Published: · Modified: by Leanna Myers · This post may contain affiliate links · 47 Comments
Jump to Recipe· 4.9 from 18 reviews
this Recipe!
This easy gnocchi and roasted vegetables is a great weeknight vegetarian meal. All you have to do is:
- Chop up your vegetables.
- Open a package of already prepared gnocchi.
- Toss everything on a pan, drizzle some olive oil and balsamic vinegar on top.
- Bake!
What is gnocchi? If you've never had gnocchi you are in for a treat! Gnocchi is a potato dumpling where potatoes are mashed then mixed with some flour and egg. You can make them from scratch, or there are really good store bought options located in the pasta aisle. DeLallo's gnocchi is the brand I use frequently. There are whole wheat and sweet potato gnocchi options too (which would totally work for this recipe!).
What vegetable goes well with gnocchi?
For this recipe I use zucchini, yellow squash, mushrooms, eggplant and tomatoes but you can use up whatever you have in the fridge. The tomatoes are key however in making the sauce so don't skip those! You can switch out the vegetables, add white beans or ready made pesto for a little extra sauce.
If you have a meat eater in the house, you can roast some chicken on a separate pan and serve it on the side (or one reader recommended smoked sausage!).
Can you meal prep this recipe? Totally! This recipe reheats well in the microwave if you want to take it for lunch. You might make a double portion for dinner if you want any leftovers though!
Can you bake gnocchi instead of boiling?
Yes! For store bought gnocchi there is no need to boil the gnocchi before baking. Just plop them on the baking sheet directly from the package. I do not know the homemade gnocchi would have the same results.
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram@hungrywaitress! Here?s the recipe:
Easy Gnocchi with Roasted Vegetables
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 18 reviews
- Author: thehungrywaitress
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Easy Gnocchi with Roasted Vegetables recipe is a quick and easy vegetarian week night dinner!
Ingredients
Units Scale
- 1 medium eggplant, diced into 1" cubes
- 2 cups (or 1 package) mushrooms, chopped in half
- 1 yellow squash, chopped into 1/2" half moons
- 1 zucchini, chopped into 1/2" half moons
- 8-10 medium tomatoes, cut in half
- 5-8 garlic cloves, peeled and left whole
- 1/4 cup olive oil
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon red pepper, optional
- 1/4 teaspoon black pepper
- 1 Tablespoon balsamic vinegar
- 1/4 cup pine nuts, optional
- 1 16oz package gnocchi
- 1/2 cup Parmesan
Instructions
- Preheat the oven to 400 degrees
- Place all of the ingredients on a large sheet pan
- Toss everything together (using your hands) until the oil is covering all of the ingredients
- Bake for 25-30 minutes
- Toss everything again so the roasted tomatoes get saucy
- Top with Parmesan and serve!
Equipment
Buy Now →- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Italian
Looking for more dinner ideas? Check out these other vegetarian recipes:
- Mexican Vegetables
- Same Day Pizza Dough (Quick and Easy)
- Homemade White Pizza
- Vegetarian Spinach Stuffed Pizza
More 30 Minute Meals
- Easy Frozen Vegetable Fried Rice
- Pan Fried Crab Cakes
- Simple Refried Bean Quesadillas
- Pan Fried Gnocchi
Reader Interactions
Comments
Darla
What size package of gnocchi is required for this recipe?
Reply
thehungrywaitress
I used a 16 ounce package.
Reply
Robin
Do you have to boil the gnocchi like you would with pasta?
Reply
thehungrywaitress
Nope! They cook in the oven with the vegetables.
Reply
jane
is it possible to use frozen vegetables for this dish? ...like a mix of cauliflower and broccoli for example? what adjustments will I have to make?
thank you... 🙂Reply
thehungrywaitress
I have not tried this recipe with frozen vegetables, but my guess would be that they would retain too much water and not have enough flavor. That has been my experience trying to roast frozen vegetables at least.
See AlsoSlowly Braised Lamb Ragu {+ Slow Cooker & Instant Pot Directions}Saucy Tahini Noodles with Honey'd Sweet Potatoes.Keto Gnocchi {Low Carb Almond Flour Gnocchi} - Little Pine KitchenHow to Cook Zucchini Noodles: Ultimate Zoodles GuideReply
Mel
I loved the flavor of this recipe. The only changes I made was a can of rotel diced tomatoes instead of fresh and I also used frozen veggies from Costco (premium stirfry) instead. It was super easy and delicious.
Reply
Jenn
This was AMAZING! Even my boys (8 and 10) cleared their plates! I added a few pieces of boneless chicken thigh to appease my husband 😉
Does anyone have the nutrition info?
Reply
thehungrywaitress
Yay! I am so glad you and your family loved it. I added the nutritional facts to the post. I use a plugin that calculates it from the list of ingredients. I love that you added chicken to it to accommodate your husband!
Reply
Anastacia Hinkley
Hi,
Would this work with chopped tomatoes to make it more saucy?
Could I follow the recipe and then combine it in a pot, add some chopped toms, then add some mozzarella and put it under the grill?Reply
Leanna Myers
Yeah! Chopped tomatoes would work fine. That sounds delicious!
Reply
Krista
This is my new favourite recipe. This is so good! We have made it 3 times. Made it different every time with different veggies to roast.
