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Sheet Pan Gnocchi with Roasted Vegetables Delight

by on November 7, 2025

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Are you ready for a meal that’s both easy and tasty? My Sheet Pan Gnocchi with Roasted Vegetables is the perfect dish for busy nights. This one-pan wonder combines soft potato gnocchi with fresh veggies like zucchini, bell pepper, and cherry tomatoes. With a drizzle of olive oil and a sprinkle of Italian herbs, dinner becomes a simple joy. Follow me to learn how to make this delightful meal that everyone will enjoy!

- 1 package (16 oz) potato gnocchi - 1 medium zucchini, sliced into half-moons - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 large yellow onion, sliced into thin rounds - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil Potato gnocchi is the star here. It’s soft and pillowy, perfect for roasting. Fresh vegetables bring color and flavor. Zucchini gives a nice crunch, while bell pepper adds sweetness. Cherry tomatoes burst with juice, and onion gives depth. Garlic enhances all these tastes with its warm aroma. - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnishing - Grated parmesan cheese, for serving (optional) The Italian seasoning blend adds a classic touch. Salt and pepper are key for flavor balance. Fresh basil leaves brighten up the dish, adding a pop of green. If you like cheese, sprinkle some grated parmesan on top for richness. This dish combines simple ingredients for a delicious meal. {{ingredient_image_2}} First, I preheat the oven to 425°F (220°C). This temperature helps the gnocchi and veggies cook well. Next, I take a large baking sheet and arrange the sliced zucchini, diced bell pepper, halved cherry tomatoes, and onion rings in an even layer. This step ensures that everything roasts evenly. Now comes the fun part! I drizzle two tablespoons of extra virgin olive oil over the veggies. Then, I sprinkle in the Italian seasoning, salt, and black pepper. I use my hands or a spatula to toss the vegetables until they are well coated. After that, I gently fold in the potato gnocchi, making sure they mix nicely with the veggies. I spread everything out in a single layer on the baking sheet for the best roasting. I place the baking sheet in the oven and let it roast for 20-25 minutes. Halfway through, I give it a good stir to ensure even cooking. This way, the veggies get tender and caramelized while the gnocchi turn lightly golden. Once the roasting is done, I carefully remove the baking sheet from the oven. I sprinkle the minced garlic over the hot mixture and let it sit for about 5 minutes. This resting time lets the garlic flavor infuse without burning. When ready, I serve the dish hot, adding fresh basil leaves on top for color and flavor. If I want a rich taste, I finish with a drizzle of grated parmesan cheese. To achieve even cooking, spread the vegetables and gnocchi in a single layer. This helps the heat reach all parts of the dish. Stir the mixture halfway through roasting to ensure every piece gets that golden touch. Resting the dish for about five minutes is key. This allows the garlic to infuse its flavor without burning. It also helps the gnocchi and veggies settle, making each bite more delicious. For a nice presentation, serve the gnocchi and veggies in shallow bowls. This shows off the colorful mix. Add a few whole basil leaves on top. This gives an elegant touch to your plate. Pair this dish with a light salad or crusty bread. A fresh green salad balances the richness of the gnocchi. You could also serve it with roasted chicken or fish for a complete meal. Pro Tips Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also add vibrant colors to your dish. Choose seasonal produce for the best taste. Don’t Overcrowd the Pan: Ensure that your vegetables and gnocchi are spread out in a single layer. This allows for proper roasting and prevents sogginess. Mix in Some Heat: For a spicy kick, consider adding red pepper flakes or sliced jalapeños to the vegetable mix before roasting. Experiment with Seasonings: While Italian seasoning is great, feel free to mix it up with fresh herbs like thyme or rosemary, or even a sprinkle of smoked paprika for added depth. {{image_4}} You can switch out vegetables in this recipe. Try using asparagus or broccoli for a fresh twist. Both add great flavor and texture. Seasonal veggies also work well. In spring, use peas or radishes. In fall, consider squash or Brussels sprouts. Each choice brings new tastes to the dish. Herbs and spices can boost the taste of your meal. Try adding fresh thyme or rosemary for a fragrant kick. For a spicy touch, sprinkle in some red pepper flakes. You can also include proteins to make it heartier. Chicken or tofu blends nicely with the gnocchi and veggies. Both add protein and keep the meal filling. Feel free to mix and match! To store leftovers, let the dish cool down first. Transfer the gnocchi and veggies to an airtight container. This keeps them fresh and safe. You can store it in the fridge for up to three days. Make sure you label the container with the date. This helps you track how long it has been stored. For reheating, I recommend using an oven or a skillet. Preheat your oven to 350°F (175°C) and place the leftovers on a baking sheet. Heat for about 10-15 minutes. This method keeps the gnocchi and veggies crisp. If you use a skillet, add a splash of water to help steam the mixture. Cover it to maintain moisture. Reheat on medium heat for about 5-7 minutes. This helps restore the texture and flavor. Enjoy your tasty leftovers! Yes, you can use frozen gnocchi. Frozen gnocchi saves time and works great. Just toss the frozen gnocchi directly with the vegetables. There’s no need to thaw them first. The cooking time may be a bit longer, so check for doneness. Fresh gnocchi tends to be softer, while frozen has a firmer bite. You can serve this dish with a light salad. A simple green salad adds freshness. You might also enjoy crusty bread on the side. Garlic bread pairs well too, adding a crunchy texture. For protein, grilled chicken or shrimp complements the meal nicely. Regular potato gnocchi is not gluten-free. However, you can find gluten-free gnocchi options. Look for those made from rice or chickpeas. Always check labels to be sure. Pair your gluten-free gnocchi with fresh vegetables, just like in the recipe. Enjoy a tasty meal without gluten! This blog post covered a tasty potato gnocchi dish with fresh vegetables. We explored each step, from prepping the oven to serving the meal. Use fresh ingredients for the best flavor, and don’t forget the seasonings. I shared tips on cooking, storing leftovers, and how to customize the dish. Remember, you can always swap veggies or add proteins to make it your own. Enjoy your cooking adventure and make it a fun experience. Happy roasting!

