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Crispy, tender sheet pan gnocchi with cherry tomatoes, veggies and basil in balsamic sauce is an easy, one-pan dinner! No Boiling the gnocchi! (gluten-free, soy-free, and nut-free options)
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Gnocchi is having a moment right now, especially roasted gnocchi. That crisp outside with the pillowy texture inside is absolute heaven!
I tried a recipe from social and decided to make my own version that’s vegan, flavorful and fabulous!
This amazing sheet pan gnocchi just smells incredible when it’s baking. All of those vegetables and herbs make the kitchen smell so good. Kind of like a gourmet pizza place! The veggies get roasted with a herby balsamic dressing and paired with vegan feta. And then the gnocchi gets nicely crisp on the outside, pillowy on the inside, and together it just makes this fantastic dinner with multiple flavors and textures all together.
And it’s also really versatile and flexible, so feel free to mix up the flavors and additions that you use. Use whichever vegetables you want to use. It’s great as-is with just a sprinkle of vegan cheese and lemon juice. Or, you can pair it with a vegan pesto or a balsamic glaze for even more flavor.
It just turns out amazingly delicious, any which way you make it!
Why You’ll Love Sheet Pan Gnocchi
- easy, versatile, 1-pan dinner. Use whatever veggies you like!
- kids of protein and fiber from the lentils and veggies. More from vegan pesto and vegan cheese
- crisp gnocchi with pillowy texture inside
- tender roasted vegetables
- umami-filled balsamic seasoning
- easy to make gluten-free, soy-free, and/or nut-free
More Sheet Pan Meals
Mediterranean Sheet Pan Gnocchi (1 Pan, no boil)
Ingredients
For the Gnocchi
- 16 ounce shelf-stable or refrigerated potato gnocchi
- 15 ounce can of lentils, drained, or 1½ cups cooked brown, green, or black lentils
- 1 red bell pepper, chopped into ½” to ¾” pieces
- 1 green bell pepper, chopped into 1/2 inch pieces
- 1½ cups cherry or grape tomatoes, or more, to taste
- ½ cup chopped onion, ½” pieces
- 1 to 1½ cups of chopped mixed vegetables, such as cauliflower, zucchini, butternut squash, sweet potato, fennel
For the Sauce
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder, or 4 cloves garlic, minced
- ½ teaspoon salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
To Add Later
- 3 tablespoons kalamata olives, chopped, or more, to taste
- 3 tablespoons vegan cheese, such as feta, parmesan, or mozzarella, or more, to taste
- fresh basil, for garnish
Optional for Serving
- 3 tablespoons vegan pesto, or more
- lemon juice, fresh basil , or balsamic glaze/reduction
Instructions
- Line a large baking sheet (at least 11×17") with parchment paper. Preheat your oven to 400°F (200°C).
- Add the gnocchi, lentils, bell pepper, cherry tomatoes, onion, and any other vegetables you're using directly to the baking sheet. Drizzle the olive oil, balsamic vinegar, and lemon juice. Toss everything lightly to coat. Sprinkle garlic powder (or minced garlic), salt, dried basil, oregano, and red pepper flakes evenly over the sheet. Toss again so everything is coated with then sauces and spices. Use a spatula or your hands to mix and spread the mixture evenly on the baking dish. Bake for 18 to 20 minutes.
- At the 18 to 20-minute mark, stir the mixture. Bring ingredients from the center to the edges and vice versa so everything roasts evenly. Return the pan to the oven for about 5 more minutes. At around 25 total minutes, check if the gnocchi is toasty and the vegetables are cooked to your preference. If not, bake for another 5 minutes or longer.
- Remove the pan from oven, and fold in fresh basil, kalamata olives, and vegan cheese. Put it back into the oven for 1 to 2 more minutes to warm and slightly melt the cheese. Transfer to a serving dish, and add a drizzle of lemon juice, vegan pesto, and/or balsamic glaze. Garnish with more fresh basil and a pinch of salt, if needed. Serve as-is or with a side of garlic bread or sourdough. It’s so good!!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- gnocchi – You want to use shelf-stable potato gnocchi for this recipe. Gluten-free is fine to use, if needed.
- lentils – For protein and crunch!
- veggies – This gnocchi recipe is veggie packed with bell pepper, tomato, onion, and mixed veggies of your choice.
- olive oil – To help the gnocchi and veggies crisp in the oven.
- balsamic vinegar and lemon juice – For moisture and tang.
- seasonings – We are seasoning the gnocchi and veggies with garlic (fresh or powder), salt, dried basil, oregano, and red pepper flakes.
- additions – After baking, toss in some chopped Kalamata olives, vegan cheese, and fresh basil.
- for serving – Just before serving, sprinkle on any combination of vegan pesto, lemon juice, more fresh basil, and balsamic glaze.
💡Tips
- Make sure the gnocchi and veggies are well coated in the sauce ingredients, so they roast up crispy and flavorful.
