As a passionate home cook, I can’t help but share my love for Sheet Pan Gnocchi with Roasted Vegetables. This dish has become a staple in my kitchen, and for good reason! It’s not just easy to prepare; it’s bursting with flavor and color. Imagine the aroma of roasted vegetables mingling with the soft, pillowy gnocchi as they bake together in the oven. It’s a symphony of tastes that brings joy to any meal.
What I adore about this recipe is its simplicity. With just a handful of ingredients, you can create a delightful vegetarian meal that feels special. The vibrant cherry tomatoes, zucchini, and bell peppers not only add a pop of color but also pack a nutritional punch. Plus, the one-pan method means less cleanup, which is always a win in my book!
Whether you’re cooking for family or hosting friends, this dish is sure to impress. It’s versatile too; you can easily swap in your favorite vegetables or add a sprinkle of cheese for an extra touch. Trust me, once you try Sheet Pan Gnocchi with Roasted Vegetables, it will quickly become a go-to recipe in your home as well!
Ingredients List
1 pound gnocchi (store-bought or homemade)
2 cups cherry tomatoes, halved
1 zucchini, sliced
1 bell pepper, diced
1 red onion, cut into wedges
3 tablespoons olive oil
2 teaspoons Italian seasoning
Salt and pepper to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving (optional)
How to Prepare Sheet Pan Gnocchi with Roasted Vegetables
Preheat the Oven
Preheating your oven is a crucial step in achieving the perfect texture for your Sheet Pan Gnocchi with Roasted Vegetables. Set your oven to 425°F (220°C) and let it heat up while you prepare the ingredients. This ensures that the vegetables roast evenly and the gnocchi get that delightful golden color.
Prepare the Vegetables
In a large bowl, combine the halved cherry tomatoes, sliced zucchini, diced bell pepper, and red onion wedges. Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle with Italian seasoning, salt, and pepper. Now, here’s a little tip: use your hands to toss everything together. This way, each piece gets a nice coating of oil and seasoning, ensuring even flavor throughout.
Roast the Vegetables
Spread the seasoned vegetables in a single layer on a large sheet pan. This is key! A single layer allows the heat to circulate properly, giving you perfectly roasted veggies. Place the pan in the preheated oven and roast for 15 minutes. The smell will be heavenly, and you’ll see the vegetables start to soften and caramelize.
Add the Gnocchi
After 15 minutes, carefully remove the sheet pan from the oven. Now it’s time to add the gnocchi! Toss the gnocchi into the pan with the roasted vegetables, and drizzle with the remaining tablespoon of olive oil. Give everything a good mix to combine. Return the pan to the oven and roast for an additional 15-20 minutes. You want the gnocchi to be golden and the vegetables tender.
Garnish and Serve
Once everything is beautifully roasted, take the pan out of the oven and let it cool slightly. Garnish with fresh basil leaves for a burst of flavor and color. If you’re feeling indulgent, sprinkle some grated Parmesan cheese on top before serving. This dish is not just a feast for the eyes; it’s a delightful experience for your taste buds!
Why You’ll Love This Recipe
Quick Preparation: With just 10 minutes of prep time, you can have a delicious meal ready in no time.
One-Pan Wonder: The sheet pan method means less mess and easy cleanup, making it perfect for busy weeknights.
Flavorful and Colorful: The combination of roasted vegetables and gnocchi creates a vibrant dish that’s as pleasing to the eyes as it is to the palate.
Customizable: Feel free to swap in your favorite seasonal vegetables or add protein for a heartier meal.
Vegetarian Delight: This recipe is a fantastic option for vegetarians, packed with nutrients and flavor.
Tips for Success
To make your Sheet Pan Gnocchi with Roasted Vegetables truly shine, here are some tips I’ve gathered from my own kitchen adventures:
Choose Fresh Vegetables: Fresh, in-season vegetables not only taste better but also roast more evenly. Look for vibrant colors and firm textures.
Don’t Overcrowd the Pan: If your sheet pan is too crowded, the vegetables will steam instead of roast. Use two pans if necessary to keep everything in a single layer.
