SHEET PAN GNOCCHI
An easy, no-fuss dinner for busy weeknights. Everything bakes together on one tray — no boiling, no frying, and hardly any dishes to clean. Just toss your gnocchi and veggies with olive oil and seasoning, add some plant-based cheese on top, and let the oven do the work. It’s colorful, cozy, and perfect for using up whatever vegetables you have in the fridge. The combination of crispy gnocchi, roasted sweet potato, and juicy tomatoes makes this a go-to meal you’ll keep coming back to.
Servings: 2
Ingredients
- 1 package store-bought gnocchi about 500 g / 18 oz
- 1/2 sweet potato peeled and chopped into small cubes
- 1/2 head broccoli chopped into florets
- 1.5 cups cherry tomatoes
- 100 g 3.5 oz mushrooms, quartered
- 1/2 red onion thinly sliced
- plant-based cheese grated or in small slices
- drizzle of olive oil
- salt pepper to taste
- 1/2 tbsp oregano
- 1/2 tsp chili flakes optional, or according to desired taste
for serving:
- fresh basil or parsley
Instructions
- Add gnocchi, sweet potato, broccoli, tomatoes, mushrooms, and onion to a large sheet pan.
- Drizzle with olive oil, season with salt, pepper, oregano, and chili flakes, and toss well to coat.
- Spread everything out evenly and top with plant-based cheese.
- Bake at 200°C (400°F) for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the gnocchi are golden and crispy on the edges.
- Serve hot, topped with fresh basil or parsley.