Description
The Sheet Pan Gnocchi dish glazes tender store‑bought potato gnocchi with olive oil, Italian herbs, and roasted vegetables. It combines toaster-crisped gnocchi with roasted bell peppers, red onion, cherry tomatoes, and spinach. Finished with Parmesan or feta, this gnocchi sheet pan recipe is a low-effort miracle—just toss, roast, and serve.
Ingredients
Scale
- 1 lb shelf-stable potato gnocchi
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 pint cherry tomatoes, halved
- 2 cups baby spinach
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- Salt & freshly ground black pepper, to taste
- Grated Parmesan or crumbled feta, for garnish
Instructions
- Prep the Oven Preheat to 425°F (220°C). Line a large sheet pan with parchment paper.
- Toss the Ingredients In a bowl, combine gnocchi, peppers, onion, tomatoes, olive oil, and seasonings. Mix well to coat.
- Roast Spread everything evenly on the sheet pan. Roast for 20 minutes, stirring halfway through.
- Add Spinach Remove pan, stir in spinach, and roast for another 5 minutes until wilted.
- Finish & Serve Sprinkle with cheese and fresh herbs. Serve warm with crusty bread or a green salad.
Notes
Feel free to switch up the veggies based on what’s in season or what you have on hand—zucchini, mushrooms, or cherry tomatoes all work wonderfully. A sprinkle of parmesan or a drizzle of balsamic glaze before serving can take it to the next level!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Italian-Inspired
Keywords: Sheet Pan Gnocchi with Roasted Vegetables