Gnocchi with Roasted Vegetables on a sheet pan

Sheet Pan Gnocchi with Roasted Vegetables

Quick one-pan meals are amazing. Wash everything off, put it all together, and bake until ready. That is the kind of dinner that every busy family needs! This sheet pan gnocchi is no different.

With roasted vegetables and gnocchi, this vegetarian sheet pan meal will fill everyone up with deliciousness. You’ll get the freshness of all of the vegetables and the heartiness of the gnocchi all in a delicious garlic butter sauce. I’m getting hungry just writing about it! 

You can make this without the parchment paper, but using it will make your cleanup easier and keep everything from sticking to the pan. If you choose not to use parchment paper, be sure to spray your pan with non-stick spray. 

Looking for an easy dessert pair this with? Try my Caramel Apple Crescent Rolls!

Sheet Pan Gnocchi with Roasted Vegetables Recipe

Ingredients:
8 oz mushrooms, sliced
1 leek, chopped
1 bunch of kale, de-ribbed and roughly chopped
1 lb gnocchi
1/4 cup butter, melted
5 cloves garlic, minced
2 tsp lemon juice
1 tsp dried thyme
2 tsp dried basil
Olive oil (to drizzle over the top)
Salt & pepper to taste
Romano cheese (garnish)

Gnocchi, leeks, kale, mushrooms and seasoning on a sheet panPreheat your oven to 400 degrees and line a baking sheet with parchment paper. 

In a microwave safe bowl, melt your butter in the microwave. Once melted, add the minced garlic, lemon juice, thyme, and basil. Whisk or stir the spices together until well blended. 

Sheet pan gnocchi and roasted vegetablesIn a large bowl, add the rinsed mushrooms, leek, kale, and gnocchi. Pour your butter mixture over the veggies and stir to coat well.

Gnocchi with leeks, kale, and mushrooms in a blue bowlSpread the mixture evenly over the baking sheet. Drizzle some olive oil over the top of everything and sprinkle some salt and pepper.

Sheet pan Gnocchi with Roasted Vegetables in a bowlBake for 15 – 18 minutes, until your veggies are starting to crisp. 

Spoon portions into serving bowls and top with grated cheese. Serve warm and enjoy!

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Yield: 4 servings

Sheet Pan Gnocchi With Roasted Vegetables

Sheet Pan Gnocchi With Roasted Vegetables

As sheet pan recipes go, this sheet pan gnocchi and vegetables is a fantastic dinner that you can have ready in less than half an hour! One of those family dinner ideas that you can keep in your back pocket!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 8 oz mushrooms, sliced
  • 1 leek, chopped
  • 1 bunch of kale, de-ribbed and roughly chopped
  • 1 lb gnocchi
  • 1/4 cup butter, melted
  • 5 cloves garlic, minced
  • 2 tsp lemon juice
  • 1 tsp dried thyme
  • 2 tsp dried basil
  • Olive oil (to drizzle over the top)
  • Salt & pepper to taste
  • Romano cheese (garnish)

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a microwave safe bowl, melt your butter in the microwave.
  3. Once melted, add the minced garlic, lemon juice, thyme, and basil. Whisk the spices together until well blended.
  4. In a large bowl, add the rinsed mushrooms, leek, kale, and gnocchi. Pour your butter mixture over the veggies and stir to coat well.
  5. Spread the mixture evenly over the baking sheet. Drizzle some olive oil over the top of everything and sprinkle some salt and pepper.
  6. Bake for 15 - 18 minutes, until your veggies are starting to crisp.
  7. Spoon portions into serving bowls and top with grated cheese. Serve warm and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Rachael Ray 47576 3-Piece Cookie Pan Steel Baking Sheet Set Gray/Agave Blue


    Rachael Ray 47576 3-Piece Cookie Pan Steel Baking Sheet Set Gray/Agave Blue
  • Simply Organic Thyme Leaf Whole Certified Organic, 0.78-Ounce Container
    Simply Organic Thyme Leaf Whole Certified Organic, 0.78-Ounce Container
  • Simply Organic Basil Certified Organic, 0.54-Ounce Container
    Simply Organic Basil Certified Organic, 0.54-Ounce Container

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 429 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 71mg Sodium: 222mg Carbohydrates: 55g Fiber: 5g Sugar: 3g Protein: 12g
This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Sheet Pan Gnocchi with Roasted Vegetables