If you’re craving a meal that’s bursting with vibrant colors, mouthwatering textures, and fresh, herby flavors, you’re going to love this Sheet Pan Gnocchi with Roasted Vegetables and Fresh Basil Recipe. It’s an effortless, all-in-one dinner that brings tender, pillowy gnocchi together with perfectly roasted vegetables and the bright aroma of basil, all baked on a single pan for easy cleanup and maximum flavor. Whether you’re rushing through a weeknight or hosting friends for a casual meal, this dish is guaranteed to impress without keeping you tied to the stove.
Ingredients You’ll Need
These ingredients are refreshingly simple but essential, each playing a key role in shaping the texture, taste, and vibrant look of this dish. With just a handful of fresh produce, aromatic herbs, and pantry staples, you’ll have everything you need for a delicious sheet pan feast.
- 1 pound potato gnocchi: Soft, fluffy little pillows that crisp up beautifully when roasted.
- 2 colorful bell peppers, sliced: Add sweetness and a pop of color.
- 1 zucchini, sliced: Brings subtle earthiness and a delicate bite.
- 1 onion, sliced: Adds a natural sweetness once roasted.
- 5 cloves garlic, minced: For that irresistible fragrant punch.
- 1 (8oz) container sliced mushrooms: Earthy and meaty texture to balance the veggies.
- 1 (10oz) container cherry tomatoes (2 cups): Bursting with juiciness and acidity to brighten the dish.
- 3 tablespoons olive oil: Helps everything roast evenly and develop golden edges.
- 1/2 teaspoon dried thyme: A subtle herbal note to lift the flavors.
- 1/2 teaspoon dried rosemary: Adds a fragrant pine-like hint perfect for roasting.
- 1/2 teaspoon each salt & pepper: Essential seasoning to tie all the components together.
- 1 cup fresh basil, chopped: The fresh, peppery sweetness at the end that makes the dish sing.
- 1/4 cup parmesan cheese, shredded: Savory topping that brings richness and a lovely savory crust.
How to Make Sheet Pan Gnocchi with Roasted Vegetables and Fresh Basil Recipe
Step 1: Preheat Your Oven
Start by setting your oven to a high temperature of 450º F. This heat level is key to getting those tender gnocchi edges delightfully crispy, and perfectly roasting the vegetables while keeping their vibrant colors intact.
Step 2: Prepare and Toss Everything Together
On a large sheet pan, combine the gnocchi with all your sliced vegetables: bell peppers, zucchini, onion, mushrooms, and cherry tomatoes. Add the minced garlic and drizzle everything generously with olive oil. Toss the ingredients well to ensure every piece is lightly coated, so they roast evenly and develop a gorgeous golden color.
Step 3: Season and Get Ready to Roast
Sprinkle the dried thyme, rosemary, salt, and pepper all over your pan mixture. These simple herbs add layers of flavor that perfectly complement the sweetness of the vegetables and the mildness of the gnocchi. Once seasoned, spread the mixture out so everything has some space for roasting, then slide the pan into your preheated oven.
Step 4: First Bake and Toss
Bake the gnocchi and vegetables for 15 minutes, then pull the pan out to give everything a gentle toss. This helps the gnocchi brown evenly and keeps the vegetables from sticking, plus it’s a satisfying little break where the kitchen already smells amazing.
Step 5: Final Bake, Season, and Serve
Return the sheet pan to the oven for another 15 to 20 minutes. During this time, your vegetables become tender, and the gnocchi crisps up around the edges. Once done, sprinkle the freshly shredded parmesan cheese over the hot gnocchi and scatter the chopped fresh basil on top. Serve it immediately to enjoy the cheese melting slightly and the basil releasing its bright aroma.
How to Serve Sheet Pan Gnocchi with Roasted Vegetables and Fresh Basil Recipe
Garnishes
For a finishing touch, consider adding a little extra parmesan or even a squeeze of fresh lemon juice to brighten the flavors. A drizzle of balsamic glaze can also add a tangy, sweet contrast that pairs beautifully with the roasted vegetables and fresh basil.
Side Dishes
This dish really shines as a standalone meal, but if you want to round out your dinner, a simple green salad with a light vinaigrette or some crusty garlic bread would be perfect companions. They add freshness and texture without overpowering the main event.
Creative Ways to Present
Try serving this colorful dish family-style right from the sheet pan for a casual gathering. Or, plate it individually and garnish with whole basil leaves and a pinch of red pepper flakes to add a pop of color and a little heat. It’s picture perfect and appetizing every time.
