Sheet Pan Summer Gnocchi: A Simple & Delicious Weeknight Meal

Summer is the perfect time to embrace easy, flavorful meals that don’t require a lot of time in the kitchen. This Sheet Pan Summer Gnocchi recipe is exactly that! It’s a vibrant, colorful dish packed with seasonal vegetables and tender gnocchi, all roasted to perfection on a single sheet pan. Minimal cleanup and maximum flavor? Yes, please!

## Why You’ll Love This Recipe

* **Easy Cleanup:** The entire meal cooks on one sheet pan, making cleanup a breeze.
* **Quick and Simple:** This recipe comes together in under an hour, perfect for busy weeknights.
* **Customizable:** Easily adapt the vegetables and herbs based on what’s in season or your personal preferences.
* **Delicious and Flavorful:** Roasting the vegetables brings out their natural sweetness and creates a wonderfully caramelized texture. The gnocchi becomes slightly crispy and perfectly tender.
* **Versatile:** Serve it as a main course or a hearty side dish.

## Ingredients You’ll Need

* **Gnocchi:** Use store-bought or homemade gnocchi. Shelf-stable gnocchi works great, but you can also use refrigerated gnocchi (adjust cooking time accordingly). I recommend using potato gnocchi for the best texture.
* **Summer Vegetables:** This is where you can get creative! Some of my favorites include:
* Cherry tomatoes
* Zucchini
* Yellow squash
* Bell peppers (any color)
* Red onion
* Corn on the cob (cut into smaller pieces)
* **Olive Oil:** Use a good quality olive oil for the best flavor.
* **Garlic:** Freshly minced garlic adds a pungent aroma and flavor.
* **Fresh Herbs:** Fresh basil, oregano, thyme, and parsley are all excellent choices.
* **Red Pepper Flakes (Optional):** Add a pinch of red pepper flakes for a touch of heat.
* **Salt and Pepper:** To taste.
* **Balsamic Glaze (Optional):** A drizzle of balsamic glaze adds a touch of sweetness and acidity.
* **Parmesan Cheese (Optional):** Grated Parmesan cheese adds a salty, savory flavor.

## Equipment

* Large Sheet Pan
* Parchment Paper or Silicone Baking Mat (Optional, for easier cleanup)
* Large Bowl
* Knife
* Cutting Board
* Garlic Press (Optional)

## Step-by-Step Instructions

**1. Prepare the Vegetables:**

* Preheat your oven to 400°F (200°C).
* Wash and dry all the vegetables.
* Cut the cherry tomatoes in half.
* Dice the zucchini, yellow squash, and bell peppers into bite-sized pieces.
* Thinly slice the red onion.
* If using corn on the cob, cut it into smaller, manageable pieces (about 1-2 inches long).
* Mince the garlic.
* Chop the fresh herbs.

**2. Toss Everything Together:**

* In a large bowl, combine the gnocchi, chopped vegetables, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using).
* Toss well to ensure that all the ingredients are evenly coated with olive oil and seasonings.

**3. Arrange on the Sheet Pan:**

* Line a large sheet pan with parchment paper or a silicone baking mat (optional, but recommended for easier cleanup).
* Spread the gnocchi and vegetable mixture in a single layer on the sheet pan. Avoid overcrowding the pan, as this can prevent the vegetables from roasting properly. If necessary, use two sheet pans.

**4. Roast in the Oven:**

* Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the gnocchi is golden brown and slightly crispy, and the vegetables are tender and slightly caramelized.
* Stir the mixture halfway through the cooking time to ensure even roasting.

**5. Add Fresh Herbs and Serve:**

* Remove the sheet pan from the oven and sprinkle with the chopped fresh herbs.
* Drizzle with balsamic glaze (if using) and sprinkle with grated Parmesan cheese (if using).
* Serve immediately and enjoy!

