Italian
Sheet-Pan Parmesan Gnocchi with Roasted Vegetables
Pillowy gnocchi roast directly on a sheet pan with zucchini, bell peppers, red onion, and cherry tomatoes until the edges become golden and lightly crisp. Parmesan, garlic, Italian herbs, and fresh basil turn simple ingredients into a colorful vegetarian dinner without requiring a pot of boiling water. It is an especially useful weeknight recipe because everything cooks together on one pan with minimal cleanup.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 2 packages (16 ounces each) shelf-stable potato gnocchiSubstitute:
Refrigerated potato gnocchi — Replace 32 ounces shelf-stable gnocchi with 32 ounces refrigerated gnocchi. Begin checking for doneness about 3 minutes earlier because refrigerated gnocchi may brown faster.
- 1 medium zucchini, cut into 1-inch piecesSubstitute:
Broccoli florets — Replace 1 medium zucchini, about 2 cups chopped, with 2 cups small broccoli florets.
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch pieces
- 2 cups cherry tomatoes
- 1/4 cup olive oilSubstitute:
Avocado oil — Replace 1/4 cup olive oil with 1/4 cup avocado oil.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup finely grated Parmesan cheese, dividedSubstitute:
Pecorino Romano — Replace 3/4 cup Parmesan with 3/4 cup finely grated Pecorino Romano. Reduce the kosher salt from 3/4 teaspoon to 1/2 teaspoon because Pecorino is typically saltier.
- 1/4 cup chopped fresh basil
- 1 tablespoon fresh lemon juice
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Save to My Recipe BookInstructions
Preheat the oven to 425°F. Place a large rimmed sheet pan in the oven while it preheats for about 5 minutes.
In a large bowl, combine the gnocchi, zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.
Drizzle with the olive oil and sprinkle with the garlic powder, Italian seasoning, salt, and black pepper. Toss thoroughly so the gnocchi and vegetables are evenly coated.
Carefully remove the hot sheet pan from the oven and spread the gnocchi mixture into a single layer. Avoid crowding the ingredients as much as possible so they roast rather than steam.
Roast for 15 minutes without stirring.
Remove the pan from the oven and turn the gnocchi and vegetables with a wide spatula.
Sprinkle 1/2 cup of the Parmesan evenly over the pan.
Return to the oven and roast for another 10 to 15 minutes, until the gnocchi are golden at the edges, the vegetables are tender, and some of the tomatoes have begun to burst.
Remove the pan from the oven and immediately sprinkle with the remaining 1/4 cup Parmesan.
Add the fresh basil and lemon juice and toss gently.
Taste and adjust the salt and pepper if necessary. Serve hot.
Recipe Notes
- Shelf-stable gnocchi can be roasted directly from the package and does not need to be boiled first.
- Preheating the sheet pan encourages better browning on the underside of the gnocchi.
- Use a large pan and keep the ingredients in one layer. Overcrowding traps steam and prevents the gnocchi from becoming golden.
- Cherry tomatoes release some juice as they roast, which lightly coats the gnocchi without creating a heavy sauce.
- For additional protein, serve the gnocchi with white beans, chickpeas, or a simple side salad.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat on a sheet pan in a 400°F oven for approximately 8 to 10 minutes for the best texture.
- Microwave reheating works but will soften the crisp exterior of the gnocchi.
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