Sheet Pan Gnocchi
This sheet pan gnocchi recipe is a quick, easy, and delicious one-pan meal featuring crispy roasted gnocchi and caramelized vegetables tossed in olive oil and herbs. Perfect for busy weeknights, this roasted gnocchi dish delivers bold flavor with minimal prep and cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 500g (1 lb) shelf-stable or refrigerated gnocchi
- 3 tbsp olive oil
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red onion, sliced
- 1–2 bell peppers, sliced
- 3 garlic cloves, minced
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper to taste
- ¼ cup grated parmesan cheese
- Fresh basil (optional)
Instructions
- Preheat oven to 220°C (425°F) and line a large baking sheet with parchment paper.
- Add gnocchi, cherry tomatoes, zucchini, red onion, and bell peppers to the pan.
- Drizzle with olive oil and sprinkle with garlic, oregano, salt, and pepper.
- Toss everything directly on the pan until evenly coated, then spread into a single layer.
- Roast for 20–25 minutes, stirring halfway through, until gnocchi are golden and crispy and vegetables are tender.
- Remove from oven, sprinkle with parmesan cheese, and garnish with fresh basil if desired.
- Serve immediately while warm.
Notes
Avoid overcrowding the pan to ensure crispiness.No need to boil gnocchi before roasting.For extra flavor, finish with pesto or balsamic glaze.
Find it online: https://cookibly.com/sheet-pan-gnocchi/
