Can I use frozen vegetables?

Oh boy, I learned this the hard way! Frozen veggies release tons of water as they cook, which can turn your crispy gnocchi into a soggy mess. If you must use frozen, thaw them completely first and pat them bone-dry with paper towels. Even then, I’d stick to heartier frozen veggies like cauliflower or Brussels sprouts—skip watery ones like frozen zucchini at all costs!

How do I prevent gnocchi from sticking?

Here’s my two-step secret: First, make sure your sheet pan is well-oiled (I rub mine with about half a tablespoon extra oil beyond what’s in the recipe). Second—and this is key—don’t touch the gnocchi for the first 15 minutes of roasting! Let them get a good crust going before you flip. If your pan is old and scratched, parchment paper is your best friend here.

Is this recipe gluten-free?

Almost! Regular gnocchi usually contains wheat flour, but gluten-free options made with rice or potato starch work beautifully—just check labels carefully. I’ve had great luck with the DeLallo brand GF gnocchi (not sponsored, just obsessed). All the other ingredients are naturally gluten-free, so swap the gnocchi and you’re golden!

Can I make this ahead of time?

You can prep the veggies and seasonings up to a day in advance, but don’t mix them with the gnocchi until right before roasting—the starch makes them gummy if they sit too long. Leftovers reheat surprisingly well though (see my storage tips above)!

Why didn’t my gnocchi get crispy?

Three likely culprits: 1) You overcrowded the pan (I’ve been there!), 2) Your oven runs cool (try bumping up the temp 25°F next time), or 3) You used fresh instead of shelf-stable gnocchi—the fresh kind has more moisture. A little extra oil and patience fixes most of these issues!

Crispy Sheet Pan Gnocchi & Veggies in Just 25 Minutes

Name: Crispy Sheet Pan Gnocchi & Veggies in Just 25 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound gnocchi; 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese (optional)

Description

A simple and delicious one-pan meal with crispy gnocchi and roasted vegetables.

Ingredients

1 pound gnocchi
2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese (optional)

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Instructions

Preheat oven to 425°F (220°C).
Toss gnocchi and vegetables with olive oil, garlic powder, oregano, salt, and pepper.
Spread evenly on a sheet pan.
Roast for 20-25 minutes until gnocchi is crispy and vegetables are tender.
Sprinkle with Parmesan cheese before serving if desired.

Notes

Use pre-cooked gnocchi for best results.
Swap vegetables based on preference or season.
Add protein like chicken or sausage if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian