This Baked Gnocchi Recipe is tossed with veggies, Italian-inspired seasonings, and an skippable cilantro-herb sauce. straightforward, healthy, and filling!
author’s note
Roast, Toss, Done: straightforward Gnocchi Dinner!
It’s no secret that roasted veggies and one-pan dinners are a go-to around here, and this recipe has both. If you’ve never tried gnocchi, it’s one of my favorites. They’re soft little dumplings made from potatoes and flour. It is satisfying to from-scratch gnocchi with a hearty marinara or meat sauce, but it takes time to make from scratch.
This version uses store-bought gnocchi (still so good) roasted with veggies on a single sheet pan. And if you’re into sauces, there’s an herby cilantro sauce you can drizzle on top too. Let’s get started!
Baked Gnocchi Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Frozen potato gnocchi | Frozen gnocchi roasts beautifully without thawing. |
| Zucchini | Yellow squash is a great substitute and roasts in about the same amount of time. |
| Baby bella mushrooms | White mushrooms or cremini mushrooms both work well. Cut larger mushrooms in half or quarters for even cooking. |
| Red onion | Yellow or sweet onion can be used instead. Cut into similar-sized pieces so they roast evenly. |
| Red bell pepper | Any color bell pepper works here, so use whatever you have on hand. |
| Parmesan cheese | Freshly grate it from a block for the best flavor and texture. |
Featured Comment
“I stumbled upon this recipe as a way to use certain vegetables that I had. I even had the gnocchi in my cupboard. It smelled so satisfying as it baked and tasted equally good. Thank you!”
– Jan
How To Make Baked Gnocchi Recipe
- Prep: Cut veggies into even pieces for roasting.
- Season: Mix spices in a small bowl or sprinkle directly over everything on the pan.
- Bake: Toss veggies and gnocchi with oil and seasoning. Spread into a layer and bake.
- Finish: Top with freshly grated Parm and, if desired, an herby sauce.
Variations
Switch Things Up
- Switch veggies: Use any that roast in 20 minutes, like asparagus, onion, broccoli, or Brussels sprouts.
- Switch gnocchi: Frozen potato gnocchi has the best flavor, but shelf-stable or cauliflower gnocchi also work (no need to thaw).
- Try a sauce: Swap in cilantro sauce or marinara in this baked gnocchi recipe.
chelsea’s recipe tips
Baked Gnocchi Recipe Tips
- Use a large sheet pan. Crowded veggies steam instead of roast.
- Grate Parm with a microplane for the best texture. It melts right into the dish.
- Cut veggies evenly so they roast at the same rate. Uneven sizes can lead to some burning while others stay undercooked.
Storage
- Let everything cool, then move to an airtight container and refrigerate for up to 3 days.
- Reheat on the stovetop or in the oven until warmed through. Avoid the microwave if you want to keep the gnocchi crisp.
More straightforward One-Pan Dinners:
Dinner
Sheet Pan Meatloaf
Dinner
One Pan Italian Sausage and Veggies
Dinner
One Pan Lemon Parmesan Chicken and Asparagus
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One-Pan Jambalaya
