Baked Gnocchi is tossed with veggies, Italian-inspired seasonings, and an optional cilantro-herb sauce. Easy, healthy, and filling!
Enjoy with this Italian salad or bruschetta, and if you’re looking to add in some meat on the side, try this grilled chicken or Flat Iron Steak.
The Best Baked Gnocchi
It’s no secret that roasted veggies and one-pan dinners are a go-to around here, and this recipe has both. If you’ve never tried gnocchi, it’s one of my favorites—soft little dumplings made from potatoes and flour. I love homemade gnocchi with a hearty marinara or meat sauce, but it takes time to make from scratch.
This version uses store-bought gnocchi (still so good) roasted with veggies on a single sheet pan. And if you’re into sauces, there’s an herby cilantro sauce you can drizzle on top too. Let’s get started!
How To Make Baked Gnocchi
- Prep veggies: Cut all of your veggies to uniform sizes for even roasting. This means zucchini in 1/2-inch-thick half-moons, 1/2-inch chunks of red pepper and red onion, and quartered or halved mushrooms, depending on their size.
- Make seasoning mix: Toss together all of the spices in a small bowl or just add them right on top of your sheet pan!
- Bake: Toss the veggies and gnocchi in seasoning mix and oil, spread into an even layer and bake!
- Top: Right out of the oven, add some freshly grated Parmesan cheese and if desired, an herby sauce to this recipe.
Recipe Variations
- Switch the veggies: Use any that roast in 20 minutes—like asparagus, onion, broccoli, or Brussels sprouts. Check this chart for more ideas.
- Switch the gnocchi: Frozen potato gnocchi works best, but cauliflower or shelf-stable gnocchi also work (no need to thaw). Tasters preferred frozen for flavor.
- Sauce options: Baked Gnocchi is great with Parmesan, but try the cilantro sauce or a hearty marinara if you’d like.
Baked Gnocchi Tips
- Use a LARGE sheet pan. The more space the vegetables have (and the less-crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This will make them taste soggy, not deliciously caramelized. I recommend using this 15×21 inch sheet pan for this recipe.
- Grate the Parmesan cheese with a microplane. It gives it the perfect texture and melts beautifully into the veggies and gnocchi.
- Cut the veggies into even sizes for even roasting. If the sizes of the veggies vary a lot, you’ll likely get some crispy veggies while others are burned. (See how to cut a bell pepper as an additional resource.).
More Easy One-Pan Dinners
- Mini Meatloaves
- Healthy Italian Sausage and Veggies
- Roasted Garlic Parmesan Chicken & Veggies
- One-Pan Lemon Parmesan Chicken and Asparagus
- Jambalaya
Baked Gnocchi and Vegetables
A simple one-pan Baked Gnocchi featuring roasted vegetables, a flavorful seasoning mix, and an optional cilantro-herb sauce.
Equipment
- Large sheet pan (15″ x 21″) 26 x 18-inch
Ingredients
- 2 cups chopped red onion
- 2-1/2 cups sliced zucchini
- 4 ounces baby bella mushrooms
- 1 cup chopped red bell pepper
- 1 (16-ounce) package frozen potato gnocchi uncooked; no need to thaw
- 3 tablespoons olive oil
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- 1/2 tablespoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- freshly grated Parmesan cheese
- Sauce as desired see note 1
Instructions
- Preheat oven to 425°F. Cut the zucchini in half lengthwise, then slice into 1/4-inch thick half-moons. Chop the red onion into 1/2-inch pieces, halve or quarter the mushrooms, depending on size, and chop the red pepper into 1/2-inch pieces.
- Add all the cut veggies and frozen gnocchi to a large sheet pan. Drizzle the olive oil over everything and then add all of the seasonings—dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, sweet paprika, red pepper flakes, salt, and pepper. Toss until everything is well-coated and then spread everything into an even layer so no veggies or gnocchi are overlapping.
