If you’re looking for a quick, fuss-free, and insanely delicious dinner, this Crispy Sheet Pan Gnocchi is exactly what you need! With just one pan and a handful of ingredients, you can enjoy golden, roasted gnocchi with perfectly caramelized veggies—all without boiling a single pot of water.
Why You’ll Love This Recipe
✔ One-Pan Wonder – Minimal cleanup, maximum flavor!
✔ Crispy & Golden – Roasting the gnocchi gives it an irresistible texture.
✔ Completely Vegan – No dairy, no eggs, just wholesome plant-based goodness.
✔ Meal-Prep Friendly – Make extra and store leftovers for later!
The Secret to Perfectly Roasted Gnocchi
Many people think you have to boil gnocchi before roasting, but the secret is skipping that step! When you roast gnocchi straight from the package, it crisps up beautifully on the outside while staying soft on the inside. Toss it with your favorite veggies, herbs, and seasonings, then let the oven do the rest.
Step-by-Step Guide: How to Make Crispy Sheet Pan Gnocchi
Making this dish is super easy! Just follow these simple steps:
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). A hot oven ensures crispy gnocchi and perfectly roasted veggies.
Step 2: Prep the Ingredients
- Slice your zucchini and bell pepper into bite-sized pieces.
- Halve the cherry tomatoes so they get extra juicy when roasted.
- Mince the garlic cloves for maximum flavor.
Step 3: Toss Everything Together
In a large mixing bowl, combine:
✔ Gnocchi (uncooked)
✔ Cherry tomatoes, zucchini, and bell peppers
✔ Minced garlic
✔ Olive oil, salt, black pepper, oregano, and red pepper flakes (if using)
Give everything a good toss until the gnocchi and veggies are well coated.
Step 4: Spread on a Sheet Pan
Dump everything onto a large sheet pan, making sure everything is in a single layer. Crowding the pan can make the gnocchi and veggies steam instead of roast, so spread them out!
Step 5: Roast to Perfection
Bake for 25 minutes, stirring halfway through. The gnocchi should be crispy, and the veggies should be tender and slightly caramelized.
Step 6: Garnish & Serve
Remove from the oven and sprinkle with fresh basil. Serve immediately and enjoy your flavorful, comforting and crispy sheet pan gnocchi! 😍
Tips for Success
✔ Use shelf-stable gnocchi – It crisps up better than fresh gnocchi.
✔ Don’t overcrowd the pan – Spread everything out so the gnocchi and veggies roast instead of steam.
✔ Toss halfway through cooking – This ensures even roasting and crispy edges.
✔ Experiment with seasonings – Try smoked paprika, cumin, or Italian seasoning for extra flavor.
✔ For extra crispiness, broil for 2 minutes – Just watch closely to avoid burning!
Frequently Asked Questions (FAQs)
Nope! That’s the magic of this recipe. Roasting gnocchi straight from the package makes it crispy on the outside and soft inside.
Yes, but let it thaw slightly and pat it dry before roasting to avoid excess moisture.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes or in an air fryer for extra crispiness.
Absolutely! Add chickpeas, tofu, or vegan sausage before roasting for a protein boost.
Try adding mushrooms, asparagus, Brussels sprouts, or red onions for variety!
Final Thoughts
This Crispy Sheet Pan Gnocchi is proof that easy meals can still be gourmet! Whether you’re cooking for yourself after a long day or trying to impress guests with minimal effort, this dish delivers bold flavors with barely any cleanup.
The beauty of this recipe is its versatility—you can switch up the veggies, add your favorite plant-based protein, or drizzle on a flavorful sauce to keep things exciting. Plus, the fact that you don’t have to boil the gnocchi first makes this a true game-changer for busy weeknights.
If you’re a fan of quick, wholesome, and delicious vegan meals, this recipe is a must-try. It’s comforting, satisfying, and packed with vibrant roasted flavors that will have you coming back for more.
I’d love to hear how your Sheet Pan Gnocchi turned out! Did you try any fun variations? Let me know in the comments below! If you enjoyed this recipe, don’t forget to share it with your friends and check out my other easy vegan recipes for more plant-based inspiration.
Happy cooking! ✨
Crispy Sheet Pan Gnocchi
Equipment
- Sheet pan
- Spatula
- Knife
- parchment paper
- Cutting board
Ingredients
Main Dish:
- 500 g potato gnocchi (store-bought)
- 540 g canned lentils (drained and rinsed)
- 150 g cherry tomatoes
- 1 yellow bell pepper
- 1 red bell pepper
- 1 small zucchini
- red onion
- 3-6 tbsp olive oil
- Italian seasoning (to taste)
- Salt & pepper (to taste)
Topping:
- fresh parsley (chopped)
- Chili oil (optional, for extra heat)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare ingredients: Drain and rinse the lentils. Chop all vegetables into ½-inch (1.25 cm) pieces.
- Assemble the sheet pan: On a large baking sheet, add the gnocchi and lentils. Top with cherry tomatoes, chopped bell peppers, zucchini, and red onion.
- Season: Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss everything to coat evenly.
- Bake: Roast in the oven for 25 minutes, tossing everything halfway through at the 15-minute mark for even cooking.
- Garnish & Serve: Once baked, top with fresh parsley and drizzle with chili oil if desired. Serve warm and enjoy!