1 Package Dried Gnocchi

1 Red Bell Pepper

1 Zucchini

1 Butternut Squash

Pompeian Smooth Extra Virgin Olive Oil

Balsamic Glaze

Garlic Powder

Salt and Pepper to taste



  1. Toss uncooked gnocchi in EVOO and sauté in hot pan until lightly browned.
  2. Cut up all your veggies into bite size pieces.
  3. Toss veggies in EVOO, salt and pepper.
  4. Combine the raw veggies and cooked gnocchi and toss, spread out evenly onto a pan.
  5. Roast on 400 or air fry until veggies are tender (20 minutes).
  6. Drizzle with balsamic glaze.