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Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers
Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Quick and delicious sheet pan dinner bursting with veggies, ready in just 30 minutes.
Ingredients:
  • 1 red onion, sliced into 1/2-inch thick strips
  • 1 orange or red bell pepper, sliced into 1/2–inch strips
  • 4 cloves garlic, unpeeled
  • 14 ounces zucchini noodles (about 4 cups)
  • 1 pint cherry tomatoes
  • 14 ounces gnocchi (fresh or shelf-stable)
  • 1/4 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large basil leaves, cut crosswise into very thin strips
  • 1/4 cup shredded Parmesan
Instructions:
  • Heat the oven to 450°F.
  • Combine the onions, bell peppers, garlic, zucchini, tomatoes, and gnocchi in a large mixing bowl. Ensure any clumped gnocchi pieces are separated. Drizzle with olive oil and sprinkle with salt and pepper. Stir well with a wooden spoon until evenly seasoned.
  • Arrange gnocchi and vegetables evenly on 2 rimmed baking sheets, ensuring they have plenty of space to crisp up in the oven.
  • Achievely roast the gnocchi and vegetables until tender and with golden brown spots where they meet the pan, about 20-25 minutes.
  • Mash roasted garlic cloves and mix into gnocchi and vegetables: Once you remove the pans from the oven, carefully squeeze out roasted garlic cloves from their skins onto the sheet pan corner. Mash the cloves into a paste using a fork, then mix them with the other ingredients using a spatula or wooden spoon to combine everything evenly.
  • Plate the gnocchi and vegetables evenly among 4 plates. Top each serving with a sprinkle of fresh basil and cheese before serving.
  • To store and reheat: Place the gnocchi and vegetables in an airtight container in the fridge for up to 1 week. When ready to reheat, spread on a sheet pan, cover with foil, and bake at 350°F for about 10 minutes until heated through. Adjust timing based on gnocchi size and pan crowding. Feel free to rate the recipe below!

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