Sheet Pan Gnocchi and Vegetables
Allow me to introduce you to your new favorite quick dinner recipe: sheet pan gnocchi and vegetables. I love a flavorful fast meal, and this easy sheet pan gnocchi recipe makes a delicious dinner with minimal effort. The hardest part of this recipe is chopping all the veggies. Once they’re prepped, just toss everything onto a sheet pan and cook. Dinner is served!
Wondering what to eat with gnocchi? This sheet pan gnocchi is low on the protein side, so you could pair it with some Oven Baked Chicken Legs, Italian Grilled Chicken, or Lemon Honey Glazed Salmon. For something a little sweeter on the side, serve it with Watermelon Feta Basil Salad or Apple Snickers Salad.
Why This Recipe Works
- Easy weeknight dinner. This sheet pan meal is a great recipe for busy weeknights when you need dinner on the table, fast.
- Full of veggies. Need more vegetables in your diet? Roasted gnocchi and vegetables are a delicious way to get some more nutrients in at dinner time.
- Cleanup is a breeze. The best part of sheet pan meals is that they only dirty one dish. This gnocchi dinner recipe is quick to make, and requires minimal cleanup.
Ingredient Notes
- Store-bought gnocchi: Use shelf-stable or frozen gnocchi. No need to boil it, we’re going to toss it straight onto the pan, where it will get nice and crispy.
- Baby bell peppers: I like to use these because they’re already so small, so they don’t require a ton of chopping.
- Broccoli: One of my favorite veggies to enjoy roasted.
- Grape tomatoes: Grape tomatoes get nice and juicy when roasted, so they’re going to add some nice moisture to our roasted gnocchi. You can also use cherry tomatoes.
- Red onion: For additional flavor and color.
- Seasoning: We’re adding a number of dried herbs and spices to make our crispy sheet pan gnocchi and vegetables super flavorful.
- Parmesan: Everything is better with some fresh grated Parmesan on top!
Step-by-Step Instructions
- Prep oven and pan. Preheat your oven to 425°F and spray a large sheet pan with nonstick cooking spray.
- Cut up your veggies. Cut 12 oz of baby bell peppers and half of a red onion into bite-sized pieces. Break a head of broccoli into florets—you need 2 cups worth.
- Add gnocchi and veggies to pan. Toss all your cut veggies onto the prepared baking sheet, along with a 16 oz package of gnocchi and 1 pint of grape tomatoes. You want everything to fit in a single layer.
- Add seasoning. Drizzle 3 tablespoons of olive oil over the gnocchi and veggies, and toss to coat. Then add 1½ teaspoons of garlic powder, 1½ teaspoons of herbes de Provence, a pinch of crushed red pepper flakes, a ½ teaspoon of kosher salt, and a ¼ teaspoon of black pepper. Toss again to coat the gnocchi and veggies in the spices.
- Roast. Put your pan in the oven and roast it for 20-24 minutes. Stir the gnocchi and veggies halfway through roasting. It’s done when the veggies are tender and the gnocchi is plump.
- Serve. Remove the gnocchi and roasted vegetables from the oven. Portion into servings and garnish with grated Parmesan cheese. Enjoy!
Recipe Tips
Use your favorite vegetables in this recipe. Cauliflower, squash, eggplant, mushrooms, Brussels sprouts—whatever you like! Baby spinach could be a good addition, but I would add it halfway through the roasting time so it doesn’t get overcooked.
You can also sub regular bell peppers for the baby bell peppers.
If you want to add more protein but keep this a vegetarian dinner recipe, drain a can of white beans or garbanzo beans and toss them in with the gnocchi, veggies, and spices.
There’s no need to boil the gnocchi before you roast them. For crispy baked gnocchi, just add it right to the pan along with your olive oil, spices, and vegetables.
Make this recipe vegan by using vegan Parmesan or skipping the Parmesan altogether. You can also try using another type of cheese with this recipe. I think feta would be really yummy.
If you want to get fancy, toss your gnocchi and veggies with some brown butter instead of olive oil or add some fresh herbs, like fresh basil or fresh rosemary, after they’re done roasting.
To make cleaning your dishes even easier, you can line your sheet pan with parchment paper, but it may affect how crisp your gnocchi and veggies get.
Make Ahead, Storing, and Freezing
Make Ahead: This sheet pan gnocchi recipe is great for meal prep! You can make it at the beginning of the week and eat it for lunch for a few days, or add all your gnocchi and veggies to the pan and pop it in the fridge until you’re ready to bake.
Storing: Store leftover gnocchi and vegetables in an airtight container in the fridge for 3-4 days. It reheats beautifully in the microwave, or you can pop it in the oven to get it nice and crispy again.
Freezing: I think you could freeze the prepped gnocchi and veggies but I have not tested this. Freeze the gnocchi and vegetable mixture in an airtight container or ziptop bag for 1-2 months. Add it straight to the pan to roast and add the olive oil and spices right before cooking. You may have to increase the bake time by a few minutes.
Recipe FAQs
Nope! Roasting the gnocchi will make them tender on the inside and crisp on the outside. No boiling necessary!
First of all, if you made your own gnocchi from scratch, good for you! Second of all, I’m not sure if this method will work with homemade gnocchi. Packaged gnocchi is typically pre-cooked, so you may still need to boil your fresh gnocchi.
In this recipe, you should be able to just add the frozen gnocchi right to the pan and bake.
This is a dried herb mixture made up of savory (yes that’s really it’s name), marjoram, rosemary, thyme, oregano, and sometimes even more herbs. It’s considered to be typical of the Provence region in southern France, hence herbes de Provence – herbs from Provence.
More Easy Sheet Pan Dinner Recipes
Sheet Pan Gnocchi and Vegetables
Ingredients
- 16 oz uncooked potato gnocchi - shelf-stable or frozen is fine
- 12 oz baby bell peppers - cut into bite size chunks
- 2 cups broccoli - cut into florets
- 1 pint grape tomatoes
- 1/2 red onion - cut into bite size chunks
- 3 tablespoons olive oil
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon herbes de provence
- pinch crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- grated parmesan cheese - for topping
Equipment
Instructions
- Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray.
- Add the gnocchi, bell peppers, tomatoes, and chopped onion to the baking sheet. Drizzle the olive oil over top and toss to coat.
- Sprinkle the garlic powder, herbs de provence, crushed red pepper flakes, salt and pepper overtop and toss to coat again.
- Roast, stirring halfway through, until the vegetables are tender, and the gnocchi is plump, about 20-24 minutes.
- Remove from the oven, portion for serving and garnish with freshly grated parmesan cheese.
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