Sheet Pan Roasted Garlic Vegetable Gnocchi

This delicious vegetarian dish makes a great main dish or side dish that is ready in under 30 minutes. This simple yet flavorful meal is packed with delicious vegetables such as zucchini, yellow squash, mushrooms, and tender fresh gnocchi.

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Sheet Pan Roasted Garlic Vegetable Gnocchi Recipe

Ingredients

• 1 lb. potato gnocchi, fresh
• 1 zucchini, medium, large chunks
• 1 yellow squash, large chunks
• 1 purple onion,n large chunks
• 1 cup mushrooms, sliced
• 5 cloves of garlic whole, in their skins
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. thyme
• 2 tsp. basil

For the Day of Cooking:

• 1 cup of baby tomatoes
• 1 Tbsp. olive oil 
• 1/4 cup Parmesan, shredded
• fresh basil, optional

Assembly instructions:

• Add all gnocchi, zucchini, yellow squash, purple onion, mushrooms, garlic cloves, olive oil, salt, pepper, thyme, and basil to a large resealable freezer bag.
• Squish gently to combine the ingredients.
• Remove excess air, seal, and freeze.

Cooking instructions:

• Thaw.
• Add 1 cup of baby tomatoes.
• Add the contents of a large bag to a parchment-paper-lined sheet pan and cook in the oven at 400° for 20-25 minutes.
• Squeeze the garlic out of their skins into a bowl.
• Mash with 1 Tbsp. olive oil using a fork.
• Stir the garlic oil into the gnocchi and vegetables.
• Top with Parmesan and fresh basil, if desired.

Adaptation Ideas for this Recipe

If the yellow squash is small, it can be cooked with the seeds, but if it’s larger and the seeds are larger, we recommend seeding the squash as part of the prep. There is no need to peel it. Yellow squash is very seasonal and sometimes difficult to find. It looks like a zucchini, only it’s yellow. You can substitute another type of squash, such as summer squash or acorn squash, or simply add more zucchini in its place.

To make this dish Vegan, omit the Parmesan cheese or use a dairy-free version.

This recipe is very versatile; you can change up the vegetables and make it something completely different each time. Some vegetable substitution ideas could be sweet potatoes, carrots, parsnips, beets, brussel sprouts, cauliflower, broccoli florets, red bell peppers, or asparagus.

How to Serve This for Dinner

This meal would be great paired with garlic bread or a herbed Italian bread like Focaccia. Include a fresh salad like a classic caesar or caprese salad.

Add this recipe and other sheet pan ideas to your meal plan this week. Some of our favorites include Sheet Pan Beef and Broccoli or Teriyaki Meatballs.

Print

Sheet Pan Roasted Garlic Vegetable Gnocchi

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Main Course

Servings: 4

Calories: 347 kcal

Ingredients

• 1 lb. potato gnocchi fresh
• 1 zucchini medium large chunks
• 1 yellow squash large chunks
• 1 purple onion large chunks
• 1 cup mushrooms sliced
• 5 clove garlic whole in their skins
• 2 Tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. thyme
• 2 tsp. basil

For day of cooking:

• 1 cup baby tomatoes
• 1 Tbsp. olive oil
• 1/4 cup Parmesan shredded
• fresh basil optional

Instructions

Assembly instructions:

1. Add all gnocchi, zucchini, yellow squash, purple onion, mushrooms, garlic cloves, olive oil, salt, pepper, thyme and basil to a large resealable freezer bag.
2. Squish gently to combine ingredients. Remove excess air, seal and freeze.

Cooking instructions:

1. Thaw.

2. Add 1 cup baby tomatoes.

3. Add contents of a large bag to a parchment paper lined sheet pan and cook in the oven at 400° for 20-25 minutes.

4. Squeeze the garlic out of their skins into a bowl. Mash with 1 Tbsp. olive oil using a fork. Stir the garlic oil into the gnocchi and vegetables.

5. Top with Parmesan and if desired, fresh basil.