Transform your summer dinners with this vibrant sheet pan gnocchi recipe. Packed with fresh veggies and bursting with flavor, it’s the ultimate quick fix for busy nights. Feel free to toss in asparagus or mushrooms with the tomatoes at the start, while vegetables like zucchini, sugar snap peas, or spinach can be added later along with the corn — this way, each veggie keeps its own bite and texture.
Servings: 4
Ingredients:
- • 1 lb store-bought gnocchi
- • 16 oz cherry tomatoes
- • 1 large red onion, cut into wedges**
- • 2–3 tbsp extra-virgin olive oil
- • ½ cup shredded Parmesan cheese
** You can substitute 1 pint of diced bell peppers if you don’t want to use onion.
Directions:
- • Preheat oven to 425º F.
- • Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- • Scatter the gnocchi, tomatoes and red onion evenly across the sheet pan.
- • Drizzle the olive oil, salt and pepper generously over the ingredients.
- • Toss directly on the pan with your hands or a spatular until everything is well coated and then spread into a single, even layer.
- • Bake for 25-30 minutes, shaking or stirring the pan halfway through the cooking time so everything browns evenly.
- • Remove from the oven and sprinkle with Parmesan cheese, letting it melt slightly before serving.
