Description
Imagine a dish that blends the tender chewiness of gnocchi with the vibrant flavors of sun-kissed vegetables, all cooked together on a single sheet pan for minimal cleanup and maximum enjoyment. This Sheet Pan Gnocchi with Summer Veggies is a weeknight dream come true, bursting with fresh, seasonal goodness. This easy, one pan wonder turns humble gnocchi and fresh produce into a spectacular, flavorful meal that’s perfect for any occasion.
Ingredients
1 lb potato gnocchi (shelf-stable or refrigerated)
½ lb zucchini, chopped
½ lb summer squash, chopped
1 lb cherry tomatoes, halved
4 oz (about 1 cup) corn kernels (canned or frozen)
4 oz red onion, thinly sliced
3 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon coarse salt
½ teaspoon ground black pepper
½ tablespoon fresh basil, roughly chopped
½ tablespoon fresh parsley, roughly chopped
1 to 2 tablespoons basil pesto
Grated parmesan, for serving
Instructions
1. Heat your oven to 425F. Prepare a large baking sheet by greasing it or lining it with parchment paper.
2. On the prepared sheet pan, combine the gnocchi, zucchini, summer squash, cherry tomatoes, and red onion. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper. Toss well to ensure everything is evenly coated.
3. Spread the mixture in a single layer on the baking sheet. Roast in the center rack of the oven for 20 minutes.
4. Take the pan out of the oven, scatter the corn kernels over the top, and return it to the oven for another 5 minutes.
5. Turn the broiler to high. Broil for 1 to 2 minutes, watching closely until the gnocchi gets golden and develops crispy edges.
6. Remove from the oven. Drizzle with basil pesto, adding more if you like. Gently toss everything together until the pesto coats the gnocchi and vegetables. Garnish with fresh basil, parsley, and grated parmesan. Serve right away.
Notes
For the best texture, use refrigerated gnocchi. Frozen gnocchi will release more moisture and may not crisp up as well.
Ensure your vegetables are cut into relatively uniform sizes so they cook evenly. Halved cherry tomatoes are perfect as they’ll burst slightly and release their juices.
Seriously, use parchment paper! It makes cleanup incredibly simple and helps prevent the gnocchi from sticking to the pan.
While the recipe calls for 20-25 minutes, ovens can vary. Keep an eye on your sheet pan during the last 5 minutes to ensure the gnocchi and veggies are perfectly golden and tender.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American