The aroma of golden-brown gnocchi mingling with roasted vegetables fills the air as you walk into the kitchen. Imagine those fluffy little dumplings soaking up all those savory flavors—heavenly! It’s not just food; it’s a warm hug on a plate that screams comfort.
As you prepare this dish, memories of family gatherings flood back—everyone gathered around the table, piling their plates high with laughter and love. This is the perfect dish for cozy nights or casual dinners with friends. Get ready for an explosion of flavor that will leave everyone asking for seconds.
Why You'll Love This Recipe
- This sheet pan gnocchi recipe is a breeze to prepare and clean up.
- You can customize it endlessly based on your favorite veggies.
- It looks stunning with vibrant colors and aromas wafting through your kitchen.
- Perfect for weeknight dinners or meal prep for busy days ahead.
I once made this dish for a last-minute gathering, and it vanished faster than I could say “gnocchi!” Everyone was raving about it all night long.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Gnocchi: Look for fresh or frozen gnocchi; both work well in this recipe and offer delightful textures.
- Cherry Tomatoes: Choose ripe tomatoes for a burst of sweetness; they’ll roast beautifully alongside the gnocchi.
- Zucchini: Select firm zucchinis; they add a lovely crunch and absorb flavors wonderfully during roasting.
- Bell Peppers: Any color works but choose vibrant ones for visual appeal; they bring sweetness and depth to the dish.
- Olive Oil: Use good-quality extra virgin olive oil to enhance flavors and help everything crisp up nicely.
- Garlic Powder: A sprinkle adds fantastic aroma; feel free to use fresh garlic if you prefer a stronger flavor.
- Dried Italian Herbs: A mix of oregano and basil elevates the taste profile without overpowering the other ingredients.
- Parmesan Cheese (optional): Grate some fresh cheese before serving for an added layer of richness; it’s always worth it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This ensures that your sheet pan gets hot enough to crisp everything perfectly.
Toss Those Veggies: In a large bowl, combine cherry tomatoes, zucchini slices, bell pepper strips, olive oil, garlic powder, and dried herbs. Stir until everything is well-coated in that luscious oil.
Add the Gnocchi: Toss in your uncooked gnocchi into the veggie mixture. The best part? No boiling required! They’ll soak up all those tasty flavors right on the sheet pan.
Spread It All Out: Transfer everything onto a large baking sheet lined with parchment paper. Spread it out evenly so each piece has room to roast beautifully without steaming.
Roast Away!: Bake in your preheated oven for about 20-25 minutes until the veggies are tender and slightly caramelized while the gnocchi gets golden brown edges.
Final Touches: Remove from the oven and sprinkle with freshly grated Parmesan cheese if desired. Let it cool slightly before diving into this glorious feast!
Enjoy every bite of your homemade sheet pan gnocchi! Each mouthful is packed with flavor from perfectly roasted vegetables complemented by pillowy gnocchi goodness. Don’t forget to share (or not) because you’ll want every last piece!
Chef's Helpful Tips
- Start with a hot oven to create crispy edges on the gnocchi.
- Ensure you spread them out evenly for optimal roasting.
- This dish is perfect for using up leftover veggies, making it versatile and delicious.
Perfecting the Cooking Process
To achieve perfectly roasted sheet pan gnocchi, preheat your oven to 425°F. While the oven warms up, toss your gnocchi and vegetables in olive oil and seasonings. Spread them evenly on a baking sheet for even cooking.
Add Your Touch
Feel free to swap out vegetables based on what you have at home; zucchini, bell peppers, or broccoli work wonderfully. Add some fresh herbs or chili flakes for an extra kick, personalizing each batch.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to four days. To reheat, simply spread them back on a baking sheet and warm in a preheated oven until crispy.
The first time I made sheet pan gnocchi, my friend declared it the best thing since sliced bread! The crispy outside and soft inside left everyone asking for seconds—and thirds!
FAQ
What type of gnocchi is best for this recipe?
You can use store-bought potato gnocchi or homemade versions. Both work well and offer different flavors.
Can I make this recipe vegan?
Absolutely! Just skip any cheese toppings or use a plant-based alternative for a delicious vegan meal.
How do I know when the gnocchi is done?
Look for golden brown edges and a slightly crispy texture. It usually takes about 20-25 minutes in the oven.
Sheet Pan Gnocchi
Experience a delightful combination of fluffy gnocchi and vibrant roasted vegetables in this easy sheet pan recipe, perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 pound gnocchi (fresh or frozen)
- 2 cups cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced (any color)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano and basil)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. In a large bowl, combine cherry tomatoes, zucchini, bell peppers, olive oil, garlic powder, and Italian herbs. Mix well.
- 3. Add the gnocchi to the vegetable mixture and toss until evenly coated.
- 4. Spread the mixture onto a parchment-lined baking sheet in a single layer.
- 5. Roast in the oven for 20-25 minutes until the gnocchi are golden and vegetables are tender.
- 6. Remove from oven and sprinkle with Parmesan cheese if desired; let cool slightly before serving.
Notes
- Feel free to substitute vegetables based on seasonal availability or personal preference.
- Add fresh herbs or chili flakes for an extra flavor kick.
- To store leftovers, keep them in an airtight container in the fridge for up to four days.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
