Description
This Sheet Pan Gnocchi recipe offers a quick and easy way to prepare crispy, golden gnocchi alongside flavorful roasted vegetables all baked together on a single pan. Perfect for a comforting weeknight dinner, this dish combines pillowy gnocchi with roasted bell peppers, zucchini, cherry tomatoes, and a hint of garlic and herbs for a deliciously simple meal.
Ingredients
Gnocchi and Vegetables
- 1 lb (450g) potato gnocchi
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Parmesan cheese, grated (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). This high temperature helps to achieve a crispy exterior on the gnocchi while roasting the vegetables to perfection.
- Prepare the gnocchi and vegetables: In a large bowl, toss the gnocchi, sliced red bell pepper, zucchini, cherry tomatoes, and minced garlic with olive oil, dried Italian seasoning, salt, and pepper until everything is evenly coated.
- Arrange on a sheet pan: Spread the gnocchi and vegetable mixture evenly on a large rimmed baking sheet in a single layer to ensure even roasting and crisping.
- Bake until golden and tender: Place the sheet pan in the preheated oven and bake for 20-25 minutes, stirring halfway through cooking, until the gnocchi is golden and crispy on the outside and the vegetables are tender and lightly caramelized.
- Serve and garnish: Remove from the oven, garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve immediately for best texture and flavor.
Notes
- You can swap vegetables based on availability; mushrooms, asparagus, or broccoli also work great in this recipe.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- To boost protein, add cooked chicken, sausage, or tofu before baking.
- Make sure not to overcrowd the pan to allow maximum crisping of the gnocchi.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet to retain crispiness.
