This Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers is a quick, colorful, and delicious meal that’s perfect for busy weeknights. The oven-roasted gnocchi becomes wonderfully crispy, and the vegetables add freshness and flavor.


  • 1 package (16 oz) uncooked potato gnocchi
  • 1 medium zucchini, sliced
  • 1 bell pepper, cut into strips (any color)
  • 1 pint cherry or grape tomatoes
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Optional: Grated Parmesan cheese for serving
  • Optional: Fresh basil, chopped for garnish


  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the uncooked gnocchi, sliced zucchini, bell pepper strips, and cherry tomatoes.
  3. In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, salt, and pepper.
  4. Pour the olive oil mixture over the gnocchi and vegetables. Toss to coat evenly.
  5. Spread the gnocchi and vegetables in a single layer on the prepared baking sheet.
  6. Roast in the preheated oven for 20-25 minutes, or until the gnocchi is crispy and the vegetables are tender and lightly browned.
  7. Remove from the oven and let cool slightly.
  8. Optional: Sprinkle with grated Parmesan cheese and garnish with fresh basil before serving.
  9. Serve the Sheet Pan Gnocchi hot and enjoy!

Nutrition Facts (per serving)

  • Calories: 300-350
  • Fat: 15g
  • Carbohydrates: 40g
  • Protein: 8g

Prep and Cooking Time

  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes


  • Serves: 4

This Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers is an incredibly easy and satisfying meal. It’s a great way to enjoy a combination of crispy gnocchi and roasted vegetables with minimal effort. Perfect for a quick dinner that doesn’t skimp on flavor!

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