Description
Sheet Pan Gnocchi is a quick, one-pan dinner where gnocchi and a medley of colorful vegetables roast together to crispy, caramelized perfection. It’s a no-boil, low-effort, high-flavor meal ideal for busy weeknights.
Ingredients
- 1 lb shelf-stable or refrigerated gnocchi
- 1 cup cherry tomatoes
- 1 bell pepper (any color), chopped
- 1/2 red onion, sliced
- 1 zucchini or yellow squash, sliced
- 2–3 tbsp olive oil
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: fresh basil, grated Parmesan cheese, red pepper flakes for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a large bowl, combine gnocchi, cherry tomatoes, bell pepper, red onion, zucchini, olive oil, garlic, Italian seasoning, salt, and pepper. Toss until evenly coated.
- Spread everything in a single layer on the prepared sheet pan.
- Bake for 20–25 minutes, stirring halfway through, until gnocchi are golden and veggies are roasted.
- Remove from oven and top with fresh basil, Parmesan cheese, or red pepper flakes if desired.
- Serve immediately while hot and crispy.
Notes
Add cooked sausage, rotisserie chicken, or chickpeas for added protein.Use sweet potato chunks or other favorite veggies like broccoli or mushrooms.Toss with pesto or drizzle with marinara for extra flavor.Use frozen gnocchi directly—no need to thaw.Reheat in a skillet for extra crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
