Vegan Sheet Pan Gnocchi

Vegan Sheet Pan Gnocchi is a flavorful dinner made in under 30 minutes! All made on one pan for an easy weeknight meal. Roasted peppers and onions, bursting tomatoes, and tender gnocchi all tossed with some simple staple spices.

Ingredients for Sheet Pan Gnocchi:

It only takes a few simple ingredients to make a flavorful and healthy sheet pan dinner. Here’s what you need:

• Store-bought Potato Gnocchi – buy the shelf stable kind sold in the pasta aisle. I have not tested this recipe with frozen gnocchi.
• Bell Pepper – I like to use red and orange, but you can use your favorite colors.
• Grape Tomatoes
• Red Onion – you can swap in yellow or white onion as well
• Spices – Garlic Powder, Salt, Pepper, Italian Seasoning, Red Pepper Flakes
• Olive Oil

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How to Make Roasted Veggies and Gnocchi

Making gnocchi in the oven is so easy! No need to boil water – just toss everything on a sheet pan then roast! See the instructions below:

1. Prep the Veggies: Get the oven preheating. Rinse and dry the tomatoes and peppers then chop the peppers and onions into 1-inch squares.
2. Toss with Spices: Toss the gnocchi, tomatoes, peppers, and onions with the oil and spices. I like to do this all right on the sheet pan to cut down on clean up.
3. Roast: Roast the sheet pan in the preheated oven for about 20 minutes. Give everything a quick toss about halfway through to ensure even cooking. It’s done when the tomatoes are starting to burst, the peppers and onions are soft, and the gnocchi is tender when pierced with a fork.

Sheet Pan Gnocchi FAQ’s

Is all gnocchi vegan?

Most store-bought gnocchi varieties are vegan. Their typical ingredients are… However, it’s always best to check the package to make sure. Many homemade gnocchi recipes do contain egg, so if you are trying to make gnocchi from scratch you’ll need to use a recipe that is specifically made vegan like this one.

How do you know when the gnocchi is cooked?

The roasted gnocchi is cooked when it is fork tender. It will also be lightly golden and toasted from the oven. I like to pierce one or two gnocchi with a fork to ensure they are tender and cooked.

Leftovers, Make Ahead, and Reheating

Make Ahead – For quicker prep at dinnertime, you can chop up the veggies the day before then store in an airtight container in the fridge. All you need to do is toss everything together and roast.

Leftovers and Storage: Leftovers will keep fresh in the fridge in an airtight container for up to 4 days.

Reheating: For best results, I recommend reheating the leftovers in the oven. However, you can also microwave for a quick lunch.

Recipe Notes and Tips:

• Use a Second Sheet Pan if Doubling – this recipe can easily be doubled to serve more! If you do this, I recommend using a second sheet pan. If you overcrowd one sheet pan then the veggies may steam instead of roast.
• Use Even Sized Pieces – For even cooking, it’s best to use even-sized of bell pepper and onion. This ensures that they will cook to the same doneness.
• Optional – Add Protein – If you want a heartier meal, you can easily add a protein to the sheet pan. One of my favorites is to add sliced chicken sausage (or meatless sausage) to the sheet pan.

More Sheet Pan Recipes

• Sheet Pan Pineapple Shrimp – A 15-minute weeknight dinner! Broil pineapple, bell peppers, and shrimp with a simple sauce.
• Sheet Pan Asian Salmon for Two – The perfect weeknight dinner! Drizzle the simple teriyaki sauce over broccoli and salmon then do a quick roast in the oven.
• Sheet Pan Chickpea Loaded Sweet Potatoes – Easy vegan dinner all roasted on one sheet pan. Crispy roasted chickpeas, fluffy sweet potato, and an easy hummus dressing.

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