## Tips for Success

* **Don’t Overcrowd the Pan:** Overcrowding the sheet pan will steam the vegetables instead of roasting them. Make sure to spread the gnocchi and vegetables in a single layer, and use two sheet pans if necessary.
* **Adjust Cooking Time:** Cooking time may vary depending on your oven and the size of your vegetables. Keep an eye on the gnocchi and vegetables and adjust the cooking time accordingly. You want the gnocchi to be golden brown and slightly crispy, and the vegetables to be tender and slightly caramelized.
* **Use Fresh, High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use fresh, high-quality vegetables, olive oil, and herbs for the best results.
* **Experiment with Different Vegetables and Herbs:** This recipe is very versatile, so feel free to experiment with different vegetables and herbs based on what’s in season or your personal preferences. Some other great options include eggplant, mushrooms, asparagus, and rosemary.
* **Add Protein:** For a more complete meal, you can add protein to the sheet pan. Some good options include sausage, chicken, shrimp, or chickpeas. Add the protein along with the vegetables and gnocchi, adjusting the cooking time as needed to ensure that the protein is cooked through.
* **Make it Vegan:** To make this recipe vegan, simply omit the Parmesan cheese and use vegan gnocchi. Many brands of shelf-stable gnocchi are naturally vegan.
* **Add a Creamy Sauce:** If you want to add a creamy element to the dish, you can toss the roasted gnocchi and vegetables with a dollop of pesto, a drizzle of Alfredo sauce, or a spoonful of ricotta cheese before serving.
* **Roast the Garlic:** For an even more intense garlic flavor, roast a head of garlic alongside the gnocchi and vegetables. Simply cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for about 40 minutes, or until the garlic is soft and fragrant. Squeeze the roasted garlic cloves out of their skins and mash them into a paste before tossing with the gnocchi and vegetables.
* **Spice it Up:** If you like a little more heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the gnocchi and vegetable mixture before roasting.
* **Let it Rest:** After removing the sheet pan from the oven, let the gnocchi and vegetables rest for a few minutes before serving. This will allow the flavors to meld together and the gnocchi to crisp up even more.

## Variations

* **Mediterranean Gnocchi:** Use Mediterranean vegetables like olives, sun-dried tomatoes, and artichoke hearts. Season with oregano, thyme, and feta cheese.
* **Pesto Gnocchi:** Toss the roasted gnocchi and vegetables with pesto sauce and top with pine nuts.
* **Spicy Sausage Gnocchi:** Add sliced Italian sausage to the sheet pan for a heartier meal. Use spicy sausage for an extra kick.
* **Lemon Herb Gnocchi:** Zest a lemon over the roasted gnocchi and vegetables and add extra fresh herbs like parsley and dill.
* **Caprese Gnocchi:** Add fresh mozzarella balls to the sheet pan during the last few minutes of cooking time. Top with fresh basil and a balsamic glaze for a Caprese-inspired dish.

## Serving Suggestions

* Serve as a main course with a side salad.
* Serve as a side dish to grilled chicken, fish, or steak.
* Pack it for lunch the next day.
* Serve it warm or at room temperature.

## Make Ahead Instructions

You can chop the vegetables ahead of time and store them in the refrigerator for up to 24 hours. Toss the vegetables with the gnocchi, olive oil, garlic, and seasonings just before roasting.

## Storage Instructions

Store leftover Sheet Pan Summer Gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

## Recipe Card

**Sheet Pan Summer Gnocchi**

**Prep Time:** 15 minutes

**Cook Time:** 25 minutes

**Total Time:** 40 minutes

**Servings:** 4-6

**Ingredients:**

* 1 pound gnocchi
* 1 pint cherry tomatoes, halved
* 1 zucchini, diced
* 1 yellow squash, diced
* 1 bell pepper (any color), diced
* 1/2 red onion, thinly sliced
* 2 cloves garlic, minced
* 1/4 cup olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional)
* 1/4 cup chopped fresh herbs (basil, oregano, thyme, parsley)
* Balsamic glaze (optional)
* Grated Parmesan cheese (optional)

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the gnocchi, chopped vegetables, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using). Toss well.
3. Line a large sheet pan with parchment paper or a silicone baking mat.
4. Spread the gnocchi and vegetable mixture in a single layer on the sheet pan.
5. Roast for 20-25 minutes, or until the gnocchi is golden brown and slightly crispy, and the vegetables are tender and slightly caramelized. Stir halfway through.
6. Remove from oven and sprinkle with chopped fresh herbs.
7. Drizzle with balsamic glaze (if using) and sprinkle with grated Parmesan cheese (if using).
8. Serve immediately.

## Nutrition Information (Approximate per serving)

* Calories: 350-450
* Fat: 15-25g
* Saturated Fat: 3-5g
* Cholesterol: 0-10mg
* Sodium: 400-600mg
* Carbohydrates: 45-65g
* Fiber: 5-8g
* Sugar: 10-15g
* Protein: 8-12g

*Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This Sheet Pan Summer Gnocchi recipe is a winner! It’s easy to make, packed with flavor, and requires minimal cleanup. It’s the perfect weeknight meal for busy families or anyone looking for a simple and delicious summer dish. Get creative with your vegetables and herbs, and enjoy the taste of summer in every bite! This dish is truly a celebration of seasonal flavors and the joy of simple cooking. So grab your sheet pan and get ready to enjoy a delicious and stress-free meal. Buon appetito!