You know those nights when you just want to toss everything on a pan, shove it in the oven, and call it a day? Yeah, me too. That’s exactly how my love affair with this sheet pan gnocchi and vegetables began. It was a chaotic Tuesday, the kids were hangry, and I had about 20 minutes before full-blown meltdown mode. I literally grabbed a bag of gnocchi and every veggie left in the fridge drawer, gave it all a glug of olive oil and a hearty shake of seasoning, and crossed my fingers. Friends, it was a revelation. Now, this crispy, golden, one-pan wonder is my absolute, no-fail, weeknight superhero meal.
Why You’ll Love This Sheet Pan Gnocchi and Vegetables
This recipe is my go-to for so many reasons – let me count the ways:
- One pan magic: Dinner cooks AND serves from the same pan. Fewer dishes? Yes please!
- Weeknight lifesaver: From fridge to table in 35 minutes flat – even faster than pizza delivery
- Endlessly adaptable: Use whatever veggies are wilting in your fridge – I’ve made it with everything from Brussels sprouts to eggplant
- Crispy little pillows: Roasting transforms gnocchi into golden, crispy-on-the-outside, soft-on-the-inside bites of heaven
- Vegetarian (but not sad): Hearty enough to satisfy meat lovers while keeping it meat-free
Trust me, once you try this method, you’ll never boil gnocchi again!
Sheet Pan Gnocchi and Vegetables Ingredients
Here’s everything you’ll need to make this ridiculously easy sheet pan dinner – I promise it’s all simple stuff you probably already have in your kitchen:
- 1 (16 oz) package potato gnocchi – fresh or frozen both work beautifully here (no need to thaw if frozen!)
- 2 cups cherry tomatoes, halved – I like to use a mix of colors when I can find them
- 1 small zucchini, sliced into half-moons – about 1/4-inch thick so they roast evenly
- 1 small yellow squash, sliced same as zucchini – for that pretty color contrast
- 1 red bell pepper, diced – about 1-inch pieces so they don’t get mushy
- 1 small red onion, sliced – into thin wedges that caramelize beautifully
- 3 tbsp olive oil – the good stuff! It makes all the difference
- 1 tsp garlic powder – trust me, powder works better than fresh here
- 1 tsp dried basil – rub it between your fingers to wake up the flavor
- 1/2 tsp salt – I use kosher salt for more even seasoning
- 1/4 tsp black pepper – freshly cracked if you’ve got it
- 1/4 cup grated parmesan cheese (optional) – for that irresistible salty finish
See? Nothing fancy – just good, honest ingredients that transform into something magical in the oven. The best part is you can eyeball most of these measurements – cooking should be fun, not stressful!
How to Make Sheet Pan Gnocchi and Vegetables
This recipe is as simple as it gets – just a few steps and you’ll have dinner on the table. Here’s how to nail it every time:
Prep the Vegetables and Gnocchi
First, preheat your oven to 425°F (220°C). While it’s heating up, grab a large sheet pan – no need to grease it, but I like to line it with parchment paper for easier cleanup. Toss the gnocchi, cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion onto the pan. Drizzle everything with olive oil – don’t be shy! Sprinkle on the garlic powder, basil, salt, and pepper. Now, use your hands (or a big spoon) to toss it all together until everything’s evenly coated. Trust me, this step is key for getting that perfect crispiness.
Roasting for Perfect Texture
Spread everything out in a single layer – overcrowding the pan will steam the veggies instead of roasting them. Pop it in the oven and roast for 20-25 minutes. At the halfway mark, give everything a good stir to make sure it’s cooking evenly. You’ll know it’s done when the gnocchi are golden and crispy, and the veggies are tender with a few caramelized edges. If you’re feeling fancy, turn on the broiler for 1-2 minutes at the end for extra crispiness – just keep an eye on it so it doesn’t burn! Sprinkle with parmesan cheese right before serving, if you like. That’s it – dinner’s ready!
Tips for the Best Sheet Pan Gnocchi and Vegetables
Want to make this dish even better? Here are my go-to tricks:
- Use parchment paper: It makes cleanup a breeze and prevents sticking.
