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Easy Sheet Pan Gnocchi and Vegetables Recipe

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3.8 from 5 reviews

This Easy Sheet Pan Gnocchi and Vegetables recipe is a quick, flavorful one-pan meal perfect for busy weeknights. Tender gnocchi combine with vibrant bell peppers, cherry tomatoes, zucchini, and red onion, all seasoned with Italian herbs and roasted to perfection. Finished with a sprinkle of Parmesan and fresh basil, this dish offers a delicious balance of caramelized veggies and crispy gnocchi in just 32 minutes.

Ingredients

Gnocchi and Vegetables

  • 1 package (16 ounce) gnocchi, uncooked
  • 1 medium red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, sliced into half moons
  • 1/2 small red onion, sliced
  • 2 cloves garlic, finely chopped

Seasonings

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Finishing Touches

  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh basil, chopped (for garnish)

Instructions

  1. Preheat the oven: Set your oven to 400°F to ensure it's at the perfect temperature for roasting the gnocchi and vegetables.
  2. Prepare ingredients on sheet pan: In a large rimmed baking sheet, combine the uncooked gnocchi, sliced red bell pepper, halved cherry tomatoes, zucchini half moons, sliced red onion, and finely chopped garlic. Drizzle evenly with extra virgin olive oil and sprinkle the Italian seasoning, salt, and ground black pepper over everything. Toss gently to coat all ingredients thoroughly, then spread them out into a single even layer on the pan.
  3. Begin roasting: Place the sheet pan in the preheated oven and bake for 10 minutes to allow the vegetables to start softening and the gnocchi to begin cooking.
  4. Stir and continue baking: Remove the pan briefly to stir the contents, ensuring even cooking. Spread the mixture back into a single layer, then return it to the oven. Continue baking for an additional 10 to 12 minutes, or until the gnocchi turns lightly crisp and golden around the edges and the vegetables become tender and caramelized.
  5. Finish and serve: Take the sheet pan out of the oven and immediately sprinkle the dish with grated Parmesan cheese and chopped fresh basil. Serve hot to enjoy the perfect balance of crispy gnocchi and roasted vegetables.

Notes

  • For extra crispiness, you can lightly toss the gnocchi with a little extra olive oil before roasting.
  • Feel free to swap in other vegetables like mushrooms or asparagus depending on season or preference.
  • This recipe is easily doubled for a larger crowd by using two sheet pans or a larger baking tray.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and re-heated in the oven to retain crispiness.
  • To make this gluten-free, use gluten-free gnocchi available at most grocery stores.

Find it online: https://recipefeastful.com/easy-sheet-pan-gnocchi-and-vegetables-recipe/