Preheat oven to 425ºF, and line a rimmed baking sheet with parchment paper.
Wash and cut the mushrooms and tomatoes, and place them in a large mixing bowl.
1 pound mushrooms, 1 pound grape tomatoes
Add the seasonings, olive oil, and diced garlic. Mix.
4 tablespoons olive oil, 1 clove garlic, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon Italian seasoning
Toss in the gnocchi, and mix to coat well.
1 pound refrigerated gnocchi
Spread the mixture onto the prepared baking sheet. Bake for 35-40 minutes until the gnocchi are golden brown. You can give it a stir halfway through cooking.
Remove from the oven, place in serving bowls, garnish if desired.
1 ounce parmesan cheese
Notes
Store leftovers covered in the fridge for up to 4 days.Reheat easily in the oven or microwave.
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