half of a sheet pan with vegetables and gnocchi

Sheet Pan Gnocchi and Veggies

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Looking for a simple, delicious, easy summer dish? Look no further than this Sheet Pan Gnocchi and Veggies. Chock full of summer veggies like squash, zucchini, corn, and more, all roasted together with gnocchi, garlic, and olive oil plus an herby dressing.

half of a sheet pan with vegetables and gnocchi

This week was a doozy and to tell you the truth, I didn’t really feel like cooking at all. There’s really only one cure for that kind of day and that’s a sheet pan meal. Pretty much this one was inspired by what was in my pantry and fridge, using up some gnocchi and all the summer veggies I’ve been buying every time I pass a farmers market. So easy, so delicious, you’ll want to make this again and again.  

up close summer vegetables with potato gnocchi

Here’s How You Make It 

ingredients for sheet pan gnocchi
  1. First, preheat that oven to 400 degrees. Then, take out a large, rimmed sheet pan and on it combine the gnocchi, zucchini, squash, cherry tomatoes, corn, olive oil, garlic, salt, pepper, and red pepper flakes. Toss the garden vegetables and gnocchi together right on the sheet pan, mixing everything together with your hands.
  2. Pop this sheet pan gnocchi in the oven to bake for about 25 minutes or until the veggies are tender and the cherry tomatoes begin to burst.
  3. Remove the sheet pan meal from the oven and toss it with fresh herbs and greens, and serve it with a hearty drizzle of herb dressing (optional). 
four steps of preparing sheet pan gnocchi

Why This Recipe Works

Pantry ingredients — I mentioned I got the gnocchi right out of the pantry and the veggies right out of the fridge (or off my counter), no special trip to the store was needed. That’s my favorite kind of meal right there. 

Roasted veggies — Roasted veggies are so tasty and good for you too. Give me all the summer veggies to roast: zucchini, squash, corn, tomatoes, you name it, I’m throwing them all together and roasting them in the oven with gnocchi. 

Herb dressing — While this dressing is optional (the baked veggies and sheet pan gnocchi are perfect with the seasonings they roast in), if you want to give this dish a little extra something something, then add on this herb dressing at the end. Also very easy to make with lemon, garlic, olive oil, and whatever fresh herbs you have on hand. 

Easy clean up — You’ll be pleased to know that the clean up of this simple roasted gnocchi and roasted veggies is as simple as it is to put together and bake. No one likes to do a million dishes and for this gnocchi and veggies, there’s only one dish to do!

sheet pan gnocchi with serving spoon and dressing in jar

How to Make Herb Dressing 

To make this easy herb dressing, all you need is a few ingredients and a food processor or blender. 

To the food processor or blender, add the following: 

  • 3/4 cup olive oil
  • 1/4 cup water
  • juice from 1/2 lemon
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh herbs (such as cilantro, parsley, oregano, dill, basil) OR 1 teaspoon dried herb blend

Blend all ingredients together and pour over the sheet pan gnocchi and vegetables. Toss to combine. 

two bowls of roasted gnocchi with vegetables and part of a sheet pan with more

How to Customize this Dish 

  • If you’d like to add meat to this dish, consider adding in some pre-cooked sausage rounds to heat up with the rest of the sheet pan gnocchi. 
  • Substitute any veggie you like, some other favorites include asparagus, Brussels sprouts, and green beans. 
  • If you are just looking for a great sheet pan recipe for roasted veggies, then this one is it. Skip the gnocchi and follow the directions as stated for one amazing way to cook garden vegetables. 
  • If you are just roasting veggies, you can add the herb dressing at the end and then put all the veggies over rice, quinoa, or even cauliflower rice for a low-carb, filling dinner alternative. 
  • Another option for skipping the gnocchi is to put the roasted veggies over the top of some cooked pasta. 

Expert Tips 

  • This sheet pan gnocchi will keep in the fridge for up to three days. The veggies might be a bit soggy when you reheat them but they’ll still taste good. 
  • I would not freeze this dish. 
  • You can easily make the herb dressing up to 3 days ahead of time. Just keep in the fridge in an airtight container and either whisk or shake the dressing contents to recombine. 
gnocchi with vegetables and dressing in jar

More Recipes You’ll Enjoy

Looking for more simple, tasty sheet pan recipes? Head on over to my popular posts for Sheet Pan Chicken Fried Rice, Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, and Sheet Pan Salmon and Asparagus with Potatoes.  

If you make this grilled salmon, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!

half of a sheet pan with vegetables and gnocchi

Sheet Pan Gnocchi and Veggies

Looking for a simple, delicious, easy summer dish? Look no further than this Sheet Pan Gnocchi and Veggies. Chock full of summer veggies like squash, zucchini, corn, and more, all roasted together with gnocchi, garlic, and olive oil plus an herby dressing.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Instructions

  • Preheat oven to 400 degrees.

  • On a large, rimmed sheet pan combine gnocchi, zucchini, squash, cherry tomatoes, corn, olive oil, garlic, salt, pepper, and red pepper flakes. Toss and mix everything together with your hands.

  • Bake in preheated oven for about 25 minutes until veggies are tender and cherry tomatoes begin to burst.

  • Toss with fresh herbs and greens, serve with a hearty drizzle of herb dressing.

Notes

Herb Dressing: in a food processor or blender pulse together: 

  • 3/4 cup olive oil
  • 1/4 cup water
  • juice from 1/2 lemon
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh herbs (such as cilantro, parsley, oregano, dill, basil) OR 1 teaspoon dried herb blend

Nutrition

Calories: 352 kcal, Carbohydrates: 56 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Sodium: 703 mg, Potassium: 839 mg, Fiber: 6 g, Sugar: 9 g, Vitamin A: 1031 IU, Vitamin C: 63 mg, Calcium: 70 mg, Iron: 6 mg

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