Easy Sheet Pan Gnocchi and Vegetables

Veggie-packed, vibrant, and cozy, this versatile sheet pan gnocchi makes for an easy weeknight dinner that also feels special—both hearty and surprisingly light!

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I felt like such a late bloomer when I found out that baking gnocchi is a thing. No boiling required! With this roast veggie and gnocchi tray bake, you don't even need to whisk a dressing. Just roast the gnocchi and evenly cut vegetables of choice at 450 F for roughly 18 minutes, turning midway, and squeeze fresh lemon juice, sprinkle with fresh ground pepper, and stir in some sun-dried tomatoes packed in olive oil before serving. Throw any vegetables you have on hand to for a comforting, colorful medly that pairs beautifully with that plump, pillowy gnocchi and rich sundried tomatoes.

Call me boring, but an easy deliciously wholesome dinner and movie night with my family is my favorite kind of weekend fun. These evenings are all the more enjoyable with time-saving, savory meals that somehow feel a bit fancy, and this one fits the bill. The county of a tray bake belies its simplicity, the perfect solution to a busy schedule—and with the one tray making cleanup a breeze, you even save time after the meal!

Just for the sake of having a recipe to jump to, I’m listing out quantities here. You do you, however,always! Make this a clean-out-the-fridge meal, but likewise consider it special enough for company. Pick and choose your veggies to match your mood and make the most of the low prep. Nothing makes time more meaningful than letting yourself simply let go and enjoy! 

Yield: 4
Author:
Vegan Sheet Pan Gnocchi and Vegetabes

Vegan Sheet Pan Gnocchi and Vegetabes

Use the quantities here or mix up whatever veggies you've got in the fridge for this vibrant, cozy, versatile vegan sheet pan gnocchi -- at once hearty and light, it's and easy weeknight dinner that also feels special.

Ingredients

  • 1 16-ounce package gnocchi (2 if you’re really hungry and want leftovers/more people to share)
  • 1 pound Bruseel’s sprouts, trimmed and halved or quartered
  • 1 small to medium broccoli, chopped
  • 1 red bell pepper, seeded and chopped into fairly large chunks for even cooking time with the other veggies
  • 1 small onion, peeled and sliced into thick wedges
  • Avocado or other cooking spray
  • Sea salt and pepper to taste
  • 1/3 Cup oil-packed sun-dried tomatoes
  • 2 large lemons
  • Fresh basil or other herbs to serve

Instructions

  1. Preheat the oven to 450 F.
  2. Spread all the vegetables and the gnocchi in an even layer on a large rimmed baking sheet. Coat with cooking spray and sprinkle with sea salt and pepper.
  3. Roast, turning midway, approximately 18 minutes, or until the gnocchi are plump and just beginning to crisp and vegetables are tender.
  4. Remove tray from oven and squeeze lemon juice liberally over it. Stir in sundried tomatoes and add extra seasoning to taste. Serve and enjoy!

Nutrition Facts

Calories

319

Fat

3 g

Sat. Fat

1 g

Carbs

67 g

Fiber

13 g

Net carbs

54 g

Sugar

10 g

Protein

16 g

Sodium

503 mg

Cholesterol

0 mg


PastaWendy McMillanComment