Baked Gnocchi and Vegetables

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An easy one-pan oven Baked Gnocchi is combined with vegetables, a delicious Italian-inspired seasoning mix and optional cilantro-herb sauce. This dinner is easy, healthy and filling! 

Enjoy Baked Gnocchi 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.

Baked Gnocchi with vegetables, still on the sheet pan, fresh out of the oven.

The Best Baked Gnocchi

It’s no secret we’re obsessed with roasted vegetables and one-pan dinners, so I’m excited to share another recipe with plenty of veggies AND only one dish for you to clean. If you’ve never tried gnocchi, I’m here to tell you that it’s one of our favorites. In Italian cooking, gnocchi are essentially small dumplings usually made from potatoes and flour. Homemade gnocchi with a hearty marinara or meat sauce is one of my favorite meals, but it’s also somewhat time consuming to make.

So, today we’re using store-bought gnocchi (still delicious) and pairing it with roasted veggies in a simple meal made on one sheet pan. And if you’re really into sauces with your gnocchi or veggies, I’ve also made this a few times with an herby cilantro sauce that I’m sharing today as well. So, let’s get started!

Seasoning mix being sprinkled over raw vegetables on a sheet pan.

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.


If Italian isn’t your native tongue, here’s how to pronounce gnocchi: nyawk-kee

Green sauce ingredients blended together for the baked gnocchi recipe. Recipe variations

  • Switch up the veggies: As long as the veggies can cook around 20 minutes, you can use them in this dinner. Some ideas include chopped asparagus, chopped yellow onion, chopped broccoli florets and quartered Brussels sprouts. This chart is helpful for more ideas!
  • Switch up the gnocchi: This recipe calls for frozen potato gnocchi, but we’ve also tested it with Trader Joe’s® famous cauliflower gnocchi. The cauliflower version works well in this dish, although tasters did prefer potato gnocchi. (No need to thaw it before adding!)  We’ve also tested this with shelf-stable gnocchi and it also works great. (Tasters still prefer frozen for flavor!)
  • Different sauce: While Baked Gnocchi can stand on its own with Parmesan cheese, the cilantro sauce is a delicious addition. You can also serve this with a hearty marinara sauce if desired.

Finished meal cooked to perfection, warm and ready to be served.

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.).

A plate filled with the warm, healthy meal topped with fresh cheese.

More easy one-pan dinners

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Baked Gnocchi

4.78 from 9 votes
An easy one-pan Baked Gnocchi, combined with baked vegetables, a delicious seasoning mix and optional cilantro-herb sauce.
Baked Gnocchi with vegetables, still on the sheet pan, fresh out of the oven.
Print Recipe

Baked Gnocchi

Baked Gnocchi with vegetables, still on the sheet pan, fresh out of the oven.
4.78 from 9 votes
An easy one-pan Baked Gnocchi, combined with baked vegetables, a delicious seasoning mix and optional cilantro-herb sauce.
Course Dinner, Main Course
Cuisine American, Italian, Vegetarian
Keyword Baked Gnocchi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Chelsea Lords
Calories 123kcal


  • 1 large red onion (2 cups), chopped
  • 2 small-medium zucchini (2 and 1/2 cups), sliced into half-moons
  • 4 ounces baby bella mushrooms halved or quartered depending on size
  • 1 large red bell pepper (1 heaping cup), chopped
  • 1 package (16 ounces) frozen potato gnocchi uncooked; no need to thaw
  • 3 tablespoons olive oil
  • 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
  • 1/2 teaspoon EACH: onion powder, dried thyme, sweet paprika
  • 1/8 teaspoon red pepper flakes, optional
  • Fine sea salt and freshly cracked pepper
  • Freshly grated Parmesan cheese
  • Optional: cilantro sauce or marinara sauce: see notes


  • PREP THE VEGGIES: Preheat the oven to 425 degrees F. Chop the red onion into 1/2-inch pieces, slice the zucchini in half and then half again to get half-moons, half or quarter the mushrooms, depending on size (quarter large ones and halve smaller ones), and chop the red pepper into 1/2-inch pieces.
  • ADD TO SHEET PAN: Add all the cut veggies to a large (full-size; 26x18-inch) sheet pan or 2 half-sheet pans. Add the gnocchi to the 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 (if desired), and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference, noting that the Parmesan cheese also adds some saltiness). Toss until everything is well-coated and then spread everything into an even layer so no veggies/gnocchi are overlapping.
  • BAKE: Bake for 10 minutes; remove, flip and stir, making sure everything still remains in a single, even layer. Return to the oven for another 8-13 minutes or until veggies are cooked to desired preference (we like them around 10 minutes). Remove from the oven and grate Parmesan cheese right on top (I like using a microplane to get finely grated cheese); taste for any additional salt if needed. Serve hot. If desired, add spoonfuls of herb-y cilantro sauce on top (see notes).

Recipe Notes

We love this meal as is, but if you're someone that likes sauces, we've also tried it with a few spoonfuls of marinara and this cilantro sauce. To make the optional cilantro sauce, combine the following in a food processor and pulse until combined: 1 minced garlic clove, 1 tablespoon minced shallot, 1 cup (loosely packed) coarsely chopped cilantro leaves, 1 and 1/2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/4 cup olive oil, 1/4 teaspoon red pepper flakes, and salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). 

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.




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4.78 from 9 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    Very easy and delicious! I added ground turkey to the veggies at the end, while mixing in the cilantro sauce!

    1. 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.


      1. 5 stars
        Meant to say this:
        “…and simply toss it in olive oil with whatever veggies and fresh herbs i have in my fridge…”

  2. 4 stars
    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!

  3. 5 stars
    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!

  4. 4 stars
    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…

  5. 5 stars
    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.

  6. 5 stars
    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!

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