It was one of those evenings when the clock seemed to speed up, and the fridge looked emptier than expected. I grabbed a bag of vegan potato gnocchi, some colorful veggies from the counter, and figured I’d toss them all onto a sheet pan—one tray, one go. As the oven worked its magic, the smell of garlic and smoked paprika filled the kitchen, pulling me away from the scattered mail and unfinished to-do lists. That moment, when everything came together into a golden, crispy bite, was oddly comforting, even though I wasn’t entirely sure if I had the timing right or maybe stirred a bit too roughly. But the roasted bell peppers and tender zucchini balanced the chewiness perfectly, and the fresh parsley sprinkled on top felt like a little celebration on the plate.
It’s not about perfection here; it’s about quick, wholesome food that doesn’t demand hours of prep or a messy kitchen afterward. Just simple, honest ingredients brought to life with a few herbs and a hot oven.
Why You’ll Love It
- Hands-off cooking means you can actually relax while dinner roasts—and, yes, the cleanup is delightfully minimal.
- The combination of crispy golden gnocchi with tender roasted vegetables feels like a treat but is entirely plant-based.
- It’s simple—and that’s kind of the point; no complicated steps or hard-to-find ingredients.
- The herb seasoning adds a subtle smokiness and warmth without overpowering the natural flavors.
Even if you’re not vegan, this dish fits right into a weeknight rotation when you want something satisfying without fuss.
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Vegan Gnocchi Sheet Pan Dinner
- Total Time: 40 minutes
- Yield: 4 1x
Description
A quick and easy vegan sheet pan dinner featuring crispy golden gnocchi, roasted vegetables, and a flavorful herb seasoning. Perfect for a wholesome, plant-based meal with minimal cleanup.
Ingredients
1 pound vegan potato gnocchi
1 medium red bell pepper, seeded and chopped into 1-inch pieces
1 medium zucchini, chopped into 1/2-inch thick half-moons
1 cup cherry tomatoes, halved
1 small red onion, peeled and cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the vegan potato gnocchi, chopped red bell pepper, zucchini, cherry tomatoes, and red onion wedges.
Drizzle the olive oil over the gnocchi and vegetables. Sprinkle garlic powder, dried oregano, smoked paprika, salt, and black pepper evenly over the mixture.
Toss everything together gently until the gnocchi and vegetables are evenly coated with oil and seasoning.
Spread the gnocchi and vegetable mixture in a single layer on the prepared sheet pan.
Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring halfway through, until the gnocchi are golden and crispy and the vegetables are tender.
Remove from the oven and sprinkle the chopped fresh parsley over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually roast the gnocchi with whatever vegetables I have on hand—sometimes swapping zucchini for yellow squash or tossing in a handful of mushrooms. You don’t need fancy equipment; just a sturdy sheet pan and something to toss everything with. For serving, a simple green salad or a drizzle of balsamic glaze gives a nice contrast. If you’re feeling adventurous, a sprinkle of nutritional yeast can add a cheesy vibe, though I haven’t tested that with every veggie combo. Leftovers reheat well in a skillet to keep the gnocchi crispy, which is a win in my book.
FAQ
Can I use store-bought gnocchi? Absolutely. The key is to roast them long enough to get crispy but not burnt. Keep an eye on them halfway through.
What if I don’t have all the herbs? No worries. Garlic powder and salt can carry the flavor pretty well if you’re missing oregano or smoked paprika.
Is this meal gluten-free? It depends on the gnocchi you buy. Check labels if gluten is a concern.
Can I make it ahead? You can prep the veggies and seasoning earlier, but roasting is best fresh.
Give this sheet pan dinner a try next time you want something quick, hearty, and full of flavor—no extra fuss, just food that hits the spot.