Sheet Pan Gnocchi with Veggies and Mozzarella
Experience the delightful fusion of crispy gnocchi, vibrant vegetables, and gooey mozzarella baked to perfection. This one-pan wonder transforms simple ingredients into a colorful, hearty meal that’s perfect for busy weeknights or special gatherings. With minimal prep and cleanup, this recipe is a culinary dream come true!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound fresh or store-bought gnocchi
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced thinly
- 8 ounces fresh mozzarella cheese, cubed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a bowl, combine the gnocchi, bell peppers, zucchini, cherry tomatoes, red onion, mozzarella, olive oil, Italian seasoning, salt, and pepper. Toss until evenly coated.
- Spread the mixture on the prepared sheet pan in an even layer.
- Roast in the oven for 20-25 minutes or until golden brown. Stir halfway through cooking.
- Serve hot directly from the pan or transfer to plates.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Substitute veggies based on your preference; consider spinach or asparagus for added nutrients. For extra flavor, add red pepper flakes or swap mozzarella for feta cheese. Store leftovers in an airtight container in the fridge for up to three days.