Crispy Sheet Pan Gnocchi and Vegetables in 25 Minutes

Name: Crispy Sheet Pan Gnocchi and Vegetables in 25 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 (16 oz) package potato gnocchi; 2 cups cherry tomatoes, halved; 1 small zucchini, sliced; 1 small yellow squash, sliced; 1 red bell pepper, diced; 1 small red onion, sliced; 3 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup grated parmesan cheese (optional)

Author: Tessa Bloom

Published: November 24, 2025

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Oh, sheet pan gnocchi and vegetables – my absolute savior on those crazy weeknights when I want something delicious but have zero energy for a complicated meal. I’ll never forget the first time I tried roasting gnocchi – it was one of those “why haven’t I been doing this my whole life?” moments. Turns out, those little potato pillows get gloriously crispy on the outside while staying tender inside, and when you toss them with colorful, roasted veggies? Magic. One pan, minimal cleanup, and dinner’s ready in under 30 minutes. Even better, it’s endlessly customizable – use whatever veggies you have, add a sprinkle of parmesan if you’re feeling fancy, and boom. Weeknight dinner hero.

sheet pan gnocchi and vegetables - detail 1

Why You’ll Love This Sheet Pan Gnocchi and Vegetables

Listen, I don’t mess around when it comes to easy dinners, and this one checks all the boxes. Here’s why it’s become my go-to:

Zero fuss: One pan, no boiling water, no extra pots to scrub—just dump, roast, and eat.
Crispy little miracles: Roasting transforms gnocchi into golden nuggets with the perfect chew.
Clean-out-the-fridge friendly: Swap veggies based on what’s wilting in your crisper (trust me, it always works).
Flavor bomb: Garlic, basil, and caramelized veggies? Yes, please. Optional parmesan takes it over the top.

Basically, it’s the weeknight dinner dream—quick, adaptable, and downright delicious. For more easy dinner ideas, check out our dinner category.

Ingredients for Sheet Pan Gnocchi and Vegetables

Here’s what you’ll need to make this ridiculously easy dinner – and yes, I’m super picky about a few of these! The beauty is in the simplicity:

1 (16 oz) package potato gnocchi: Don’t thaw if frozen – they roast up just fine straight from the freezer (my little time-saving trick).
2 cups cherry tomatoes, halved: The sweet pop of roasted tomatoes is *chef’s kiss*. Halve them so they don’t explode dramatically in your oven.
1 small zucchini & 1 small yellow squash, sliced: About 1/4-inch thick – any thicker and they won’t get those delicious caramelized edges.
1 red bell pepper, diced: Bigger than chopped, smaller than chunks – aim for bite-sized.
1 small red onion, sliced: Thin enough to soften, thick enough to keep some texture.
3 tbsp olive oil: The good stuff! It makes all the difference in roasting. Learn more about the health benefits of olive oil.
Seasonings: 1 tsp garlic powder (trust me, powder works better here than fresh), 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper.
1/4 cup grated parmesan (optional but highly encouraged): Because everything’s better with cheese, right?

How to Make Sheet Pan Gnocchi and Vegetables

Okay, let’s get cooking! This couldn’t be simpler – I promise. Just follow these easy steps and you’ll have dinner on the table before you know it.

Step 1: Preheat and Prep

First things first – crank that oven to 425°F (220°C). While it’s heating up, grab your largest sheet pan (I use an 18×13 inch) and get chopping. The key here is cutting all your veggies roughly the same size so they cook evenly. No perfection needed – rustic is totally fine!

Step 2: Season and Roast

Now the fun part! Dump your gnocchi and prepped veggies right onto the sheet pan. Drizzle with that glorious olive oil and sprinkle all your seasonings over everything. Use your hands to toss it all together – you want every single piece coated in that herby, garlicky goodness. Spread everything out in a single layer (no overcrowding!) and pop it in the oven for 20-25 minutes. Don’t forget to give it a good stir halfway through – this ensures everything gets nicely browned and crispy.

sheet pan gnocchi and vegetables - detail 2

Step 3: Finish and Serve

When everything’s golden and delicious-looking, pull it out of the oven. This is when I like to sprinkle on that optional parmesan – the residual heat melts it perfectly. Want extra crispiness? Pop it under the broiler for just 1-2 minutes (watch it like a hawk!). Serve it straight from the pan – less dishes to wash!

