One Pan Oven Baked Gnocchi & Veggies

An easy one pan oven baked gnocchi & vegetables with a delicious seasoning mix and optional cilantro-herb sauce.

Course Dinner
Cuisine American, Vegetarian
Keyword Baked Gnocchi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 183 kcal
Author Chelsea


  • 1 large red onion (2 cups), chopped
  • 2 small-medium zucchinis (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 and 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


  1. PREP THE VEGGIES: Preheat the oven to 425 degrees F. Chop the red onion into 1/2 inch pieces, slice the zucchinis in half and then half again to get half moons, half or quarter the mushrooms depending on size (quarter large ones and half smaller ones), and chop the red pepper into 1/2 inch pieces.

  2. ADD TO SHEET PAN: add all the cut veggies to a large (full size; 26 x 18  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 & 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 is overlapping.

  3. BAKE: Bake for 10 minutes and then remove, flip and stir making sure everything still remains in 1 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. Grate parmesan cheese right on top (I like using a microplane to get finely grated cheese) and then 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).