Ratatouille Gnocchi

This is such an easy and stunning sheet pan dinner with eggplant, zucchini, peppers, shallots and tomatoes.

Ingredients

• 1 pound gnocchi 
• 1 eggplant, chopped
• 1 zucchini, chopped
• 1 shallot, sliced
• 1 cup cherry tomatoes
• 1 red bell pepper, chopped
• 1/2 cup Garlic Fused Extra Virgin Olive Oil
• 1 tablespoon Garlic Herb
• 1 teaspoon salt
• 2 tablespoons fresh chopped parsley
• 2 tablespoons Traditional Aged Dark Balsamic Vinegar

Instructions

1. Heat the oven to 425 degrees
2. Add the vegetables and gnocchi to a sheet pan and toss with olive oil, garlic herb seasoning and salt.
3. Roast in the oven for 40 minutes, stirring a few times while it cooks.
   
4. Top with parsley and balsamic vinegar before serving.

Serves 4

Takes 50 minutes