Name: Sheet Pan Gnocchi and Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 (16 oz) package uncooked potato gnocchi; 1 pint grape tomatoes; 1 red bell pepper, chopped; 1 orange bell pepper, chopped; ½ red onion, chopped; 3 tablespoons olive oil; 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon freshly cracked black pepper; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 pinch crushed red pepper flakes; ¼ cup freshly shaved Parmesan cheese (for topping); Sprinkle of fresh herbs (such as basil or parsley), for garnish

Why You’ll Love This Recipe

I keep this recipe in my regular rotation because it’s easy, fast, and requires minimal cleanup. Everything cooks on one pan, the flavors are bold yet approachable, and it works beautifully as a meatless main or hearty side. I also like how flexible it is depending on what vegetables I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 16-ounce package uncooked potato gnocchi
1 pint grape tomatoes
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/2 red onion, chopped
3 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch crushed red pepper
1/4 cup freshly shaved Parmesan cheese, for topping
Fresh herbs, for garnish

Directions

I start by preheating the oven to 425°F and lining a baking sheet with foil, then lightly spraying it with nonstick spray.

I spread the gnocchi, tomatoes, bell peppers, and red onion evenly across the baking sheet. I drizzle everything with olive oil, then sprinkle on the garlic powder, salt, black pepper, oregano, basil, and crushed red pepper.

I toss everything well, making sure the gnocchi are evenly coated and seasoned. I roast the pan in the oven, tossing once halfway through, until the tomatoes burst and the vegetables become soft and caramelized.

Once done, I serve the gnocchi immediately and finish with shaved Parmesan cheese and a sprinkle of fresh herbs.

Servings and Timing

I make this recipe to serve 2 people.
Prep time takes about 10 minutes.
Cook time is around 25 minutes.
Total time comes to approximately 35 minutes.

Variations

I sometimes add zucchini, mushrooms, or broccoli for extra vegetables. When I want protein, I toss in cooked sausage or chickpeas before roasting. I also enjoy finishing it with a drizzle of balsamic glaze or pesto for added flavor.

Storage / Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm everything in the oven or a skillet so the gnocchi regain their texture.

FAQs

Can I use frozen gnocchi?

I use frozen gnocchi occasionally and roast it straight from the freezer, making sure the pieces aren’t clumped together.

How do I get the gnocchi crispy?

I spread everything out in a single layer and avoid overcrowding the pan.

Can I make this dairy-free?

I simply skip the Parmesan or use a dairy-free alternative.

Does this work with cauliflower gnocchi?

I use cauliflower gnocchi sometimes and roast it a bit longer, knowing it won’t get quite as crisp.

What herbs work best on top?

I like fresh basil, parsley, or thyme depending on what I have available.

Conclusion

This sheet pan gnocchi and vegetables recipe is one of my favorite go-to meals when I want something easy, comforting, and full of flavor. I love how simple ingredients come together into a dish that feels both wholesome and satisfying.