Make Ahead and Storage
Storing Leftovers
After your delicious Sheet Pan Gnocchi with Roasted Vegetables and Fresh Basil Recipe has been enjoyed, store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it a great option for quick lunches or second dinners.
Freezing
If you want to save some for later, freezing is possible but not ideal because gnocchi texture can change. If you decide to freeze, spread the leftovers on a parchment-lined tray to freeze briefly before transferring to a freezer-safe container to prevent clumping. Use within 1 month for best quality.
Reheating
Reheat leftovers in a skillet over medium heat with a drizzle of olive oil to revive some of the crispness, or warm in the oven at 350º F until heated through. Avoid the microwave if you want to keep those golden edges from getting soggy.
FAQs
Can I use frozen gnocchi for this recipe?
Absolutely! Frozen gnocchi works just fine here. Just make sure it’s thawed and patted dry if it’s wet to avoid excess moisture on the pan.
What other vegetables can I add or substitute?
Feel free to get creative! Roasted asparagus, cherry tomatoes, artichoke hearts, or even broccoli florets all make wonderful additions or swaps for the vegetables listed.
Is this recipe vegan-friendly?
You can easily make it vegan by skipping the parmesan cheese or using a vegan alternative. The flavors will still shine thanks to the herbs and roasted veggies.
How crispy does the gnocchi get?
The gnocchi will develop delightfully crispy edges while remaining soft and pillowy in the center, giving you a fantastic contrast to enjoy every bite.
Can I prepare this recipe ahead of time?
You can prep the veggies and toss everything with oil and seasoning ahead, but roast it fresh right before eating to ensure the best texture and flavor.
Final Thoughts
Once you try this Sheet Pan Gnocchi with Roasted Vegetables and Fresh Basil Recipe, it will quickly become a favorite go-to in your kitchen. It’s a beautiful balance of ease and impressive flavor that anyone can make. So grab your sheet pan, throw together these fresh ingredients, and get ready to savor something truly special with minimal fuss and maximum delight.
Print
Sheet Pan Gnocchi with Roasted Vegetables and Fresh Basil Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sheet Pan Gnocchi recipe is a vibrant and easy meal that combines crispy potato gnocchi with colorful roasted vegetables and aromatic herbs. Baked together on a single sheet pan, it’s a perfect quick dinner that delivers comforting textures and fresh flavors with minimal cleanup.
Ingredients
Gnocchi and Vegetables
- 1 pound potato gnocchi
- 2 colorful bell peppers, sliced
- 1 zucchini, sliced
- 1 onion, sliced
- 5 cloves garlic, minced
- 1 (8 oz) container sliced mushrooms
- 1 (10 oz) container cherry tomatoes (about 2 cups)
Seasoning and Garnish
- 3 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil, chopped
- 1/4 cup parmesan cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 450º F to ensure it’s hot enough for roasting the gnocchi and vegetables to a crispy, golden finish.
- Prepare Sheet Pan Mix: Combine the potato gnocchi, sliced bell peppers, zucchini, onion, minced garlic, sliced mushrooms, and cherry tomatoes in a large bowl or directly on the sheet pan. Drizzle with olive oil and toss until everything is evenly coated.
- Season: Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the gnocchi and vegetable mixture, distributing the seasonings evenly for balanced flavor.
- First Bake: Place the sheet pan in the preheated oven and bake for 15 minutes to start roasting and crisping the ingredients.
- Toss and Continue Baking: Remove the sheet pan from the oven, toss the gnocchi and vegetables to promote even cooking and browning, then return to the oven and bake for another 15 to 20 minutes. Bake until the vegetables are tender and the gnocchi pieces are crispy on the edges.
- Finish and Serve: Once cooked, sprinkle the freshly chopped basil and shredded parmesan cheese over the hot gnocchi and vegetables. Serve immediately for a delightful, flavorful meal.
Notes
- For extra crispiness, spread the gnocchi and vegetables in a single layer without overcrowding the pan.
- You can substitute fresh herbs for dried if preferred; use about 1 tablespoon of each fresh thyme and rosemary instead of dried.
- Feel free to add a splash of balsamic vinegar or red pepper flakes for additional flavor variations.
- Leftovers can be refrigerated and reheated in a skillet to restore crispness.
- Using store-bought potato gnocchi saves time, but homemade gnocchi can also be used for a more authentic touch.
