Crispy Sheet Pan Gnocchi & Veggies

Prep Time
Cook Time
Ready In

"This is baked in the oven and the gnocchi is not boiled. Very good stuff. I have never smashed garlic. I had to look it up. It's just what it says. Smash it. Put your knife over it and press down. NOTE: See the review concerning the parchment paper. When I made this I used the greased pan. I have never personally used parchment paper."

Original recipe yields 4 servings


  • Serving Size: 1 (166.4 g)
  • Calories 94.1
  • Total Fat - 6.9 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 1049 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 4 g
  • Sugars - 5.2 g
  • Protein - 0.9 g
  • Calcium - 78.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 450 degrees Fahrenheit. Grease a baking sheet or line it with parchment paper.

Step 2

In a large bowl, mix the first 8 ingredients, then drizzle with the olive oil. Mix it all together and spread onto the baking sheet.

Step 3

Roast in the oven and stir halfway through the cooking time. Cook for 18 to 20 minutes.

Step 4

When its finished, put the servings into individual bowls and add the garnishment of the basil and the cheese.

Tips & Variations

No special items needed.



This was a hit! Used all the veggies as indicated and for the gnocchi, used seal packed Pastene brand. I did use the parchment, but would recommend not to because it gets in the way when moving things around while in the oven. Also, baked for a bit longer until veggies were more caramelized and gnocchi was crisped. My daughter kept on going back for seconds, thirds….and kept on raving and we totally agree! Thank you, WAIGEN, for the winner. Made it for The Joy of Vegetables.

review by:
(19 Apr 2021)

Daily Inspiration

This sheet pan dinner was soooo delicious. Made just as directed with great results. I had a small amount of baby spinach left so in the last few minutes, I added the spinach to the top and sprinkled with some olive oil. Turned out great. Served this with a potato/green bean salad with sundried tomato pesto. Definitely a recipe that I will make again.

(26 Jan 2021)


This is the first time I ever used gnocchi (I bought a box ages ago so no clue how old it was) but we really liked this. I used the colored baby bell peppers and the multi colored cherry tomatoes. I also used fresh oregano instead of the basil and forgot the cheese, but otherwise made as directed. We will be trying this again soon -- probably with a fresher box of gnocchi! Thanks for sharing!

review by:
(9 Oct 2020)


Apart from using mushrooms in this recipe as I made this recipe as written. I did remove the baking paper and placed straight on the heated tray half way through cooking, as the vegetables and gnocchi seemed to be stewing more than baking ~ then turned the heat up a little to compensate the stewing. The recipe turned out quite well, although the gnocchi was not really crisp, but was done enough for us. Next time I will just leave out the baking paper I think and just bake straight on the tray. But with all that said and as a vegetable lover ~ I really did enjoy this recipe. So easy and using packet gnocchi saved so much time! This recipe lends itself to any vegetable being used, although I think any vegetable with a high water content would not lend itself well to this recipe as the gnocchi/vegetable's would stew in any liquids released from that particular vegetable, rather than bake. I really liked gnocchi baked this way and will be trying this again~ maybe even with a flavored gnocchi. Maybe pumpkin next time!

review by:
(1 Oct 2019)