Sheet Pan Gnocchi and Veggies
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Looking for a simple, delicious, easy summer dish? Look no further than this Sheet Pan Gnocchi and Veggies. Chock full of summer veggies like squash, zucchini, corn, and more, all roasted together with gnocchi, garlic, and olive oil plus an herby dressing.
Love sheet pan meals? Try Sheet Pan Chicken and Potatoes with Green Beans, Sheet Pan Chicken Fried Rice, and Sheet Pan Lemon Herb Tuna Steaks and Potatoes.
This week was a doozy and to tell you the truth, I didn’t really feel like cooking at all. There’s really only one cure for that kind of day and that’s a sheet pan meal. Pretty much this one was inspired by what was in my pantry and fridge, using up some gnocchi and all the summer veggies I’ve been buying every time I pass a farmers market. So easy, so delicious, you’ll want to make this again and again.
Here’s How You Make It
- First, preheat that oven to 400 degrees. Then, take out a large, rimmed sheet pan and on it combine the gnocchi, zucchini, squash, cherry tomatoes, corn, olive oil, garlic, salt, pepper, and red pepper flakes. Toss the garden vegetables and gnocchi together right on the sheet pan, mixing everything together with your hands. (photos 1-2)
- Pop this sheet pan gnocchi in the oven to bake for about 25 minutes or until the veggies are tender and the cherry tomatoes begin to burst. (not pictured)
- Remove the sheet pan meal from the oven and toss it with fresh herbs and greens, and serve it with a hearty drizzle of herb dressing (optional). (photos 3-4)
Why This Recipe Works
Pantry ingredients — I mentioned I got the gnocchi right out of the pantry and the veggies right out of the fridge (or off my counter), no special trip to the store was needed. That’s my favorite kind of meal right there.
Roasted veggies — Roasted veggies are so tasty and good for you too. Give me all the summer veggies to roast: zucchini, squash, corn, tomatoes, you name it, I’m throwing them all together and roasting them in the oven with gnocchi.
Herb dressing — While this dressing is optional (the baked veggies and sheet pan gnocchi are perfect with the seasonings they roast in), if you want to give this dish a little extra something something, then add on this herb dressing at the end. Also very easy to make with lemon, garlic, olive oil, and whatever fresh herbs you have on hand.
Easy clean up — You’ll be pleased to know that the clean up of this simple roasted gnocchi and roasted veggies is as simple as it is to put together and bake. No one likes to do a million dishes and for this gnocchi and veggies, there’s only one dish to do!
How to Make Herb Dressing
To make this easy herb dressing, all you need is a few ingredients and a food processor or blender.
To the food processor or blender, add the following:
- 3/4 cup olive oil
- 1/4 cup water
- juice from 1/2 lemon
- 1 teaspoon minced garlic
- 1 tablespoon fresh herbs (such as cilantro, parsley, oregano, dill, basil) OR 1 teaspoon dried herb blend
Blend all ingredients together and pour over the sheet pan gnocchi and vegetables. Toss to combine.
How to Customize this Dish
- If you’d like to add meat to this dish, consider adding in some pre-cooked sausage rounds to heat up with the rest of the sheet pan gnocchi.
- Substitute any veggie you like, some other favorites include asparagus, Brussels sprouts, and green beans.
- If you are just looking for a great sheet pan recipe for roasted veggies, then this one is it. Skip the gnocchi and follow the directions as stated for one amazing way to cook garden vegetables.
- If you are just roasting veggies, you can add the herb dressing at the end and then put all the veggies over rice, quinoa, or even cauliflower rice for a low-carb, filling dinner alternative.
- Another option for skipping the gnocchi is to put the roasted veggies over the top of some cooked pasta.
Expert Tips
- This sheet pan gnocchi will keep in the fridge for up to three days. The veggies might be a bit soggy when you reheat them but they’ll still taste good.
- I would not freeze this dish.
- You can easily make the herb dressing up to 3 days ahead of time. Just keep in the fridge in an airtight container and either whisk or shake the dressing contents to recombine.
More Recipes You’ll Enjoy
Looking for more simple, tasty sheet pan recipes? Head on over to my popular posts for Sheet Pan Chicken Fried Rice, Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, and Sheet Pan Salmon and Asparagus with Potatoes.
- Sheet Pan Balsamic Chicken with Potatoes and Carrots
- Sheet Pan Lemon Herb Tuna Steaks and Potatoes
- Sheet Pan Pork Tenderloin and Potatoes
- Sheet Pan Jambalaya
- Sheet Pan Eggs Benedict with Crispy Potatoes
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Sheet Pan Gnocchi and Veggies
Ingredients
- 16 ounces gnocchi, shelf stable, dry (uncooked)
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1 pint cherry tomatoes
- 1 ear of corn, kernels removed
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- ¼ teapsoon crushed red pepper flakes
- fresh herbs and/or greens, such as dill, basil, oregano, cilantro, arugula, spinach, kale, (optional)
- herb dressing , (optional – recipe in notes)
Instructions
- Preheat oven to 400 degrees.
- On a large, rimmed sheet pan combine gnocchi, zucchini, squash, cherry tomatoes, corn, olive oil, garlic, salt, pepper, and red pepper flakes. Toss and mix everything together with your hands.
- Bake in preheated oven for about 25 minutes until veggies are tender and cherry tomatoes begin to burst.
- Toss with fresh herbs and greens, serve with a hearty drizzle of herb dressing.
Notes
- 3/4 cup olive oil
- 1/4 cup water
- juice from 1/2 lemon
- 1 teaspoon minced garlic
- 1 tablespoon fresh herbs (such as cilantro, parsley, oregano, dill, basil) OR 1 teaspoon dried herb blend
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this was delicious. a great way to use up the late august garden veggies. i added a small piece of cooked chicken and a little bacon.
Quick, easy delish! Even without the dressing, which I just forgot about!
This was delicious! I highly recommend making the suggested dressing to toss the veggies and definitely use kale or spinach. I did end up using a bit more heat and salt. Fabulous vegan recipe! Thank you!
This was delicious!
Thank you for this delicious and easy dinner. It was just perfect for a night when I had little energy left at the end of the day. I can see making this in the winter with squash and Brussels sprouts, and maybe using some sage in the dressing. I also think cubes of halloumi would be a great addition. I love a recipe that is good in its own right and can then be adapted to make more deliciousness.
Easily 5 star, if not more. I only had yellow squash, tomatoes, mushrooms, spinach, so I added a sliced scallion, more garlic and more tomatoes to the gnocchi. The last 5 minutes I added sliced left-over Italian Sausage links which were already cooked and then the spinach. The cook time allows time to make the delicious herb dressing. The entire meal had such nice flavor and easy, too. FYI because I printed out the recipe and then didn’t make it immediately. The printed version does not identify the source of the recipe, so to do a review, I had to google Sheet Pan Gnocchi recipes. There are a lot out there but I found it!
Are you serving this hot with cold salad greens and dressing?
That would be just fine!
Forgot to rate it ….. Sorry
OMGosh! I saw this recipe and knew I had everything to make it. Little did I know that it was going to be SOOOOOO AWESOME!!!!! Thank you so much for posting this recipe!