Sheet Pan Gnocchi with Zucchini and Tomatoes

After a long day, the last thing anyone wants is a complicated, time-consuming dinner. That’s where this Sheet Pan Gnocchi with Zucchini and Tomatoes swoops in to save the day! Honestly, this recipe has become a staple in our household. Even my pickiest eater, who usually eyes vegetables with suspicion, gobbles this down. The magic is in the roasting – it brings out the natural sweetness of the tomatoes and zucchini while giving the gnocchi a delightful, slightly crispy exterior. Plus, cleanup is a breeze with just one sheet pan to wash. It’s become our go-to weeknight meal when we crave something satisfying, flavorful, and incredibly easy. If you’re looking for a fuss-free dinner that’s packed with flavor and minimal effort, look no further – this sheet pan gnocchi is about to become your new best friend in the kitchen.

Ingredients for Sheet Pan Gnocchi with Zucchini and Tomatoes

• Shelf-Stable Gnocchi (1 pound): These shelf-stable potato gnocchi are the heart of the dish. Their slightly chewy texture becomes wonderfully tender and slightly crispy when roasted, providing a delightful contrast to the soft vegetables. Look for vacuum-packed gnocchi in the pasta aisle of your grocery store for convenience and long shelf life.
• Zucchini (2 medium): Zucchini adds a mild, fresh flavor and a beautiful green color to the dish. Choose firm zucchini without blemishes for the best texture and flavor. They roast beautifully alongside the gnocchi and tomatoes, becoming tender and slightly caramelized.
• Cherry or Grape Tomatoes (1 pint): Sweet cherry or grape tomatoes burst with juicy flavor when roasted, creating a natural sauce that coats the gnocchi and vegetables. Their sweetness balances the savory elements of the dish, and they add a vibrant pop of color.
• Red Onion (1 medium): Red onion provides a pungent and slightly sweet flavor that deepens as it roasts. It adds complexity and a subtle bite to the dish, complementing the other vegetables and gnocchi.
• Garlic (4 cloves): Fresh garlic infuses the dish with its aromatic and savory flavor. Roasting garlic mellows its sharpness and brings out its sweetness, creating a delicious base for the overall taste.
• Olive Oil (1/4 cup): Olive oil is essential for roasting, helping the vegetables and gnocchi to brown and become tender. It also adds richness and healthy fats to the dish. Extra virgin olive oil is recommended for its superior flavor and nutritional benefits.
• Dried Italian Herbs (2 teaspoons): Italian herbs provide a classic Mediterranean flavor profile that complements the tomatoes, zucchini, and gnocchi perfectly. This blend typically includes oregano, basil, rosemary, and thyme, adding depth and aroma to the dish.
• Red Pepper Flakes (1/4 teaspoon, optional): A pinch of red pepper flakes adds a subtle kick of heat, enhancing the overall flavor without making it overly spicy. Adjust the amount to your preference or omit if you prefer a milder dish.
• Salt and Black Pepper: Salt and black pepper are crucial for seasoning and enhancing the natural flavors of all the ingredients. Use kosher salt for its clean taste and freshly ground black pepper for its aromatic qualities.
• Fresh Basil (for garnish, optional): Fresh basil adds a bright, herbaceous finish and a pop of vibrant green color when sprinkled over the finished dish. Its fresh aroma and slightly sweet flavor perfectly complement the roasted vegetables and gnocchi.
• Parmesan Cheese (for garnish, optional): Grated Parmesan cheese adds a salty, savory, and slightly nutty flavor that enhances the dish. It melts slightly over the warm gnocchi and vegetables, adding a creamy and delicious element.