Adjust Cooking Time: Keep an eye on the gnocchi and veggies as they roast. Ovens can vary, so check for that golden color and tenderness a few minutes before the timer goes off.
Experiment with Seasonings: Feel free to add your favorite herbs or spices. A pinch of red pepper flakes can add a nice kick!
Let it Rest: Allow the dish to cool for a few minutes before serving. This helps the flavors meld together beautifully.
By following these tips, you’ll elevate your dish and impress everyone at the table!
Nutritional Information
When it comes to enjoying Sheet Pan Gnocchi with Roasted Vegetables, it’s nice to know what you’re putting on your plate. Here’s a breakdown of the estimated nutritional values per serving:
Calories: 350
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 5mg
Sodium: 300mg
Carbohydrates: 45g
Fiber: 4g
Protein: 8g
Sugar: 5g
These values are estimates and can vary based on the specific ingredients you use. Enjoy this delicious meal knowing it’s not only tasty but also packed with nutrients!
FAQ Section
As you dive into making Sheet Pan Gnocchi with Roasted Vegetables, you might have a few questions. Here are some common ones I’ve encountered:
Can I use frozen gnocchi?
Absolutely! Frozen gnocchi works just as well. Just toss them in with the vegetables without thawing. They may need a couple of extra minutes in the oven.
What vegetables can I substitute?
Feel free to get creative! Broccoli, asparagus, or even carrots can be great alternatives. Just remember to cut them into similar sizes for even cooking.
Can I make this dish ahead of time?
Yes! You can prep the vegetables and gnocchi in advance. Just store them in the fridge and roast them when you’re ready to eat.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Is this recipe gluten-free?
If you use gluten-free gnocchi, this dish can easily be made gluten-free. Just check the labels to ensure all ingredients meet your dietary needs.
Storage & Reheating Instructions
Storing your Sheet Pan Gnocchi with Roasted Vegetables is simple! Allow the dish to cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3 days. Just make sure to label it with the date so you know when it was made.
When it comes to reheating, the oven is your best friend. Preheat it to 350°F (175°C) and spread the gnocchi and vegetables on a baking sheet. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the texture and flavor. If you’re in a hurry, you can also use the microwave. Just place a portion in a microwave-safe dish and heat for 1-2 minutes, stirring halfway through. Enjoy your delicious leftovers!
Serving Suggestions
When it comes to enjoying Sheet Pan Gnocchi with Roasted Vegetables, pairing it with the right sides can elevate your meal even further. Here are a few ideas that complement this dish beautifully:
Garlic Bread: A warm, crusty garlic bread is perfect for soaking up any leftover juices from the gnocchi and veggies.
Simple Green Salad: A fresh salad with mixed greens, cucumbers, and a light vinaigrette adds a refreshing crunch to your meal.
Grilled Asparagus: The smoky flavor of grilled asparagus pairs wonderfully with the roasted vegetables, adding a nice contrast.
Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze make for a delightful side.
These sides not only enhance the flavors of your main dish but also create a well-rounded dining experience. Enjoy!
Sheet Pan Gnocchi with Roasted Vegetables is a delicious and easy vegetarian meal.
Ingredients
Scale
1 pound gnocchi (store-bought or homemade)
2 cups cherry tomatoes, halved
1 zucchini, sliced
1 bell pepper, diced
1 red onion, cut into wedges
3 tablespoons olive oil
2 teaspoons Italian seasoning
Salt and pepper to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving (optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with Italian seasoning, salt, and pepper. Toss until the vegetables are well coated.
Spread the seasoned vegetables in a single layer on a large sheet pan. Place the pan in the preheated oven and roast for 15 minutes.
After 15 minutes, remove the sheet pan from the oven. Add the gnocchi to the pan and drizzle with the remaining tablespoon of olive oil. Toss everything together to combine. Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the gnocchi are golden and the vegetables are tender.
Remove from the oven and let cool slightly. Garnish with fresh basil leaves and serve with grated Parmesan cheese, if desired.
