Sheet Pan Gnocchi with Roasted Vegetables Recipe: A Comforting One-Pan Meal
Some evenings all I want is a cozy, flavorful meal but I honestly do not have the energy for a mountain of dishes. That’s where this sheet pan gnocchi with roasted vegetables steps in. Everything cooks on one tray, the flavors mix together perfectly, and after dinner, there’s almost nothing to clean up. With pillowy gnocchi, sweet roasted veggies, and a generous dusting of cheese, this is comfort food at its finest. It’s an easy favorite for busy weeknights when I crave something satisfying and wholesome.
I love that this dish is super flexible, too. Sometimes I check my fridge, see what veggies are left that need to be used, and toss them on the tray. Other times, I add a handful of greens at the very end for color and an extra nutrition kick. If you’re new to cooking or just looking for reliable dinner ideas, this recipe is simple, unfussy, and hard to mess up. The results always please the crowd—even if that crowd is just you, curled up with a bowl after a long day.
Why I Love This Sheet Pan Gnocchi Recipe
- No need to preboil the gnocchi. The gnocchi roasts right along with the veggies; no need for extra pots or extra steps.
- Colorful, nutritious, and filling. Roasted vegetables and gnocchi bring together a meal that’s both pretty and really hearty.
- Dinner ready in less than 40 minutes. Only a few minutes of prep, and everything cooks at once.
- Easy to swap in what you have. Use different vegetables, herbs, or cheeses, depending on what’s around.
Ingredients
What you’ll want on hand for this easy sheet pan gnocchi:
- 1 pound shelf stable or fresh potato gnocchi (uncooked)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons Italian seasoning (or a blend of dried basil, oregano, and thyme)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 3/4 cup shredded parmesan or crumbled feta (optional for topping)
- 1/2 cup fresh basil leaves or baby spinach (optional for garnish)
How to Make Sheet Pan Gnocchi with Roasted Vegetables
1. Preheat and Prep Your Pan
Start by heating your oven to 425°F (220°C). Cover a large baking sheet with parchment paper or lightly brush it with olive oil. This keeps things from sticking and helps with cleanup later.
2. Combine Gnocchi and Vegetables
Add the uncooked gnocchi, red and yellow bell pepper, sliced onion, chopped zucchini, and halved cherry tomatoes right onto the sheet pan. Pour over the olive oil, add the Italian seasoning, garlic powder, salt, and black pepper. Use your hands or a spatula to mix everything well, so each piece is coated in oil and seasonings.
3. Arrange and Roast
Spread the mixture out on the pan in a single layer. If things are too crowded, split between two pans so the veggies roast and don’t steam. Pop the pan in the oven and roast for about 20 to 25 minutes. Halfway through, take a moment to give everything a toss so the veggies brown all over. When it’s done, the vegetables should be soft and a bit caramelized, and the gnocchi should have crisp golden edges.
4. Add Cheese and Finish
Once everything looks roasted, pull the pan out. If you want, sprinkle parmesan or feta over the top. Let the cheese melt from the pan’s heat, or stick it back in the oven for a couple of minutes to speed things up. For a hit of freshness and color, toss on basil leaves or a handful of baby spinach just before serving.
Ideas for Customizing Your Sheet Pan Meal
- Switch up the vegetables. Try butternut squash, mushrooms, or broccoli. I often throw in leftover vegetables that need using.
- Try different cheese. Goat cheese, mozzarella balls, or fresh pecorino will change up the flavor beautifully.
- Add protein. Stir in sliced precooked chicken sausage, chickpeas, or cooked shrimp for a heartier meal in the last ten minutes of roasting.
- Make it spicy. Scatter on some crushed red pepper flakes before roasting if you like some heat.
- Use different herbs. Fresh parsley or thyme are tasty sprinkled at the end.
Frequently Asked Questions
Q: Do I need to boil the gnocchi before roasting?
No, you can use shelf stable or fresh gnocchi straight from the package. They get soft and chewy with crispy edges when roasted right on the pan.
Q: Can I use frozen gnocchi?
Yes, frozen gnocchi are fine to use. No need to thaw—just toss them with oil and seasoning like usual, and roast. If they’re large, you may want to add an extra minute or two to the roasting time to get that perfect texture.
Q: What if my vegetables aren’t browning?
If the vegetables don’t get that golden color, they might be too crowded. Spread things out more for better browning. You can also put the pan under the broiler for one or two minutes right at the end—just watch them carefully so they don’t burn.
Q: How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days. For best texture, reheat in a skillet for a couple of minutes. The microwave is faster, but the gnocchi comes out softer.
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Extra Tips for Better Roasting
- Cut all the vegetables into roughly equal, chunky pieces so they cook evenly. I usually go for about an inch in size.
- Avoid crowding the pan. Too much on one sheet will steam instead of browning. Split the batch onto two pans if needed for even roasting.
- Season well. Gnocchi and roasted vegetables love bold flavors, so be generous with seasonings, fresh herbs, and a finishing sprinkle of cheese for the best results.
Share Your Roasted Gnocchi Creations
This sheet pan gnocchi with roasted vegetables has really become a favorite weeknight meal in my house. If you give it a try, I’d love to know how you switched it up—maybe with different vegetables, cheese, or fresh herbs. Drop a comment or share your own kitchen victories. Meals like this are proof you can have a cozy, tasty dinner, even on your busiest days. Happy cooking!
If you want to make this meal even more well-rounded, pair it with a crisp green salad or a slice of crusty garlic bread. You'll have a simple, filling plate that feels special and easy at the same time.
For leftovers, you might even tumble everything onto some mixed greens with a drizzle of balsamic for tomorrow’s lunch. The flavors only get better as they sit. Don’t be shy about making extra so you can enjoy this twice.