Instructions for Sheet Pan Gnocchi with Zucchini and Tomatoes

1. Preheat your oven to 400°F (200°C). Preheating the oven to the correct temperature is crucial for ensuring even roasting and achieving the desired texture for both the gnocchi and the vegetables. A hot oven allows for quick caramelization and prevents the vegetables from becoming soggy. Make sure your oven is fully preheated before placing the sheet pan inside.
2. Prepare the vegetables: Wash the zucchini and tomatoes thoroughly. Trim the ends off the zucchini and cut them into half-moons or bite-sized pieces, about ½ inch thick. If using cherry tomatoes, leave them whole. If using larger tomatoes like grape tomatoes, you can halve them. Peel the red onion and cut it into thin wedges. Peel and mince the garlic cloves. Ensure all vegetables are cut into relatively uniform sizes to promote even roasting.
3. Combine ingredients on the sheet pan: In a large bowl, gently toss the gnocchi, zucchini, tomatoes, red onion, and minced garlic together. Drizzling the olive oil into the bowl first can help ensure even coating. Alternatively, you can place all the ingredients directly onto the sheet pan and then drizzle with olive oil.
4. Season generously: Drizzle the olive oil over the gnocchi and vegetables. Sprinkle evenly with the dried Italian herbs, red pepper flakes (if using), salt, and black pepper. Use your hands or a spatula to thoroughly toss everything together, ensuring that all the gnocchi and vegetables are evenly coated with olive oil and seasonings. Proper seasoning at this stage is key to developing flavorful roasted vegetables and gnocchi. Don’t be shy with the salt and pepper, as roasting tends to mellow out flavors.
5. Arrange in a single layer: Spread the gnocchi and vegetables in a single layer on a large sheet pan. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, resulting in a less desirable texture. If necessary, use two sheet pans to ensure everything is spread out in a single layer. Even spacing allows for proper air circulation and browning.
6. Roast in the preheated oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the gnocchi are lightly golden brown and slightly crispy, and the vegetables are tender and slightly caramelized. Halfway through roasting, around the 15-minute mark, you can gently toss the gnocchi and vegetables with a spatula to ensure even browning on all sides. Keep an eye on the gnocchi and vegetables, as roasting times can vary depending on your oven.
7. Check for doneness: The gnocchi should be puffed up and slightly golden brown with a slightly crispy exterior. The vegetables should be tender and slightly softened, with some browning and caramelization around the edges. Tomatoes should be softened and starting to burst. Pierce a zucchini piece with a fork to check for tenderness – it should be easily pierced but not mushy.
8. Garnish and serve: Once roasted, remove the sheet pan from the oven. If desired, garnish with fresh basil leaves and grated Parmesan cheese. The heat from the roasted dish will slightly wilt the basil and melt the Parmesan. Serve immediately while hot for the best flavor and texture. The roasted tomatoes will have created a light, natural sauce that coats the gnocchi and vegetables.

Nutrition Facts for Sheet Pan Gnocchi with Zucchini and Tomatoes

(Per Serving, approximate)

• Serving Size: 1.5 cups
• Servings Per Recipe: 4
• Calories: 350
• Fat: 15g

(Note: Nutritional information is an estimate and may vary based on specific ingredients and brands used. It’s always best to calculate nutrition facts based on your specific ingredients for the most accurate values.)

Preparation Time for Sheet Pan Gnocchi with Zucchini and Tomatoes

Total Time: 35 minutes

• Prep Time: 10 minutes (This includes washing and chopping vegetables, mincing garlic, and gathering ingredients. The beauty of this recipe is its minimal prep. The simple chopping and tossing are quick and straightforward, making it perfect for busy weeknights.)
• Cook Time: 25 minutes (Roasting time in the oven. During this time, you are free to do other things, making it a hands-off cooking process. The oven does most of the work, allowing you to relax or prepare a side salad if desired.)

This recipe is designed for speed and ease. From start to finish, you can have a delicious and satisfying meal on the table in just over half an hour. The minimal active cooking time makes it a fantastic option for weeknight dinners when time is of the essence.

How to Serve Sheet Pan Gnocchi with Zucchini and Tomatoes

This versatile sheet pan gnocchi is delicious on its own as a light and satisfying meal. However, you can easily enhance it and create a more complete dining experience with various accompaniments and serving suggestions.

• As a Main Course: Serve it hot straight from the sheet pan as a simple and flavorful vegetarian main dish. It’s hearty enough to be satisfying on its own, especially with the gnocchi providing carbohydrates and the vegetables offering fiber and nutrients.
• With a Side Salad: Pair it with a fresh green salad or a simple Caprese salad (tomatoes, mozzarella, and basil) to add lightness and freshness to the meal. A vinaigrette dressing would complement the roasted vegetables nicely.
• With Crusty Bread: Serve alongside a warm, crusty baguette or focaccia for soaking up the delicious roasted tomato juices and olive oil. Garlic bread would also be a fantastic accompaniment.
• Add Protein: For a more substantial meal, you can easily add protein.
  • Grilled Chicken or Sausage: Slice grilled chicken breast or Italian sausage and toss it with the roasted gnocchi and vegetables after they come out of the oven.
  • White Beans or Chickpeas: For a vegetarian protein boost, toss in canned and drained white beans (like cannellini beans) or chickpeas during the last 10 minutes of roasting.
  • Shrimp: Roasted shrimp would also pair wonderfully. Toss raw shrimp with olive oil and seasonings and add them to the sheet pan for the last 10-12 minutes of roasting.
• Garnish Enhancements:
  • Pesto: A dollop of pesto (basil pesto or sun-dried tomato pesto) stirred in at the end adds a burst of fresh, herbaceous flavor.
  • Ricotta Cheese: A spoonful of creamy ricotta cheese dolloped on top provides a cool and tangy contrast to the warm roasted dish.
  • Balsamic Glaze: A drizzle of balsamic glaze adds a touch of sweetness and acidity that complements the roasted vegetables beautifully.
  • Pine Nuts or Toasted Breadcrumbs: Sprinkle with toasted pine nuts or crispy breadcrumbs for added texture and crunch.

