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+ servings
5 from 15 votes
Overhead photo of sheet pan gnocchi and veggies
Sheet Pan Gnocchi and Veggies
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Nothing beats an easy sheet pan meal like this Sheet Pan Gnocchi and Veggies.

Course: Main Dish
Cuisine: American
Keyword: Pasta, sheet pan, Vegetarian
Servings: 4 servings
Calories: 326 kcal
Author: MaryAnn Dwyer
  • 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
  1. Place rack in middle of oven. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Set aside.

  2. 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.

  3. Roast, tossing halfway through, until gnocchi begin to plump and veggies are tender and lightly browned, about 20 minutes.

  4. Serve in individual bowls garnished with fresh basil and parmesan cheese.

Nutrition Facts
Sheet Pan Gnocchi and Veggies
Amount Per Serving
Calories 326 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 871mg38%
Potassium 366mg10%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 4g4%
Protein 6g12%
Vitamin A 1414IU28%
Vitamin C 22mg27%
Calcium 78mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.