Sheet Pan Gnocchi with Roasted Vegetables is your solution for a no-fuss, colorful weeknight dinner. This recipe delivers vibrant flavors and textures with minimal effort. You’ll love how everything comes together on a single pan, making cleanup a breeze post-dinner.
- Cuisine: Italian
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Why You’ll Love This Recipe
- Quick and easy preparation with minimal cleanup.
- Customizable with seasonal vegetables and herbs.
- Perfectly roasted gnocchi and veggies every time.
- Vegetarian and extremely satisfying.
Ingredients
- 16 ounces gnocchi, (store bought or homemade): Gnocchi form the hearty base. Use store-bought for convenience.
- 1 red bell pepper, (chopped): Adds sweetness and vibrant color.
- 1 yellow bell pepper, (chopped): Brings mild, sweet flavor to complement the red pepper.
- 1 red onion, (chopped): Provides a savory note with a hint of sweetness.
- 1 pint cherry tomatoes: Bursting with juicy texture and natural sweetness.
- 6 garlic cloves, (minced): Adds aromatic depth and a savory punch.
- 1/4 cup olive oil: Ensures even roasting and adds richness.
- 1 1/2 teaspoons dried oregano: Offers a warm, peppery note.
- 1 1/2 teaspoons dried basil: Brings sweetness and fresh, herbal aromas.
- 1 teaspoon kosher salt: Enhances all the natural flavors.
- 1/2 teaspoon dried thyme: Adds earthy, minty notes.
- 1/4 teaspoon red pepper flakes: Gives a slight kick of heat. Adjust to taste.
- Freshly ground black pepper: For a touch of heat and depth. Season to taste.
- 3 to 4 handfuls baby spinach: Adds color, nutrients, and freshness when wilted.
- Parmesan cheese, (to serve): Grated or shaved, it adds a salty, nutty finish.
How to Make It
Step 1: Preheat the Oven
Heat your oven to 425°F. This high temperature ensures everything roasts nicely and develops beautiful caramelization.
Step 2: Combine and Coat
On a large sheet pan, pile on the gnocchi, both bell peppers, red onion, cherry tomatoes, and minced garlic. Drizzle with olive oil, then sprinkle with oregano, basil, kosher salt, thyme, red pepper flakes, and black pepper. Use your hands to thoroughly mix, ensuring everything is well-coated with the spices and oil, guaranteeing even flavor distribution.
Step 3: Roast the Ingredients
Place the sheet pan in the oven and bake for 40 minutes, stirring halfway. This ensures even roasting and prevents sticking. Five minutes before the cooking time is up, remove from the oven, toss in the baby spinach, and stir it in. Return to the oven for the last five minutes until the spinach wilts, maintaining its vibrant green color and nutrients.
Step 4: Serve
Generously top your roasted gnocchi and veggies with shaved Parmesan cheese for added flavor depth and a drizzle of olive oil for richness. Serve warm for the best experience.
Recipe FAQs
Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. Just add a few extra minutes to the initial roasting time to ensure they are cooked through and have a crispy exterior.
What other vegetables can I use?
Feel free to experiment with zucchini, mushrooms, or asparagus. Just dice them into similar sizes for even cooking.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