Why I Love This Recipe

  1. Easy One-Pan Meal: This recipe requires minimal cleanup as everything cooks on a single sheet pan, making it perfect for busy weeknights.
  2. Flavorful Roasted Vegetables: The combination of fresh vegetables roasted to perfection enhances the taste and adds vibrant colors to the dish.
  3. Quick Preparation: With just 10 minutes of prep time, you can have a delicious meal on the table in under 30 minutes, perfect for those hectic evenings.
  4. Customizable and Versatile: This dish allows for endless variations; feel free to swap in your favorite vegetables or add protein for a complete meal.

Ingredients

Main Ingredients

– 1 package (16 oz) potato gnocchi

– 1 medium zucchini, sliced into half-moons

– 1 bell pepper (any color), diced

– 1 cup cherry tomatoes, halved

– 1 large yellow onion, sliced into thin rounds

– 3 cloves garlic, minced

– 2 tablespoons extra virgin olive oil

Potato gnocchi is the star here. It’s soft and pillowy, perfect for roasting. Fresh vegetables bring color and flavor. Zucchini gives a nice crunch, while bell pepper adds sweetness. Cherry tomatoes burst with juice, and onion gives depth. Garlic enhances all these tastes with its warm aroma.

Seasoning and Garnishing

– 1 teaspoon Italian seasoning blend

– Salt and freshly ground black pepper, to taste

– Fresh basil leaves, for garnishing

– Grated parmesan cheese, for serving (optional)

The Italian seasoning blend adds a classic touch. Salt and pepper are key for flavor balance. Fresh basil leaves brighten up the dish, adding a pop of green. If you like cheese, sprinkle some grated parmesan on top for richness. This dish combines simple ingredients for a delicious meal.

Step-by-Step Instructions

Prepping the Oven and Vegetables

First, I preheat the oven to 425°F (220°C). This temperature helps the gnocchi and veggies cook well. Next, I take a large baking sheet and arrange the sliced zucchini, diced bell pepper, halved cherry tomatoes, and onion rings in an even layer. This step ensures that everything roasts evenly.

