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Crispy Sheet Pan Gnocchi with Vegetables

crispy sheet pan gnocchi - featured image
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A quick and easy 30-minute recipe featuring golden, crispy gnocchi roasted with a colorful medley of vegetables, perfect for a comforting and fuss-free meal.

Ingredients

Scale
  • 1 pound (450 grams) potato gnocchi (store-bought recommended)
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 small zucchini, sliced into half-moons
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary or thyme, chopped
  • Salt and black pepper, to taste
  • ¼ cup freshly grated Parmesan cheese (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry all vegetables thoroughly. Halve the cherry tomatoes, chop broccoli into small florets, slice the bell pepper into thin strips, and cut the zucchini into ¼ inch thick half-moons.
  3. In a large mixing bowl, combine the potato gnocchi, cherry tomatoes, broccoli, bell pepper, and zucchini. Add minced garlic, fresh herbs, olive oil, salt, black pepper, and red pepper flakes if using. Mix gently but thoroughly to coat evenly. Separate any stuck gnocchi pieces before tossing.
  4. Spread the mixture in a single layer on a large rimmed baking sheet (about 12×17 inches). Ensure the gnocchi and vegetables are not crowded to allow air circulation for even roasting.
  5. Roast in the preheated oven for 20 minutes. After 10 minutes, use a spatula or tongs to gently flip and stir the gnocchi and vegetables for even browning.
  6. Check for doneness after 20 minutes; the gnocchi should be crispy on the outside and tender inside, and vegetables soft with some charred edges. If desired, roast for an additional 3-5 minutes for extra crispiness, watching closely to avoid burning.
  7. Remove from oven, sprinkle freshly grated Parmesan over the top while hot, and gently toss. Serve immediately for maximum crispiness.

Notes

Do not overcrowd the pan to ensure gnocchi crisps properly. Toss gently to avoid mushing gnocchi. Flip halfway through roasting for even browning. Use firm store-bought gnocchi for best texture. For gluten-free, use labeled gluten-free gnocchi. For dairy-free, omit Parmesan or use plant-based cheese. Reheat leftovers in a hot oven (375°F) to regain crispiness; avoid microwaving.

Nutrition

Keywords: gnocchi, sheet pan, roasted vegetables, crispy gnocchi, easy dinner, vegetarian, comfort food, quick recipe

Find it online: https://junomeals.com/crispy-sheet-pan-gnocchi-with-vegetables-easy-30-minute-recipe/