- Spread everything into an even layer to ensure even cooking.
How to Make Sheet Pan Gnocchi
Line a large baking sheet (at least 11×17 inch or larger) with parchment paper. Preheat your oven to 400°F (200°C).
Add the gnocchi, lentils, bell pepper, cherry tomatoes, onion, and any other vegetables you’re using directly to the baking sheet. Drizzle on olive oil, balsamic vinegar, and lemon juice. Toss everything lightly to coat.
Sprinkle garlic powder (or minced garlic), salt, dried basil, oregano, and red pepper flakes evenly over the sheet. Toss again so everything is coated with then sauces and spices. Use a spatula or your hands to spread the mixture evenly on the baking dish. Bake for 18 to 20 minutes.
At the 18 to 20-minute mark, stir the mixture. Bring ingredients from the center to the edges and vice versa so everything roasts evenly. Return the pan to the oven for about 5 more minutes. At around 25 total minutes, check if the gnocchi is toasty and the vegetables are cooked to your preference. If not, bake for another 5 minutes or longer.
Remove the pan from oven, and fold in fresh basil, kalamata olives, and vegan cheese. Put it back into the oven for 1 to 2 more minutes to warm and slightly melt the cheese. Transfer to a serving dish, and add a drizzle of lemon juice, vegan pesto, and/or balsamic glaze.
Garnish with more fresh basil and a pinch of salt, if needed. Serve as-is or with a side of garlic bread or sourdough.
What to Serve with Sheet Pan Gnocchi
Serve with garlic bread or sourdough or warm pita on the side.
Frequently Asked Questions
This recipe is naturally soy-free and nut-free as long as your vegan cheese is soy-free and/or nut-free.
For nut-free, also use nut-free vegan pesto or omit the pesto.
For gluten-free, use gluten-free gnocchi.
I’m eating this as I write my review. Cooked it quickly as an after work meal. This recipe is amazing – full of flavour and so very easy to make. Love the slight crunch to the gnocchi. This recipe will be on high rotation.
Yay! Thanks for sharing.
YUMMY! This recipe is delicious! Thank you for sharing!!
Yay!!
I’m looking forward to trying this recipe, but as a household of 1, it’s harder to make some of these larger recipes. I know you said in a previous comment that leftovers can be frozen, but they also be refrigerated for a day or 2?
Yes they can be refrigerated for up to 3 days.
This is our second time making this amazing dinner! I love it with vegan pesto and feta so delicious! Question can left overs be frozen?
Yes, you can freeze.
My, oh my! This is scrumptious!
I don’t usually change anything when trying your recipes, but I had some leftover cooked plain macaroni and no gnocchi. (I did NOT put the macaroni in the oven.) I cooked the veg and lentils per the recipe and stirred into the pasta with some olives, fresh basil, and your vegan parm. Hubs went back for seconds and would have had even more if I hadn’t told him that it might be good cold as a pasta salad later. (It SO was!)
I’ll have to try it with pasta next time!
This was really nice. I’m not vegan but I’m trying to eat more veggie-forward and every recipe I’ve tried from you has been added to the rotation; definitely making this again. I appreciate how flavorful all your recipes are.
One thing I think I will do differently next time is roast the veggies/gnocchi on two trays with maybe a little extra olive oil. My sheet pan was pretty crowded (I might’ve added more veggies than you had though, I didn’t measure) and I think if the dish is spread out more it could get some more good browning.
Yea definitely use larger or 2 trays for maximum crisping! You can also broil for a minute in the end
Thank you Richa
Your recipes are amazing!!!! because they are authentic in the flavours you add.
You introduce us to spice combinations that I think are tried and true in what comes naturally from your cultural background . As a Canadian – I LOVE that authenticity🍁
We – your subscribers- are blessed to have found you.
I have so so many of your recipes on repeat . Thank you soo soo much.
I am challenged by family members with gluten issues, nut allergies, dairy issues, “Scottish meat eater issues” BUT there are recipes that you have created that overcome ALL of these challenges
I feel like your “foodie friend”.
I found you way back in 2015.
I bought a number of your first cookbooks – kept one for me and gave the others to friends.
Thaaàank you again Richa. You are an amazing “foodie friend”.
Keep on cooking.
XO Wilma
I am so happy you found me!!! And so happy that you’ve made so many recipes since so long!!!!
Thank you !!
❤️❤️❤️
This one sheet pan dinner was AMAZING! The whole family loved it and I was told to put it in the rotation! In fact it was so good I made it again the next night but changed up the vegetables!
No way!! That’s awesome!
The flavors in this were so good. I’ll be adding it to my normal rotation.
Awesome!!
Top notch. We added zucchini, fresh mushrooms, artichoke hearts, and used leeks instead of onions. I cheated using Greek dressing. We still used the spices.
Yum! Thanks for sharing.