Description
This Sheet Pan Gnocchi recipe is a quick, one-pan dinner that’s loaded with roasted vegetables and pillowy gnocchi. It’s easy to make, requires minimal cleanup, and is perfect for a busy weeknight meal.
Ingredients
- 1 (16-ounce) package of shelf-stable potato gnocchi
- 1 cup cherry tomatoes, halved
- 1 cup chopped bell pepper (any color)
- 1 small zucchini, sliced into half-moons
- 1 cup sliced red onion
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- ½ cup fresh basil leaves
- Grated Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- On the baking sheet, combine the gnocchi, cherry tomatoes, bell pepper, zucchini, and red onion.
- Drizzle with olive oil and sprinkle with oregano, red pepper flakes, salt, and black pepper. Toss well to coat everything evenly.
- Spread the mixture out evenly on the baking sheet, making sure the gnocchi and vegetables are in a single layer.
- Roast for 20 to 25 minutes, or until the gnocchi are golden and the vegetables are tender and beginning to brown.
- Remove from the oven and drizzle with lemon juice. Sprinkle with fresh basil and Parmesan cheese, if using.
- Serve immediately and enjoy!
Notes
- Make sure not to overcrowd the pan so the vegetables and gnocchi roast instead of steam.
- For a vegan version, skip the Parmesan or use a plant-based alternative.
- You can customize with other vegetables like mushrooms or broccoli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
