Sheet Pan Gnocchi

Sheet pan meals are the new craze. This sheet pan gnocchi is a quick and easy meal made from start to finish in 35 minutes with one sheet pan. This sheet pan gnocchi recipe is so good; don't plan on having any leftovers!

As you know, I love one-pot meals. But I've discovered a new love for easy sheet pan meals. Sheet pan gnocchi is one of my new favorite meals. Not only is cooking sheet pan meals on one baking sheet easy, but it also tastes lovely and results in one pan to wash. I've recently posted many gnocchi recipes because gnocchi is so easy to prepare, healthy, and vegan!

Jump to:

• What is Gnocchi?
• What Ingredients are in Packaged Gnocchi?
• How to Turn Recipes into Sheet Pan Meals
•  Fat-Free Store-Bought Italian Dressing Options
• Sheet Pan Gnocchi Ingredients
• Sheet Pan Gnocchi Substitutions
• How to Make Sheet Pan Gnocchi
• Cooking Instructions
• Recipe FAQs
• Tips
• Try these Quick and Easy Vegan Meals!
• 📖 Recipe
• 💬 Reviews

When I go to the gym, I often watch cooking shows to pass the time. Although none of the shows are vegan, I get many of my vegan recipe ideas from watching people make non-vegan meals.

Today, I watched Rachel Ray roast sausage, vegetables, and gnocchi swimming in olive oil. And that gave me an idea to make a sheet pan gnocchi recipe of my own.

So, thank you, Rachel, for a great idea that turned into a vegan masterpiece.

What is Gnocchi?

Despite popular belief, gnocchi is not pasta. Instead, gnocchi is made of potatoes and formed into dumplings. Although generally served as an entree with various sauces, gnocchi works wonderfully in soups and stews. In addition, most gnocchi is oil-free and vegan.

Gnocchi is available in the pasta section on the shelf, vacuum-sealed, refrigerated, or frozen in most grocery stores.

I love meals with gnocchi. I make vegan gnocchi soup and creamy tomato gnocchi soup in the winter. Or, for another quick weeknight meal, try the Tuscan gnocchi recipe, which is quick and easy with a strong Italian influence.

What Ingredients are in Packaged Gnocchi?

For this sheet pan gnocchi recipe, I chose wheat  De Cecco Potato Gnocchi 

• Mashed Potatoes 80% [Water, Dried Potato Flakes 24% (Potatoes 99%, Spices)]
• Potato Starch 15%
• Wheat Flour
• Rice Flour
• Spices
• Salt
• pH Control Agent: Lactic Acid, Preservative: Potassium Sorbate

But, other vegan and oil-free varieties are available for sale as well:

• Bella Terra Organic Potato Gnocchi
• Sanniti Potato Gnocchi
• Delallo Gluten-Free Gnocchi
• Bartenura Potato Gnocchi
• Tuscanini  Potato Gnocchi (a fun mini version and great for soup)

Please be aware of brands containing diglycerides and other hidden fat sources if you want an oil-free version. As a rule, the fewer ingredients in any product, the better.

How to Turn Recipes into Sheet Pan Meals

Surprisingly, the key to sheet pan meals is combining ingredients, which roast well together and cut them into similar sizes for equal cooking. Since I don't cook with oil, I chose a flavorful dressing to roast my gnocchi and vegetables.

One idea for a sauce to dress up the gnocchi and vegetables is oil-free Italian salad dressing. Another option is my creamy Italian dressing. But today, I opted for a quick and easy dressing made from balsamic vinegar and dijon mustard, one of my favorite combinations.

I suggest an oil-free dressing for a store-bought option as a shortcut. However, making your dressing is much healthier and does not contain preservatives.

