Sheet Pan Gnocchi with Roasted Vegetables Delight

by Harper on January 19, 2025

Are you ready for a simple and tasty meal? This Sheet Pan Gnocchi with Roasted Vegetables recipe is perfect for busy days. It’s easy to make, packed with flavor, and can feed a crowd. You’ll enjoy crispy gnocchi and colorful veggies all roasted together in one pan. Let’s dive into the ingredients and get cooking for a delightful dinner you won’t forget!

$- 1 package (16 oz) potato gnocchi - 1 zucchini, sliced - 1 bell pepper (any color), chopped - 1 cup cherry tomatoes, halved - 1 yellow onion, sliced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper, to taste - Fresh basil leaves, for garnishing - Grated parmesan cheese, for serving (optional) When I create my sheet pan gnocchi, I start with my key ingredients. The potato gnocchi is soft and pillowy. The zucchini adds a nice crunch. The bell pepper brings a burst of color and taste. Cherry tomatoes give a juicy sweetness that balances the dish. - You can use other vegetables like broccoli, asparagus, or carrots. - If you want gluten-free, look for gluten-free gnocchi. - For cheese lovers, try goat cheese or feta instead of parmesan. Feel free to mix and match with these options. It makes the dish fun and personal. You can create a new twist every time you make it! {{ingredient_image_1}} Preheating the oven First, set your oven to 425°F (220°C). This high heat helps the gnocchi and veggies cook well. Preheating is key for getting that nice crispy texture. Preparing the vegetables Next, grab a large baking sheet. Spread out the sliced zucchini, chopped bell pepper, halved cherry tomatoes, and sliced onion. This mix adds color and flavor. Drizzle two tablespoons of olive oil over the veggies. Sprinkle one teaspoon of Italian seasoning, plus salt and pepper. Toss everything so it coats well. Arranging gnocchi and vegetables on the sheet pan Now, add one package of potato gnocchi to the baking sheet. Mix the gnocchi in with the veggies. Make sure everything is in a single layer. This helps them roast evenly. Roasting time and tips Place the baking sheet in the preheated oven. Roast for 20-25 minutes. The veggies should be tender, and the gnocchi lightly golden. Stir halfway through. This ensures even cooking and prevents sticking. Adding garlic after roasting Once the dish is done, take it out of the oven. Toss in three cloves of minced garlic. Let it sit for about five minutes. This allows the garlic to flavor the dish without burning. Serving suggestions Serve the gnocchi hot. Garnish with fresh basil leaves for a pop of color. You can also drizzle grated parmesan cheese on top if you like. Enjoy this simple yet tasty meal! Roasting at 425°F (220°C) works best for this dish. This temperature helps the vegetables cook evenly and the gnocchi turn crispy. Roast for 20-25 minutes. Stir halfway through to ensure even cooking. For crispy gnocchi, make sure they are spread out in a single layer on the pan. This prevents them from steaming and keeps them golden. Italian seasoning is a great start. It adds warmth and depth to the dish. You can also mix in some garlic powder or paprika for extra flavor. Fresh herbs like basil add a nice touch at the end. Toss them in right before you serve to keep their bright flavor. To serve more, double the ingredients. Use two baking sheets to keep everything spread out. You can also make this dish ahead. Roast the vegetables and gnocchi, then store them in the fridge. Reheat in the oven at 350°F (175°C) until warm. This keeps everything tasty and fresh. Pro Tips Use Fresh Vegetables: Fresh seasonal vegetables not only enhance the flavor but also provide the best texture for roasting. Don't Overcrowd the Pan: Ensure the gnocchi and vegetables are spread out in a single layer for even roasting and optimal crispiness. Customize Your Seasoning: Feel free to experiment with different herbs and spices to match your flavor preferences or the season. Add a Zesty Kick: Incorporate a splash of lemon juice or zest before serving for an added brightness that complements the dish. {{image_2}} You can switch up the vegetables in this dish. Try using seasonal veggies for a fresh taste. Here are some great options: - Asparagus - Carrots - Broccoli - Sweet potatoes - Kale Mix bright colors to make your meal pop! A mix of red, green, and yellow veggies looks great. It also makes your dish more inviting. Adding protein enhances the meal's heartiness. You might try: - Grilled chicken - Italian sausage - White beans For a vegetarian or vegan option, add chickpeas or lentils. These proteins not only add flavor but also make the dish more filling. You can play with spices to change the taste. Here are some ideas: - Smoked paprika - Red pepper flakes - Fresh rosemary For a lighter version, swap out olive oil for vegetable broth. This keeps the dish moist without added fat. Experiment with flavors to find your favorite! To keep your sheet pan gnocchi fresh, use airtight containers. Glass or plastic containers work well. Make sure the dish cools before sealing. This helps prevent moisture build-up. You can store leftovers in the fridge for up to three days. For longer storage, freeze the dish. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Your gnocchi will stay good for about three months in the freezer. When it’s time to enjoy leftovers, the oven works best. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Heat for about 15 minutes or until warm. You can also use the microwave, but it may make the gnocchi soggy. To avoid this, heat in short bursts and stir in between. Adding a splash of olive oil can help keep them crispy. In the fridge, your sheet pan gnocchi lasts about three days. If frozen, it will stay good for three months. Always check for signs of spoilage. If you see mold or smell something off, do not eat it. Fresh gnocchi should taste good and smell nice. Trust your senses to keep your meals safe. Yes, you can use frozen gnocchi. Just add them directly to the baking sheet without thawing. They will cook well with the vegetables. The cooking time might be a bit longer, so check for doneness. I love using zucchini, bell peppers, and cherry tomatoes. You can also try broccoli, cauliflower, or asparagus. Choose any seasonal vegetables you like. The more colors, the better it looks! You can prep the veggies and gnocchi ahead. Just store them in the fridge in a sealed container. When you’re ready to cook, toss them on the sheet pan and roast as directed. To make this dish vegan, skip the parmesan cheese. You can add nutritional yeast for a cheesy flavor. Use vegetable oil instead of olive oil if you prefer. This dish pairs well with a green salad or garlic bread. A light vinaigrette adds freshness. You can also serve it with a glass of white wine for a lovely meal. This dish combines simple ingredients like gnocchi, veggies, and garlic for a tasty meal. You can customize it with different veggies, cheeses, and proteins. I shared tips to ensure your gnocchi turns out crispy and flavorful. Finally, consider how to store leftovers for later. You can enjoy this sheet pan gnocchi in many ways. It’s easy, fun, and perfect for any gathering or weeknight dinner. Enjoy your cooking adventure!$

