Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers: A One-Pan Wonder

Looking for a quick and easy meal that’s bursting with flavor and perfect for busy weeknights? This Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers is the answer! Combining tender gnocchi with roasted vegetables, this dish is not only delicious but also nutritious and simple to prepare. With minimal cleanup and maximum taste, it’s an ideal addition to your meal rotation.


  • 500g (1 lb) gnocchi (store-bought or homemade)
  • 2 medium zucchinis, sliced into half-moons
  • 1 pint cherry tomatoes, halved
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 red onion, sliced
  • 4 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil or parsley, chopped (for garnish)


Preheat the Oven:

  1. Preheat your oven to 220°C (430°F). Line a large baking sheet with parchment paper.

Prepare the Ingredients: 2. In a large bowl, combine the sliced zucchini, cherry tomatoes, bell peppers, red onion, and minced garlic.

Season the Vegetables: 3. Drizzle the olive oil over the vegetables. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Toss everything together until the vegetables are evenly coated.

Combine with Gnocchi: 4. Add the gnocchi to the bowl and toss again to combine with the seasoned vegetables.

Bake: 5. Spread the gnocchi and vegetable mixture evenly on the prepared baking sheet.

  1. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the gnocchi is tender and the vegetables are caramelized and slightly charred.

Finish and Serve: 7. Remove the sheet pan from the oven. If using, sprinkle the grated Parmesan cheese over the top.

  1. Garnish with fresh basil or parsley.
  2. Serve hot, directly from the sheet pan for a casual meal, or transfer to a serving dish.

Nutritional Information:


  • A comforting carbohydrate source that provides energy, especially when paired with nutrient-rich vegetables.


  • Low in calories but high in essential nutrients like vitamin C, vitamin A, and dietary fiber.

Cherry Tomatoes:

  • Packed with antioxidants, vitamins C and K, and beneficial plant compounds.

Bell Peppers:

  • High in vitamins A and C, folate, and fiber, supporting immune function and skin health.

Tips and Variations:

Protein Addition:

  • Add pre-cooked chicken sausage slices or chickpeas for extra protein.

Herb Variations:

  • Use fresh herbs like rosemary or thyme for a different flavor profile.

Cheese Variations:

  • Substitute Parmesan with crumbled feta or goat cheese for a creamy, tangy twist.

Make it Vegan:

  • Omit the cheese or use a dairy-free alternative to keep the dish vegan.

Serving Suggestions:

Main Course:

  • Serve as a main dish with a side salad for a complete meal.

Side Dish:

  • Pair with grilled fish or chicken for a more substantial meal.

Leftover Magic:

  • Use leftovers to stuff bell peppers or mix with cooked pasta for another easy meal.

Cooking Tips:

Even Roasting:

  • Spread the gnocchi and vegetables in a single layer to ensure even roasting and caramelization.


  • Stir halfway through baking to ensure all sides of the gnocchi and vegetables get roasted evenly.

Crispy Gnocchi:

  • For extra crispy gnocchi, broil for the last 2-3 minutes of cooking, watching closely to prevent burning.

Enjoy the convenience and deliciousness of this Sheet Pan Gnocchi with Zucchini, Tomatoes, and Bell Peppers. It’s a versatile, flavorful, and easy-to-make dish that’s sure to become a family favorite!

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