This Baked Gnocchi Recipe is tossed with veggies, Italian-inspired seasonings, and an optional cilantro-herb sauce. Easy, healthy, and filling!
author’s note
Roast, Toss, Done: Easy Gnocchi Dinner!
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. They’re 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 Recipe
- Prep: Cut veggies into even pieces for roasting. Slice zucchini into 1/2-inch half-moons, chop red pepper and onion, and halve or quarter mushrooms.
- Season: Mix spices in a small bowl or sprinkle directly over everything on the pan.
- Bake: Toss veggies and gnocchi with oil and seasoning. Spread into a layer and bake.
- Finish: Top with freshly grated Parmesan and, if desired, an herby sauce right out of the oven.
Featured Comment
“I stumbled upon this recipe as a way to use certain vegetables that I had. I even had the gnocchi in my cupboard. It smelled so delicious as it baked and tasted equally good. Thank you!”
– Jan
Variations
Switch Things Up
- Switch veggies: Use any that roast in 20 minutes, like asparagus, onion, broccoli, or Brussels sprouts.
- Switch gnocchi: Frozen potato gnocchi has the best flavor, but shelf-stable or cauliflower gnocchi also work (no need to thaw).
- Try a sauce: Swap in cilantro sauce or marinara in this baked gnocchi recipe.
Baked Gnocchi Recipe Tips
- Use a large sheet pan. Crowded veggies steam instead of roast.
- Grate Parmesan with a microplane for the best texture. It melts right into the dish.
- Cut veggies evenly so they roast at the same rate. Uneven sizes can lead to some burning while others stay undercooked.
Storage
- Let everything cool, then transfer to an airtight container and refrigerate for up to 3 days.
- Reheat on the stovetop or in the oven until warmed through. Avoid the microwave if you want to keep the gnocchi crisp.
More Easy One-Pan Dinners:
Baked Gnocchi Recipe With Vegetables
Equipment
- Large sheet pan (15" x 21")
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 paprika
- 1/8 teaspoon red pepper flakes optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Freshly grated Parmesan cheese
- Sauce for serving 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I love how simple this was to make.
I’m so thrilled to hear this baked gnocchi was a hit! Thanks Grace!
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 🙂