Sheet Pan Gnocchi (Vegetarian Baked Gnocchi)

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Sheet pan gnocchi with roasted vegetables is a deliciously easy meal. Loaded with roasted butternut squash, crispy Brussels sprouts, and oven caramelized onions, this vegetarian baked gnocchi is sure to please.

Roasted Sheet Pan Gnocchi and Fall Vegetables on wood with sage and thyme — Roasted Sheet Pan Gnocchi and Fall Vegetables

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This is it. My meal of the fall – and really any time of year.

This baked gnocchi is vegetarian by default.

I didn’t really plan it that way, it just sort of happened.

But even meat lovers can get behind a warm comfort food.

And if you can’t, well, you can learn how to bake yourself up some bacon to crumble and sprinkle on top.

Ingredients and kitchen supplies needed for vegetarian baked gnocchi

Chopped Brussels Sprouts and Butternut Squash and onions on wood — Chopped the veggies into roughly inch pieces

When you make sheet pan gnocchi, you’ll need:

Gnocchi – You can use your favorite store bought gnocchi for this. You can find it typically in the pasta aisle.
Butternut squash – You could sub in a different root type vegetable, such as sweet potatoes, red potatoes, or other types of squash.
Brussels sprouts – These are not the same crappy veggie you remember from your childhood, they actually taste good.
Sweet onions – You could use white or red onions also.
Garlic – The garlic adds some nice flavor and a bit of spiciness to the sheet pan gnocchi.
Butter – Butter adds a nice richness to the vegetarian baked gnocchi, but you could add in some extra olive oil instead if you prefer.
Olive oil – If you like, you could use another light oil with a mild flavor.
Seasonings – This sheetpan gnocchi uses sage, Italian seasoning, salt, and pepper to add extra flavor.
Parmesan cheese – You could sub in Romano or asiago cheese if you prefer.

You do not need any special equipment to make this sheet pan gnocchi with vegetables, but if you want to make your life a bit easier, here’s what I used:

Garlic press – I use a lot – A LOT – of garlic on just about everything I cook, so I don’t got time to mince garlic for every meal. Get a garlic press, it really saves time and energy.
Cookie sheets – You don’t need a deep dish for vegetarian baked gnocchi.
Chef knife – A good, sharp knife is a must in any kitchen when chopping veggies.

How to make sheet pan gnocchi

Roasted Sheet Pan Gnocchi in bowls on wood with sage and Fall Vegetables — Roasted Sheet Pan Gnocchi

1. Prep the vegetables

a bowl of gnocchi with chopped veggies on wood — Put the chopped veggies into a big bowl with gnocchi and toss them with herbs and melted butter and olive oil

Before you start chopping, preheat your oven to 425 degrees F.

As you cut the veggies, try to keep them a roughly uniform size.

This helps ensure they cook at roughly equal rates.

Once you finish chopping them, toss them in a large mixing bowl, along with the melted butter and half the olive oil. Toss until combined.

Add in the spices, salt, and pepper, and give it a final toss to combine.

2. Bake the vegetarian gnocchi

Butternut squash, Brussels sprouts, onions, herbs, and gnocchi on sheet pan — Pour everything onto a sheet pan

Once the veggies are well coated, line a cookie sheet with aluminum foil and spray with a non-stick spray.

Spread the vegetable and gnocchi mixture onto the prepared sheet pan.

Bake the gnocchi and vegtables for 25 minutes, flipping halfway through.

Serve with additional cheese on top fresh from the oven.

How do I serve roasted gnocchi?

Cooked Butternut squash, Brussels sprouts, onions, herbs, and gnocchi on sheet pan — Pull them out of the oven and then sprinkle on some fresh Parm

Baking gnocchi in the oven gives it this lovely, delicate nutty flavor, so I wouldn’t serve sheet pan gnocchi with any heavy sauces.

I would definitely not serve this with red sauce, even though gnocchi with tomato sauce and melted mozzarella is a beautiful delicious thing.

But the heavier marinara sauce would overpower the delicate flavor.

You may be able to get away with a pesto sauce, but even that may be a bit over-powering for roasted gnocchi.

You could make a quick brown butter sauce the way I do with this winter veggie pasta or this brown butter gnocchi with butternut and kale.

Keep in mind, the vegetables will give off a little bit of liquid during the roasting process plus you’ve got the olive oil and the butter that you’ve tossed the gnocchi and veggies in, so this is in no way a dry bake.

It’s also perfectly flavored from the blend of herbs you toss in with the oil and butter, so an added sauce is really too much.

Tips and tricks

Make sure to cut the veggies as close in size as possible when making sheet pan gnocchi. This helps ensure even baking.
You need to flip the veggies and gnocchi about half way through baking. A large, flat spatula can make this easy.
You can easily make this vegetarian baked gnocchi vegan by using only olive oil and skipping the cheese or using a cheese substitute.

Substitutions for vegetarian baked gnocchi

Roasted Sheet Pan Gnocchi and Fall Vegetables in a bowl on wood — Roasted Sheet Pan Gnocchi and Fall Vegetables

Variety is the spice of life!

I’ve made this a few times with different vegetables, and this just happens to be my favorite combination.

But instead of Brussels sprouts, you could use broccoli or asparagus.

You can absolutely sub out the butternut squash for any other squash you prefer.

Not a squash fan?

Use sweet potato cubes! We’ve done that and it’s really delicious and doesn’t change the cook time.

You could also use sweet potato gnocchi if you like, which adds a bit more nutrients to the meal.

Also, feel free to add some meat to this mix if it tickles your fancy.

I don’t miss meat with this, but if you have someone in your family that will only eat meals with meat, this gnocchi pairs well with oven roasted chicken.

FAQs

Do I need to boil gnocchi before baking?

When you make sheet pan gnocchi or any baked gnocchi, you do not need to boil it first. In our house, we pretty much only roast gnocchi in the oven no matter how we serve it. I do recommend that if you plan to bake gnocchi by itself, either coat it in non-stick spray or coat it in a bit of olive oil or another oil to help give it a bit of a crust.

Can you overcook gnocchi in oven?

Yes, you can easily over-cook gnocchi in the oven due to its low moisture content. Adding olive oil, cooking spray, or other liquids can help keep it from burning or becoming hardened. Also, pay attention to the gnocchi as it bakes. If it is brown on top and bottom, it is done, so take it out of the oven.

How do you know when gnocchi is done in the oven?

Sheet pan gnocchi is typically done when the veggies have softened and started to brown. You will also likely notice som browning on the gnocchi as well. For sheet pan gnocchi, the bake time is about 20 to 25 minutes, though this can vary.
If you are baking it with less veggies or liquids, the gnocchi will likely finish baking within 15 to 20 minutes at most. Watch for browning on the tops and bottom. Once it starts to brown, it is done.

Other Gnocchi Recipes

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