Nothing beats an easy sheet pan meal like this Sheet Pan Gnocchi and Veggies.
Summer meals should be super simple, don’t ya think?
And nothing says SUPER simple better than a sheet pan meal!
Today’s Sheet Pan Gnocchi and Veggies is one of my faves!
I saw this recipe a while back on the kitchn and I’ve made it dozens of times since.
Sometimes I go the vegetarian route and other times I’m a rebel and I add some Italian sauage, casings removed and crumbled. Both delish!
When I first spotted the recipe, I was intrigued by the fact that you didn’t need to boil the gnocchi.
In the oven, the gnocchi gets lightly browned and crispy on the outside, while the texture on the inside is slightly chewy and tender. Who knew?
The veggies are a combination of mini bell peppers, red onion, grape tomatoes and garlic. Everything gets tossed with some salt, pepper, fresh rosemary and olive oil.
While the mixture is roasting, the tomatoes burst making somewhat of an extra little sauce.
Simply roast these beauties, do a final toss before serving up in bowls with some grated parm and chopped basil from the garden! Enjoy!
Another sheet pan reader favorite is my Sweet N’ Spicy Salmon Sheet Pan Dinner. If you missed it, definitely check it out!
A Few Cook’s Notes for Sheet Pan Gnocchi and Veggies Recipe:
I used mini bell peppers for this recipes, because I had leftovers, but you could also use regular bell peppers cut into medium chunks.
I used frozen gnocchi for this recipe, but you can also use fresh or shelf-stable.
Sheet Pan Gnocchi and Veggies
Print Recipe Pin RecipeIngredients
- 1 lb. potato gnocchi, fresh, shelf-stable or frozen
- 1 12-oz. bag mixed mini bell peppers, or 2 medium bell peppers, cut into medium chunks
- 1 pint grape tomatoes, or cherry tomatoes
- 1 small red onion, cut into medium size slivers or chunks
- 4 cloves garlic, smashed
- 1 tsp. rosemary leaves, chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 Tbsp. olive oil
- 2 Tbsp. basil leaves, coarsely chopped
- freshly grated parmesan cheese, for servings
Instructions
- Place rack in middle of oven. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
- To a large bowl, add gnocchi, peppers, tomatoes, onions, garlic, rosemary, salt and pepper. Drizzle with olive oil and toss until well combined. Spread mixture evenly on prepared sheet.
- Roast, tossing halfway through, until gnocchi begin to plump and veggies are tender and lightly browned, about 20 minutes.
- Serve in individual bowls garnished with fresh basil and parmesan cheese.
Recipe adapted from the kitchn
I love easy meals like this, and it’s something both my hubby and I would enjoy! Okay, the hubs will pick out the onions and peppers, but he’ll love your idea of adding crumbled sausage, so I’ll definitely have to try this one! Pinned, and can’t wait to make it!
I love adding the crumbled sausage too Leanne! I’m with the hubs on that!
Sheet pan dinner for the win! Love ’em and especially love gnocchi! Those are just heavenly! Pinned and can’t wait to try! Hubby would love this too :)
Can’t beat an easy sheet pan dinner Dawn! Hope you and the hubby enjoy this one. That salmon one is delicious too!
Wonderful idea to use fresh gnocchi. Until now, I thought we knew everything about how to use these precious beauties but this is amazingly simple, new, healthy and frugal twist !
Yes! This is even easier! I think you’ll really enjoy it!
I had no idea that you could cook gnocchi on a sheet pan without boiling it. Genius tip! Love this combo of veggies, Mary Ann, and I know we’d love the sausage version too. When you make it with sausage, do you brown the sausage first or sprinkle it over raw before roasting?
This is a recipe from the kitchn Marissa and I’ve been making if for a while now! Tom actually enjoys it sand tomato with the added Italian sausage. One day I’ll get him to eat a tomato!
What a lovely idea! This is so simple and satisfying. I love all those fresh veggies and love that it can be cooked in 20 minutes. Perfect for a quick summer meal.
It’s summer dinner made easy Kathy!
I have never thought of doing gnocchi as a sheet pan meal. This is brilliant! Loving all the veggies, as well. A great Summer sheet pan.
Thanks Jennifer! I first saw it on thekitchn and I’ve been enjoying it ever since! Great with the crumbled sausage too!
Easy and delicious, sign me up!! I’m keeping this one in mind for when school starts up and gets crazy busy. Everyone loves gnocchi and peppers are one veggie that the boys really love. Yum!
Perfect for back to school season Katherine!
Well this looks amazing! Gnocchi on a sheet pan? I have never tried it – but you best believe it’s happening here! Delicious, my friend!! Pinned!
Thanks Annie! Hope you enjoy it!
Sheet pan dinners for the win… especially if gnocchi is involved!! This meal looks delicious, Mare! I love the suggestion for adding crumbled sausage- yessssss!! Can’t wait to try this! Pinned!
Dinner couldn’t be easier Chey! Thanks so much for pinning!
Mary Ann, I am so all for easy Summer dinners and this completely fits the bill!! Love the fresh peppers and onions…I’m sure they get extra caramelized and delicious while roasting in the oven. So easy, yet so delicious and full of flavor! I love it! Can’t forget the parm at the end!
It’s a winner here Haylie!
Now this is my ideal dinner! It is simple, delicious, and doesn’t use a million dishes/pots/pans!!
YUM!
Yes! You’d love how easy it is Alex!
Before I had kids I was happy to send she’s making dinner. Oh how times have changed! Now I LOVE sheet pan dinners. So interesting about the gnocchi, I would have assumed they always needed boiling first!
Dinners like this one are perfect for back to school season too Matt!
I love this recipe, Mary Ann – it’s so easy and good. Perfect quick and easy dinner recipe. It’s great to mix it up depending on the season as well – summer ingredients like these and in the fall or spring, I use asparagus, mushrooms and onions with the gnocchi. Just delicious!
That combination sounds delicious Geraldine! On my list!
I absolutely love the ease of this Mare, and that it’s vegetarian! I didn’t know you could roast gnocchi like that – I love it!
One of my favorite easy meals Traci!
Sheet pan meals are definitely a favorite for many reasons! Easy prep, little clean up and everything is ready at one time!
Agreed!
You used frozen gnocchi–did you thaw it first? Boil it?
Hi Jill. Yes, I used frozen gnocchi, but there’s no need to boil ahead. The gnocchi roasts in the oven with the veggies and crisps a bit on the outside. You can also use fresh or shelf-stable gnocchi for this recipe.
Thus gets 5 stars just for being so easy to throw together and if you toss everything together on the sheet pan, you don’t even dirty an extra bowl. BUT does need a little something extra, so I recommend a sprinkle of crushed red pepper at the end! maybe next time will add Italian sausage.
The Italian sausage would be a great addition Maria!
Lovely! I used cauliflower gnocchi and pan fried some spicy chicken sausage while the gnocchi and vegetables roasted. Left everything out so each person could configure their gnocchi to sausage to basil/parmigiana ratio. A huge hit that came together quickly. Adding to the rotation!
So happy you enjoyed it! I’m glad it’ll be part of your rotation. Thanks so much for taking the time to leave a comment!