Dinner in under 30 minutes with barely any cleanup? Yes, please! This sheet pan gnocchi with summer vegetables is made entirely on one pan-no boiling required. Just toss everything (including the gnocchi!) with olive oil and roast until golden and caramelized. It's fast, flavorful, and easy to adapt for whatever season you're in.
Guys. I made this sheet pan gnocchi a few weeks back and I couldn't wait to share it with you! The fridge was near to bursting with summer produce and I reeeeally didn't feel like standing at the stove. Dumped everything on a sheet pan, gave it a quick toss, popped it in the oven, and dinner was done in 25 minutes flat 🤯. My toddler devoured it (gnocchi first, of course)-and that almost never happens. With school starting back up soon, this one's going straight into the regular rotation. It's quick, flexible, and doesn't require a single boiling pot. Win-win-win!
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Why You'll Love It
Between the minimal prep, no-boil gnocchi, and easy-peasy cleanup… what's not to love?? Check it:
- It's done in 30 minutes and uses just one pan
- Gnocchi roasts up crispy-no need to boil!
- Totally customizable with whatever veggies are in season
- Kid-friendly (tested and approved over here!)
Ingredients
Here's what you'll need for this Sheet Pan Gnocchi with Summer Vegetables recipe:
- Potato gnocchi - I like to use DeLallo Traditional Italian Potato Gnocchi
- Zucchini and Summer squash
- Cherry tomatoes
- Corn
- Thinly sliced red onion
- Drizzle of Olive oil
- A dash of Italian seasoning
- Kosher salt and black pepper
- Fresh basil and parsley
- Grated parmesan
- Basil pesto
📝 Full measurements and instructions are in the printable recipe card at the bottom of this post!
Variations and Add-Ons
It's super flexible depending on the season or what's in your fridge! Try these swaps:
- Fall: butternut squash, sweet potato, and sage
- Winter: brussels sprouts, carrots, and a little rosemary
- Spring: asparagus spears, snap peas, and thyme leaves
- Swap the traditional potato gnocchi for cauliflower gnocchi or sweet potato gnocchi
- Finish with a sprinkle of parmesan or a little crumbled goat cheese!
What to Serve It With/pairings
This sheet pan gnocchi with summer vegetables is a full meal as-is, but here are a few ideas to round it out:
- Add a little cooked sliced chicken sausage or a handful of crispy chickpeas after it comes out of the oven for extra protein
- Garlic bread or a warm crusty baguette
- A glass of pinot grigio or sparkling rosé for a little al fresco dining!
Equipment
I literally just use a sheet pan, a cutting board, and a knife for prep for this recipe. Amazing right??
Storage and Reheating
If you happen to have any leftovers, follow these tips for best results!
- Fridge: Store leftovers in an airtight container for up to 4 days. I wouldn't store this in the freezer due to soggy veggies upon reheating.
- To reheat: Oven or toaster oven is best for keeping the gnocchi crisp. Reheat at 350°F until warmed through-about 5 minutes or so.
Sheet Pan Gnocchi with Summer Vegetables
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian
Description
One pan, no pasta pot, and zero fuss-this easy sheet pan gnocchi with summer veggies is tossed in pesto and roasted to perfection. No boiling needed-just one baking pan, 30 minutes, and tons of flavor!
Ingredients
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- ½ lb zucchini, chopped
- ½ lb summer squash, chopped
- 1 lb cherry tomatoes, halved
- 4 oz (about 1 cup) corn kernels (canned or frozen)
- 4 oz red onion, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ tablespoon fresh basil, roughly chopped
- ½ tablespoon fresh parsley, roughly chopped
- 1 to 2 tablespoons basil pesto
- Grated parmesan, for serving
Get Recipe Ingredients
Instructions
- Preheat oven to 425°F. Grease a large rimmed baking sheet or line it with parchment paper.
- On the sheet pan, toss the gnocchi, zucchini, summer squash, tomatoes, and red onion with the olive oil, Italian seasoning, salt, and pepper until everything is well coated.
- Spread the mixture into an even layer. Place on the center rack and roast for 20 minutes.
- Remove from the oven, scatter the corn over the top, and return to the oven for 5 more minutes.
- Turn the broiler on high and broil for 1-2 minutes, until the gnocchi is golden and crisp around the edges.
- Remove from the oven and drizzle with pesto (add more to taste). Toss gently until everything is evenly coated. Garnish with fresh basil, parsley, and grated parmesan. Serve immediately.
Notes
No need to thaw frozen corn-just add it straight from the freezer!
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Judy says
This Sheet Pan Gnocchi was delicious.! It is indeed really fast to make and I actually had all the ingredients in my fridge which almost much unheard of for me - I usually have to get something from the store. I used TJ’s Gluten Free Cauliflower Gnocchi and it was really good with all the fresh summer veggies that we needed to use up quickly!
Thank you for another delicious, easy recipe!