- Bake for 10 minutes. Remove the pan, flip the vegetables and gnocchi, stir, then return everything to a single, even layer. Return to the oven for another 8–13 minutes or until veggies are cooked to preference. I like them around 10 minutes. Remove from oven and grate Parmesan cheese on top. I use a zester to get finely grated cheese. Taste for any additional salt if needed. Serve hot. If desired, add spoonfuls of cilantro sauce on top (see note 1).
Recipe Notes
Note 1: I love this meal as is, but if you like sauces, I’ve also tried it with a few spoonfuls of marinara and this cilantro sauce. To make the optional cilantro sauce, add the following to a food processor and pulse until combined: 1 minced garlic clove, 1 tbsp minced shallot, 1 cup (loosely packed) coarsely chopped cilantro leaves, 1-1/2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/4 cup olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop until warmed through.
Nutrition
Serving: 1serving | Calories: 123kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1302IU | Vitamin C: 54mg | Calcium: 14mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Haven’t made it yet, but I already love it! Pinned to my Sheetpan Shenanigans page and probably going to make it this weekend, since it is finally cooling down enough, here in Florida, to have the oven on in the evening! I may throw some cubed tofu into the mix for a pop of protein to make it a full meal, but I’m guessing chickpeas would work wonderfully as well!
Yay! So happy to hear this! I can’t wait to hear what you think! 🙂
Do you think this would work with sweet potato gnocchi?
I think so!
Good recipe, I used Trader Joe’s Cauliflower Gnocchi and suggest cooking the gnocchi first for 5-10 minutes prior to adding the vegetables. I followed the instructions and everything was cooked and flavored well but the gnocchi were a bit mushy and not browned. The Cauliflower Gnocchi is notorious for being a bit difficult to cook which is no fault of the creator. Thanks for a great recipe idea.
Awesome! Thanks for the tips and so glad you enjoyed! 🙂
Pretty good!! We didn’t have everything in the recipe but the pasta turned out good with what we had laying around (yellow onion, zucchini, cherry tomatoes and garlic). I agree that this came out a little dry—I think I might like this better with the sauce, which I didn’t try!
Also I used store bought shelf stable gnocchi and they took 20 min at 400 degrees in my oven. Although in the future I want to try frozen gnocchi as recommended…
I stumbled upon this recipe as a way to use certain vegetables that I had. I even had the gnocchi in my cupboard. The only item I was missing was mushrooms…but I did have a can of Campbell’s Cream of Mushroom soup. Instead of roasting them in a single layer my version was more of a casserole bake. It smelled so delicious as it baked and tasted equally good. Thank you!
Genius! Love it 🙂
I made this tonight for dinner – added marinated chicken pieces to pan with vegetables. Cooked 10 minutes, turned/stirred everything and cooked 10 more minutes. Added the parm cheese and served. Unfortunately it was very dry…i like your sauce suggestions and think it would definitely benefit from something to zip it up a bit. I think next time I will reduce the cooking time and serve with a dollop of pesto sauce!
If I have store bought, non frozen gnocchi, do I need to adjust cooking time?
We used shelf-stable gnocchi without any changes and it was wonderful!
No need to adjust cooking times for the gnocchi found in the pasta aisle at the grocery store. 🙂
I make variations of SHEET PAN GNOCCHI, using any dry-goods, pre-made, “boxed” potato gnocchi, any time i need a super fast, low-effort dinner with minimal cleanup.
I keep a couple packages in my cupboard at all times and simply toss it in olive oil with whatever veggies and fresh herbs i have in my fridge.
Roasting gnocchi is actually my favorite method of preparation, as it results in nice, pillowy interior & a sort of carmelized, lighly chewy exterior.
Enjoy.
EDIT…
Meant to say this:
“…and simply toss it in olive oil with whatever veggies and fresh herbs i have in my fridge…”
BEFORE ROASTINGIN A METHOD CONSISTENT WITH THIS RECIPE.
Very easy and delicious! I added ground turkey to the veggies at the end, while mixing in the cilantro sauce!
That sounds delicious!!
Best roast veggie dinner I’ve had in a long time
So happy to hear that! Thanks Jackie 🙂