Name: Sheet Pan Gnocchi & Vegetables: 1 Easy Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 1 pound shelf-stable potato gnocchi; 1 pound mixed seasonal vegetables, cut into bite-sized pieces (e.g., broccoli florets, bell pepper chunks, cherry tomatoes, zucchini slices); 3 tablespoons olive oil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper to taste; Optional: grated Parmesan cheese for serving

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Sheet Pan Gnocchi & Vegetables: Your New Weeknight Favorite

Oh, hello there! I’m Alara, and if there’s one thing I’ve learned from my family’s kitchen—especially from our grandma—it’s that good food doesn’t need to be complicated. This Sheet Pan Gnocchi & Vegetables recipe is a perfect example. It’s the kind of meal that tastes like you spent hours slaving away, but in reality, it’s wonderfully simple. My sister Savana always says, “Let’s make it easy but make it taste like you spent all day,” and this dish totally nails that. It’s become a go-to in our home for those busy evenings. You just toss everything onto one pan. Easy peasy!

Why You’ll Love This Sheet Pan Gnocchi & Vegetables Recipe

This recipe is an absolute lifesaver on busy weeknights. Here’s why it’s become a family favorite:

Super Speedy: With only 10 minutes of prep, you’re on your way to dinner fast.
Effortlessly Easy: Everything cooks on one pan. Less fuss, more flavor.
Deliciously Simple: Roasting brings out the best in both the gnocchi and veggies.
Minimal Cleanup: Just one pan to wash means more time for relaxing.
Customizable: Use your favorite veggies for a fresh taste every time.

Gathering Ingredients for Sheet Pan Gnocchi & Vegetables

Let’s talk about what you’ll need for this easy sheet pan dinner. It’s all about simple, wholesome ingredients. We’ll start with one pound of shelf-stable potato gnocchi. These are the kind you find in the pasta aisle, and they roast up beautifully. Then, we need about a pound of mixed seasonal vegetables. Think broccoli florets, colorful bell pepper chunks, sweet cherry tomatoes, or tender zucchini slices. Chop them into nice, bite-sized pieces so they cook evenly with the gnocchi. You’ll also need three tablespoons of good olive oil to coat everything. For that classic Italian flavor, grab one teaspoon of dried Italian seasoning and half a teaspoon of garlic powder. Of course, don’t forget salt and freshly ground black pepper to make everything taste just right. An optional sprinkle of Parmesan cheese at the end is always a good idea!

Gnocchi Choice for Sheet Pan Gnocchi & Vegetables

For this recipe, I really love using shelf-stable potato gnocchi. They hold their shape so well when roasted. You get these lovely golden-brown bites that are a little crispy on the outside and wonderfully chewy inside. It’s just the best texture for a sheet pan meal like this!

Vegetable Selection and Preparation

The beauty of this dish is its flexibility with vegetables! Feel free to use whatever looks good at the market. Some of my favorites include broccoli, bell peppers, zucchini, and cherry tomatoes. The key is to cut them into similar, bite-sized pieces. This ensures everything cooks at the same rate alongside the gnocchi. Uniform pieces mean no sad, undercooked broccoli or mushy zucchini!

Step-by-Step Guide to Making Sheet Pan Gnocchi & Vegetables

Alright, let’s get cooking! Making Sheet Pan Gnocchi & Vegetables is really straightforward. First things first, get that oven preheated to 400°F (200°C). While the oven heats up, grab a big bowl. This is where all the magic happens before it hits the pan. I like to get everything ready at once. It makes the whole process so much smoother. You’ll see just how simple this weeknight wonder truly is.

Preparing the Gnocchi and Vegetables

Now for the fun part! In your large bowl, add the potato gnocchi and all those chopped seasonal veggies. Drizzle everything generously with olive oil. Then, sprinkle in the dried Italian seasoning, garlic powder, salt, and pepper. Use your hands or a big spoon to toss it all together. Make sure every single piece of gnocchi and every veggie bit is coated in that flavorful oil and spice mix. It’s like giving them a cozy, seasoned hug before they head into the oven!

Roasting Your Sheet Pan Gnocchi & Vegetables to Perfection

Once everything is beautifully coated, spread it out onto a large baking sheet. It’s super important to have them in a single layer. This helps them roast and get that lovely golden color, instead of steaming. Pop that tray into your preheated oven. Roast for about 20 to 25 minutes. About halfway through, give it a good stir. This ensures all sides of the gnocchi get nice and crispy, and the vegetables get tender and a little caramelized. You’re looking for that perfect balance of chewy gnocchi and roasted veggies.

Tips for the Best Sheet Pan Gnocchi & Vegetables

Want to make your Sheet Pan Gnocchi & Vegetables absolutely shine? I’ve picked up a few tricks over the years! For extra crispy gnocchi, don’t overcrowd the pan. A single layer is key. If your pan is too full, the gnocchi will steam instead of roast. Parchment paper is your best friend here; it makes cleanup a breeze and helps prevent sticking. I also love to add a pinch of red pepper flakes with the seasonings for a little warmth. It really wakes up the flavors! Taste and adjust your salt and pepper before roasting, too. It makes a big difference.

Variations to Your Sheet Pan Gnocchi & Vegetables

This recipe is a fantastic base, but it’s also super fun to play with! Want to add some protein? Toss in some pre-cooked chicken sausage or chickpeas. For a different flavor profile, try smoked paprika instead of Italian seasoning. A squeeze of lemon juice or a drizzle of balsamic glaze after roasting adds a lovely brightness. You can even mix in some pesto with the gnocchi and veggies before they go into the oven. It’s all about making it your own! For more delicious one-pan meals, check out our Sheet Pan Harvest Chicken and Veggies.

Serving and Storing Your Delicious Sheet Pan Gnocchi & Vegetables

Once your Sheet Pan Gnocchi & Vegetables are perfectly roasted, they’re ready to enjoy! I love serving mine hot, right off the pan. A generous sprinkle of grated Parmesan cheese adds a lovely salty kick. Sometimes, I’ll even add a dollop of pesto or a drizzle of good quality olive oil. If you happen to have any leftovers—which is rare in my house!—they store beautifully. Just let them cool completely and pop them into an airtight container in the fridge. They’ll keep for up to three days. Reheat them gently in a skillet or in the oven to bring back that lovely texture. For more easy weeknight dinners, consider our Egg Roll in a Bowl.

Frequently Asked Questions about Sheet Pan Gnocchi & Vegetables

Got questions about making the best Sheet Pan Gnocchi & Vegetables? I’ve got answers! People often ask about swapping out ingredients. Can you use fresh gnocchi? Yes, but they might cook a bit faster, so keep an eye on them. What if you don’t have Italian seasoning? A mix of dried basil, oregano, and thyme works beautifully. Some readers wonder about achieving that perfect crispy gnocchi texture. My best tip is to ensure a single layer on the pan and don’t be afraid of a little browning! It adds great flavor. Another common query is about different vegetables. Feel free to add heartier root vegetables like carrots or sweet potatoes, just cut them smaller so they cook through. This easy dinner is so forgiving and adaptable to what you have! If you’re looking for more quick and easy recipes, we have plenty.

Nutritional Estimate for Sheet Pan Gnocchi & Vegetables

Just a quick note on the nutrition! The calorie and nutrient counts for Sheet Pan Gnocchi & Vegetables are estimates. They can really change depending on the exact vegetables you use and the brands of ingredients you pick. We don’t provide exact figures, but it’s a well-balanced meal, especially when packed with lots of veggies! For more healthy options, explore our Healthy Bites category.