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Bowl of vegan gnocchi and veggies

Vegan Sheet Pan Gnocchi

  • Author: Kathleen
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


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.


  • 16oz package uncooked potato gnocchi
  • 1 pint grape tomatoes
  • 2 bell peppers, I like to use one red and one yellow
  • 1 small red onion
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 1/81/4 teaspoon red pepper flakes
  • Chopped Fresh Parsley, optional


  1. Preheat the Oven: Preheat the oven to 425 degrees F.
  2. Prep the Veggies: Rinse and dry the tomatoes and peppers then chop the peppers and onions into 1-inch squares.
  3. 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. Make sure all the veggies and gnocchi are well coated in the oil and spices.
  4. Roast: Roast the sheet pan in the preheated oven for 20-25 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.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Mains, Meatless Monday
  • Method: Oven, Sheet Pan
  • Cuisine: American

Keywords: Sheet Pan Gnocchi and Veggies, Vegan Sheet Pan Meals, Roasted Gnocchi and Veggies, Sheet Pan Gnocchi Recipe

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