Mixing and Roasting

Now comes the fun part! I drizzle two tablespoons of extra virgin olive oil over the veggies. Then, I sprinkle in the Italian seasoning, salt, and black pepper. I use my hands or a spatula to toss the vegetables until they are well coated. After that, I gently fold in the potato gnocchi, making sure they mix nicely with the veggies. I spread everything out in a single layer on the baking sheet for the best roasting.

I place the baking sheet in the oven and let it roast for 20-25 minutes. Halfway through, I give it a good stir to ensure even cooking. This way, the veggies get tender and caramelized while the gnocchi turn lightly golden.

Final Touches

Once the roasting is done, I carefully remove the baking sheet from the oven. I sprinkle the minced garlic over the hot mixture and let it sit for about 5 minutes. This resting time lets the garlic flavor infuse without burning. When ready, I serve the dish hot, adding fresh basil leaves on top for color and flavor. If I want a rich taste, I finish with a drizzle of grated parmesan cheese.

Tips & Tricks

Perfecting the Roasting Process

To achieve even cooking, spread the vegetables and gnocchi in a single layer. This helps the heat reach all parts of the dish. Stir the mixture halfway through roasting to ensure every piece gets that golden touch.

Resting the dish for about five minutes is key. This allows the garlic to infuse its flavor without burning. It also helps the gnocchi and veggies settle, making each bite more delicious.

Serving Suggestions

For a nice presentation, serve the gnocchi and veggies in shallow bowls. This shows off the colorful mix. Add a few whole basil leaves on top. This gives an elegant touch to your plate.

Pair this dish with a light salad or crusty bread. A fresh green salad balances the richness of the gnocchi. You could also serve it with roasted chicken or fish for a complete meal.

Pro Tips

  1. Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also add vibrant colors to your dish. Choose seasonal produce for the best taste.
  2. Don’t Overcrowd the Pan: Ensure that your vegetables and gnocchi are spread out in a single layer. This allows for proper roasting and prevents sogginess.
  3. Mix in Some Heat: For a spicy kick, consider adding red pepper flakes or sliced jalapeños to the vegetable mix before roasting.
  4. Experiment with Seasonings: While Italian seasoning is great, feel free to mix it up with fresh herbs like thyme or rosemary, or even a sprinkle of smoked paprika for added depth.

Variations

Vegetable Substitutions

You can switch out vegetables in this recipe. Try using asparagus or broccoli for a fresh twist. Both add great flavor and texture. Seasonal veggies also work well. In spring, use peas or radishes. In fall, consider squash or Brussels sprouts. Each choice brings new tastes to the dish.

Flavor Enhancements

Herbs and spices can boost the taste of your meal. Try adding fresh thyme or rosemary for a fragrant kick. For a spicy touch, sprinkle in some red pepper flakes. You can also include proteins to make it heartier. Chicken or tofu blends nicely with the gnocchi and veggies. Both add protein and keep the meal filling. Feel free to mix and match!

Storage Info

Storing Leftovers

To store leftovers, let the dish cool down first. Transfer the gnocchi and veggies to an airtight container. This keeps them fresh and safe. You can store it in the fridge for up to three days. Make sure you label the container with the date. This helps you track how long it has been stored.

Reheating Instructions

For reheating, I recommend using an oven or a skillet. Preheat your oven to 350°F (175°C) and place the leftovers on a baking sheet. Heat for about 10-15 minutes. This method keeps the gnocchi and veggies crisp. If you use a skillet, add a splash of water to help steam the mixture. Cover it to maintain moisture. Reheat on medium heat for about 5-7 minutes. This helps restore the texture and flavor. Enjoy your tasty leftovers!

FAQs

Can I use frozen gnocchi?

Yes, you can use frozen gnocchi. Frozen gnocchi saves time and works great. Just toss the frozen gnocchi directly with the vegetables. There’s no need to thaw them first. The cooking time may be a bit longer, so check for doneness. Fresh gnocchi tends to be softer, while frozen has a firmer bite.

What can I serve with this dish?

You can serve this dish with a light salad. A simple green salad adds freshness. You might also enjoy crusty bread on the side. Garlic bread pairs well too, adding a crunchy texture. For protein, grilled chicken or shrimp complements the meal nicely.

