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Sheet Pan Gnocchi

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A quick and flavorful one-pan meal featuring crispy roasted gnocchi and tender vegetables, perfect for an easy weeknight dinner.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1 package (16–18 ounces) shelf-stable potato gnocchi
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes
  • 1 small red onion, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss gnocchi, zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, Italian seasoning, garlic powder, salt, and black pepper.
  3. Spread everything in a single layer on the prepared baking sheet, ensuring gnocchi are not overcrowded.
  4. Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and gnocchi are golden and slightly crispy.
  5. Remove from the oven and sprinkle with grated Parmesan.
  6. Garnish with fresh basil if desired and serve warm.

Notes

  • Use frozen gnocchi straight from the freezer; add a few extra minutes to roasting time.
  • Add broccoli, mushrooms, or asparagus for variety.
  • Toss in cooked sausage or chickpeas for extra protein.
  • Drizzle with balsamic glaze for added flavor.
  • Reheat in the oven at 375°F (190°C) to restore crispness.

Nutrition

Find it online: https://juliameals.com/sheet-pan-gnocchi/