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Sheet Pan Gnocchi & Veggies
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  • CourseMain Dish
  • 1 lb. shelf-stable potato gnocchi
  • ½ bunch asparagus, chopped
  • 1 bag of baby bell peppers, deseeded and chopped
  • 1 small red onion, chopped
  • 1 pint grape or cherry tomatoes
  • 1 tsp. fresh rosemary, coarsely chopped
  • 1 tsp. garlic powder
  • salt and pepper, to taste
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped fresh basil, for serving
  • Plant-based Parmesan, for serving
  1. Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper.
  2. Put gnocchi, asparagus, peppers, onion, tomatoes and rosemary in a large bowl. Sprinkle with garlic powder, salt and pepper, then drizzle with the oil and gently toss to combine. Pour gnocchi and vegetables onto prepared baking sheet in a single layer. (Use a second baking sheet if needed.)
  3. Roast for 20-30 minutes, stirring halfway through, until the gnocchi are golden and the vegetables are tender and caramelized.
  4. Serve topped with fresh basil and plant-based Parmesan. Enjoy!
Recipe Notes

Adapted from

If you're a fan of asparagus, use the whole bunch! You can also easily swap it for your vegetable of choice — zucchini would work well!

Other serving suggestions:

  • Add a drizzle of pesto
  • Add Beyond Italian sausage for a heartier meal


This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

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