Vegan Sheet Pan Gnocchi
This easy sheet pan gnocchi with roasted vegetables is one of the easiest and most delicious dinners you can make in less than 30 minutes. Simply toss a package of gnocchi on a baking sheet with some chopped veggies, drizzle with olive oil, sprinkle with spices, and bake.
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Why make this recipe
I have to admit, I’m obsessed with this recipe! I have always loved gnocchi, but I never knew how easy it was to make until I started making sheet pan gnocchi. You literally just toss on a sheet pan with some veggies, olive oil, and spices then bake it and dinner is ready! No need to boil the gnocchi first!
I love how easy sheet pan dinners are to make! Some of our favorites are roasted tofu and veggies, Mediterranian roasted eggplant, sheet pan vegan nachos, and roasted balsamic veggies. With a house full of hungry teen boys, this sheet pan gnocchi with some vegan sausage has been my go-to recipe lately.
Ingredients and substitutions
- Gnocchi – I used prepackaged gnocchi that you can find in most grocery stores near the pasta. Most prepackaged gnocchi are vegan, but be sure to read the ingredients to be sure, or check out my vegan gnocchi brands guide.
- Light Olive Oil – this will help the gnocchi and vegetables get crispy and delicious in the oven.
- Vegetables – your choice of fresh veggies. I like red broccoli, cauliflower, bell peppers, and cherry tomatoes, but you can also toss in some red onion, sliced garlic, eggplant, or any other veggies that you like.
- Italian Herbs – to make it easy, I use an Italian herb blend, but you can season it with any herbs or spices that you want like, basil, oregano, parsley, and more.
- Salt and Pepper – for flavor. I also like to add a dash of red pepper flakes for a little spice.
- Add-ins – You can also toss the baked gnocchi with some baby spinach at the end of cooking. It’s also delicious topped with a drizzle of vegan pesto or some vegan parm and toasted pine nuts on top.
- Optional Protein – My family loves vegan sausage added to this dish. You can also add a can of drained and rinsed chickpeas for some extra plant-based protein.
Helpful tools
- A large sheet pan or two smaller sheet pans. You want the gnocchi and veggies to be spread out enough that they get air around them and get crispy in the oven.
How to make sheet pan gnocchi
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat the oven to 400°F (204°C).
Step 2 – Wash and chop up broccoli, cauliflower, bell peppers, and cherry tomatoes (or veggies of choice) into bite-sized pieces. Place them on a sheet pan along with a package of uncooked gnocchi.
Step 3 – Drizzle the veggies and gnocchi with 4 tablespoons of olive oil, 1 tablespoon of Italian herbs, and 1/2 teaspoon of salt. Mix it up well until the oil and spices are coating the gnocchi and veggies. (I usually use my hands to break up the gnocchi and make sure that it’s well mixed.) (If using chickpeas or Beyond sausage add it at this time as well.)
Step 4 – Bake at 400°F (204°C) for 15 minutes. Take out of the oven, mix everything well, and place back in the oven for 10- 15 more minutes. (If using seitan sausage or an equivalent, add it now.)
Step 5 – Serve hot with vegan parmesan cheese, toasted pine nuts, and/or vegan pesto.
Note – If you don’t want to heat up the house by turning on the oven, you can make my fried gnocchi with vegetables on the stovetop.
Pro Tips
- If using beyond sausage, add it at the beginning of cooking, since it needs to cook completely. If using seitan sausage, Tofurky sausage, or Trader Joe’s brand sausages, add them after 15 minutes of cooking since they are already pre-cooked.
- Add the cherry tomatoes after 15 minutes of cooking so they don’t get overcooked.
- You can line your pan with parchment paper for easier cleanup, but I like the crispiness you get from baking on a metal pan.
Can I use gluten-free gnocchi?
Yes, cauliflower gnocchi works great in this dish and will make it gluten-free.
Storage and reheating
Refrigerate: Leftover sheet pan gnocchi will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: Leftovers can also be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving in the microwave for about 3 minutes or rebake larger portions on a cookie sheet at 375° F for about 7 minutes until warm.
More easy vegan meals
I’m all about quick and easy meals to feed my vegan family! I have a whole section on the blog of easy vegan meals you can make in 30 minutes or less, but here are a few favorites.
- Vegan Chicken Caesar Wrap
- Creamy Veggie Pasta
- Vegan Cheese Steak
- Jackfruit Tacos
- Chickpea Lentil Curry
- Vegan BBQ Chicken Pizza
Sheet Pan Gnocchi with Vegetables
Ingredients
- 1 (16 oz) package gnocchi, (GF if needed)
- 3 cups broccoli, (1 head)
- 3 cups cauliflower, (1 head)
- 1 medium bell pepper
- 1 1/2 cups cherry tomatoes
- 4 tablespoons light olive oil
- 1 tablespoon Italian herbs
- 1/2 teaspoon salt, (or more at the end of cooking to taste)
- 1/4 teaspoon black pepper, or red pepper flakes
Optional added protein
- 2-4 medium vegan sausage links, sliced
- 1 can chickpeas, drained and rinsed
Equipment
- 1 large sheet pan
Instructions
- Preheat the oven to 400°F (204°C).
- Wash and chop up broccoli, cauliflower, bell peppers, and cherry tomatoes (or veggies of choice) into bite-sized pieces. Place them on a sheet pan along with a package of uncooked gnocchi.
- Drizzle the veggies and gnocchi with 4 tablespoons of olive oil, 1 tablespoon of Italian herbs, and 1/2 teaspoon of salt. Mix it up well until the oil and spices are coating the gnocchi and veggies. (I usually use my hands to break up the gnocchi and make sure that it's well mixed.) (If using chickpeas or Beyond sausage add it at this time as well.)
- Bake at 400°F (204°C) for 15 minutes. Take out of the oven, mix everything well, and place back in the oven for 10- 15 more minutes. (If using seitan sausage or an equivalent, add it now.)
- Serve hot with vegan parmesan cheese, toasted pine nuts, and/or vegan pesto. Add a little more salt and pepper if needed.
Notes
- If using beyond sausage, add it at the beginning of cooking, since it needs to cook completely. If using seitan sausage, Tofurky sausage, or Trader Joe’s brand sausages, add them after 15 minutes of cooking since they are already pre-cooked.
- Add the cherry tomatoes after 15 minutes of cooking so they don’t get overcooked if you want them less done.
- You can line your pan with parchment paper for easier cleanup, but I like the crispiness you get from baking on a metal pan.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Made this a couple of nights ago and it was super easy and super yummy! I did add some vegan sausage and served it with basil pesto and homemade sun dried tomato hummus. Will definitely make again. One thing I did find is that left overs didn’t re-heat well as the gnocchi was totally dried out.
Looks amazing. Just one question. Is that fresh gnocchi or gnocchi that is vacuum packed?
I use the vacuum packed gnocchi, but I think it would work fine with fresh gnocchi as well. Enjoy!
Easy and Yum! Perfect
This recipe was so easy to make, and so delicious! Thanks for the recipe.