Description
This Crispy Roasted Vegetables With Gnocchi recipe is a one-pan vegetarian dinner packed with golden gnocchi, caramelized vegetables, and bold herb flavor. It’s easy, healthy, and perfect for weeknights. Great for fans of roasted veggie dinners, sheet pan meals, and plant-based recipes.
Ingredients
1 pound gnocchi
1 medium zucchini, sliced
1 cup cherry tomatoes
1 small red onion, sliced
1 cup bell peppers, sliced (red and yellow)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 425°F and line a sheet pan with parchment paper or foil.
2. In a large bowl, toss gnocchi, zucchini, tomatoes, red onion, and bell peppers with olive oil, garlic powder, oregano, salt, and pepper.
3. Spread mixture in a single layer on the sheet pan without overcrowding.
4. Roast for 25 to 30 minutes, tossing halfway through, until vegetables are caramelized and gnocchi is golden and crisp.
5. Let rest for a few minutes before serving. Optional: top with balsamic glaze, fresh herbs, or parmesan.
Notes
Let the sheet pan cool slightly before serving to prevent sogginess.
If using frozen gnocchi, roast it straight from the freezer without thawing.
Add a drizzle of pesto or lemon juice at the end to brighten the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg