Sheet Pan Gnocchi with Roasted Vegetables
Pillowy gnocchi and colorful vegetables roast together on one pan with garlic and olive oil until golden and caramelized. A simple, hands-off dinner that tastes restaurant-quality.
- Total time
- 30 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
comfortsimpleitalianvegetariancrispytenderweeknightpasta
Ingredients
- 1.5 lbs gnocchi, refrigerated or frozen
- 1 medium zucchini, cut into 1-inch pieces
- 12 oz cherry tomatoes
- ½ medium red onion, cut into 1-inch chunks
- 4 cloves garlic cloves, smashed
- 4 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 2
Spread gnocchi, zucchini, tomatoes, onion, and garlic on the sheet pan.
- 3
Drizzle with olive oil and season generously with salt and pepper.
- 4
Toss everything until coated, then spread in a single layer.
- 5
Roast until gnocchi is golden and vegetables are tender, 20–22 minutes.
- 6
Remove from oven. Taste and adjust salt and pepper. Serve warm.
Tools you’ll need
- large sheet pan
- parchment paper
- large spoon or spatula
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