- Don’t overcrowd the pan: Spread everything in a single layer so it roasts, not steams.
- Add cheese last: Sprinkle parmesan right before serving for maximum flavor and texture.
- Check halfway: Give everything a good stir to ensure even cooking.
- Broil for a minute: Crank up the heat at the end for extra crispy edges!
These small tweaks make a big difference – happy roasting!
Sheet Pan Gnocchi and Vegetables Variations
One of my favorite things about this recipe is how easily you can switch it up based on what’s in your fridge or what you’re craving. Here are some of my go-to twists:
- Veggie swaps: Swap out the squash for broccoli florets or cauliflower – they get wonderfully crispy. In winter, I love using cubed butternut squash or Brussels sprouts (just cut them in half so they cook evenly).
- Protein power: Toss in some sliced Italian sausage or chicken breast chunks before roasting (add 5 extra minutes cooking time). For a vegetarian protein boost, chickpeas or white beans work great too.
- Flavor bursts: Mix things up with different seasonings – try smoked paprika instead of basil, or add a drizzle of balsamic glaze after roasting. Sometimes I’ll throw in a handful of kalamata olives for a briny punch.
The beauty is that you really can’t mess it up – just keep the gnocchi and adjust the rest to your taste!
Serving Suggestions for Sheet Pan Gnocchi and Vegetables
This dish is practically a full meal on its own, but I love pairing it with a simple arugula salad dressed with lemon juice and olive oil – the peppery greens cut through the richness perfectly. For heartier appetites, a few slices of warm, crusty bread to sop up all those delicious roasted bits from the pan never hurts!
Storing and Reheating Sheet Pan Gnocchi and Vegetables
Leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven (350°F for 10 minutes) to keep everything crispy – though the microwave works in a pinch (just 1-2 minutes). The gnocchi might soften a bit, but the flavors just get better!
Sheet Pan Gnocchi and Vegetables Nutrition
Okay, let’s talk nutrition – but first, a quick disclaimer: these values are estimates and can vary based on the exact ingredients you use. That said, here’s what you can expect per serving (about 1/4 of the recipe):
- Calories: 320
- Fat: 12g (2g saturated, 9g unsaturated)
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Sugar: 6g
- Sodium: 480mg
Not too shabby for a meal that’s this satisfying! The olive oil and gnocchi give it a bit of richness, but all those veggies balance it out with fiber and nutrients. If you’re watching your sodium, you can always reduce the salt or skip the parmesan – but honestly, I’d rather just enjoy every bite as is!
FAQs About Sheet Pan Gnocchi and Vegetables
Got questions? I’ve got answers! Here are the most common things people ask about this recipe:
Can I use frozen gnocchi?
Absolutely! No need to thaw – just add them straight to the pan. They might take an extra minute or two to crisp up.
How do I prevent sticking?
Parchment paper is my secret weapon. A quick spray of cooking oil works too if you’re going pan-to-pan.
Best veggie substitutes?
Whatever’s in your fridge! Broccoli, cauliflower, eggplant, even sweet potatoes all work. Just cut them about the same size for even cooking.
Can I make this ahead?
Prep veggies in advance, but roast everything fresh for best texture. Leftovers reheat surprisingly well though!
Why is my gnocchi mushy?
Probably overcrowded the pan. Spread in one layer next time and maybe roast at 450°F for extra crispiness.
35-Minute Crispy Sheet Pan Gnocchi and Vegetables Recipe
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple and flavorful one-pan meal with roasted gnocchi and vegetables.
Ingredients
- 1 (16 oz) package potato gnocchi
- 2 cups cherry tomatoes, halved
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Spread gnocchi and vegetables on a large sheet pan.
- Drizzle with olive oil and season with garlic powder, basil, salt, and pepper. Toss to coat.
- Roast for 20-25 minutes, stirring halfway, until vegetables are tender and gnocchi is golden.
- Sprinkle with parmesan cheese before serving if desired.
Notes
- Use fresh or frozen gnocchi.
- Swap vegetables based on preference or season.
- For extra crispiness, broil for 1-2 minutes at the end.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
