Recipe: Sheet Pan Gnocchi and Vegetables

Supper is served.

By: Chef MaryAnn Dwyer


  • 1 lb. fresh potato gnocchi (click here for our gnocchi recipe)
  • 1 12-oz. bag mixed mini bell peppers, or 2 medium bell peppers, cut into medium chunks
  • 1 pint grape tomatoes, or cherry tomatoes
  • 1 small red onion, cut into medium size slivers or chunks
  • 4 cloves garlic, smashed
  • 1 tsp. rosemary leaves, chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 3 Tbsp. olive oil
  • 2 Tbsp. basil leaves, coarsely chopped
  • Freshly grated parmesan cheese, for servings


  1. Place rack in middle of oven. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
  2. To a large bowl, add gnocchi, peppers, tomatoes, onions, garlic, rosemary, salt and pepper. Drizzle with olive oil and toss until well combined. Spread mixture evenly on prepared sheet.
  3. Roast, tossing halfway thorugh, until gnocchi begin to plum and veggies are tender and lightly browned, about 20 minutes.
  4. Serve in individual bowls garnished with fresh basil and parmesan cheese.

For more of MaryAnn’s delicious recipes, click here.


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