Sheet Pan Gnocchi Vegetable Bake

Sheet pan gnocchi is my weeknight secret for a comforting, colorful dinner that comes together in just over half an hour with zero pot juggling. All you do is toss gnocchi and fresh veggies together right on the pan—the oven works magic, crisping the edges and turning out a meal brimming with flavor and golden goodness. It is the ultimate one-pan meal that looks as vibrant as it tastes and lets you sneak in lots of veggies with minimal effort.

This recipe quickly became a mainstay for me on busy nights. I first made it for my best friend’s birthday when we wanted something easy yet a little special and now I make it any time I want something hearty without standing over a stove.

Ingredients

• Potato gnocchi: You will want the shelf-stable kind so it crisps well in the oven and does not need boiling
• Red and yellow bell peppers: Adds color and sweetness Choose ones with taut, shiny skins for freshness
• Zucchini: Slices soak up the seasonings Look for small, firm zucchini with vibrant skin
• Red onion: Gives a gentle bite and sweetness Wedges caramelize beautifully
• Cherry tomatoes: Roasting pops these for juicy bursts Use ripe tomatoes with glossy skins
• Baby spinach: Wilts right at the end for a pop of green and extra nutrients Be sure leaves are bright and crisp
• Olive oil: Helps everything get golden and flavorful Use a robust extra virgin for the best taste
• Garlic: Minced fresh for deep savory notes
• Dried Italian herbs: A blend of oregano basil and thyme gives instant Italian vibe
• Salt and black pepper: Balances flavors You want clean tasting sea salt and fresh cracked pepper
• Crushed red pepper flakes: Adds a hint of heat Go for it if you like a little kick
• Parmesan cheese: Grated over the top for nutty saltiness Choose a block and grate yourself for best quality
• Fresh basil leaves: For garnish and bright anise lift Pick leaves that are unblemished and fragrant

Instructions

Prepare the Oven and Pan:

Set your oven to 220 degrees Celsius or 425 degrees Fahrenheit and line a large sheet pan with parchment paper Make sure the pan is big enough so nothing overlaps otherwise things will steam and not crisp

Mix Everything Together:

In a generous mixing bowl gently toss the gnocchi with all your chopped bell peppers zucchini red onion cherry tomatoes olive oil garlic dried Italian herbs salt black pepper and optional red pepper flakes Be certain every piece is well coated so you get even flavor and browning

Spread on the Sheet Pan:

Arrange the coated mixture in a single even layer on the prepared pan If you crowd the pan the gnocchi will not crisp properly so use two pans if needed

Roast Until Golden:

Pop the pan in the oven and roast for about twenty to twenty two minutes Stir everything halfway through roasting so the gnocchi browns on all sides and the vegetables roast evenly This step is where everything transforms and develops those delicious crispy bits and caramelized edges

Add Spinach and Wilt:

Scatter the baby spinach evenly over the hot pan and gently toss This uses the residual heat so the spinach wilts just enough Place it all back in the oven for just two to three minutes Watch carefully so the spinach stays green and vibrant

Finish and Garnish:

Out of the oven sprinkle grated parmesan all over the pan then shower it with lots of fresh basil leaves Serve immediately while everything is warm and the parmesan has just started to melt

Save

I absolutely love the magic that happens when gnocchi roasts in the oven instead of being boiled. That crispy outside is addictive and every time the cherry tomatoes burst and mingle with olive oil and parmesan it reminds me of Sunday family dinners when we would gather around the kitchen table with something warm and colorful.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a hot oven or air fryer for the crispiest results but the microwave works for a quick lunch. If the vegetables release extra moisture just bake them on a pan again to bring back texture.

Ingredient Substitutions

You can swap in whatever vegetables you have such as mushrooms broccoli small cauliflower florets or eggplant. For protein add drained chickpeas or toss through thawed frozen peas at the end. Vegan parmesan or nutritional yeast makes this fully plant based and gluten free shelf-stable gnocchi is sometimes available in specialty stores.

Serving Suggestions

Serve this sheet pan gnocchi on its own or pair with a simple leafy green salad. For a little more richness a dollop of ricotta or a side of warm ciabatta bread is wonderful. You can even top with a drizzle of balsamic glaze or a handful of pine nuts for crunch.

Cultural and Seasonal Inspirations

Sheet pan gnocchi brings together Italian comfort food spirit with modern one-pan cooking. In spring use asparagus and peas while in summer go wild with zucchini and peppers. Late fall is perfect for cubes of butternut squash or mushrooms. The recipe honors the resourcefulness of Italian home cooks while working perfectly for modern schedules.

Save

Sheet pan gnocchi is as satisfying as it is easy. Try it just once and it may become your new go-to weeknight dinner.

Recipe FAQs

→ How do I make the gnocchi crispy in the oven?

Toss gnocchi with enough oil and spread evenly on the pan. Roast at high heat, stirring once for a crispy, golden texture.

→ Can I add extra protein to this meal?

Absolutely! Add drained chickpeas or sliced cooked Italian sausage to the pan before roasting for extra heartiness.

→ Are there other vegetables I can use?

Yes, swap in asparagus, mushrooms, eggplant, or any seasonal vegetables. Adjust roasting time as needed.

→ Is the dish suitable for vegans?

To make it vegan, simply omit the parmesan or use a plant-based alternative. Always check gnocchi ingredients for eggs.

→ How do I prevent the vegetables from getting soggy?

Spread vegetables in a single layer and avoid overcrowding the pan. This helps everything roast and caramelize properly.

→ Can I prepare this meal ahead of time?

You can chop vegetables and mix the seasonings ahead. Toss everything just before roasting for the best texture.