Quick and Easy Sheet Pan Gnocchi
Sheet pan gnocchi is a quick and easy meal made from start to finish in 35 minutes with one sheet pan. Don't plan on having any leftovers!
Servings: 4 Servings
Calories: 316kcal
Ingredients
Sheet Pan Gnocchi
- 16 ounce shelf-stable gnocchi I used whole wheat
- 1 pint grape tomatoes
- ½ red onion cut into bite-sized pieces
- 1 zucchini cut lengthwise, and then cut into bite-sized pieces
- 1 red bell pepper cut into bite-sized pieces
- 1 bunch asparagus tough ends removed, and cut into bite-sized pieces
- 8 ounces baby portobello mushrooms, cut into quarters
- 4 sprigs fresh rosemary
- 1 Tablespoon Italian Seasoning
- 3 Tablespoons Balasamic Vinegar
- 1 Tablespoon Dijon mustard
- 1 lemon, juiced
Garnish
- ¼ cup Parsley, chopped
- ¼ cup vegan parmesan cheese
Instructions
- Preheat the oven to 425 degrees.
- Line the sheet pan with a silicone baking mat or parchment paper.
- Combine the cut vegetables and the dry (uncooked) gnocchi into a large bowl.
- Using your fingers, separate any gnocchi stuck together.
- Combine the balsamic vinegar, lemon juice, and Dijon mustard in a small container and shake.
- Pour the dressing over the vegetable and gnocchi mixture and toss together.
- If time permits, allow the mixture to marinate covered in the refrigerator.
- Pour the gnocchi and vegetable mixture onto a prepared baking sheet.
- Sprinkle with Italian seasoning.
- Place the baking sheet uncovered on the middle rack of the oven.
- Cook for 25-30 minutes, using a spatula to rotate the vegetables a few times while roasting.
- Or, preheat the baking pan while preparing the vegetable and gnocchi mixture, and carefully add to a hot preheated pan to avoid having to stir while cooking.
- Remove from the oven, discard rosemary, and serve on plates for added greens, add gnocchi and vegetable mixture onto a bed of greens such as spinach or kale.
- Remove the full sprigs of rosemary.
- Sprinkle with vegan parmesan cheese and chopped parsley.
- I served it with grilled sourdough bread.
Video
Notes
- 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 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 a bed of raw greens like spinach or kale.
- Add vegan parmesan cheese as a garnish.
Nutrition
Calories: 316kcal | Carbohydrates: 62g | Protein: 12g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 483mg | Potassium: 1285mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3358IU | Vitamin C: 86mg | Calcium: 121mg | Iron: 8mg