This sheet pan gnocchi is perfect for a last-minute vegetarian dinner or side dish. The pillowy gnocchi becomes crispy and the colorful vegetables are roasted to perfection.
If you love gnocchi recipes, other must try favorites include creamy pesto gnocchi, chicken gnocchi soup and mushroom gnocchi!
Table of Contents
Sheet Pan Gnocchi with Roasted Vegetables
Baking gnocchi in the oven may be my newest obsession. It makes the edges crispy and full of flavor. The onions and tomatoes are roasted alongside it and caramelize with the perfect flavors.
If you’re looking for a 30-minute meal with only 5 ingredients to stash in your back pocket, this vegetarian recipe is it! It seriously doesn’t get any easier than this sheet pan gnocchi. It also would make a great side dish to grilled chicken or add some sausage fora heartier meal.
Why I Love This Recipe
- Fresh and colorful: This sheet pan gnocchi recipe is one of my favorite sheet pan dinner recipes with nutritious fresh ingredients baked together in one pan.
- Versatile: Use store-bought shelf stable gnocchi to keep it simple in this light meal or make homemade gnocchi. Add some legumes or sausage for a protein option.
Ingredients Needed
Find the full printable recipe with specific measurements below.
- Gnocchi: You can find potato gnocchi near the pasta aisle in the store.
- Tomatoes: You can use cherry or grape tomatoes for this dish. The tomatoes caramelize as they cook and add the most delicious burst of flavor.
- Peppers: I love adding a mix of bell peppers but you can use one color. You could also swap these out for another vegetable such as mushrooms.
- Onion: You are welcome to leave the onion out if you prefer, however, it does add a nice flavor. Feel free to swap the red onion for a sweet onion.
- Pesto: The basil pesto adds the perfect blend of flavors to this recipe. Feel free to use a vegan pesto if you prefer a dairy-free version. If you don’t have pesto you can always drizzle olive oil and add your favorite herbs on top.
How to Make Sheet Pan Gnocchi
This five-ingredient sheet pan gnocchi is so simple to make and comes together quickly and easily!
- Toss. In a large bowl, toss together gnocchi, tomatoes, bell peppers, onions, pesto, salt, and pepper. Place on baking sheet.
- Cook. Place in the oven and cook until vegetables are tender, tossing halfway through.
- Serve. Top with parmesan and basil, if desired, and serve warm.
Tips and Variations
This crispy sheet pan gnocchi with vegetables is completely customizable and a great dish to play with. Add protein or slice a variation of veggies!
- Protein: If you’d like to add in some meat, you can add cubed chicken, chicken sausage, or Italian sausage slices before baking. You may need a little more pesto to coat the chicken. I would add 5 additional minutes for cooking as well.
- Vegetables: Add in different oven roasted vegetables such as mushrooms, broccoli, or some halved roasted Brussels sprouts. Avoid root vegetables such as a carrot or potato, as those take longer to cook. Keep the tomatoes, as they add a bit of sauce as they burst.
- Gnocchi: Try other gnocchi besides potato. There are cauliflower gnocchi and pumpkin, spinach, and even ricotta. See which one you like best in sheet pan gnocchi.
- Seasonings: Add in fresh herbs or Italian seasoning for extra flavor. Make it spicy with red pepper flakes or sprinkle with garlic.
Serving Suggestions
The best part of this sheet pan gnocchi is that it can be a complete meal! I often love to serve it with a fruit salad, chopped salad or in the summer grilled salmon.
Looking for more sheet pan meals? Try this pork chop sheet pan dinner, sheet pan chicken and potatoes or sheet pan meatloaf.
More Sheet Pan Dinner Recipes
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Sheet Pan Gnocchi
Ingredients
- 16 ounces potato gnocchi , uncooked
- 1 pint cherry tomatoes
- 2 red or orange bell peppers , sliced
- ½ red onion , sliced
- ⅓ cup pesto , plus more if needed
- Salt
- Ground black pepper
For serving (optional): Freshly grated Parmesan cheese, Fresh basil
Instructions
- Prep: Preheat the oven to 425°F.
- Add to baking sheet. Place 16 ounces potato gnocchi, 1 pint cherry tomatoes, 2 bell peppers, and 1/2 red onion on a 18×13-inch baking pan.
- Spread pesto. Spread 1/3 cup pesto on top of the vegetables and toss until coated. Add more pesto if needed to fully coat. Sprinkle with salt and pepper.