Reply
thehungrywaitress
I'm so glad you love it!!
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A de Silva
This is the best thing I have cooked in ages. So easy and packed with vegetables. Thanks so much for this wonderful easy recipe.
Reply
Leanna Myers
Thank you for making it!
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Jim
Family loved it! Making it for the second time now. Because it's what I had available, we used frozen cauliflower gnocchi. Definitely going in the rotation. Thank you!
Reply
thehungrywaitress
Awesome! Thank you!
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Jewel
Jim - did you that the frozen cauliflower gnocchi first or just cook it from frozon with the veggies? I've got a package of Trader Joe's frozen cauliflower gnocchi and would like to use it up. Thanks.
Reply
Carolyn
Just finished eating this and loved it! I made per recipe except I subbed a can of diced drained tomatoes and used only one squash and 1/2 the eggplant. Otherwise it would not have fit on my pan. Easy delicious meal. Easy clean up.
Reply
thehungrywaitress
Yay! I'm so glad you loved it!
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Erin Maxwell
Added smoked turkey sausage. Was amazing! Next time I make this I?m going to try it out in foil on the bbq.
Reply
thehungrywaitress
Yum! Great idea!
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Carly
This was amazing and deserves more than 5 stars. Made it exactly as directed. Will make it again a thousand times. It's a simple dish with simple flavors, but sometimes that's just what you need. It's better than something this easy and veggie-forward deserves to be. It's actually 25% better the next day out of the microwave! Will be a staple in our house for sure. Thank you so much for sharing it!
Reply
thehungrywaitress
You're welcome! I'm so happy love it!
Reply
Susan
Are you using the fresh gnocchi from the refrigerator section of the packaged gnocchi in the pasta section of the market?
Reply
thehungrywaitress
I use the packaged gnocchi in the pasta section.
Reply
Elizabeth
I made this tonight, it was great! I may have done something wrong or had a little more veggies than prescribed, but mine was a little dry, so i made some pesto to top it off and it was perfect! Thanks for sharing!
Reply
Stacy
If I use frozen gnocchi, do I need to thaw it before putting in the oven?
Reply
thehungrywaitress
I have never tried frozen gnocchi, but I don't think you would need to thaw them.
Reply
Elizabeth
I am a teacher and try to do most of my cooking on the weekends. That way I don't have to cook after work. This was easy to prep and super delicious. I added chicken sausage and it worked well with the veggies. Made enough for me to eat all week! Thanks
Reply
Lorraine
What a brilliant recipe! Very simple but totally delicious!
We really loved this, I served it as a side dish and it was a huge hit!
I didn’t use eggplant as we don’t really like it but usd all other vegies as mentioned including tomatoes from our garden. We also added some kale in the last 5 mins of cooking. We have left overs which will make a lovely roast veg salad tomorrow with some cooked quinoa and pesto dressing.
Thank you for a terrific recipe, it is a keeper! 👍😋🤗Reply
Melanie
I have made this recipe several times for my family and for guests. It?s not only delicious and easy, it looks beautiful on the table! Everyone loves it!
Reply
Megan
Wow - a delicious and incredibly flavorful recipe that was beyond easy to make! My Italian father LOVED it. Don't expect to have left overs if you make this meal - everyone will gobble it up!
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Christina
I’m not a fan of the bagged gnocchi in the pasta aisle, if I use fresh would they get too mushy? Should I add them in a little later so not to overcook them?
Reply
Leanna Myers
I'm not sure. I've only used the bagged gnocchi. If you do try it, let me know how it goes!
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Brandy
This was amazing! I added broccoli- which was perfect. I also made sure to cut the eggplant and put in separate bowl- salt and let sweat. It helps get the moisture out and cook better. This is going on my menu rotation for sure!
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Tori
Made as directed with refrigerated gnocchi and LOTS of red pepper flakes. So delicious and comforting!!! Will def make again, maybe with sausage.
I def recommend adding the optional pine nuts, to me it made the dish
Thanks for the recipe!Reply
Ashlee
A friend recommended this and I am so glad she did. I used bell pepper, zucchini and tomato for veggies. I did add some chicken sausage as someone else suggested and overcooked that a smidge (25 min at 400 was too long for those!). This was so similar to another sheet pan recipe with sausage and potatoes that I have made but I liked this so much more. The pine nuts, "sauce" and spices were spot on!
Reply
Leanna Myers
Oh yay! I'm so glad you loved it!
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Mary
This was honestly one of the best things I’ve ever made! Thank you!!!
Reply
Leanna Myers
You are welcome! Thanks for making it!
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Chelsea
Amazing recipe!! One of my favorite guilt-free meals. Thank you for sharing!!
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CB
Great recipe. I have made this a few times and everyone always go for seconds. It is a keeper.
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Jane Szucs
Great recipe. So easy and tasty! I used spring asparagus, which was lovely with the other herbs and veggies.
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Heather
This is my family’s new favorite side dish. My teens loved it! Only modifications were 1tsp Italian seasoning instead of 1/2tsp, 1 15oz can fire-roasted diced tomatoes drained instead of whole tomatoes, and some fresh mozzarella pearls melted on top with the parmesan. Super delicious! Thx!
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IZbraun
This dish is awesome. SUPER fast and easy to make
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Lisa
One of my go-to dinner recipes and great for leftovers
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