Crispy Sheet Pan Gnocchi with Roasted Vegetables

Crispy Sheet Pan Gnocchi will be your new favorite quick and easy pasta dinner. Roasted vegetables add a good blend of color to this sheet pan dinner and a variety of Italian herbs and Parmesan cheese make it the perfect Italian-inspired family meal.

I LOVE me a good kitchen hack. Especially when it comes to making a pasta dinner, which by nature is already simple, even easier. When I found out you can cook pasta and sauce in ONE POT, my mind was blown (Hello One Pot Taco Pasta). And then, just recently, my world was rocked by another game-changing pasta hack! Here goes: you can bake gnocchi! Yes, regular store-bought gnocchi turn into "crispy on the outside yet soft and light on the inside" pillows of bliss if prepared in the oven!

OMG! I liked gnocchi before, I even make my own healthy gnocchi, but now I'm officially obsessed!

You toss your gnocchi with some spices and olive oil and onto a sheet pan they go along with your favorite veggies.

Bell peppers, red onion, and tomatoes add a good blend of color to this easy sheet pan dinner and a variety of Italian seasonings give this dish a wonderful Mediterranean flavor. Roast them for 20 minutes, scoop into bowls, top with heaps of parmesan cheese and fresh herbs and dig in. Now this is what I call a game-changing way to make a family-friendly pasta dinner in no time.

Ingredients for Sheet Pan Gnocchi

• potato gnocchi - fresh, shelf-stable, or frozen ones. You can use sweet potato or cauliflower gnocchi
• cherry or grape tomatoes, cut in half. If you have tiny ones, you can leave them whole
• red onion, cut into even chunks making sure not to cut them too big
• bell peppers - I like to use one red and one yellow for color
• garlic powder - we use powder because fresh garlic will burn in this recipe
• Italian herbs seasoning - you can make your own by blending dried oregano, basil, thyme, and rosemary
• sea salt and freshly ground black pepper - always
•  olive oil - the good stuff

How to Make Sheet Pan Gnocchi

Step 1 - Preheat oven to 450F/230C. Spray a rimmed baking sheet with olive oil (or line with parchment paper)

Step 2- Place the gnocchi, peppers, tomatoes, onion, garlic powder, Italian herbs, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

Step 3 - Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 20 minutes total.

To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

How to store Sheet Pan Gnocchi for Meal Prep:

Leftovers of this easy pasta dinner can be stored in an airtight container in the refrigerator for up to 5 days

Tips

• To use Trader Joe’s cauliflower gnocchi: be sure to spray the baking sheet with cooking oil. You don’t need need to defrost them. Bake for 25-30 minutes (they won’t get as crispy as potato gnocchi).
• And if you want to make homemade cauliflower gnocchi, check my cauliflower gnocchi recipe here
• Add some more protein: mix in some white beans, tofu, or chickpeas.
• While you can add in more veggies (like zucchini or asparagus), I recommend against skipping the tomatoes. They are important because they create that perfect amount of tomato sauce for the whole mix.

Adapted from The Kitchn:

5 from 5 votes

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Cripsy Sheet Pan Gnocchi

Crispy Sheet Pan Gnocchi will be your new favorite quick and easy pasta dinner. Roasted vegetables add a good blend of color to this easy sheet pan dinner and a variety of Italian herbs and Parmesan cheese make it the perfect Italian-inspired family meal.

Course Main Course

Cuisine Italian

Keyword healthy sheet pan dinner, sheet pan gnocchi

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 -3

Calories 605 kcal

Ingredients

• 1 lb potato gnocchi 500g fresh shelf-stable, or frozen
• 1 pint cherry or grape tomatoes, cut in half 2 cups
• 1 small red onion cut into 1-inch chunks
• 2 bell peppers cut into 1-inch chunks (I like to use one red and one yellow for color)
• 1 tsp garlic powder
• 1 tbsp Italian herbs seasoning
• ½ teaspoon sea salt
• Freshly ground black pepper
• 2 tablespoons olive oil

To serve:

• 2 tablespoons chopped fresh basil leaves you can also use basil infused olive oil
• grated Pecorino Romano or Parmesan cheese

Instructions

1. Preheat oven to 450F/230C. Spray a rimmed baking sheet with olive oil (or line with parchment paper)

2. Place the gnocchi, peppers, tomatoes, onion, garlic powder, Italian herbs, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine.

3. Spread the gnocchi mixture out evenly on the prepared baking sheet.Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 20 minutes total.

4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

Recipe Notes

To use Trader Joe’s cauliflower gnocchi: be sure to spray the baking sheet with cooking oil. You don’t need need to defrost them. Bake for 25-30 minutes (they won’t get as crispy as potato gnocchi).

And if you want to make homemade cauliflower gnocchi, check my cauliflower gnocchi recipe here

Nutrition Facts

Cripsy Sheet Pan Gnocchi

Amount Per Serving

Calories 605 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Sodium 1371mg60%

Potassium 948mg27%

Carbohydrates 105g35%

Fiber 13g54%

Sugar 14g16%

Protein 13g26%

Vitamin A 5846IU117%

Vitamin C 189mg229%

Calcium 135mg14%

Iron 11mg61%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this sheet pan gnocchi recipe don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

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