Sheet Pan Garlic Herb Gnocchi and Veggies

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve warm directly from the sheet pan, garnished with fresh basil leaves and a light dusting of grated Parmesan or nutritional yeast. A side of …

Cuisine: Italian Type: Dinner Time: 35 min Servings: 4 Calories: 505 per serving
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Nutrition Information

Each serving contains approximately 505 calories and 15.0g of protein. Macronutrients include 64.0g carbohydrates and 21.0g fats per serving.

Per Serving

Calories
505
Protein
15.0g
Carbohydrates
64.0g
Fats
21.0g

Total

Calories
2020
Protein
60.0g
Carbohydrates
256.0g
Fats
84.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 32.0 oz Cauliflower Gnocchi
    frozen or shelf-stable, healthy alternative to potato gnocchi
  • 15.0 oz Cannellini Beans
    1 can, low-sodium, rinsed and drained well
  • 1.0 pint Cherry Tomatoes
    whole, washed
  • 1.0 whole Red Bell Pepper
    seeded and chopped into 1-inch bite-size pieces
  • 1.0 whole Yellow Bell Pepper
    seeded and chopped into 1-inch bite-size pieces
  • 2.0 whole Zucchini
    ends trimmed, sliced into half-moons
  • 1.0 whole Red Onion
    peeled and cut into 1-inch chunks
  • 4.0 clove Garlic
    fresh, minced
  • 0.25 cup Extra Virgin Olive Oil
    for coating ingredients
  • 1.0 tbsp Italian Seasoning
    dried herb blend
  • 1.0 tsp Kosher Salt
    or to taste
  • 0.5 tsp Black Pepper
    freshly cracked
  • 0.5 cup Fresh Basil
    leaves torn, for garnish
  • 0.25 cup Parmesan Cheese
    freshly grated (optional)

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Oven and Equipment Preparation

  1. Preheat oven to 400°F (200°C) and place a large rimmed baking sheet on the center rack to heat up.
  2. Set out a large mixing bowl and a cutting board with a chef's knife.

2. Vegetable and Ingredient Mise en Place

  1. Wash 1 pint cherry tomatoes (300g), 1 red bell pepper (150g), 1 yellow bell pepper (150g), 2 zucchini (400g), and 0.5 cup fresh basil (20g).
  2. Seed the red and yellow bell peppers and chop into 1-inch (2.5cm) bite-sized pieces.
  3. Trim ends of the zucchini and slice into half-moons.
  4. Peel 1 red onion (170g) and cut into 1-inch (2.5cm) chunks.
  5. Peel and mince 4 cloves garlic (12g).
  6. Open 1 can cannellini beans (425g), rinse thoroughly in a colander, and drain well.

3. Combine and Season Ingredients

  1. In the large mixing bowl, combine the chopped peppers, onion, zucchini, cherry tomatoes, drained beans, minced garlic, and 32 oz frozen cauliflower gnocchi (900g).
  2. Drizzle with 0.25 cup extra virgin olive oil (60ml).
  3. Sprinkle with 1 tbsp Italian seasoning (5g), 1 tsp Kosher salt (6g), and 0.5 tsp black pepper (1g).
  4. Toss everything gently but thoroughly until all ingredients are evenly coated with oil and spices.

4. Roast the Sheet Pan Dinner

  1. Carefully remove the hot baking sheet from the oven using oven mitts.
  2. Pour the gnocchi and vegetable mixture onto the hot baking sheet and spread quickly into a single even layer.
  3. Roast for 12 minutes.
  4. Remove pan briefly to toss/flip ingredients for even browning, then return to oven.
  5. Roast for an additional 8-10 minutes until gnocchi is crispy and vegetables are tender.

5. Garnish and Finish

  1. Tear fresh basil leaves into small pieces.
  2. Scatter torn basil and 0.25 cup grated Parmesan cheese (25g) over the hot sheet pan immediately upon removing from oven.

Plating

  1. Select wide, shallow bowls or rustic ceramic plates to frame the colorful roasted vegetables effectively.
  2. Spoon a generous portion of the gnocchi and vegetable mixture into the center of the plate, arranging a few charred cherry tomatoes and peppers on top for visual contrast.
  3. Tear fresh basil leaves by hand and scatter them naturally over the hot dish to release their aroma without bruising the herb.
  4. Finish with a dusting of freshly grated Parmesan cheese and a final drizzle of balsamic glaze or extra virgin olive oil to bind the flavors together.

Family Beverage

Sparkling water infused with cucumber and lemon slices, or chilled hibiscus iced tea

Alcohol Beverage

A crisp Sauvignon Blanc or a light Pinot Grigio

Serving Suggestions

Serve warm directly from the sheet pan, garnished with fresh basil leaves and a light dusting of grated Parmesan or nutritional yeast. A side of mixed greens with balsamic glaze complements the roasted flavors perfectly.

Notes

For added protein, toss in a can of drained chickpeas or white beans before roasting. Preheating the baking sheet before adding ingredients helps achieve a crispier texture on the gnocchi. Cutting all vegetables into uniform sizes ensures even cooking.

Storage

Allow the roasted gnocchi and vegetables to cool completely to room temperature to avoid condensation, which can make the texture soggy. Transfer to airtight containers and refrigerate for up to 4 days. Store any fresh basil or cheese garnishes separately to maintain their freshness.

Freezing

Place the cooled mixture into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible, for up to 2 months. Be aware that the zucchini and tomatoes will soften upon thawing. Thaw overnight in the refrigerator and reheat in a hot oven or air fryer to help restore some crispness.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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