Tips for Perfect Sheet Pan Gnocchi and Vegetables

After making this dish more times than I can count (seriously, it’s borderline obsessive), I’ve picked up some game-changing tricks:

Give them space! Overcrowding = steamed veggies instead of roasted. Use two pans if needed – crispy edges are worth the extra dish.
Gnocchi doneness test: They’re ready when slightly puffed with golden spots. Still pale? Give ‘em 2 more minutes.
Veggie swap magic: Broccoli florets, asparagus, or even Brussels sprouts work beautifully. Just adjust roasting times for denser veggies.
Oil matters: A light but thorough coating prevents sticking. Toss with your hands – spoons just don’t distribute evenly.
Hot pan advantage: Preheat your sheet pan for 5 minutes if you want extra crispy bottoms (my secret weapon!).

Follow these, and you’ll never have a sad, soggy sheet pan dinner again.

Variations for Sheet Pan Gnocchi and Vegetables

Here’s where the real fun begins – this recipe is like a blank canvas for your cravings! My family goes wild when I toss in some diced chicken sausage (roast it with the veggies from the start) or crispy chickpeas (add them halfway). Feeling fancy? Swap the basil for rosemary and finish with lemon zest. My vegetarian friends love adding cubes of halloumi – it gets irresistibly golden. The possibilities? Endless.

Serving Suggestions for Sheet Pan Gnocchi and Vegetables

While this dish is plenty satisfying on its own (I’ve been known to eat it straight from the pan – no judgment!), I love rounding it out with some garlic bread for soaking up those delicious roasted juices. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. When I’m feeling extra, I’ll add a dollop of pesto or red pepper flakes for those who like heat. Honestly? It’s perfect just as is – especially on busy nights when you just want to dig in.

Storage and Reheating

Leftovers? Lucky you! This keeps beautifully in the fridge for up to 3 days – just stash it in an airtight container. When reheating, skip the microwave (unless you love soggy gnocchi). Instead, spread it on a sheet pan and pop it in a 350°F oven for 10 minutes. Crispy revival guaranteed!

Sheet Pan Gnocchi and Vegetables FAQs

I get asked about this recipe all the time, so let me answer your burning questions before they even pop up!

Can I use frozen gnocchi?

Absolutely! That’s actually my little secret time-saver. No need to thaw – just toss them straight from the freezer onto the sheet pan. They roast up perfectly, getting that wonderful crispy exterior while staying tender inside. Fresh gnocchi works great too, but frozen means one less step!

How do I prevent everything from sticking?

Two words: enough oil. I use a full 3 tablespoons for this recipe – it seems like a lot, but trust me, it makes all the difference. Also, give everything a good toss halfway through roasting. If you’re really worried, you can line your pan with parchment paper, but I find a well-oiled pan works just fine. For more tips on preventing sticking, you can check out this guide.

What if my veggies aren’t cooking evenly?

Ah, the classic sheet pan dilemma! The trick is cutting everything roughly the same size – about 1/2-inch pieces work best. If you’ve got denser veggies like carrots or potatoes, you might want to give them a 5-minute head start before adding the rest. And never skip that crucial mid-roast stir!

Can I make this ahead?

You can prep the veggies up to a day in advance (store them in the fridge), but I don’t recommend assembling until you’re ready to roast. The gnocchi especially tastes best fresh from the oven when it’s nice and crispy!

Nutritional Information for Sheet Pan Gnocchi and Vegetables

Here’s the scoop on what you’re getting in each delicious serving (about 1/4 of the recipe). Remember, these are estimates – your actual numbers might vary depending on your exact ingredients and how generous you are with that parmesan!

Calories: 320
Fat: 12g (9g unsaturated, 2g saturated)
Carbohydrates: 45g (4g fiber, 6g sugar)
Protein: 8g
Sodium: 480mg

Now that you’ve got all the details, what are you waiting for? Try this recipe tonight and let me know how your sheet pan masterpiece turns out!