This super yummy sheet-pan roasted veggie gnocchi recipe is dedicated to everyone who needs to cook dinner but really doesn’t want to do it. It really doesn’t get much easier than this!
Sheet Pan Roasted Veggie Gnocchi
This crispy sheet-pan roasted veggie gnocchi recipe is even easier to make than that tasty feta TikTok pasta. And so yummy too! It’s just the thing to make when you are so done with cooking but you still need to get dinner on the table.
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To make this veggie gnocchi bake, all you need to do is toss a package or two of store-bought gnocchi directly onto a sheet pan with a bunch of chopped fresh veggies. I used cherry tomatoes, bell peppers, and shallots. You could also add a clove of garlic or two.
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Then toss them all in some olive oil and season with salt and pepper and herbs. And bake at 450 degrees for about 20 minutes. And ta-daaaah! Just top with grated parmesan cheese and dinner is served.
Healthy Gnocchi Recipe
If you’re not familiar with gnocchi, they’re a type of dumpling-style Italian pasta made with potatoes, eggs, flour, and sometimes cheese. They’re light and pillowy and super delicious. And when you roast them in the oven, they get that crispy exterior while staying wonderfully soft and tender on the inside.
For this veggie gnocchi recipe, I used store-bought fresh (not dried) gnocchi. But if you’re eating gluten-free, you can also use Trader Joe’s cauliflower gnocchi.
Some More Recipe Tips
- CAN I USE DIFFERENT VEGETABLES? For this recipe, I used tomatoes, bell peppers, and shallots. But you could easily customize it by subbing in your favorites including broccoli, asparagus, green beans, zucchini, brussel sprouts, red onions, or leeks.
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
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Sheet Pan Roasted Veggie Gnocchi
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
Description
It doesn’t get any easier than this! This super yummy sheet-pan roasted veggie gnocchi recipe is perfect for nights when you need to cook dinner but really don’t want to.
Ingredients
- 1–2 packages fresh (store-bought) gnocchi. If using cauliflower gnocchi, don’t defrost before using.
- 2–3 chopped bell peppers
- 1 pint cherry tomatoes
- 3 shallots, diced
- 2 garlic cloves, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper (or to taste)
- 2 tablespoons olive oil
- For serving: grated fresh parmesan cheese, chopped fresh herbs like Italian parsley and/or basil
Instructions
- PREP: Preheat the oven to 450 degrees and line a baking sheet with foil and spray with nonstick cooking oil.
- ADD INGREDIENTS TO PAN: Add the gnocchi, vegetables, and garlic to the pan. Drizzle with the olive oil and sprinkle with salt, pepper, and rosemary. Toss well.
- BAKE: Cook for about 20 minutes until the vegetables are roasted and the gnocchi are beginning to brown. Toss the mixture once during the roasting process to ensure even cooking.
- SERVE: Sprinkle with fresh cheese and herbs and serve immediately.
Notes
CAN I USE DIFFERENT VEGETABLES? For this recipe, I used tomatoes, bell peppers, and shallots. But you could easily customize it by subbing in your favorites including broccoli, asparagus, green beans, zucchini, brussel sprouts, red onions, or leeks.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Roast