Sheet Pan Gnocchi with Seasonal Veggies
Make sheet pan gnocchi with seasonal veggies for a quick, hands-off 25-minute vegetarian dinner featuring crispy, golden edges.
Ingredients
- 500 g Gnocchi | Shelf-stable vacuum-packed preferred; fresh may get mushy
- 340 g Broccoli florets | Cut into bite-sized pieces
- 200 g Bell pepper | 1 large any color; sliced
- 150 g Red onion | Cut into wedges
- 225 g Cherry tomatoes | Halved
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Dried Italian herbs | Oregano basil, rosemary, thyme
- Salt | To taste
- Black pepper | To taste; freshly ground preferred
- 50 g Parmesan cheese | Grated about 1/2 cup
- Fresh basil | For garnish optional
Instructions
- Preheat the oven to 400°F (200°C). Position the rack in the center for even roasting.
- Prep the vegetables: wash and chop broccoli, slice the bell pepper, cut the red onion into wedges, and halve the cherry tomatoes.
- In a large mixing bowl, combine gnocchi, broccoli, bell pepper, red onion, and cherry tomatoes.
- Drizzle with olive oil. Add garlic powder, dried Italian herbs, salt, and black pepper. Toss until evenly coated.
- Spread the mixture in a single layer on a large 13x18 inch (33x46 cm) baking sheet. Avoid overcrowding to prevent steaming.
- Roast for 20–25 minutes, stirring gently halfway, until vegetables are tender and gnocchi is golden and slightly crispy.
- Remove from the oven and sprinkle grated Parmesan over the top.
- Optional: Broil for 1–2 minutes for extra golden, bubbly cheese. Watch closely to avoid burning.
- Let cool for 1 minute, garnish with fresh basil if using, and serve immediately.
Notes
- For best results, use shelf-stable gnocchi. Fresh gnocchi can become mushy when roasted.
- Avoid overcrowding the pan—space ensures crispy edges.
- If using fresh herbs instead of dried, double the amount.
- Serve with your favorite protein or enjoy as a satisfying vegetarian main.