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
Scale
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.
