Sheet Pan Gnocchi with Veggies

Tired of slaving over the stove? Craving a comforting, veggie-packed meal that practically cooks itself? Look no further! This Sheet Pan Gnocchi with Veggies is your answer to a delicious, stress-free dinner that’s ready in under 30 minutes, using only one pan!

Why You’ll Love This Recipe

I’m always searching for ways to make weeknight dinners easier, and this sheet pan gnocchi recipe has become a staple. Here’s why I think you’ll adore it too:

• Speed & Simplicity: The beauty of this recipe lies in its hands-off approach. Toss everything on a sheet pan, roast, and voila! Minimal cleanup is definitely a bonus.
• Customizable: This recipe is endlessly versatile. Feel free to swap vegetables based on the season or what you have on hand.
• Crispy Gnocchi Perfection: Roasting gnocchi creates a delightful crispy exterior while keeping the inside soft and pillowy. It’s a textural dream.
• Flavor Explosion: From the earthy vegetables to the savory herbs and perfectly browned gnocchi, every bite is bursting with flavor. It truly is the perfect Sheet-Pan Gnocchi.

Ingredients Breakdown

Let’s dive into the key ingredients that make this sheet pan gnocchi so amazing:

• Gnocchi: Shelf-stable gnocchi (vacuum-packed) is preferred for this recipe, as it holds its shape best during roasting. Fresh gnocchi tends to become mushy. You’ll need 500g/1.1 lb.
• Broccoli Florets: (340g/12 ounces)Bring vibrant green color, and healthy minerals to this dish. Cut into bite-sized pieces for even cooking.
• Bell Peppers: 1 large (about 200g/7 ounces), any color. Adds sweetness and a satisfying crunch. I like to use red or orange for extra visual appeal.
• Red Onion: (150g/5 ounces) Provides a pungent, slightly sweet flavor that complements the other vegetables. Cut into wedges.
• Cherry Tomatoes: (225g/8 ounces) These get beautifully blistered and burst with juicy sweetness during roasting. Halve them for quicker cooking.
• Olive Oil: 3 tablespoons. Coats the vegetables and gnocchi, helping them to roast evenly and develop a nice crisp.
• Garlic Powder: 1 teaspoon. Adds a savory depth of flavor.
• Dried Italian Herbs: 1 teaspoon. A blend of herbs like oregano, basil, rosemary, and thyme adds a classic Italian flavor. If you want to use fresh herbs, I would double the quantity.
• Salt and Black Pepper: To taste. Essential for enhancing all the flavors. I prefer freshly ground black pepper.
• Grated Parmesan Cheese: (50g/ 1/2 cup) Offers a salty, umami flavor and adds a lovely golden crust.
• Fresh Basil (optional): For garnish. Adds a pop of freshness and visual appeal.

Kitchen Tools Needed

You won’t need much to whip up this delicious meal! Here’s the essential equipment:

• Large Baking Sheet: A 13×18 inch (33×46 cm) baking sheet is ideal for ensuring even roasting.
• Large Mixing Bowl: To toss the vegetables and gnocchi with oil and seasonings.
• Cutting Board: For chopping the vegetables.
• Sharp Knife: For prepping the vegetables.
• Measuring Spoons & Cups: For accurate ingredient measurements.

Step-by-Step Instructions

Follow these simple steps for perfect sheet pan gnocchi every time. Remember, for the best results, use the provided measurements.

1. Preheat Oven: Preheat your oven to 400°F (200°C). Make sure your oven rack is in the center position for even heat distribution.
2. Prep the Vegetables: Wash and chop the broccoli, bell pepper, and red onion. Halve the cherry tomatoes.
3. Combine Ingredients: In a large mixing bowl, combine the gnocchi, broccoli, bell pepper, red onion, and cherry tomatoes.
4. Season: Drizzle the vegetables and gnocchi with olive oil. Add garlic powder, dried Italian herbs, salt, and pepper. Toss well to ensure everything is evenly coated.
5. Arrange on Baking Sheet: Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them.
6. Roast: Bake for 20-25 minutes, or until the vegetables are tender, and the gnocchi is golden brown and slightly crispy. Halfway through, gently stir the vegetables to promote even cooking.
7. Add Cheese: Remove the baking sheet from the oven and sprinkle with grated Parmesan cheese.
8. Broil (Optional): For an extra golden and bubbly topping, broil for 1-2 minutes, watching carefully to prevent burning. (Edges golden brown, center slightly jiggly).
9. Garnish: Remove from oven, let cool for a minute, and garnish with fresh basil (if using).
10. Serve Serve immediately. Enjoy this versatile sheet-pan gnocchi with your favorite protein or as a satisfying vegetarian meal.

Pro Tips for Success

• Don’t Overcrowd the Pan: This is crucial for achieving crispy gnocchi and perfectly roasted vegetables. If necessary, use two baking sheets instead of overcrowding one.
• Use the Right Gnocchi: Shelf-stable gnocchi works best as it holds its shape and crisps up nicely.
• Adjust Cooking Time: Cooking times may vary depending on your oven and the size of your vegetable pieces. Keep an eye on the vegetables and gnocchi, and adjust the cooking time as needed. I found my oven needed 27 minutes on 395F.
• Preheat Your Pan: For more crispy gnocchi, throw your pan in the oven while its preheating. Just be sure to toss the gnocchi with oil right before adding it to the hot pan, to avoid splattering.

Variations & Dietary Swaps

• Add Protein: Toss in cooked sausage, chickpeas, or tofu for extra protein.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
• Different Vegetables: Swap the vegetables for your favorites like zucchini, mushrooms, asparagus, or Brussels sprouts. Another great variation is to create a Sheet-Pan Gnocchi with sausage, broccoli and parmesan cheese.
• Vegan Option: Omit the Parmesan cheese. Use vegan gnocchi or regular gnocchi (check the label to ensure it doesn’t contain eggs).
• Dairy-Free Option: Skip the parmesan or use a dairy-free parmesan alternative.

Serving Suggestions

This sheet pan gnocchi is a complete meal on its own, but it also pairs well with:

• A simple side salad: A fresh green salad with a light vinaigrette.
• Grilled chicken or fish: Add a protein to make it a more substantial meal.
• Crusty bread: For soaking up the delicious sauce.

Storage & Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Preheat your oven to 350°F (175°C) and reheat the gnocchi on a baking sheet for 10-15 minutes, or until heated through. You can also reheat it in a microwave.

Troubleshooting / FAQ

Final Thoughts

This Sheet Pan Gnocchi recipe is a game-changer for busy weeknights. It’s quick, easy, customizable, and packed with flavor. Give it a try, and I guarantee it will become a new family favorite! It has certainly become a staple in my kitchen.

Related Recipes

Looking for more easy and delicious dinner ideas? Check out these other crowd-pleasing recipes:

• Lemon Herb Roasted Chicken and Vegetables: This one-pan roast chicken is perfect for getting a complete meal on the table fast!
• Butternut Squash Soup: For a more elevated and comforting flavor.

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