This easy sheet-pan gnocchi brings together lightly crisped gnocchi, roasted summer vegetables, and melty vegan mozzarella for a simple weeknight dinner.
Why You'll Love It
Everything cooks together on one sheet pan, making this recipe simple to prepare and easy to clean up afterward. The roasted tomatoes and zucchini add fresh flavor, while the gnocchi becomes lightly golden around the edges.
Ingredients
- 10 oz fresh gnocchi
- 1 zucchini, cut into small cubes
- 1 cup grape tomatoes
- 1/2 red onion, thinly sliced
- 1 oz olive tapenade
- 2 oz vegan mozzarella
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
How to Make It
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Add the gnocchi, zucchini, tomatoes, and sliced red onion to the baking sheet.
- Drizzle with olive oil and season with Italian seasoning, salt, and black pepper.
- Toss everything together and spread it into an even layer.
- Roast for about 15–20 minutes, stirring once halfway through, until the vegetables are tender and the gnocchi is lightly golden.
- Add the olive tapenade and gently toss everything together.
- Sprinkle the vegan mozzarella over the top and return to the oven for a few minutes until melted.
- Serve warm and enjoy.
Easy Dinner, Minimal Cleanup
This is a great option when you want a comforting dinner without spending a lot of time in the kitchen. Since the main ingredients roast together on one pan, preparation and cleanup are both kept simple.
Serving Idea
Serve the gnocchi while warm, with an extra sprinkle of Italian seasoning or a little freshly ground black pepper. A simple green salad on the side also makes a nice addition.
Recipe Notes
For the best texture, spread the ingredients across the baking sheet rather than piling them together. This gives the gnocchi and vegetables more room to roast and develop lightly browned edges.
Sheet-Pan Summer Gnocchi
Prep and cook time: about 20 minutes
Servings: 2