Go Back
- 1 pound potato gnocchi - 2 cups cherry tomatoes, halved - 1 medium zucchini, diced into bite-sized pieces - 1 bell pepper, diced (choose red or yellow for a pop of color) - 1 cup asparagus, trimmed and cut into 2-inch segments - 4 cloves garlic, minced finely - 3 tablespoons extra virgin olive oil - 1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme works perfectly) - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper - Fresh basil leaves for garnish - Grated Parmesan cheese, optional but highly recommended for a creamy finish If you can't find potato gnocchi, try using sweet potato gnocchi. It adds a sweet twist. You can swap cherry tomatoes for grape tomatoes or even sun-dried tomatoes for a deeper flavor. For the veggies, feel free to replace zucchini with yellow squash or use green beans instead of asparagus. You can also change the herbs. If you have fresh herbs, use them! Fresh basil and parsley add bright flavors. To make this dish, you need a few basic kitchen tools. Grab a large baking sheet and line it with parchment paper. This helps with easy cleaning. You’ll also need a spacious mixing bowl to combine your ingredients. A whisk will help you mix the garlic herb mixture well. Finally, use a sharp knife for chopping veggies. Having these tools ready will make your cooking smooth and fun! First, set your oven to 425°F (220°C). This high heat helps the gnocchi and veggies roast perfectly. Line a large baking sheet with parchment paper. This makes cleanup easy after cooking. In a big mixing bowl, add 1 pound of potato gnocchi, 2 cups of halved cherry tomatoes, 1 diced medium zucchini, 1 diced bell pepper, and 1 cup of cut asparagus. Mix these colorful veggies with the gnocchi to create a hearty base. In a small bowl, combine 4 minced garlic cloves, 3 tablespoons of extra virgin olive oil, 1 teaspoon of dried Italian herbs, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Whisk them together until they blend into a fragrant mixture. This adds a burst of flavor to your dish. Pour the garlic herb mixture over the gnocchi and vegetables. Gently toss everything together so each piece gets coated. Spread the mixture evenly on the prepared baking sheet. Make sure not to overcrowd the pan. This allows everything to roast rather than steam. Place the sheet pan in the oven. Bake for 20-25 minutes. Halfway through, stir the mixture gently for even cooking. You want the gnocchi to be golden and the veggies to be tender. Once baked, take the sheet pan out of the oven and let it cool for a few minutes. This resting time lets the flavors blend. Garnish the dish with fresh basil leaves. If you like, sprinkle some grated Parmesan cheese on top for a creamy finish. Serve warm, straight from the pan for a rustic touch! To get the best texture, choose fresh gnocchi. Fresh gnocchi has a light, fluffy texture. When you roast it, aim for a golden-brown color. This gives a nice crisp outside. Don't forget to spread out the veggies and gnocchi on the pan. Crowding can lead to steaming, which makes them soggy. The garlic herb mixture adds great flavor. Make sure each piece is coated well. This ensures every bite bursts with taste. Prep time for this dish is quick, about 10 minutes. Use pre-cut veggies to save even more time. You can also find ready-made gnocchi in stores. While the meal cooks, you can clean up the kitchen. Using one baking sheet makes it easy. You can stir the mix halfway through cooking for even roasting. This is a simple way to ensure your meal is ready in just 35 minutes. For a warm and rustic feel, serve the gnocchi right from the baking sheet. This makes a fun presentation. If you prefer, move it to a serving bowl for a more formal touch. Add fresh basil leaves on top for color. A sprinkle of Parmesan cheese gives a nice creamy finish. For extra flavor, drizzle a bit of olive oil or fresh lemon juice before serving. This will brighten the dish and impress your guests. {{image_4}} You can mix and match your veggies in this dish. Try using broccoli, carrots, or spinach for new flavors. Each veggie brings its own taste and texture. For a sweeter twist, add sweet potatoes or butternut squash. These options roast well and add color to your meal. Remember, the goal is to have fun and experiment! If you want a change from potato gnocchi, there are great options. You can use ricotta gnocchi for a lighter feel. Cauliflower gnocchi is a low-carb choice. For gluten-free diets, try chickpea or zucchini gnocchi. Each type has a unique texture, so feel free to choose what matches your taste. Don’t hesitate to change up the herbs and spices. Instead of Italian herbs, try fresh rosemary or thyme. You can even toss in a bit of cumin or smoked paprika for an earthy flavor. For a zesty kick, add some red pepper flakes or a squeeze of lemon juice. These small changes can brighten up your dish and keep it exciting! Store leftover sheet pan garlic herb veggie gnocchi in an airtight container. It stays fresh for about three days in the fridge. Before sealing, let it cool to room temperature. This helps keep the texture nice and firm. You can freeze this dish if you want to keep it longer. Allow it to cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. For best results, freeze in meal-sized portions. This makes it easy to thaw and reheat. To reheat, you have a few options. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Spread the gnocchi on a baking sheet and warm for about 15 minutes. If using a microwave, place it in a bowl with a splash of water. Heat in 30-second bursts until warm. This keeps the gnocchi soft and tasty. Enjoy your meal just like the first time! To make gnocchi from scratch, you need a few simple ingredients. Start with 2 pounds of potatoes. Boil them until soft, then mash until smooth. Mix in 1 egg, 1 cup of flour, and a pinch of salt. Knead the dough gently. Roll it into long ropes and cut into small pieces. Use a fork to create a shape. Cook them in boiling water until they float. This method gives you fresh, soft gnocchi. Yes, you can use frozen gnocchi for this recipe. Frozen gnocchi saves time and still tastes great. There's no need to thaw them first. Just toss them with the veggies and garlic mixture. Bake as directed in the recipe. They will cook perfectly and absorb all the flavors. Sheet pan garlic herb veggie gnocchi pairs well with several dishes. A fresh green salad adds a nice crunch. You can also serve it with crusty bread to soak up the flavors. For protein, grilled chicken or shrimp works well. A light vinaigrette can brighten the meal. This recipe is almost vegan-friendly! The gnocchi is often made with potatoes and flour, which are vegan. However, if you add Parmesan cheese, it becomes non-vegan. You can leave it out or use a vegan cheese alternative. Enjoy it with fresh basil for a bright finish. This blog post took you through making sheet pan garlic herb veggie gnocchi. We covered ingredients, substitutions, and tools needed. You learned step-by-step instructions, cooking tips, and serving ideas. We also explored variations and storage options. In my experience, having fun while you cook makes a big difference. Don't hesitate to try new flavors or veggies. Enjoy your meal and share your dish with others!