 Fat-Free Store-Bought Italian Dressing Options

• Wishbone Fat-Free Italian Dressing
• Simple Girl Balsamic Vinegarette
• Walden Farms Italian Dressing
• Skinny Girl Italian Dressing

Sheet Pan Gnocchi Ingredients

• Shelf-Stable Gnocchi (I used whole wheat): Most gnocchi is vegan and oil-free. You can find shelf-stable gnocchi (meaning it is on a shelf) in the pasta section of the grocery store. Always check the label for the ingredients. There are also frozen versions of gnocchi and refrigerated gnocchi, but be careful because often, those include eggs; that is why they are frozen or refrigerated.
• Grape Tomatoes: I choose grape tomatoes because of their sturdy skins and less watery insides when roasted.
• Red Onion: I chose red onions because I am using balsamic vinegar, which pairs well with the sweetness in the vinegar.
• Zucchini: I love zucchini this time of year. Not only is it inexpensive, but it's fresh in season.
• Rell Bell Pepper: The sweetness of red bell peppers also pairs well with red onions and balsamic vinegar.
• Baby Bella Mushrooms: I love baby portobello mushrooms because they are sturdy and hold up well when roasted. They are the "meat" of the dish.
• Asparagus: Also fresh in season, asparagus is fabulous this time of year.
• Fresh Rosemary: Large sprigs of rosemary roasted on the top of the vegetables give the dish additional flavor.
• Italian Seasoning: Italian seasoning is a blend of ground herbs that commonly include some combination of basil, oregano, rosemary, thyme, garlic powder, sage, or coriander. 
• Balsamic Vinegar: A rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate, or prune. Traditional balsamic should pick up the flavors of the wood it matured in and may have a slight smokiness. Traditional balsamic offers a mellow tartness rather than a strong acidity.
• Dijon Mustard: Dijon mustard has a tangy, sharp, and intense flavor with a bit of spice.

Sheet Pan Gnocchi Substitutions

• Choose any vegetable combination you prefer, but remember always to cut the vegetables the same size so they cook at the same rate.
• If you don't like gnocchi, make this recipe with sweet or baking potatoes. However, cut and parboil the potatoes to cook at the same rate as the other vegetables.
• Try Pesto Salad Dressing, Creamy Italian Dressing, How to Make Your Own Oil-Free Italian Salad Dressing, and Citrus Dressing as an alternative dressing options.
• Use fresh herbs instead o dry herbs, but remember dry herbs have a more robust flavor, so reduce the amount by one-half.
• For a gluten-free option, choose shelf-stable gluten-free gnocchi.
• Choose white or yellow onion for a stronger onion flavor.
• Stone ground mustard is a substitute for dijon mustard.
• Choose your own seasoning blend for a unique flavor.

How to Make Sheet Pan Gnocchi

• First, cut the vegetables similar to the gnocchi so everything cooks evenly.
• Then combine the gnocchi, cut vegetables, and toss in dressing, coating the vegetables and gnocchi.

• Then, spread the mixture evenly onto a baking sheet lined with a silicone baking mat or parchment paper.

Cooking Instructions

• Preheat the oven to 425 degrees.
• Place the baking sheet on the middle rack in the oven.
• Roast for 25-30 minutes until gnocchi browns; use a spatula halfway through cooking to flip the vegetable and gnocchi mixture, or skip this step by preheating the sheet pan in the oven before adding the vegetable and gnocchi mixture.
• Remove rosemary before serving.
• Toss with additional dressing (optional) before serving.
• For additional greens, serve on top of a bed of raw greens like spinach or kale.
• Add chopped parsley and vegan parmesan cheese as a garnish.

Recipe FAQs

Tips

• Before adding the vegetable and gnocchi mixture, heat the baking sheet to skip using a spatula to rotate the vegetables and gnocchi while roasting.
• Always use a preheated oven on the middle rack.
• Cut the vegetables into bite-sized pieces similar to the size of the gnocchi.
• Use shelf-stable gnocchi for the best results (gnocchi on the shelf in the pasta section, not frozen gnocchi)
• Place whole rosemary sprigs on top of the vegetables in various places on the baking sheet; remove the rosemary after roasting.
• Separate any gnocchi that sticks together BEFORE cooking it on the sheet pan.
• For additional greens, serve on top of a bed of raw greens like spinach or kale.

Try this sheet pan gnocchi recipe if you want a quick and easy meal! You will love this combination of flavors and the quick clean-up!

Try these Quick and Easy Vegan Meals!

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