Crispy Sheet Pan Gnocchi
A simple, one-pan vegan gnocchi recipe featuring crispy, golden-brown gnocchi, caramelized roasted vegetables, and a perfect blend of herbs and spices—all made with minimal effort and maximum flavor.
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)
US Customary - Metric
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!
Nutrition
Calories: 641kcalCarbohydrates: 104gProtein: 25gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 580mgPotassium: 1052mgFiber: 20gSugar: 7gVitamin A: 1670IUVitamin C: 145mgCalcium: 97mgIron: 13mg