Is this recipe gluten-free?

Regular potato gnocchi is not gluten-free. However, you can find gluten-free gnocchi options. Look for those made from rice or chickpeas. Always check labels to be sure. Pair your gluten-free gnocchi with fresh vegetables, just like in the recipe. Enjoy a tasty meal without gluten!

This blog post covered a tasty potato gnocchi dish with fresh vegetables. We explored each step, from prepping the oven to serving the meal. Use fresh ingredients for the best flavor, and don’t forget the seasonings. I shared tips on cooking, storing leftovers, and how to customize the dish.

Remember, you can always swap veggies or add proteins to make it your own. Enjoy your cooking adventure and make it a fun experience. Happy roastin

- 1 package (16 oz) potato gnocchi - 1 medium zucchini, sliced into half-moons - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 large yellow onion, sliced into thin rounds - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil Potato gnocchi is the star here. It’s soft and pillowy, perfect for roasting. Fresh vegetables bring color and flavor. Zucchini gives a nice crunch, while bell pepper adds sweetness. Cherry tomatoes burst with juice, and onion gives depth. Garlic enhances all these tastes with its warm aroma. - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnishing - Grated parmesan cheese, for serving (optional) The Italian seasoning blend adds a classic touch. Salt and pepper are key for flavor balance. Fresh basil leaves brighten up the dish, adding a pop of green. If you like cheese, sprinkle some grated parmesan on top for richness. This dish combines simple ingredients for a delicious meal. {{ingredient_image_2}} First, I preheat the oven to 425°F (220°C). This temperature helps the gnocchi and veggies cook well. Next, I take a large baking sheet and arrange the sliced zucchini, diced bell pepper, halved cherry tomatoes, and onion rings in an even layer. This step ensures that everything roasts evenly. Now comes the fun part! I drizzle two tablespoons of extra virgin olive oil over the veggies. Then, I sprinkle in the Italian seasoning, salt, and black pepper. I use my hands or a spatula to toss the vegetables until they are well coated. After that, I gently fold in the potato gnocchi, making sure they mix nicely with the veggies. I spread everything out in a single layer on the baking sheet for the best roasting. I place the baking sheet in the oven and let it roast for 20-25 minutes. Halfway through, I give it a good stir to ensure even cooking. This way, the veggies get tender and caramelized while the gnocchi turn lightly golden. Once the roasting is done, I carefully remove the baking sheet from the oven. I sprinkle the minced garlic over the hot mixture and let it sit for about 5 minutes. This resting time lets the garlic flavor infuse without burning. When ready, I serve the dish hot, adding fresh basil leaves on top for color and flavor. If I want a rich taste, I finish with a drizzle of grated parmesan cheese. To achieve even cooking, spread the vegetables and gnocchi in a single layer. This helps the heat reach all parts of the dish. Stir the mixture halfway through roasting to ensure every piece gets that golden touch. Resting the dish for about five minutes is key. This allows the garlic to infuse its flavor without burning. It also helps the gnocchi and veggies settle, making each bite more delicious. For a nice presentation, serve the gnocchi and veggies in shallow bowls. This shows off the colorful mix. Add a few whole basil leaves on top. This gives an elegant touch to your plate. Pair this dish with a light salad or crusty bread. A fresh green salad balances the richness of the gnocchi. You could also serve it with roasted chicken or fish for a complete meal. Pro Tips Use Fresh Vegetables: Fresh vegetables not only enhance the flavor but also add vibrant colors to your dish. Choose seasonal produce for the best taste. Don’t Overcrowd the Pan: Ensure that your vegetables and gnocchi are spread out in a single layer. This allows for proper roasting and prevents sogginess. Mix in Some Heat: For a spicy kick, consider adding red pepper flakes or sliced jalapeños to the vegetable mix before roasting. Experiment with Seasonings: While Italian seasoning is great, feel free to mix it up with fresh herbs like thyme or rosemary, or even a sprinkle of smoked paprika for added depth. {{image_4}} You can switch out vegetables in this recipe. Try using asparagus or broccoli for a fresh twist. Both add great flavor and texture. Seasonal veggies also work well. In spring, use peas or radishes. In fall, consider squash or Brussels sprouts. Each choice brings new tastes to the dish. Herbs and spices can boost the taste of your meal. Try adding fresh thyme or rosemary for a fragrant kick. For a spicy touch, sprinkle in some red pepper flakes. You can also include proteins to make it heartier. Chicken or tofu blends nicely with the gnocchi and veggies. Both add protein and keep the meal filling. Feel free to mix and match! To store leftovers, let the dish cool down first. Transfer the gnocchi and veggies to an airtight container. This keeps them fresh and safe. You can store it in the fridge for up to three days. Make sure you label the container with the date. This helps you track how long it has been stored. For reheating, I recommend using an oven or a skillet. Preheat your oven to 350°F (175°C) and place the leftovers on a baking sheet. Heat for about 10-15 minutes. This method keeps the gnocchi and veggies crisp. If you use a skillet, add a splash of water to help steam the mixture. Cover it to maintain moisture. Reheat on medium heat for about 5-7 minutes. This helps restore the texture and flavor. Enjoy your tasty leftovers! Yes, you can use frozen gnocchi. Frozen gnocchi saves time and works great. Just toss the frozen gnocchi directly with the vegetables. There’s no need to thaw them first. The cooking time may be a bit longer, so check for doneness. Fresh gnocchi tends to be softer, while frozen has a firmer bite. You can serve this dish with a light salad. A simple green salad adds freshness. You might also enjoy crusty bread on the side. Garlic bread pairs well too, adding a crunchy texture. For protein, grilled chicken or shrimp complements the meal nicely. Regular potato gnocchi is not gluten-free. However, you can find gluten-free gnocchi options. Look for those made from rice or chickpeas. Always check labels to be sure. Pair your gluten-free gnocchi with fresh vegetables, just like in the recipe. Enjoy a tasty meal without gluten! This blog post covered a tasty potato gnocchi dish with fresh vegetables. We explored each step, from prepping the oven to serving the meal. Use fresh ingredients for the best flavor, and don’t forget the seasonings. I shared tips on cooking, storing leftovers, and how to customize the dish. Remember, you can always swap veggies or add proteins to make it your own. Enjoy your cooking adventure and make it a fun experience. Happy roasting!

