Sheet Pan Gnocchi Vegetable Bake (Printable)

Gnocchi and vegetables roasted on one pan for an easy, flavorful Italian-inspired dinner with golden, cheesy finish.

# Ingredient List:

→ Gnocchi & Vegetables

01 - 1 pound shelf-stable potato gnocchi
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small zucchini, sliced
05 - 1 small red onion, cut into wedges
06 - 7 ounces cherry tomatoes, halved
07 - 2 cups baby spinach

→ Seasonings & Oil

08 - 3 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Finish

14 - 1/2 cup grated parmesan cheese
15 - Fresh basil leaves, for garnish

# Steps:

01 - Set oven to 425°F and line a large sheet pan with parchment paper.
02 - Combine gnocchi, red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes in a large mixing bowl. Add olive oil, minced garlic, Italian herbs, salt, black pepper, and crushed red pepper flakes. Toss until evenly coated.
03 - Spread the mixture in a single, even layer on the prepared sheet pan.
04 - Roast for 20 to 22 minutes, stirring once halfway through, until gnocchi are golden and vegetables are tender.
05 - Distribute baby spinach over the roasted mixture and gently toss. Return pan to oven for 2 to 3 minutes, just until the spinach is wilted.
06 - Sprinkle with grated parmesan cheese and garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • Ready in just over thirty minutes which means fast and fuss-free
  • Requires only one pan so kitchen cleanup is simple
  • Customizable with whatever vegetables you have on hand
  • Naturally vegetarian and easy to make vegan or gluten free
  • The crispy roasted gnocchi texture is a total treat every time
02 -
  • Packed with vegetables and fiber for a balanced meal
  • Easy to adapt to vegan or gluten free diets
  • Leftovers make great lunches and reheat well
03 -
  • Always use a hot oven to encourage browning otherwise the gnocchi just steams
  • Cut the vegetables in uniform pieces so they cook evenly
  • Grate your own parmesan if you can the flavor and melt are far better
  • Toss halfway during roasting for crispy gnocchi and tender caramelized veggies

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