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.


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)