Sheet Pan Gnocchi and Roasted Vegetables

5 from 6 votes

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If you’re looking for a winner for a weeknight vegetarian dinner, then you have to make this easy sheet pan gnocchi. Ready in 30 minutes, it’s packed with vegetables such as zucchini, yellow squash, tomatoes and red onions that roast side-by-side with the gnocchi. Then you toss the veggies and gnocchi with garlic-infused olive oil.

Try another recipe with this pantry all-star, my one-pan cherry tomato gnocchi.

Sheet pan gnocchi with roasted vegetables in a bowl.

Why You’ll Love This Recipe

The starting point is store-bought gnocchi. I always keep at least one package of gnocchi in my pantry at all times. It is incredibly convenient and gives you more options than just pasta for a great vegetarian dinner.

You can make it in 30 minutes, so it’s perfect for busy weeknights. Besides the quick cook time, the prep work just involves chopping vegetables.

Everything cooks on a single pan including the vegetables, gnocchi and garlic. Then that roasted garlic gets mashed and stirred with olive oil to create an infused oil that becomes the light dressing that’s not quite sauce.

Roasting Gnocchi in the Oven

When you think about making potato gnocchi, a pot of boiling salted water might be the first thing that pops into your brain, which is what I do for this pesto gnocchi with sun-dried tomatoes. When you roast it on a baking sheet in the oven, no boiling is necessary. The dry heat will do everything that you need.

Boiled gnocchi turns out pillowy and soft unlike roasted gnocchi, which is a bit crisp on the outside. It has a very satisfying chewy texture too. And the best part is that the veggies bake right along side it.

Ingredients & Substitutions

Ingredients including gnocchi, zucchini, squash and tomatoes

This is what you need:

  • Gnocchi: You can find packaged gnocchi with the rest of the pasta in the Italian food section at the grocery store. You can substitute with cauliflower gnocchi, so this dish turns out gluten-free.
  • Vegetables: The recipe calls for a mix of zucchini, yellow squash, grape tomatoes or cherry tomatoes and red onions. The zucchini and squash are interchangeable. It’s important that you stick with small whole tomatoes. After roasting, the juices from the burst tomatoes will help “sauce” the gnocchi. Diced red bell peppers are another great option.
  • Garlic roasts on the pan with the veggies. By keeping them in their skins, the cloves become soft enough to mash.
  • Thyme adds beautiful herby flavor just by topping the pan with a few sprigs before it goes into the oven. Try fresh rosemary instead or a combination of the two.
  • Olive oil: Since the sauce for this pasta is essentially garlic-infused oil, use high quality extra-virgin olive oil for the best flavor.
  • Parmesan cheese: Sprinkle Parmesan on top of the gnocchi once it is plated and ready to serve.
  • Parsley: I always like to finish gnocchi with fresh herbs like parsley or torn basil.
  • Salt & pepper season the vegetables and gnocchi while they roast.

How To Make This Sheet Pan Gnocchi Recipe

Preheat the oven to 450 degrees F.

1. Combine the gnocchi and vegetables on a large rimmed baking sheet. Toss everything with olive oil, salt and pepper. Spread the gnocchi and veggies into a single layer. The less overlapping and touching, the more browning.

2. Roast the gnocchi and vegetables until they are lightly browned. Because the oven is so hot, this will only take 20-22 minutes.

Spread the gnocchi and vegetables on a baking sheet and then roast everything in the oven.

3. Squeeze the garlic cloves out of their skins into olive oil in a big bowl. Mash them with a fork.

4. Stir the gnocchi and vegetable mixture into the garlic oil with the parmesan and parsley. Spoon the gnocchi into serving bowls or onto plates and finish with additional cheese and herbs.

Mash the garlic into the olive oil in a bowl. Then stir in the gnocchi and vegetables.

Serving

Pair this gnocchi with a salad, and then you have a simple and complete sheet pan dinner. Try an arugula salad with lemon vinaigrette, a classic house salad or an Italian chopped salad. You can also serve it with some crusty bread on the side.

Leftovers & Storage

If you have leftovers, you can keep them in an airtight container in the refrigerator up to 3 days. When the gnocchi is cold, it gets extra chewy. Reheat it in the microwave or in a 350-degree F oven. You can also add baby spinach or other greens to stretch leftovers into a salad with a splash of vinaigrette. If I do eat gnocchi cold, I like to roughy chop it.

Sheet pan gnocchi with roasted vegetables in a bowl.

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Roasted Garlic Sheet Pan Gnocchi

5 from 6 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Zucchini, yellow squash, tomatoes, red onions and gnocchi share the same pan in this easy 30-minute sheet pan gnocchi with roasted garlic.

Ingredients 

  • 1 pound shelf-stable gnocchi
  • 1 zucchini, diced 1/2-inch
  • 1 yellow squash, diced 1/2-inch
  • 1 pint grape tomatoes or cherry tomatoes
  • 1/4 small red onion, thinly sliced
  • 4 garlic cloves in their skins
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 sprigs fresh thyme
  • Shaved Parmesan for serving
  • Chopped parsley for serving

Instructions 

  • Preheat the oven to 450 degrees F.
  • On a sheet pan toss the gnocchi, zucchini, squash, tomatoes, onions and garlic with 2 tablespoons olive oil, salt and pepper. Spread everything into a single layer. Scatter the thyme sprigs in top.
  • Bake for 20-22 minutes until the gnocchi and vegetables are lightly browned and tender.
  • Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil.
  • Spoon the gnocchi and vegetables into the bowl, gently stirring into the roasted garlic oil.
  • Divide the gnocchi onto serving dishes and top with Parmesan and parsley.

Notes

You can save leftovers in an airtight container in the refrigerator up to 3 days. Warm them in the microwave or in a 350-degree F oven.
You can also eat leftovers cold in a salad with favorite greens and vinaigrette. I recommend roughly chopping the gnocchi if you are planning to eat it this way.

Nutrition

Calories: 323kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 978mg | Potassium: 568mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1231IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pasta
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating




4 Comments

  1. 5 stars
    This was a simply delicious and easy weeknight dinner and a great way to use up zucchini. I used 2 zucchini instead of using squash and it was yummy!! Even served the leftovers over spinach the next night for a salad dinner.

  2. 5 stars
    Have made this numerous times now and it’s a family favorite! The last time we made it we added in some hot Italian sausage chunks and red pepper flakes- it was to die for! My husband asks for this recipe multiple times a month!

  3. 5 stars
    This turned out tasty for me. The only difference I did was zested lemon with the parmesan cheese and then squirt lemon juice after serving. My bf went wild and don’t take any offense, but he mixed in some sour cream and black hot sauce from our hot sauce collection. He enjoyed it!

  4. 5 stars
    This turned out tasty for me. The only difference I did was zested lemon with the parmesan cheese and then squirt lemon juice after serving. My bf went wild and don’t take any offense, but he mixed in some sour cream and black hot sauce from our hot sauce collection. He enjoyed it! Haha we ate it all except 1/2 for a snack later.