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crispy gnocchi with roasted summer vegetables & feta.

  • Author: Kristen Mills



1 pound of fresh gnocchi

1 pint of cherry tomatoes

2 ears of corn, fresh, kernels shaved off

1 bunch of asparagus, trimmed & chopped

2 yellow squash, chopped

1 zucchini, chopped

3 garlic cloves, minced

2 tablespoons everything but the bagel seasoning

1/2 cup olive oil 

pinch of kosher salt

dash of black pepper

feta crumbles

fresh basil leaves, julienned. 


preheat your oven to 450 degrees. 

line a baking sheet with parchment paper. 

in a large bowl, combine the gnocchi, tomatoes, corn, asparagus, zucchini, and squash. toss in half of the olive oil, garlic, salt, pepper, and ebtb seasoning. toss to evenly coat. 

pour the mixture onto the baking sheet & pop in the oven for about 18-22 minutes. at about minute 10, use tongs to toss the food around & rearrange a bit. 

remove the pan & gently press on the cherries to allow the juices to drizzle out. this will become a sauce of sorts. 

drizzle the remaining olive oil on top & gently toss again. 

add in one block of feta crumbles & two heaping handfuls of fresh basil. 

allow the feta to melt a bit & then enjoy!