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.
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.
This dinner has my name written all over it. Fresh veggies, crispy gnocchi and garlic. Totally my jam.
To Make this Sheet Pan Gnocchi With Summer Vegetables You Will Need:
- fresh or frozen gnocchi – These are little rolled dumplings made out of potatoes.
- cherry tomatoes – Adds a burst of sweetness and acidity.
- fresh sweet corn – sweet with a soft, buttery flavor.
- asparagus – subtle sweet-bitter taste combined with an earthy grass flavor.
- zucchini – Adds a pop of green and slightly sweet and grassy flavor.
- red onion – Get sweeter when baked.
- olive oil – This adds richness and aid in roasting and browning.
- kosher salt – Brings out the flavors in the dish.
- black pepper – This will add some subtle bite and flavor.
- garlic – This adds distinct and punchy flavor to the dish.
- fresh basil – Adds a fresh herbaceous flavor.
- freshly grated parmesan cheese – Gives this dish a rich, tangy and nutty flavor.
- red pepper flakes – Added for some heat. This is optional.
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 aisle 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.
Preheat your oven to 450℉ (or 230℃) and line a rimmed metal baking sheet with parchment paper.
Arrange the 1 pint cherry tomatoes, kernels of 2 to 3 ears of corn, 1/2 bunch asparagus, 1 to 2 zucchini, 1/2 a red onion (chopped) around the uncooked gnocchi. Drizzle with 2 tablespoons 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.
Next slide the pan onto the middle rack of your preheated 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.
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!
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.
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.
Simple clean flavors with minimal effort. My kind of meal.
Sheet Pan Gnocchi with Summer Vegetables
- 1 pound gnocchi, thawed if frozen
- 1 pint cherry tomatoes, left whole or halved
- 2 to 3 ears corn, kernels cut off
- 1/2 bunch asparagus, cut into 2-inch pieces
- 1 to 2 small zucchini, cut into half moons
- 1/2 large red onion, diced into bite-size chunks
- 1/3 cup olive oil, divided
- kosher salt
- freshly ground black pepper
- 4 cloves garlic, minced
- 2 pinches red pepper flakes, for serving (optional)
- 1/2 cup freshly grated Parmesan cheese, for serving
- torn fresh basil leaves, for serving
- Preheat your oven to 450℉ (or 230℃) 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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