Easy Sheet Pan Gnocchi & Veggies
A simple and delicious one-pan meal featuring tender roasted gnocchi and a colorful medley of fresh vegetables, perfect for a quick and healthy weeknight dinner.
Ingredients
- 1 pound shelf-stable gnocchi (or fresh)
- 2 tablespoons olive oil divided
- 1 medium bell pepper any color
- 1 medium zucchini chopped
- 1 cup cherry tomatoes halved
- 1/2 small red onion thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 2 tablespoons freshly grated Parmesan cheese (optional
- 2 tablespoons fresh basil chopped (optional
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the gnocchi, chopped bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss gently to coat all ingredients evenly.
- Spread the gnocchi and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this can steam the vegetables instead of roasting them. Use two baking sheets if necessary.
- Roast for 20-25 minutes, or until the gnocchi is golden brown and slightly crispy, and the vegetables are tender-crisp. Flip halfway through roasting for even cooking.
- Remove from the oven. Drizzle with the remaining 1 tablespoon of olive oil, if desired.
- Serve immediately, garnished with fresh Parmesan cheese and chopped basil, if using.
Notes
Feel free to customize your vegetables based on what's in season or what you have on hand; broccoli, asparagus, or mushrooms are great additions. For added protein, toss in some chicken sausage or chickpeas along with the vegetables. A sprinkle of red pepper flakes can add a nice kick. Ensure the pan is not overcrowded for best roasting results, use two if necessary.