Name: Baked Gnocchi and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups chopped red onion; 2-1/2 cups sliced zucchini; 4 ounces baby bella mushrooms; 1 cup chopped red bell pepper; 1 (16-ounce) package frozen potato gnocchi (uncooked; no need to thaw); 3 tablespoons olive oil; 1/2 tablespoon dried basil; 1/2 tablespoon dried oregano; 1/2 tablespoon dried parsley; 1/2 tablespoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon sweet paprika; 1/8 teaspoon red pepper flakes (optional); 1/2 teaspoon salt; 1/4 teaspoon pepper; Freshly grated Parmesan cheese; Sauce as desired (see note 1)

The Best Baked Gnocchi

It’s no secret we’re obsessed with roasted vegetables and one-pan dinners, so I’m excited to share another recipe with plenty of veggies AND only one dish for you to clean. If you’ve never tried gnocchi, I’m here to tell you that it’s one of our favorites. In Italian cooking, gnocchi are essentially small dumplings usually made from potatoes and flour. Homemade gnocchi with a hearty marinara or meat sauce is one of my favorite meals, but it’s also somewhat time consuming to make.

So, today we’re using store-bought gnocchi (still delicious) and pairing it with roasted veggies in a simple meal made on one sheet pan. And if you’re really into sauces with your gnocchi or veggies, I’ve also made this a few times with an herby cilantro sauce that I’m sharing today as well. So, let’s get started!

How to make Baked Gnocchi

Prep veggies: Cut all of your veggies to uniform sizes for even roasting. This means zucchini in 1/2-inch-thick half-moons, 1/2-inch chunks of red pepper and red onion, and quartered or halved mushrooms, depending on their size.

Make seasoning mix: Toss together all of the spices in a small bowl or just add them right on top of your sheet pan!

Bake: Toss the veggies and gnocchi in seasoning mix and oil, spread into an even layer and bake!

Top: Right out of the oven, add some freshly grated Parmesan cheese and if desired, an herby sauce to this recipe.

Quick Tip

If Italian isn’t your native tongue, here’s how to pronounce gnocchi: nyawk-kee

Green sauce ingredients blended together for the baked gnocchi recipe.

Recipe variations

Switch up the veggies: As long as the veggies can cook around 20 minutes, you can use them in this dinner. Some ideas include chopped asparagus, chopped yellow onion, chopped broccoli florets and quartered Brussels sprouts. This chart is helpful for more ideas!

Switch up the gnocchi: This recipe calls for frozen potato gnocchi, but we’ve also tested it with Trader Joe’s® famous cauliflower gnocchi. The cauliflower version works well in this dish, although tasters did prefer potato gnocchi. (No need to thaw it before adding!) We’ve also tested this with shelf-stable gnocchi and it also works great. (Tasters still prefer frozen for flavor!)

Different sauce: While Baked Gnocchi can stand on its own with Parmesan cheese, the cilantro sauce is a delicious addition. You can also serve this with a hearty marinara sauce if desired.

Baked Gnocchi tips

Use a LARGE sheet pan. The more space the vegetables have (and the less-crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This will make them taste soggy, not deliciously caramelized. I recommend using this 15×21 inch sheet pan for this recipe.

Grate the Parmesan cheese with a microplane. It gives it the perfect texture and melts beautifully into the veggies and gnocchi.

Cut the veggies into even sizes for even roasting. If the sizes of the veggies vary a lot, you’ll likely get some crispy veggies while others are burned. (See how to cut a bell pepper as an additional resource.).

More Easy One-Pan Dinners

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