Why I Love This Recipe

Easy One-Pan Meal: This recipe simplifies dinner by combining gnocchi and vegetables on a single sheet pan, making clean-up a breeze.
Flavorful and Healthy: The mix of roasted vegetables and Italian seasoning brings vibrant flavors while keeping the dish nutritious.
Customizable: Feel free to swap in your favorite seasonal vegetables or add protein like chicken or sausage for a heartier meal.
Quick Cooking Time: In just 30 minutes, you can have a delicious, comforting meal ready to serve, perfect for busy weeknights.

Ingredients

List of main ingredients

– 1 package (16 oz) potato gnocchi

– 1 zucchini, sliced

– 1 bell pepper (any color), chopped

– 1 cup cherry tomatoes, halved

– 1 yellow onion, sliced

– 3 cloves garlic, minced

– 2 tablespoons olive oil

– 1 teaspoon Italian seasoning

– Salt and pepper, to taste

– Fresh basil leaves, for garnishing

– Grated parmesan cheese, for serving (optional)

When I create my sheet pan gnocchi, I start with my key ingredients. The potato gnocchi is soft and pillowy. The zucchini adds a nice crunch. The bell pepper brings a burst of color and taste. Cherry tomatoes give a juicy sweetness that balances the dish.

Optional add-ins and substitutions

– You can use other vegetables like broccoli, asparagus, or carrots.

– If you want gluten-free, look for gluten-free gnocchi.

– For cheese lovers, try goat cheese or feta instead of parmesan.

Feel free to mix and match with these options. It makes the dish fun and personal. You can create a new twist every time you make it!

Step-by-Step Instructions

Preparation steps

Preheating the oven

First, set your oven to 425°F (220°C). This high heat helps the gnocchi and veggies cook well. Preheating is key for getting that nice crispy texture.

Preparing the vegetables

Next, grab a large baking sheet. Spread out the sliced zucchini, chopped bell pepper, halved cherry tomatoes, and sliced onion. This mix adds color and flavor. Drizzle two tablespoons of olive oil over the veggies. Sprinkle one teaspoon of Italian seasoning, plus salt and pepper. Toss everything so it coats well.

Baking process

Arranging gnocchi and vegetables on the sheet pan

Now, add one package of potato gnocchi to the baking sheet. Mix the gnocchi in with the veggies. Make sure everything is in a single layer. This helps them roast evenly.

Roasting time and tips

Place the baking sheet in the preheated oven. Roast for 20-25 minutes. The veggies should be tender, and the gnocchi lightly golden. Stir halfway through. This ensures even cooking and prevents sticking.

Final touches

Adding garlic after roasting

Once the dish is done, take it out of the oven. Toss in three cloves of minced garlic. Let it sit for about five minutes. This allows the garlic to flavor the dish without burning.

Serving suggestions

Serve the gnocchi hot. Garnish with fresh basil leaves for a pop of color. You can also drizzle grated parmesan cheese on top if you like. Enjoy this simple yet tasty meal!

Tips & Tricks

Perfecting the roasting process

Roasting at 425°F (220°C) works best for this dish. This temperature helps the vegetables cook evenly and the gnocchi turn crispy. Roast for 20-25 minutes. Stir halfway through to ensure even cooking. For crispy gnocchi, make sure they are spread out in a single layer on the pan. This prevents them from steaming and keeps them golden.

Seasoning tips

Italian seasoning is a great start. It adds warmth and depth to the dish. You can also mix in some garlic powder or paprika for extra flavor. Fresh herbs like basil add a nice touch at the end. Toss them in right before you serve to keep their bright flavor.

