Sheet Pan Gnocchi and Roasted Vegetables.

If you’re searching for a vibrant, easy-to-make dish that bursts with flavor and color, then look no further than this delightful Sheet Pan Gnocchi and Roasted Vegetables. Picture tender gnocchi roasting alongside sweet, caramelized vegetables, all drizzled with olive oil and fragrant herbs. It’s a one-pan wonder that makes for a hearty dinner and leaves you with minimal cleanup. Whether you’re feeding a family or just looking for a satisfying meal for yourself, this recipe is sure to become a go-to in your kitchen.

Why I Love This Recipe

What’s not to love? This recipe is the epitome of convenience and satisfaction. It combines the delightful texture of potato gnocchi with the sweetness of roasted vegetables, creating a symphony of flavors that dance on your palate. Plus, it’s versatile! You can customize the vegetables based on what you have on hand, making it a fantastic way to use up any leftover produce. And did I mention how easy it is? Just toss everything on a sheet pan, roast, and enjoy. No fuss, no mess, just pure deliciousness.

What Goes In

• 16-ounce package uncooked potato gnocchi: The star of the show, these pillowy bites soak up all the flavors.
• 1 pint grape tomatoes: Sweet, juicy bursts of flavor that add freshness.
• 1 red bell pepper, chopped: A crunchy, sweet addition that adds color.
• 1 orange bell pepper, chopped: For added sweetness and visual appeal.
• 1 red onion, chopped: Brings a slight tang and sweetness when roasted.
• 3 tablespoons olive oil: Helps everything roast beautifully and adds richness.
• 1 teaspoon garlic powder: For that aromatic punch.
• 1 teaspoon salt: Enhances all the flavors.
• 1 teaspoon freshly cracked black pepper: Adds a bit of spice.
• 1 teaspoon dried oregano: A classic herb that complements the dish.
• 1 teaspoon dried basil: Infuses a wonderful aroma and taste.
• 1 pinch crushed red pepper: Adds a subtle heat, adjustable to your preference.
• ½ cup freshly shaved parmesan cheese, for topping: Melts beautifully and adds a savory finish.
• Sprinkle of fresh herbs: Optional, but adds a lovely freshness.

What’s in the Gear List

• Sheet pan: A large, flat roasting pan that allows for even cooking.
• Mixing bowl: For tossing the gnocchi and vegetables together with oil and seasonings.
• Spatula: To help flip and stir the ingredients halfway through roasting.
• Measuring spoons: For precise measurements of your seasonings.
• Grater or peeler: If you’re using a block of parmesan for fresh shavings.

Sheet Pan Gnocchi and Roasted Vegetables.: How It’s Done

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). A hot oven ensures that your gnocchi gets crispy and your vegetables caramelize beautifully.

Step 2: Prepare Your Vegetables

In a large mixing bowl, combine the chopped red bell pepper, orange bell pepper, and red onion. Add the grape tomatoes, and toss everything together.

Step 3: Season the Gnocchi and Vegetables

Drizzle 3 tablespoons of olive oil over the vegetable mixture. Sprinkle in the garlic powder, salt, pepper, oregano, basil, and crushed red pepper. Toss until everything is well coated.

Step 4: Add the Gnocchi

Incorporate the uncooked potato gnocchi into the bowl with the seasoned vegetables. Gently mix until the gnocchi is evenly coated in the oil and seasonings.

Step 5: Spread on the Sheet Pan

Transfer the gnocchi and vegetable mixture to the sheet pan, spreading it out in an even layer. This helps everything roast evenly and prevents steaming.

Step 6: Roast to Perfection

Place the sheet pan in the preheated oven and roast for about 20-25 minutes. Halfway through, give everything a good stir to ensure even cooking. You want the gnocchi to be golden brown and the vegetables to be tender and slightly charred.

Step 7: Add Cheese and Finish Roasting

In the last 5 minutes of roasting, sprinkle the freshly shaved parmesan cheese over the top. Return the pan to the oven to allow the cheese to melt and become slightly crispy.

Step 8: Garnish and Serve

Once everything is beautifully roasted, remove the pan from the oven. Garnish with a sprinkle of fresh herbs, if desired, and serve hot. Enjoy your delicious Sheet Pan Gnocchi and Roasted Vegetables!

Texture-Safe Substitutions

• Gnocchi: Try using cauliflower gnocchi for a lower-carb option.
• Vegetables: Feel free to swap in zucchini, asparagus, or any other seasonal veggies.
• Cheese: Swap parmesan for a dairy-free alternative or nutritional yeast for a vegan option.

Problems & Prevention

• Gnocchi sticking to the pan: Ensure your sheet pan is well-oiled, and avoid overcrowding to let them crisp up.
• Vegetables not roasting properly: Cut vegetables into similar sizes for even cooking, and remember to toss them halfway through.
• Too soggy: Avoid covering the pan; this prevents moisture from escaping and leads to steaming rather than roasting.

Freezer-Friendly Notes

This dish is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, cool the dish completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.

Common Qs About Sheet Pan Gnocchi and Roasted Vegetables.

Can I use store-bought gnocchi?

Absolutely! This recipe calls for uncooked potato gnocchi, which you can find in the refrigerated section of your grocery store. Feel free to use any variety you prefer.

What can I serve with this dish?

This Sheet Pan Gnocchi and Roasted Vegetables can be served as a standalone meal, or you can pair it with a side salad or some crusty bread for a heartier dinner.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or use the microwave if you’re in a hurry.

Can I make this dish vegan?

Yes! Simply omit the parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.

Because You Liked This

• One-Pan Veggie Pasta Bake
• Roasted Vegetable Quinoa Salad
• Creamy Tomato Basil Soup
• Stuffed Bell Peppers with Quinoa

The Takeaway

This Sheet Pan Gnocchi and Roasted Vegetables is not just a meal; it’s an experience that brings together simplicity and flavor in the most delightful way. Whether you’re cooking for a crowd or just for yourself, this dish is sure to impress. With its colorful presentation and satisfying flavors, it’s a recipe you’re going to want to repeat time and again. So gather your ingredients, preheat that oven, and let the magic of roasting transform your meal into something unforgettable. Enjoy every bite!