Sheet Pan Gnocchi and Vegetables

There’s something I love about when dinner needs no thinking. You just toss everything onto a single pan – whatever’s in the fridge, really – and trust the oven to do its work. And when that “everything” includes gnocchi, soft and a little crispy at the edges, plus sweet roasted vegetables, the smell that drifts through the kitchen is… warm. Cozy. A little bit nostalgic, somehow, though I can’t quite say why. This Sheet Pan Gnocchi and Roasted Vegetables is that kind of meal – humble, yes, but full of little surprises in each bite. It’s not flashy. But it makes you feel cared for.

Why You’ll Crave It

• Roasting gnocchi instead of boiling gives it golden edges and tender centers – like tiny pillows with personality.
• You can use up whatever vegetables are sitting patiently in the drawer (I’ve done it with everything from eggplant to fennel).
• The whole thing takes under 40 minutes and needs just one pan – which, yes, does mean fewer dishes.
• It’s nourishing in that quiet way – not super fussy, just satisfying and real.
• The flavors deepen as they roast together – olive oil, herbs, a little caramelizing from the onions… it turns into its own kind of sauce.

The first time I made this, I ate it standing over the stove with a fork in one hand and the sheet pan in the other – I just couldn’t stop picking at it.

What You’ll Need

• Gnocchi: 400 grams – store-bought is perfectly fine here (shelf-stable or refrigerated both work well)
• Zucchini: One medium, diced into roughly 1/2-inch bits so they roast evenly
• Bell pepper: One medium, any color works – sliced into bite-size pieces
• Cherry tomatoes: 200 grams, halved (and yes, some may burst while roasting – that’s the good part)
• Onion: One medium, red or yellow are both lovely, peeled and thinly sliced into crescents
• Olive oil: Two tablespoons or so, generous but not swimming
• Salt and pepper: To taste, but don’t be shy with the salt – it brings out the sweetness in the roast
• Fresh herbs (optional): A few leaves of fresh basil or parsley, roughly torn just before serving

Easy How-To

Get the oven going

Set your oven to preheat at 200°C, or about 392°F. While it warms, you can do your chopping – no rush.

Chop up the vegetables

Prep the zucchini, bell pepper, tomatoes and onion – trying, as best as one can, to cut them to similar sizes so everything finishes up at the same moment. (But if some crisp more than others, that’s part of the charm.)

Spread it out

On a big baking sheet – ideally lined for easier clean-up – toss on the gnocchi and all the vegetables. Scatter them so they’re mostly in a single layer. You don’t want them steaming on top of each other.

Season generously

Drizzle the olive oil all over – think of it like dressing a salad, enough to coat but not soak. Then season generously with salt, pepper, and maybe some dried oregano or thyme if you’re in the mood.

Toss it all together

Using your hands is best, really – get in there and make sure every gnocchi nugget and veggie slice is glossed with oil and seasoning. Then shimmy everything back into a flat layer again.

Into the oven it goes

Roast for about 25 minutes, give or take. About halfway through, take it out and gently flip things around so nothing burns. The gnocchi should be puffed and golden, the veggies tender and just a bit caramelized.

Serve with love

Scoop while warm into shallow bowls, toss a bit of fresh basil or flat-leaf parsley over the top if you have some. Maybe an extra crack of pepper. Then… just eat.

Good to Know

• Don’t boil the gnocchi first! It crisps better straight from the package – and saves you time too.
• Use two baking sheets if it’s feeling crowded. Crowding makes things steam instead of roast – we want that browning magic.
• If your cherry tomatoes burst in the oven and ooze juice everywhere – that’s ideal. It mingles with the oil and turns into an accidental dressing.

Serving Ideas

• Add a poached egg or a few slices of grilled halloumi on top for some extra protein and richness.
• Serve alongside a bitter greens salad with vinegar-heavy dressing to balance the sweetness of the roast.
• If you’re feeling indulgent, dot on some goat cheese or ricotta when it comes out warm from the oven.

Top Tricks

• Let the gnocchi dry for 5–10 minutes out of the package before roasting – helps it get crispier.
• You can add a spoonful of pesto or sun-dried tomato paste just before serving to elevate the flavor without much effort.

Frequently Asked Questions

Do I need to boil the gnocchi first?

Nope, not for this recipe. Roasting straight from the package gives it a crisp exterior and soft interior – almost like tiny roasted dumplings.

Can I use frozen gnocchi?

Yes, but let it thaw slightly before roasting, or they may not cook evenly. Give them a quick toss in olive oil first to prevent sticking.

What if I don’t have cherry tomatoes?

You can use diced regular tomatoes, but scoop out some of the seeds if they’re very juicy. Or skip the tomatoes and add something else – mushrooms, maybe? Or thinly sliced carrots.

Does it keep well for leftovers?

Yes, surprisingly well. The gnocchi won’t be as crisp the next day, but a quick reheat in a hot skillet brings it back to life nicely.

Is this meal vegetarian?

It is! Naturally and deliciously so. But you can absolutely add sausage or shredded rotisserie chicken if you like.