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Overhead photo of sheet pan gnocchi and veggies
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5 from 15 votes

Sheet Pan Gnocchi and Veggies

Nothing beats an easy sheet pan meal like this Sheet Pan Gnocchi and Veggies.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Keyword: Pasta, sheet pan, Vegetarian
Servings: 4 servings
Calories: 326kcal
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


  • 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.


Calories: 326kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 871mg | Potassium: 366mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 5mg