Sheet Pan Gnocchi with Summer Vegetables

Gnocchi with Summer Vegetables is an easy summer meatless dinner! Gnocchi, cherry tomatoes, sweet corn, asparagus and zucchini is tossed with olive oil and fresh garlic and roasted on one sheet pan until the gnocchi are toasted and the tomatoes start to burst, creating a light sauce. Top with fresh basil and parmesan cheese. Serves 4 in about 30 minutes. 

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Easy summer dinner alert!! I’m not even kidding you on how easy this is. It’s a rinse, chop, toss and pop into the oven situation and I’m not mad about it! The only dishes you dirty while preparing this sheet pan gnocchi with summer vegetables are literally 1 pan, 1 cutting board and a knife. Okay and a few plates and forks. Prep is minimal, cooking takes 20 minutes (or less) and poof! a light, meatless summer meal is on your table.

I know some of you might not be interested in turning on your oven until September, but hopefully I can change your mind! Just because it’s hot and humid, doesn’t mean that I don’t use my oven. shhhright?! Don’t get me wrong we do grill, a lot, but when the air is on and I’m not feeling like stepping outside in the blazing heat, I will put my oven to work because I’m still all about these easy sheet pan dinners. Also, one step outside and I have frizzy fuzzy hair.

This type of dinner in particular is what I crave all summer long. Fresh vegetables and plump little gnocchi are tossed in olive oil, lots of fresh garlic and roasted. The tomatoes skin blister and they burst while roasting and with a little extra press from your spatula, they will release those amazing tomato juices. Mix that in with the olive oil and any other juices accumulated from roasting and you’ve got yourself a light sauce for your gnocchi. Which by the way get crispy while roasting. So dang good I could eat this every day.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

This dinner has my name written all over it. Fresh veggies, crispy gnocchi and garlic. Totally my jam.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Here is what you need to make this super simple sheet pan gnocchi with summer vegetables: 1 pound gnocchi (more on this in the paragraph below), 1 pint cherry tomatoes, 2 to 3 ears of fresh sweet corn, 1/2 a bunch of asparagus, 1-2 zucchini, 1/3 cup of olive oil, kosher salt, black pepper and lots of fresh garlic. Fresh basil, grated parmesan cheese and red pepper flakes for serving.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Here’s the skinny on the gnocchi. I do not make my own. yet. It’s just not convenient for me and changes this meal from simple to difficult. But feel free to do your thing! If you decide to use store bought gnocchi you can either find the shelf stable kind in the international/pasta isle or use the gnocchi you can find in the freezer section. Lately, I’ve been purchasing the frozen gnocchi because I feel they have more defined ridges which translates to texture! And in my honest opinion, they are prettier to photograph. #justkeepingitreal

Thawing frozen gnocchi only takes 30 to 45 minutes, so I just pull them out ahead of time.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

First make sure your oven rack is positioned in the middle of your oven and preheat to 450°.

Then line a rimmed metal baking sheet with parchment paper and arrange the tomatoes corn, asparagus, zucchini, onion around the uncooked gnocchi. Drizzle with 1/2 of the olive oil and sprinkle with a few pinches of kosher salt and freshly ground black pepper. Scatter 4 cloves of finely chopped fresh garlic over top and gently toss each little vegetable to coat and rearrange so they still hold their little spot on the pan.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Next just slip the pan into your hot-as-you-know-what oven and roast for 9 minutes. Then rotate the pan so the vegetables in the front in now in the back of your oven and continue to roast for another 9 to 10 minutes.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

The tomatoes burst, the gnocchi is golden and crispy and the vegetables tender and caramelized underneath. Thanks to garlic, it smells pretty darn amazing too!

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Now all that’s left to do is toss together, BUT press on those cherry tomatoes with the back of your spatula to expel some of that juicy goodness. Alternatively, cut the tomatoes in half before roasting.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Serve immediately and drizzle each plate or bowl with a little of the remaining olive oil. Then top with fresh torn basil leaves and freshly grated Parmesan cheese.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Simple clean flavors with minimal effort. My kind of meal.

