Easy Sheet Pan Gnocchi Recipe for Busy Nights

The aroma of roasted vegetables mingling with the buttery goodness of freshly baked gnocchi is enough to make anyone weak in the knees. Imagine pulling a piping hot dish out of the oven, the cheese bubbling and golden brown, ready to be devoured by friends or family. This is not just a meal; it’s an experience that brings loved ones together around the table.

I vividly remember the first time I made this Sheet Pan Gnocchi recipe. My kids were skeptical at first—“What are these little potato pillows?” they asked with raised eyebrows—but once they took their first bite, it was like watching a transformation unfold! The crispiness of the veggies paired perfectly with the soft gnocchi, and suddenly we had a family favorite on our hands.

The kids still ask for it weekly!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potato Gnocchi: Store-bought gnocchi works great; look for high-quality brands for the best flavor and texture.
• Cherry Tomatoes: These juicy gems burst with sweetness when roasted; choose vibrant red ones for maximum flavor.
• Zucchini: Slice into half-moons; they add a wonderful texture and soak up all those delightful flavors.
• Bell Peppers: Opt for colorful varieties like red or yellow; they bring sweetness and beautiful hues to your dish.
• Red Onion: Adds sweetness when roasted; slice them thick so they maintain some crunch.
• Olive Oil: Drizzle generously; it helps everything roast beautifully while adding rich flavor.
• Dried Italian Herbs: Think oregano and basil; they add depth of flavor that complements the veggies perfectly.
• Salt & Pepper: Essential seasonings to enhance all those delicious flavors; don’t skip them!
• Shredded Parmesan Cheese: For that melty finish; sprinkle generously before roasting for cheesy goodness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Toss Your Veggies & Gnocchi Together: In a big bowl, combine the potato gnocchi, cherry tomatoes, zucchini, bell peppers, and red onion. Drizzle olive oil over everything ensuring it’s well coated.

Add Seasonings & Cheese: Sprinkle dried Italian herbs along with salt and pepper over the mixture. Toss again until everything is evenly coated. Finally, add your shredded Parmesan cheese for extra flavor.

Spread It Out on a Baking Sheet: Pour your colorful mixture onto the prepared baking sheet in an even layer. Make sure nothing is piled too high—spreading creates crispiness!

Roast Until Golden Brown: Slide your pan into the preheated oven and roast for about 25-30 minutes. Stir halfway through until everything is golden brown and fragrant—the smell will have everyone asking what’s cooking!

Savor & Enjoy!: Once done roasting, remove from the oven and let cool slightly before serving. Enjoy this delightful mix of textures and flavors with loved ones!

With each step designed to ensure you get that perfect balance of crispy edges on vegetables and pillowy soft gnocchi, you’re in for quite a treat! Remember to use all those senses—watching as colors brighten up under heat will surely build excitement.

Now you know how to master this incredible Sheet Pan Gnocchi recipe! Happy cooking!

Perfecting the Cooking Process

Start by roasting the veggies first for about 15 minutes. Then, add the gnocchi to get that perfect golden crisp while everything cooks together beautifully.

Add Your Touch

Feel free to swap in any seasonal veggies you have on hand! Add some cheese or herbs to elevate flavors, making this dish uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for a crispy texture or microwave for convenience without losing too much flavor.

Cooking Sheet Pan Gnocchi became a family favorite when my kids begged for seconds after their first bite. Their smiles were worth every potato!

FAQ

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well; just add a few extra minutes to the cooking time.

How do I know when the vegetables are done?

Vegetables should be tender and slightly caramelized to achieve optimal flavor and texture.

Can I make this dish vegan?

Absolutely! Just omit any cheese or use a plant-based alternative for a delicious vegan option.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Sheet Pan Gnocchi

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• Author: Sophie
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Delight in a colorful, easy-to-make sheet pan gnocchi dish, featuring roasted vegetables and cheesy goodness, perfect for busy weeknights!

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Ingredients

Scale 1x2x3x

• 1 lb potato gnocchi
• 1 cup cherry tomatoes
• 1 medium zucchini, sliced into half-moons
• 1 bell pepper, diced (red or yellow)
• 1 medium red onion, sliced thickly
• 3 tbsp olive oil
• 2 tsp dried Italian herbs (oregano and basil)
• Salt and pepper to taste
• ½ cup shredded Parmesan cheese

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Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the potato gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with olive oil and toss until evenly coated.
3. Add dried Italian herbs, salt, pepper, and shredded Parmesan cheese. Toss again to combine.
4. Spread the mixture evenly on the prepared baking sheet.
5. Roast in the oven for 25-30 minutes, stirring halfway through until everything is golden brown and fragrant.
6. Allow to cool slightly before serving.

Notes

• Experiment with seasonal vegetables like asparagus or broccoli for added variety.

• To make this dish vegan, omit the cheese or substitute with plant-based cheese alternatives.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: Approximately 1 cup (250g)
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg