Go Back
+ servings
half of a sheet pan with vegetables and gnocchi
Print

Sheet Pan Gnocchi and Veggies

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 352kcal
Author Tiffany

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

Herb Dressing: in a food processor or blender pulse together: 
  • 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

Calories: 352kcal | Carbohydrates: 56g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 703mg | Potassium: 839mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1031IU | Vitamin C: 63mg | Calcium: 70mg | Iron: 6mg