Cooking for a crowd

To serve more, double the ingredients. Use two baking sheets to keep everything spread out. You can also make this dish ahead. Roast the vegetables and gnocchi, then store them in the fridge. Reheat in the oven at 350°F (175°C) until warm. This keeps everything tasty and fresh.

Pro Tips

Use Fresh Vegetables: Fresh seasonal vegetables not only enhance the flavor but also provide the best texture for roasting.
Don’t Overcrowd the Pan: Ensure the gnocchi and vegetables are spread out in a single layer for even roasting and optimal crispiness.
Customize Your Seasoning: Feel free to experiment with different herbs and spices to match your flavor preferences or the season.
Add a Zesty Kick: Incorporate a splash of lemon juice or zest before serving for an added brightness that complements the dish.

Variations

Additional vegetable combinations

You can switch up the vegetables in this dish. Try using seasonal veggies for a fresh taste. Here are some great options:

– Asparagus

– Carrots

– Broccoli

– Sweet potatoes

– Kale

Mix bright colors to make your meal pop! A mix of red, green, and yellow veggies looks great. It also makes your dish more inviting.

Protein enhancements

Adding protein enhances the meal’s heartiness. You might try:

– Grilled chicken

– Italian sausage

– White beans

For a vegetarian or vegan option, add chickpeas or lentils. These proteins not only add flavor but also make the dish more filling.

Flavor boosts

You can play with spices to change the taste. Here are some ideas:

– Smoked paprika

– Red pepper flakes

– Fresh rosemary

For a lighter version, swap out olive oil for vegetable broth. This keeps the dish moist without added fat. Experiment with flavors to find your favorite!

Storage Info

Leftovers: how to store

To keep your sheet pan gnocchi fresh, use airtight containers. Glass or plastic containers work well. Make sure the dish cools before sealing. This helps prevent moisture build-up. You can store leftovers in the fridge for up to three days. For longer storage, freeze the dish. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Your gnocchi will stay good for about three months in the freezer.

Reheating tips

When it’s time to enjoy leftovers, the oven works best. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Heat for about 15 minutes or until warm. You can also use the microwave, but it may make the gnocchi soggy. To avoid this, heat in short bursts and stir in between. Adding a splash of olive oil can help keep them crispy.

Shelf life

In the fridge, your sheet pan gnocchi lasts about three days. If frozen, it will stay good for three months. Always check for signs of spoilage. If you see mold or smell something off, do not eat it. Fresh gnocchi should taste good and smell nice. Trust your senses to keep your meals safe.

FAQs

Can I use frozen gnocchi?

Yes, you can use frozen gnocchi. Just add them directly to the baking sheet without thawing. They will cook well with the vegetables. The cooking time might be a bit longer, so check for doneness.

What types of vegetables work best?

I love using zucchini, bell peppers, and cherry tomatoes. You can also try broccoli, cauliflower, or asparagus. Choose any seasonal vegetables you like. The more colors, the better it looks!

Can I make this dish ahead of time?

You can prep the veggies and gnocchi ahead. Just store them in the fridge in a sealed container. When you’re ready to cook, toss them on the sheet pan and roast as directed.

How can I make it vegan?

To make this dish vegan, skip the parmesan cheese. You can add nutritional yeast for a cheesy flavor. Use vegetable oil instead of olive oil if you prefer.

What to serve with sheet pan gnocchi?

This dish pairs well with a green salad or garlic bread. A light vinaigrette adds freshness. You can also serve it with a glass of white wine for a lovely meal.

This dish combines simple ingredients like gnocchi, veggies, and garlic for a tasty meal. You can customize it with different veggies, cheeses, and proteins. I shared tips to ensure your gnocchi turns out crispy and flavorful. Finally, consider how to store leftovers for later. You can enjoy this sheet pan gnocchi in many ways. It’s easy, fun, and perfect for any gathering or weeknight dinner. Enjoy your cooking adventur

Sheet Pan Gnocchi with Roasted Vegetables

A delicious and easy one-pan meal featuring gnocchi and a variety of roasted vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Ingredients

16 oz potato gnocchi
1 whole zucchini, sliced
1 whole bell pepper, chopped
1 cup cherry tomatoes, halved
1 whole yellow onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon Italian seasoning
to taste salt and pepper
for garnishing fresh basil leaves
for serving grated parmesan cheese (optional)

Instructions

Preheat your oven to 425°F (220°C).
On a large baking sheet, spread out the sliced zucchini, chopped bell pepper, halved cherry tomatoes, and sliced onion.
Drizzle the olive oil over the vegetables and sprinkle with Italian seasoning, salt, and pepper. Toss to coat evenly.
Add the gnocchi to the baking sheet, making sure they are well mixed with the vegetables. Spread everything out into a single layer.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and the gnocchi are lightly golden. Stir halfway through for even cooking.
Once done, remove from the oven and toss in the minced garlic. Let it sit for about 5 minutes to allow the garlic to infuse the dish without burning.
Serve hot, garnished with fresh basil leaves and drizzled with parmesan cheese if desired.

Notes

Feel free to customize the vegetables based on your preference.

Keyword gnocchi, roasted, sheet pan, vegetables