Sheet Pan Gnocchi with Roasted Vegetables

A delicious and colorful dish featuring potato gnocchi and a variety of roasted vegetables, perfect for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 16 oz potato gnocchi
  • 1 medium zucchini, sliced into half-moons
  • 1 bell pepper diced
  • 1 cup cherry tomatoes, halved
  • 1 large yellow onion, sliced into thin rounds
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasoning blend
  • to taste Salt and freshly ground black pepper
  • to taste Fresh basil leaves, for garnishing
  • to taste Grated parmesan cheese, for serving (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • On a large, rimmed baking sheet, arrange the sliced zucchini, diced bell pepper, halved cherry tomatoes, and rings of onion in an even layer.
  • Drizzle the extra virgin olive oil over the vegetables, then sprinkle with the Italian seasoning blend, salt, and freshly ground black pepper. Use your hands or a spatula to toss the veggies until they are well coated with oil and seasonings.
  • Gently fold the potato gnocchi into the vegetable mixture on the baking sheet, ensuring an even distribution. Spread everything out in a single layer for optimal roasting.
  • Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and caramelized, and the gnocchi are lightly golden. Be sure to stir the mixture halfway through to promote even cooking.
  • Once the roasting is complete, carefully remove the baking sheet from the oven. Sprinkle the minced garlic over the mixture and allow it to sit for about 5 minutes; this resting time will let the garlic flavor infuse without burning.
  • Serve the dish hot, garnished with fresh basil leaves for a pop of color and flavor. If desired, finish with a generous drizzle of grated parmesan cheese to add a rich, salty contrast.

Notes

Serve the gnocchi and roasted vegetables on individual plates or in shallow bowls, ensuring a colorful display. Add a few whole basil leaves on top for an elegant touch.
Keyword easy dinner, gnocchi, sheet pan, vegetables

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