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

Enjoy! And if you give this Sheet Pan Gnocchi with Summer Vegetables recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Sheet Pan Gnocchi with Summer Vegetables

Sheet Pan Crispy Gnocchi with Summer Vegetables is an easy summer meatless dinner! Gnocchi, cherry tomatoes, corn, asparagus and zucchini is tossed with olive oil and fresh garlic and roasted on one sheet pan until the gnocchi are toasted and the tomatoes start to burst, creating a light sauce. Top with fresh basil and parmesan cheese. Serves 4 in about 30 minutes.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: about 28 minutes

Ingredients:

1 pound gnocchi

1 pint cherry tomatoes, left whole or halved

2 to 3 ears of corn, kernels cut off

1/2 a bunch of asparagus, cut into 2-inch pieces

1 to zucchini, cut into half moons

1/2 a large red onion, diced into bite-size chunks

1/3 cup olive oil, divided

kosher salt

freshly ground black pepper

4 cloves garlic, minced

red pepper flakes, for serving (optional)

freshly grated Parmesan cheese, for serving

torn fresh basil leaves, for serving

Directions:

Preheat your oven to 450° and line a rimmed metal baking sheet with parchment paper.

Place the gnocchi, tomatoes, corn kernels, asparagus pieces, zucchini and red onion onto the sheet pan. Drizzle with half of the olive oil and season with salt, pepper and all the chopped garlic. Toss each vegetable separately from each other and rearrange onto the pan.

Slide the pan onto the middle rack of your oven and roast for 9 minutes. Rotate the pan halfway and continue to roast for 9 more minutes.

Remove, toss and gently press on the cherry tomatoes so they release their juices. Serve with a little extra drizzle of olive oil, red pepper flakes (if using), Parmesan cheese and torn fresh basil.

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Sheet Pan Gnocchi with Summer Vegetables l SimplyScratch.com

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9 Responses to “Sheet Pan Gnocchi with Summer Vegetables”

  1. #
    1
    Katie Hubbard — July 23, 2018 at 12:57 pm

    Okay, this looks beautiful and the timing is perfect as I have most of these ingredients already. Can you help me understand the benefit of individually mixing and keeping each ingredient separate on the sheet? I think I could save so much time by mixing it all together…

    • Laurie McNamara replied: — August 10th, 2018 @ 9:46 am

      Sorry for the delay in responding, Katie! I like to keep everything separated so there’s even cooking and browning underneath each vegetable/gnocchi. 🙂

  2. #
    2
    Abby Stricker — July 23, 2018 at 6:24 pm

    Heavens to megatroid! I am making this asap! Thank you, gnocchi and veggies? Yes, please! And sheet pan, just hit every favorite thing on the list!

    • Laurie McNamara replied: — August 10th, 2018 @ 9:44 am

      Yeah girl! I hope you enjoy the recipe, Abby! ❤️

  3. #
    3
    Eileen — July 23, 2018 at 10:29 pm

    Already made this tonight! I was a little apprehensive about roasting the gnocchi, but I ended up really liking it! Goes really well with all of the roasted veggies. Great summer meal!!

    • Laurie McNamara replied: — August 10th, 2018 @ 9:42 am

      I’m so glad you liked it, Eileen! And thanks for leaving such a great recipe review!

  4. #
    4
    Linda — July 24, 2018 at 12:01 am

    I love your blog and recipes! Thanks for making our meals so much healthier and really delicious.

  5. #
    5
    Michele — July 24, 2018 at 8:56 am

    I made this last night and my entire family including myself devoured this! It was so incredibly delicious and full of flavor, perfect summer dinner. Thank you so much for all your amazing recipes! I have made several and they are always delicious!

    • Laurie McNamara replied: — August 10th, 2018 @ 9:39 am

      I’m so glad, Michele!! Thanks for taking the time to make this recipe and leave such a stellar review! I appreciate you!

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