This sheet pan gnocchi is an easy one pan recipe. It's made with gnocchi, fresh vegetables and herbs, and comes together in just 25 minutes!
If you are looking for an easy weeknight recipe that's filling and full of flavor, you are going to want to add this to your dinner menu rotation!
It's a great way to get those veggies in, is nice and filling, and has minimal cleanup.
Try my Sun Dried Tomato Pasta or my Pesto Tortellini Salad next!
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Reasons You'll Love This Recipe
- Vegetarian/Plant-Based: This recipe doesn't use any meat and can easily be made vegan by using a plant-based mozzarella.
- Easy Recipe: This is a beginner level recipe that is perfect for any level of home cook.
- Minimal Clean-Up: All you need to make this recipe is a knife, cutting board, and one baking sheet. Supplies and cleanup are minimal which is a bonus for everyone.
- Perfect for Meal Prepping: This recipe is delicious when enjoyed fresh but is a great meal prep pasta recipe!
Ingredient Notes
Gnocchi: You can use any type of gnocchi that you like best but I used a classic potato and wheat based gnocchi.
Vegetables: We use a fresh tomatoes and red onion in this recipe. Not only do these perfectly compliment the gnocchi, but they are a great way to enjoy your daily vegetables!
Cheese: Mozzarella is the cheese of choice in this recipe. You can opt for either a vegan/plant-based mozzarella or traditional.
Seasoning: This recipe calls for simple salt, pepper, and fresh basil as seasoning.
A full list of ingredients and quantities can be found on the recipe card below.
Substitutions & Additions
Make it spicy: Add 1-2 teaspoons of crushed red pepper flakes to make this recipe spicy.
Make it Gluten-Free: If you want to make this recipe gluten-free all you need to do is swap out the gnocchi for a GF option. Swapping it for a classic gluten-free gnocchi is a great choice along with something exciting such as a sweet potato gnocchi.
Make it Vegan: Swap out the traditional mozzarella for a plant-based/vegan mozzarella or omit it entirely to make this recipe vegan.
Top Tip: Make sure to toss the gnocchi and vegetables halfway through cooking to ensure everything gets cooked evenly.
Step by Step Instructions
Step 1: Preheat the oven to 350 degrees. Prep the onion and tomatoes.
Step 2: Toss the gnocchi, tomatoes, and onion with the olive oil, salt, and pepper. Make sure that everything is lightly coated in the olive oil then evenly spread the ingredients out across the baking sheet and place it in the oven.
Step 3: Remove the baking sheet after about 15 minutes to toss everything and add in the mozzarella and a sprinkle of fresh basil. Return to the oven for 5-10 minutes or until everything is cooked through.
Step 4: Remove the gnocchi and sprinkle one more handful of fresh basil on top before serving.
Expert Tips
- Coat the gnocchi well in olive oil: We don't cook the gnocchi before placing it on the sheet pan so it's extra important to make sure it's tossed in olive oil prior to roasting in the oven. This will help to keep it moist, ensure the seasonings stay on it, and will give it amazing flavor and texture!
- Save half the basil for garnishing: We use half of the basil at the 15 minute check-in when adding the mozzarella to the gnocchi bake. Make sure to save the second half of the basil to add a fresh pop of flavor to the gnocchi when serving.
Frequently Asked Questions
No, the gnocchi does not need to be cooked before roasting it in the oven with the veggies. It will get tossed in olive oil and roasted in the oven instead of boiling it.
Yes, this sheet pan gnocchi and vegetable recipe is perfect for meal prepping! After cooking it allow the gnocchi bake to come to room temperature before storing it in a closed container. You can store the container in the refrigerator for 3-4 days. Simply reheat in the microwave when you are ready to eat it.
Serving Recommendations
This sheet pan gnocchi with vegetables recipe is perfect for many occasions including:
- Dinner
- Weeknight dinner
- Meal prep
- School lunch
- Work lunch
- Potlock
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Sheet Pan Gnocchi
Ingredients
- 1 lb gnocchi
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups cherry tomatoes halved
- 2 cups red onion sliced
- ½ cup mozzarella
- ¼ cup basil chopped
Instructions
- Start by preheating the oven to 350°. Wash and prep the onion and tomatoes.
- Toss the gnocchi, tomatoes, and onion with the olive oil, salt, and pepper. Make sure everything is lightly coated in the oil then evenly spread everything out across the baking sheet and place it in the oven.
- Remove the baking sheet from the oven after 15 minutes, toss everything and add the mozzarella onto the pan on top of the gnocchi. Return to the oven for another 5-10 minutes or until everything is cooked through.
- Remove the gnocchi from the oven and sprinkle one more handful of fresh basil on top before serving.
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