- Roast. Bake 20 to 25 minutes, tossing halfway through. Remove from oven. Add fresh Parmesan and basil on top, if using. Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Nope, they cook really well with all of the moisture from the other vegetables, especially the tomatoes.
Yup, you should be able to go straight from the freezer to the oven and keep the time the same.
No, unfortunately not. Gnocchi is made with potato and wheat flour and wheat flour contains gluten. There are some brands and types of gnocchi that is gluten-free and can be found at your local grocery store.
This recipe will store in an airtight container in the refrigerator for up to 3 days. I wouldn’t recommend freezing. Roast in the oven, reheat in the microwave or use an air fryer.
Categorized as: 30 Minute Meals, 30 Minute Meals, 5 Ingredients Or Less, 5 Ingredients Or Less, Dinner, Gluten-Free, Meal Prep, Nut-Free, One Pot, Pasta, Sheet Pan, Sheet Pan, Side Dishes, Vegan, Vegetarian, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I’ve never made gnocchi on a sheet pan before, what a great idea! Adding this to my meal plan for this week.
This is a great recipe! I usually add meatballs or sausage for a complete meal. Roasting the gnocchi makes them so good. Since learning to make gnocchi during Covid haven’t used store bought. So easy!
I could eat this daily!! It has so much flavor & the gnocchi is so soft & pillowy! The veggies & gnocchi make a great combination!
This was great! We love gnocchi, and this was a way to prepare it we’ve never tried before – it’s brilliant!
Yay! I am so glad that you love sheet pan gnocchi!
I had a bit of pesto I needed to use up, and this was perfect! So easy, and so tasty!
Super easy to make! Had a nice texture to the gnocchi that I hadn’t experienced before. I added mushrooms and zucchini with extra pesto. Paired with a rotisserie chicken made for a really tasty and quick dinner. Will definitely do again but with more tomatoes cuz I really liked the burst of juicy they added!
Love this quick and easy recipe. We usually add chicken sausage but it’s just as good sans protein, too! I appreciate that I can prep this in advance and then just throw into the oven after work and it’s done within 30 min. A great dish for a working family.
Yay, so happy to hear you love it! Chicken sausage is a great addition :)
Delicious :) added green beans and used yellow onion because I didn’t have a red one. Turned out great!
So happy to hear that!
This meal was a pleasant surprise! I have never used gnocchi before and while my kids said it looked like a bug Simba would eat, we ate it and loved it, haha! I appreciate the flavor and assortment of veggies Togo along with it. It’s colorful and more filling than I expected! Definitely going to be making again and again! 💗
Haha that is so funny! I’m so glad it was a hit with your family, Sarah! Thanks for your comment and review :)
💗I loved this recipe! Such an easy dinner to throw together and a great way to use up vegetables in the fridge.
I’m so glad the recipe was a hit! It’s one of our favorites too :)
My family and I loved this recipe! I added Italian chicken sausage by Aidells and doubled the pesto to make it a complete meal. Thank you so much for your wonderful recipes!
I’m so glad it was a hit! I’m going to try it with Aidell’s chicken sausage next time :)
Best dish ever, you can change out any vegetables, but keep the pesto, gnocchi and I love the cherry tomatoes, the rest can be up to you. It is delicious and so easy to make.
I’m so glad you enjoyed it, Linda! :)
Such a good recipe!
I’m so glad you enjoyed it :)
Made the gnocchi sheet pan tonight without peppers (we don’t do peppers) and with green beans cut in one-inch pieces. It was absolutely delicious!! Thank you so much for this recipe. It is going to be a regular on our table!
I’m so happy that you enjoyed the recipe, Victoria! Green beans sound like a delicious addition :)
Delicious, I added mushrooms and asparagus and eliminated peppers as I think peppers added to a dish makes it all about the peppers and I did not want to do that. My husband loved it and we will make it again and again and again.
I’m so glad your substitutions turned out delicious, Linda!
We recently learned about gnocchi and have found that we love it! This is such an easy and yummy recipe!
My kids LOVE it too! I’m so happy you enjoyed the recipe, Jen!
Do you use the dry gnocchi from the pasta aisle or do you have to use refrigerated for this recipe? I’ve never cooked gnocchi before!
I use the dry gnocchi from the pasta aisle :)
Made this with some leftover frozen pesto cubes and it turned out great! Such an easy dinner to throw to together last minute!
Such a simple gnocchi recipe – I love it!