Additional Tips for Perfect Sheet Pan Gnocchi

1. Don’t Overcrowd the Pan: As mentioned earlier, ensure the gnocchi and vegetables are spread in a single layer on the sheet pan. Overcrowding will lead to steaming instead of roasting, resulting in soggy gnocchi and vegetables. Use two sheet pans if necessary to give everything enough space.
2. Use Shelf-Stable Gnocchi: Shelf-stable gnocchi is specifically designed for roasting. Fresh or refrigerated gnocchi may become mushy or sticky when roasted. Shelf-stable gnocchi holds its shape better and develops a desirable crispy exterior.
3. Toss Halfway Through: Tossing the gnocchi and vegetables halfway through the roasting time ensures even browning and cooking on all sides. This simple step will improve the texture and overall appearance of the dish.
4. Adjust Roasting Time as Needed: Oven temperatures can vary. Keep an eye on the gnocchi and vegetables and adjust the roasting time as needed. They are done when the gnocchi is golden brown and slightly crispy, and the vegetables are tender and slightly caramelized.
5. Customize Your Vegetables: Feel free to experiment with other vegetables! Bell peppers, broccoli florets, asparagus, mushrooms, and eggplant would all roast well in this recipe. Consider roasting vegetables that have similar cooking times for best results.
6. Add Flavor Boosters: Enhance the flavor profile by adding other ingredients like:
   • Sun-dried tomatoes: Add sun-dried tomatoes (oil-packed, drained) for a more intense tomato flavor.
   • Kalamata olives: Kalamata olives add a salty, briny flavor that complements Mediterranean dishes.
   • Feta cheese: Crumble feta cheese over the roasted dish for a salty and tangy finish.
   • Lemon zest: A little lemon zest brightens up the flavors and adds a fresh citrus note.
7. Make it Vegan: This recipe is naturally vegetarian. To make it vegan, simply omit the Parmesan cheese garnish or use a vegan Parmesan alternative. Ensure your gnocchi is also vegan-friendly, as some brands may contain eggs.
8. Spice it Up: If you like a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper. You can also add a drizzle of chili oil after roasting for extra heat and flavor.

Frequently Asked Questions (FAQ) about Sheet Pan Gnocchi

Q1: Can I use refrigerated gnocchi instead of shelf-stable gnocchi?

A: It is generally recommended to use shelf-stable gnocchi for roasting. Refrigerated or fresh gnocchi tends to be more delicate and can become mushy or sticky when roasted at high temperatures. Shelf-stable gnocchi is specifically designed to hold its shape and crisp up nicely in the oven. If you only have refrigerated gnocchi, you can still try it, but be sure to watch it closely and potentially reduce the roasting time.

Q2: Can I add protein to this sheet pan gnocchi recipe?

A: Absolutely! This recipe is very versatile and can easily be adapted to include protein. Grilled chicken or sausage (cooked separately and sliced) can be tossed in after roasting. For vegetarian protein, consider adding canned and drained white beans or chickpeas during the last 10 minutes of roasting. Shrimp can also be roasted alongside the gnocchi and vegetables for the last 10-12 minutes.

Q3: What other vegetables can I use in this recipe?

A: You can use a wide variety of vegetables! Bell peppers, broccoli florets, asparagus, mushrooms, eggplant, and even root vegetables like carrots or sweet potatoes (cut into smaller pieces to ensure they cook through) would all be delicious. Consider using vegetables that roast in a similar amount of time as zucchini and tomatoes for best results.

Q4: How do I store leftover sheet pan gnocchi?

A: Store leftover sheet pan gnocchi in an airtight container in the refrigerator for up to 3-4 days. It’s best to let it cool completely before refrigerating.

Q5: How do I reheat leftover sheet pan gnocchi?

A: You can reheat leftover gnocchi in a few ways. For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, adding a little olive oil if needed to prevent sticking. Microwaving is also an option for quick reheating, but the texture of the gnocchi may be slightly softer.

Q6: Can I make this recipe ahead of time?

A: You can prep the vegetables ahead of time by chopping them and storing them in an airtight container in the refrigerator for up to a day. However, it’s best to roast the gnocchi and vegetables just before serving for the best texture. Roasting ahead and reheating can make the gnocchi slightly less crispy.

Q7: Is this recipe vegan?

A: This recipe is vegetarian as written. To make it vegan, ensure that your gnocchi is vegan-friendly (some brands may contain eggs). Omit the Parmesan cheese garnish or use a vegan Parmesan alternative. The rest of the ingredients are naturally plant-based.

Q8: Can I make this recipe spicier?

A: Yes! You can easily adjust the spice level to your liking. Increase the amount of red pepper flakes, add a pinch of cayenne pepper, or use a spicier Italian seasoning blend. You could also drizzle chili oil over the finished dish for extra heat and flavor.

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