Roasted Gnocchi Primavera is a simple yet elegant sheet pan dinner that brings all the flavors of Italy to your table in less than 30 minutes. This recipe is loaded with pillowy gnocchi, tender zucchini, sweet bell peppers, juicy cherry tomatoes, and savory onions, all roasted together until golden and delicious. The beauty of this one-pan wonder is that it’s effortless, flavorful, and perfect for busy weeknights.
What makes this dish shine is the way the gnocchi crisps in the oven, turning lightly golden while the vegetables caramelize around it. Finished with a sprinkle of Parmesan and a touch of fresh basil, it feels like comfort food with a sophisticated twist.
Interestingly, gnocchi has roots in ancient Roman cuisine, when cooks would prepare dumplings with semolina. Over time, Italians embraced the potato-based version we know today, making it a staple of rustic family meals. This sheet pan version keeps tradition alive while modernizing it for today’s kitchen.
Recipe Yield: 4 servings
INGREDIENTS
1 lb potato gnocchi (shelf-stable or refrigerated)
1 medium zucchini, sliced into half-moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, sliced thin
1 cup cherry tomatoes, halved
2 garlic cloves, minced
2 tbsp olive oil
1 tsp dried Italian seasoning
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
2 tbsp fresh basil, chopped
INSTRUCTIONS
1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
2. Toss ingredients:
In a large bowl, combine gnocchi, zucchini, bell peppers, onion, and cherry tomatoes. Drizzle with olive oil, then add garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Toss until everything is evenly coated.
3. Spread and roast:
Spread mixture evenly across the prepared sheet pan. Roast for 20–22 minutes, stirring halfway through, until gnocchi are golden and vegetables are tender.
4. Finish with flavor:
Remove from oven and sprinkle generously with Parmesan cheese. Stir gently so cheese melts into the warm gnocchi and vegetables.
5. Garnish and serve:
Transfer to plates, then top with fresh basil before serving. Enjoy hot.
Helpful Tips to Perfect This Recipe
- Choose the Right Gnocchi: Shelf-stable gnocchi works well because it crisps beautifully in the oven, but refrigerated gnocchi will also roast perfectly.
- Don’t Overcrowd the Pan: Spread gnocchi and veggies in an even layer to ensure caramelization and crisp edges.
- Add a Protein Boost: For a heartier meal, toss in cooked chicken sausage slices or shrimp during the last 10 minutes of roasting.
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