Description
This crispy roasted vegetables with gnocchi recipe is an easy one-pan vegetarian dinner that’s hearty, flavorful, and perfect for weeknights. With golden gnocchi, caramelized vegetables, and a herby olive oil blend, it’s a simple yet satisfying meal. Ideal for meal prep or family dinners.
Ingredients
1 pound gnocchi
1 medium zucchini, chopped
1 red bell pepper, sliced
1 small red onion, sliced
1 cup cherry tomatoes
3 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, combine gnocchi, zucchini, bell pepper, red onion, and cherry tomatoes.
3. Drizzle olive oil and sprinkle Italian seasoning, salt, and pepper. Toss to coat evenly.
4. Spread everything on the baking sheet in a single layer.
5. Roast for 25–30 minutes, stirring once halfway through, until gnocchi is golden and vegetables are tender.
6. Top with Parmesan cheese if using, and serve warm.
Notes
Use shelf-stable gnocchi for best crisp texture.
Don’t overcrowd the pan or the gnocchi won’t crisp up properly.
Add your favorite seasonal veggies like mushrooms, butternut squash, or asparagus.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg