Description
A simple and flavorful sheet pan gnocchi recipe with roasted vegetables, crispy edges, and a bright, herby finish perfect for an easy weeknight meal.
Ingredients
- 1 (16-ounce) package shelf-stable potato gnocchi
- 1 pint cherry tomatoes
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil, for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the gnocchi, cherry tomatoes, red onion, zucchini, and bell pepper on the baking sheet.
- Drizzle with olive oil and sprinkle with garlic, oregano, red pepper flakes, salt, and pepper. Toss to coat evenly.
- Spread everything into a single layer.
- Roast for 20–25 minutes, tossing halfway through, until the vegetables are tender and the gnocchi is golden and slightly crispy.
- Remove from the oven and garnish with fresh basil and Parmesan cheese if desired. Serve warm.
Notes
- Use shelf-stable gnocchi for best crisping results; no boiling required.
- Feel free to swap in seasonal vegetables like asparagus or broccoli.
- For a vegan version, omit the Parmesan or use a plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 5 mg
