Sheet pan gnocchi with vegetables make a quick and delicious family-friendly dinner that comes together in just 35 minutes. Gnocchi and a meddle of vegetables crisp up in the oven and then are topped with cheese. I love to serve this cheesy vegetarian dinner with basil pesto.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Gnocchi – you can use homemade or store-bought gnocchi. I used store-bought fresh (refrigerated) potato gnocchi.
- Vegetables – my favorite vegetables to use in this recipe are broccoli, zucchini, red bell pepper, onion, and mushrooms. You can use other vegetables that you have on hand but make sure to take the cooking times of each vegetable into account.
- Spices – I used my favorite all-purpose spices: Italian seasoning, paprika, onion and garlic powder, and red pepper flakes. You can add your favorite spices or spice mix such as Cajun seasoning, Old Bay seasoning, or Fajita seasoning.
- Olive oil – it gives a much better flavor than neutral-tasting vegetable oil such as canola oil.
- Cheese – I used a mix of low-moisture mozzarella for that melty gooeyness and parmesan for flavor. You could also use gouda, Swiss/Emmentaler cheese, or even Gruyere.
- If you want more protein with this dish, you can add whole, flattened chicken breast to the baking sheet. Instead of chicken, sliced sausage could also work (check out this recipe for sheet pan sausage and vegetables!). You can use Italian sausage or Polish smoked sausage.
How to make sheet pan gnocchi step-by-step
Preheat the oven to 425°F (220°C).
Prepare the ingredients: cut the broccoli into florets, halve the zucchini lengthwise, and then slice it, cube the bell pepper, slice the onion into thick slices, and slice the mushrooms.
(1 head broccoli, 1 small/medium zucchini, 7 oz (200g) cremini mushrooms, 1 red onion, 1 red bell pepper)
Place the vegetables and gnocchi on a very large baking sheet. The gnocchi do not need to be boiled before roasting.
(17.6 oz package (500g) fresh gnocchi)
In a small bowl, combine olive oil with spices.
(1/4 cup olive oil, 2 ts paprika, 2 ts Italian seasoning, 1/2 ts garlic powder, 1/2 ts onion powder, pinch of red pepper flakes)
Toss the vegetables with gnocchi with the spice mix until evenly coated. Season with salt and pepper to taste. Spread all the ingredients in an even layer on the baking sheet. Try to place the onions on top of the vegetables so they don’t burn on a hot baking sheet.
Bake for 20-25 minutes or until soft and browned.
Sprinkle the cheese over the vegetables and gnocchi and bake for 3-5 minutes or until the cheese is melted.
(2 cups (200g) shredded mozzarella, 1/4 cup (25g) grated parmesan)
Serve with basil pesto (optional but recommended).
Enjoy!
What to serve it with
Since this is not a saucy recipe, I love to serve it with basil pesto. You can quickly blend it in a food processor while the dish bakes in the oven. It’s the perfect condiment for this recipe. You can use traditional basil pesto for this recipe or basil walnut pesto. I also have other pesto recipes on my website such as arugula pesto, parsley pesto, or celery leaf pesto.
For more protein, you could serve this dish with pan-fried chicken or poached eggs.
Other sauces that would go well with this recipe are romesco sauce, tzatziki, avocado sauce, or ranch dressing.
More delicious gnocchi recipes
- Mushroom Gnocchi
- Creamy Tuscan Chicken with Gnocchi
- Chicken and Gnocchi in Creamy Butternut Squash Sauce
- Homemade Ricotta Gnocchi
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Sheet Pan Gnocchi and Vegetables
Ingredients
- 17.6 oz package (500g) fresh gnocchi
- 1 head broccoli
- 1 small/medium zucchini
- 7 oz (200g) cremini mushrooms
- 1 red onion
- 1 red bell pepper
- 1/4 cup (60ml) olive oil
- 2 teaspoons paprika
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch of red pepper flakes
- 2 cups (200g) shredded mozzarella
- 1/4 cup (25g) grated parmesan
- salt and pepper to taste
- basil pesto to serve (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the ingredients: cut the broccoli into florets, halve the zucchini lengthwise, and then slice it, cube the bell pepper, slice the onion into thick slices, and slice the mushrooms.1 head broccoli, 1 small/medium zucchini, 7 oz (200g) cremini mushrooms, 1 red onion, 1 red bell pepper
- Place the vegetables and gnocchi on a very large baking sheet.17.6 oz package (500g) fresh gnocchi
- In a small bowl, combine olive oil with spices.1/4 cup (60ml) olive oil, 2 teaspoons paprika, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, pinch of red pepper flakes
- Toss the vegetables with gnocchi with the spice mix until evenly coated. Spread all the ingredients in an even layer on the baking sheet. Season with salt and pepper to taste. Try to place the onions on top of the vegetables so they don’t burn on a hot baking sheet.
- Bake for 20-25 minutes or until soft and browned.
- Sprinkle the cheese over the vegetables and gnocchi and bake for 3-5 minutes or until the cheese is melted.2 cups (200g) shredded mozzarella, 1/4 cup (25g) grated parmesan
- Serve with basil pesto (optional but recommended).
- Enjoy!
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