How To Make Sheet Pan Gnocchi and Roasted Vegetables

This Sheet Pan Gnocchi and Roasted Vegetables is a game-changing vegetarian meal that is both incredibly delicious and easy to make. Roasting gnocchi on a sheet pan transforms the soft potato dumplings into crispy-on-the-outside, tender-on-the-inside bites of heaven. Paired with a colorful medley of roasted vegetables and a savory Italian-inspired seasoning, this is a one-pan wonder that you’ll want to make again and again.

Recipe: Sheet Pan Gnocchi and Roasted Vegetables

Yields: 4 servings
Prep time: 15 minutes
Cook time: 20-25 minutes

Ingredients

• 1 lb package of shelf-stable or refrigerated gnocchi
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, cut into 1-inch chunks
• 1 zucchini, cut into 1-inch chunks
• 1 red onion, cut into 1-inch wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground black pepper to taste
• For serving: grated Parmesan cheese, fresh basil

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
2. Combine Ingredients: In a large bowl, combine the gnocchi, cherry tomatoes, bell pepper, zucchini, and red onion. Drizzle with olive oil and sprinkle with minced garlic, oregano, red pepper flakes (if using), salt, and pepper.
3. Toss to Coat: Toss everything together until the gnocchi and vegetables are evenly coated.
4. Arrange on Pan: Spread the mixture in a single, even layer on the prepared baking sheet.
5. Roast: Bake for 20-25 minutes, or until the gnocchi are golden and slightly crispy, and the vegetables are tender and caramelized. Stir halfway through for even cooking.
6. Serve: Remove from the oven and top with a generous amount of grated Parmesan cheese and fresh basil. Serve immediately.

Pro Tips for Success

• Gnocchi Choice: Shelf-stable gnocchi works best for this recipe as it tends to get crispier than the refrigerated variety.
• Don’t Crowd the Pan: For the crispiest gnocchi, make sure the ingredients are in a single layer and have plenty of space. Use two pans if necessary.
• High Heat: A hot oven is key to getting the gnocchi crispy on the outside while remaining soft on the inside.

Variations and Customization

• Add a Protein: For a non-vegetarian version, add some pre-cooked sliced Italian sausage or chicken sausage to the pan along with the gnocchi and vegetables.
• Add a Sauce: After roasting, you can toss the gnocchi and vegetables with a little bit of pesto or your favorite marinara sauce.
• Different Veggies: This recipe is very versatile. Try it with other vegetables like broccoli, mushrooms, or asparagus.