Sheet Pan Garlic Herb Veggie Gnocchi

Indulge in this delicious Sheet Pan Garlic Herb Veggie Gnocchi Delight that's perfect for a quick and easy dinner! This one-pan recipe features tender potato gnocchi and vibrant veggies tossed in a fragrant garlic herb mix. In just 35 minutes, you'll have a mouthwatering dish that's both healthy and satisfying. Click through to discover how to create this flavorful meal and impress your family with minimal effort!
Print Recipe Pin Recipe

Ingredients
  

1 pound potato gnocchi

2 cups cherry tomatoes, halved

1 medium zucchini, diced into bite-sized pieces

1 bell pepper, diced (choose red or yellow for a pop of color)

1 cup asparagus, trimmed and cut into 2-inch segments

4 cloves garlic, minced finely

3 tablespoons extra virgin olive oil

1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme works perfectly)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Fresh basil leaves for garnish

Grated Parmesan cheese, optional but highly recommended for a creamy finish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup after cooking.

    In a spacious mixing bowl, combine the potato gnocchi, halved cherry tomatoes, diced zucchini, diced bell pepper, and the cut asparagus.

      In a separate small bowl, whisk together the minced garlic, extra virgin olive oil, dried Italian herbs, kosher salt, and freshly ground black pepper until well blended. Drizzle this fragrant garlic herb mixture over the gnocchi and vegetables.

        Toss all ingredients gently but thoroughly, ensuring that each piece of gnocchi and vegetable is evenly coated with the herb mixture.

          Spread the combined mixture onto the prepared baking sheet in a single, even layer. Be mindful not to overcrowd any part to allow for even roasting.

            Place the sheet pan in the preheated oven and bake for 20-25 minutes. Halfway through cooking, give it a gentle stir to promote even browning and cooking. You're looking for the gnocchi to be golden and the vegetables to be tender yet vibrant.

              Once baked, carefully remove the sheet pan from the oven and allow it to cool for a few minutes. This resting time helps the flavors to settle.

                To serve, garnish generously with fresh basil leaves and, if desired, finish with a sprinkle of grated Parmesan cheese for an added layer of richness. Enjoy it warm, straight from the pan!

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: For a rustic and inviting touch, serve the gnocchi directly from the baking sheet. Alternatively, you can transfer it to a large serving bowl. For an extra burst of flavor, drizzle with a little more olive oil and a splash of fresh lemon juice just before serving!