This delicious Sheet Pan Gnocchi with Roasted Vegetables is a fantastic dinner that you can have ready in less than half an hour! With mushrooms, leeks, kale and more, this flavorful dish is a complete meal in one pan!

Sheet Pan Gnocchi and Veggies

If you are looking for a fast meal that is perfect for busy weeknights, you have to try my Sheet Pan Gnocchi with Roasted Vegetables! With minimal effort, this crispy gnocchi dish is something that the whole family will love.  

Quick one-pan meals are amazing. Wash everything off, put it all together, and bake until ready. That is the kind of dinner that every busy family needs! This sheet pan gnocchi is no different.

With roasted vegetables and gnocchi, this vegetarian sheet pan meal will fill everyone up and become one of your favorite meals. You’ll get the freshness of all of the vegetables and the heartiness of the gnocchi all in a delicious garlic butter sauce.  

The best part about this easy weeknight dinner is that you have your side dish and main dish all in one. There is very little left for you to do once you’ve put it in the oven (unless you want to serve some fresh fruit or a salad on the side) and it will save you a whole lot of time. 

You can make this simple meal without the parchment paper, but using it will make your cleanup easier and keep everything from sticking to the pan. If you choose not to use parchment paper, be sure to spray your pan with non-stick spray. 

Baked Gnocchi Recipe

How To Make:

Ingredients:
8 oz mushrooms, sliced
1 leek, chopped
1 bunch of kale, de-ribbed and roughly chopped
1 lb potato gnocchi
1/4 cup butter, melted
5 cloves garlic, minced
2 tsp lemon juice
1 tsp dried thyme
2 tsp dried basil
Olive oil (to drizzle over the top)
Kosher salt & black pepper to taste
Romano or parmesan cheese (garnish)

Directions:

Preheat your oven to 400 degrees and line a large rimmed baking sheet with parchment paper. 

In a microwave safe bowl, melt your butter in the microwave. Once melted, add the minced garlic cloves, lemon juice, thyme, and basil. Whisk or stir the spices together until well blended. 

In a large bowl, add the rinsed and chopped mushrooms, leek, kale and gnocchi. Pour your butter mixture over the veggies and stir to coat well.

Spread the gnocchi mixture in a single layer on the prepared sheet pan. Drizzle some olive oil over the top of everything and sprinkle some salt and pepper.

Bake for 15 – 18 minutes, until your veggies are starting to crisp and your gnocchi is a golden brown. 

Spoon your crispy sheet pan gnocchi portions into serving bowls and top each with grated cheese. Serve warm and enjoy!

Where Is Gnocchi In The Grocery Store And Which Should I Use?

You will be able to find at least one brand of gnocchi either in the pasta aisle or in the refrigerated pasta section – and probably both. Most grocery stores also have frozen gnocchi in the freezer aisles, typically with the frozen ravioli. 

You can use any of these varieties for this easy dinner recipe, but by the time you are ready to put them on the sheet pan, the dumpling texture should be soft. That means that if you have shelf-stable gnocchi or frozen gnocchi, you may need to prepare your dumplings per the instructions on the package of gnocchi before adding them to the rest of the ingredients. 

Is There Anything Else I Can Add To This Sheet-Pan Gnocchi?

Yes! This easy meal is already delicious just as it is, but if you want to change it up for next time, there are a slew of veggies you could add. Think regular bell peppers, small chunks of sweet potatoes, brussels sprouts, a small red onion, or even cherry tomatoes or grape tomatoes. In addition to the fresh vegetables, you could add red pepper flakes or swap out the dried spices for fresh basil leaves and fresh thyme leaves. The measurement amounts will be different, so you’ll want to do some research before adding them!

Are You Looking For More Tasty Sheet Pan Dinners? Here Are Some Of My Favorites:

• Sheet Pan Mozzarella Chicken And Potatoes
• Sheet Pan Rainbow Vegetables with Tahini Dressing
• Sheet Pan Shrimp Boil

Rachael Ray 47576 3-Piece Cookie Pan Steel Baking Sheet Set Gray/Agave BlueGood Cook Set Of 3 Non-Stick Cookie SheetKuchenprofi 6-Inch Stainless Steel WhiskSimply Organic Thyme Leaf Whole Certified Organic, 0.78-Ounce ContainerSimply Organic Basil Certified Organic, 0.54-Ounce ContainerSeasoning Bundle – 2 Items: McCormick’s Sea Salt Grinder 2.12 Oz. and McCormick’s Black Peppercorn Grinder 1.0 Oz.

Yield: 4 servings

Sheet Pan Gnocchi With Roasted Vegetables

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This delicious Sheet Pan Gnocchi with Roasted Vegetables is a fantastic dinner that you can have ready in less than half an hour! With mushrooms, leeks, kale and more, this flavorful dish is a complete meal in one pan!

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 8 oz mushrooms, sliced
• 1 leek, chopped
• 1 bunch of kale, de-ribbed and roughly chopped
• 1 lb gnocchi
• 1/4 cup butter, melted
• 5 cloves garlic, minced
• 2 tsp lemon juice
• 1 tsp dried thyme
• 2 tsp dried basil
• Olive oil (to drizzle over the top)
• Salt & pepper to taste
• Romano cheese (garnish)

Instructions

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2. In a microwave safe bowl, melt your butter in the microwave.
3. Once melted, add the minced garlic, lemon juice, thyme, and basil. Whisk the spices together until well blended.
4. In a large bowl, add the rinsed mushrooms, leek, kale, and gnocchi. Pour your butter mixture over the veggies and stir to coat well.
5. Spread the mixture evenly over the baking sheet. Drizzle some olive oil over the top of everything and sprinkle some salt and pepper.
6. Bake for 15 - 18 minutes, until your veggies are starting to crisp.
7. Spoon portions into serving bowls and top with grated cheese. Serve warm and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rachael Ray 47576 3-Piece Cookie Pan Steel Baking Sheet Set Gray/Agave Blue
• 
  Simply Organic Thyme Leaf Whole Certified Organic, 0.78-Ounce Container
• 
  Simply Organic Basil Certified Organic, 0.54-Ounce Container

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 429Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 222mgCarbohydrates: 55gFiber: 5gSugar: 3gProtein: 12g