Sheet-Pan Gnocchi

Resource: Eating You Alive


  • Shelf-stable gnocchi (I used whole wheat)
  • Grape tomatoes
  • White or yellow onion
  • Zucchini
  • Baby bell peppers (or bell pepper)
  • Baby mushrooms
  • Asparagus
  • Fresh Rosemary
  • Italian Seasoning
  • Oil-Free Italian Salad Dressing or Creamy Italian Dressing
  • Instructions

    1. Chop the vegetables similar to the shape and size of gnocchi. This helps the vegetables and gnocchi to cook evenly.

    2. Combine the gnocchi, cut vegetables, and toss in dressing, coating the vegetables and gnocchi.

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

    4. For roasting, preheat the oven to 425 degrees.

    5. Roast for about half an hour until gnocchi browns; use a spatula halfway through cooking to flip vegetable and gnocchi mixture. You can skip this step by preheating the sheet pan in the oven before adding the vegetable and gnocchi mixture.

    Sheet-Pan Gnocchi

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