There’s something so comforting about a sheet pan meal that’s hearty, full of flavor, and comes together with almost no effort.

This Baked Gnocchi with Veggies is golden, crispy on the outside, tender on the inside, and tossed with perfectly roasted vegetables.

It’s simple, delicious, and ideal for a weeknight dinner.

Why You’ll Love This Recipe

The gnocchi roasts straight from frozen—no boiling required.

The veggies caramelize beautifully, adding depth of flavor.

It’s seasoned with classic herbs and spices for an Italian-inspired taste.

Just one pan makes cleanup quick and easy.

What You’ll Need (Ingredient Highlights)

Potato gnocchi is the star—soft and pillowy with a crisp edge after baking.

Zucchini, mushrooms, peppers, and onion provide color, texture, and nutrients.

Olive oil ensures even roasting and helps crisp up the gnocchi.

A mix of dried herbs like basil, oregano, and thyme gives that comforting Mediterranean flavor.

Parmesan cheese finishes the dish with salty, nutty richness.

Pro Tips Before You Start

Don’t thaw the gnocchi—roasting from frozen gives the best texture.

Spread the vegetables and gnocchi in a single layer so they roast, not steam.

Flip halfway through cooking for even browning.

Grate Parmesan just before serving for the freshest flavor.

How to Make Baked Gnocchi with Veggies

Step 1 – Prep the vegetables

Chop zucchini into half-moons, onion and bell pepper into chunks, and mushrooms into halves or quarters.

Step 2 – Season everything

Add gnocchi and veggies to a large sheet pan.

Drizzle with olive oil and toss with herbs, garlic powder, onion powder, paprika, and seasoning.

Spread into an even layer.

Step 3 – Bake the first round

Roast at 425°F (220°C) for 10 minutes.

Step 4 – Flip and roast again

Stir and spread evenly, then roast for another 8–13 minutes until the gnocchi is golden and the vegetables are tender.

Step 5 – Add the finishing touches

Sprinkle with freshly grated Parmesan and adjust seasoning if needed.

Serve hot with your favorite sauce if desired.

What to Serve It With

Pair with a side salad for a light meal.

Serve with garlic bread or focaccia for extra comfort.

Top with pesto, marinara, or a drizzle of herb sauce for variety.

Variations / Substitutions

Swap zucchini for eggplant or yellow squash.

Use sweet potatoes or butternut squash instead of mushrooms for a fall twist.

Add cooked sausage or rotisserie chicken for extra protein.

Make it vegan by skipping Parmesan or using nutritional yeast.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven or air fryer to bring back the crispiness.

Avoid microwaving if possible—it softens the gnocchi.

FAQs

Can I use homemade gnocchi?
Yes, but be sure it’s firm enough to hold up during roasting.

Do I need to boil the gnocchi first?
No, roasting from frozen works perfectly.

Can I make this ahead of time?
You can chop the veggies in advance, but bake just before serving for best texture.

What sauce goes best with this?
Pesto, marinara, or even a simple drizzle of olive oil works beautifully.

Can I add more vegetables?
Absolutely—just keep the pan from overcrowding.

How do I make it spicier?
Add extra red pepper flakes or drizzle with chili oil before serving.

Final Thoughts

This Baked Gnocchi with Veggies is a no-fuss, full-flavor recipe that proves comfort food can be easy and healthy.

With minimal prep and maximum taste, it’s a meal you’ll turn to again and again.