Looking for something that’s simple, crowd-pleasing and won’t take a zillion hours to prep? Cooked entirely on a single sheet pan, this colorful meal is perfect for anything from no-fuss weeknight dinners to impressing guests on short notice. Baked instead of boiled, gnocchi cooks to crispy excellence while cherry tomatoes burst with flavor and red peppers and onions caramelize to sweet perfection. With a drizzle of pesto and sprinkle of cheese, it’s remarkably flavorful – plus, cleanup is an absolute dream. Who said good food had to be difficult?
Sheet Pan Gnocchi & Vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 278 kcal
Ingredients
- 16 oz. uncooked gnocchi
- 1 red bell pepper diced
- 1/2 white onion diced
- 4 garlic cloves whole
- 1 zucchini quartered
- 1/4 cup pesto
- 1 cup cherry tomatoes whole
- Rosemary sprigs
- Parmesan cheese optional
- Pinch salt
- Pinch cracked pepper
Instructions
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Preheat oven to 425 degrees F. Line baking sheet with foil.
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In large bowl, combine all ingredients; mix well. Pour onto baking sheet, spreading out evenly.
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Roast 20 minutes. Increase temperature to 500 degrees for 5 minutes.
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Remove from oven, drizzle with olive oil. Top with Parmesan cheese.
Recipe Notes
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Nutrition Facts
Sheet Pan Gnocchi & Vegetables
Amount Per Serving
Calories 278
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 540mg23%
Potassium 304mg9%
Carbohydrates 49g16%
Fiber 5g20%
Sugar 5g6%
Protein 7g14%
Vitamin A 1524IU30%
Vitamin C 57mg69%
Calcium 68mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.