I love gnocchi! I love that pillowy texture and the slight chew when you bite into it. I just love it!

Gnocchi are little dumplings that are traditionally made of flour, mashed potatoes, and eggs. There are other ingredients in there, too, but those are the major stars. There are some gnocchi that don’t contain potatoes, but most varieties do.

The shelf-stable variety that I love the most doesn’t contain any eggs – which is awesome because that makes them vegan!


The link above is for a 12-pack case of the gnocchi. It runs for around $35, but it’s totally worth it because my grocery store doesn’t always keep gnocchi on the shelf.

Yes, I know that fresh, handmade gnocchi is best. But I don’t have the time or knowledge to make it correctly. So this is my go-to. You just have to cook it for a few minutes – in sauce or butter – until the gnocchi is soft and pillowy.

I make gnocchi a lot for my family. I’ve made it in spaghetti sauce, a tomatillo sauce, and even cooked in brown butter with sage. But this is the easiest and most-filling way that I make it.

I love this because I just chop vegetables, open two pouches of gnocchi, and dump them all onto a big sheet pan (or two!) to roast in the oven, with olive oil and seasonings. And that’s it! So simple and so delicious!

If you don’t have big sheet pans, you really need to invest in a couple. The size I’m talking about is actually called “half-sheet size” because they are half the size of a large commercial sheet pan. Here’s the kind I have and love:


These are from Nordicware, so they’re going to last a really long time. It’s a two-pack and it’s $22. It is a really good investment because you will seriously use them a ton. Cookies, sheet pan meals, roasted vegetables…so many uses!

You’re also going to want to invest in a couple of silicone baking mats. This is one of the best kitchen inventions EVER. On cooking shows, you’ll hear them refer to it as a “Silpat.” Silpat is a brand. They are a little pricey for me, so I found an alternative. Put one of these in the bottom on your sheet pan and you don’t even have to use baking spray. They just don’t stick! And I mean it! Cheese, caramel, balsamic glaze – it does not stick! This is a three pack – 2 half sheets and 1 quarter sheet. They’re really affordable – around $15. And I’ve had mine for three years and they have never failed me! I’ve even put one on the counter and used it to roll out dough!


Okay! Let’s get to this super simple, delicious recipe!

Sheet Pan Gnocchi with Roasted Vegetables

  • 2 packages of shelf-stable gnocchi
  • 8-oz. carton of sliced mushrooms
  • 2 red bell peppers, cut into chunks
  • 2 yellow bell peppers, cut into chunks
  • 2 orange bell peppers, cut into chunks
  • 2 medium red onions, cut into wedges and separated
  • 3 tablespoons of olive oil
  • 1 teaspoon of Italian seasoning
  • 1 teaspoon of kosher salt


  • Preheat oven to 450 degrees,
  • Spray two large sheet pans with baking spray – or line with parchment or silicone baking sheets.
  • Toss gnocchi and prepared vegetables into a really big bowl.
  • Drizzle with olive oil, add Italian seasoning and salt, and toss to coat everything.
  • Pour the gnocchi and vegetables onto the two sheet pans and shake the pans to level everything out.
  • Bake for 15 minutes. Stir the vegetables and gnocchi on both pans and switch the pans – top to bottom – and bake for an additional 15 minutes.
  • Spoon into bowls and serve warm.

Well Duh #1: If Italian seasoning isn’t your thing, try the dish with another seasoning. My next experiment is to try it with taco seasoning for a southwestern flavor profile.

Well Duh #2: This is great with nothing more than a piece of toasted crusty bread.

The tribe loved this! They love roasted vegetables of every sort, so this dish was perfect for them! Chewy gnocchi, yummy roasted fresh veggies, and flavorful seasonings.

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