Sheet Pan Gnocchi is a super simple and versatile recipe you can make hands-free on a busy weeknight.
Gnocchi is rested on a bed of veggies, making it soft and chewy, yet toasted, giving it a wonderful texture.Jump to Recipe
Choosing Vegetables for the Sheet Pan Gnocchi
The vegetables I chose to include in this recipe are easy to chop quickly and have varying textures. Mushrooms can be halved, while red peppers are sliced in 8ths and eggplant is chopped into 1-inch chunks. Keeping the skin on the eggplant allows the chunks to hold up while roasting. You can use any vegetables you prefer. Broccoli, cauliflower, butternut squash and grape tomatoes are also excellent options.
Meal Prep Tips
All of the veggies for this recipe can be prepped a day or two before you need them. Chopped vegetables will last a lot longer when stored separately from other veggies, so if you’re planning on prepping them more than a day ahead of time, store them in separate containers or bags. Additionally, to prevent the peppers from getting slimy, place a folded paper towel in the bottom of the container before storing them. For a complete list of how to prep and store vegetables, see pages 43 and 44 of your Ultimate Guide.
Sheet Pan Secrets
Sheet Pan Meals are flexible. Depending on the texture you want for your vegetables, you can choose to spread the ingredients out over one or two sheet pans. Crowding makes the vegetables soft and steamy, whereas spreading them out over two pans lets them crisp up.
For this recipe, I like to use one pan so that the steam created by the vegetables softens the gnocchi. Spreading the gnocchi out on top of the vegetables, allows the gnocchi to both steam on the bottom, and crisp up on the top.
For this Sheet Pan Gnocchi recipe, all the ingredients are seasoned simply with olive oil, Italian Seasoning and salt and pepper. The flavor boost comes once it has been cooked, with a drizzle of three-herb pesto and balsamic reduction, like Nonna Pia’s. You can of course use store-bought pesto if you want.
Sheet Pan Gnocchi
Vegetables and Gnocchi are roasted together on one pan for a quick and easy dinner
- 1 eggplant
- 2 bell peppers
- 1 454g package cremini mushrooms Can use white button mushrooms
- 1 package gnocchi Find it in the dry pasta section
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- 4 tbsp pesto homemade or store-bought
- 2 tbsp balsamic reduction
- parmesan cheese for garnish
Preheat oven to 425 F.
Chop eggplant in 1-inch pieces, halve mushrooms and cut the bell peppers in 8ths.
Spread out the vegetables on a parchment covered sheet pan and drizzle with olive oil. Sprinkle with salt, pepper and Italian seasoning.
Top vegetables with gnocchi (uncooked). Drizzle again with olive oil.
Bake at 425 F for 25 minutes.
Top cooked gnocchi and vegetables with a dollop of pesto and a drizzle of balsamic reduction.
Sprinkle with parmesan cheese.
You can swap out the vegetables for any vegetable you like.