkey Meatballs
- Baked Tofu
SALADS:
- Greek Salad
- Arugula Salad
- Spinach Salad
BREAD:
- Garlic Bread
- Baguette
- Focaccia
SOUPS:
- Tomato Basil Soup
- Minestrone
- Vegetable Soup
GARNISHES:
- Parmesan
- Lemon Wedges
- Pine Nuts
TIPS:
- Add the items on the sheet pan so they don’t get overcrowd.
- Mix the vegetables in between to brown them equally.
- Include the grilled chicken or shrimp to include the protein in the dish.
STORAGE INFORMATION:
We would have to completely cool the dish, then store it.
FRIDGE:
- Add the dish in a closed vessel and store for 4 days.
FREEZER:
- Include them in the box and freeze for 2 months.
FAQs:
Will I utilize the frozen corn to make this dish?
- Yes, we would utilize the frozen corn to prepare the dish, but we have to defrost and strain the water first, then roast for good texture.
Can I include extra vegetables in it?
- Yes, include broccoli, mushrooms, bell pepper, asparagus, onions, or bell pepper in the dish.
Will we add more protein to the dish?
- Yes, we would add grilled chicken, white beans, shrimp, chickpeas, or turkey to increase the protein.
NUTRITIONAL INFORMATION:
Calories: 410 kcal
Net Carbs: 40 g
Total Carbs: 45 g
Fiber: 5 g
Protein: 15 g
Serving Size: 1½ cups
Total Fat: 20 g
Saturated Fat: 7 g
Sodium: 340 mg
Potassium: 640 mg
Calcium: 0.28 g
Iron: 0.002 g
Vitamin A: 0.0002 g
Servings: 4
