Baked Gnocchi and Vegetables (2024)

An easy one-pan oven Baked Gnocchi is combined with vegetables, a delicious Italian-inspired seasoning mix and optional cilantro-herb sauce. This dinner is easy, healthy and filling!

Enjoy Baked Gnocchi with this Italian salad orbruschetta, and if you’re looking to add in some meat on the side, try this grilled chickenorFlat Iron Steak.

The Best Baked Gnocchi

It’s no secret we’re obsessed with roasted vegetables and one-pan dinners, so I’m excited to share another recipe with plenty of veggies AND only one dish for you to clean. If you’ve never tried gnocchi, I’m here to tell you that it’s one of our favorites. In Italian cooking, gnocchi are essentially small dumplings usually made from potatoes and flour. Homemade gnocchi with a hearty marinara or meat sauce is one of my favorite meals, but it’s also somewhat time consuming to make.

So, today we’re using store-bought gnocchi (still delicious) and pairing it with roasted veggies in a simple meal made on one sheet pan. And if you’re really into sauces with your gnocchi or veggies, I’ve also made this a few times with an herby cilantro sauce that I’m sharing today as well. So, let’s get started!

How to make Baked Gnocchi

• Prep veggies: Cut all of your veggies to uniform sizes for even roasting. This means zucchini in 1/2-inch-thick half-moons, 1/2-inch chunks of red pepper and red onion, and quartered or halved mushrooms, depending on their size.
• Make seasoning mix: Toss together all of the spices in a small bowl or just add them right on top of your sheet pan!
• Bake: Toss the veggies and gnocchi in seasoning mix and oil, spread into an even layer and bake!
• Top: Right out of the oven, add some freshly grated Parmesan cheese and if desired, an herby sauce to this recipe.

QUICK TIP

If Italian isn’t your native tongue, here’s how to pronounce gnocchi: nyawk-kee

Recipe variations

• Switch up the veggies: As long as the veggies can cook around 20 minutes, you can use them in this dinner. Some ideas include chopped asparagus, chopped yellow onion, chopped broccoli florets and quartered Brussels sprouts. This chart is helpful for more ideas!
• Switch up the gnocchi: This recipe calls for frozen potato gnocchi, but we’ve also tested it with Trader Joe’s® famous cauliflower gnocchi. The cauliflower version works well in this dish, although tasters did prefer potato gnocchi. (No need to thaw it before adding!) We’ve also tested this with shelf-stable gnocchi and it also works great. (Tasters still prefer frozen for flavor!)
• Different sauce: While Baked Gnocchi can stand on its own with Parmesan cheese, the cilantro sauce is a delicious addition. You can also serve this with a hearty marinara sauce if desired.

Baked Gnocchi tips

• Use a LARGE sheet pan. The more space the vegetables have (and the less-crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This will make them taste soggy, not deliciously caramelized. I recommend using this 15×21 inch sheet pan for this recipe.
• Grate the Parmesan cheese with a microplane. It gives it the perfect texture and melts beautifully into the veggies and gnocchi.
• Cut the veggies into even sizes for even roasting. If the sizes of the veggies vary a lot, you’ll likely get some crispy veggies while others are burned. (See how to cut a bell pepper as an additional resource.).

More easy one-pan dinners

• Mini Meatloaves
• Healthy Italian Sausage and Veggies
• One-Pan Lemon Parmesan Chicken and Asparagus
• Jambalaya

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Baked Gnocchi

4.78 from 9 votes

- Review this recipe

An easy one-pan Baked Gnocchi, combined with baked vegetables, a delicious seasoning mix and optional cilantro-herb sauce.

Print Recipe

Baked Gnocchi

4.78 from 9 votes

- Review this recipe

Print Recipe

An easy one-pan Baked Gnocchi, combined with baked vegetables, a delicious seasoning mix and optional cilantro-herb sauce.

Course Dinner, Main Course

Cuisine American, Italian, Vegetarian

Keyword Baked Gnocchi

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Chelsea Lords

Calories 123kcal

Author Chelsea Lords

Ingredients

• ▢ 1 large red onion (2 cups), chopped
• ▢ 2 small-medium zucchini (2 and 1/2 cups), sliced into half-moons
• ▢ 4 ounces baby bella mushrooms halved or quartered depending on size
• ▢ 1 large red bell pepper (1 heaping cup), chopped
• ▢ 1 package (16 ounces) frozen potato gnocchi uncooked; no need to thaw
• ▢ 3 tablespoons olive oil
• ▢ 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
• ▢ 1/2 teaspoon EACH: onion powder, dried thyme, sweet paprika
• ▢ 1/8 teaspoon red pepper flakes, optional
• ▢ Fine sea salt and freshly cracked pepper
• ▢ Freshly grated Parmesan cheese
• ▢ Optional: cilantro sauce or marinara sauce: see notes

US - Metric

Instructions

• PREP THE VEGGIES: Preheat the oven to 425 degrees F. Chop the red onion into 1/2-inch pieces, slice the zucchini in half and then half again to get half-moons, half or quarter the mushrooms, depending on size (quarter large ones and halve smaller ones), and chop the red pepper into 1/2-inch pieces.

• ADD TO SHEET PAN: Add all the cut veggies to a large (full-size; 26x18-inch) sheet pan or 2 half-sheet pans. Add the gnocchi to the pan. Drizzle the olive oil over everything and then add all of the seasonings: dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried thyme, sweet paprika, red pepper flakes (if desired), and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference, noting that the Parmesan cheese also adds some saltiness). Toss until everything is well-coated and then spread everything into an even layer so no veggies/gnocchi are overlapping.

• BAKE: Bake for 10 minutes; remove, flip and stir, making sure everything still remains in a single, even layer. Return to the oven for another 8-13 minutes or until veggies are cooked to desired preference (we like them around 10 minutes). Remove from the oven and grate Parmesan cheese right on top (I like using a microplane to get finely grated cheese); taste for any additional salt if needed. Serve hot. If desired, add spoonfuls of herb-y cilantro sauce on top (see notes).

Recipe Notes

We love this meal as is, but if you're someone that likes sauces, we've also tried it with a few spoonfuls of marinara and this cilantro sauce. To make the optional cilantro sauce,combine the following in a food processor and pulse until combined: 1 minced garlic clove, 1 tablespoon minced shallot, 1 cup (loosely packed) coarsely chopped cilantro leaves, 1 and 1/2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/4 cup olive oil, 1/4 teaspoon red pepper flakes, and salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper).

Nutrition Facts

Calories: 123kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1302IU | Vitamin C: 54mg | Calcium: 14mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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