Crispy Gnocchi Sheet Pan with Roasted Peppers & Tomatoes

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Golden, pillowy gnocchi roasted until crispy, paired with blistered cherry tomatoes and sweet bell peppers for a crowd-pleasing weeknight dinner. This Italian-inspired sheet-pan recipe (vegetarian), ready in about 38 minutes, pairs store-bought potato gnocchi, olive oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz (340g) store-bought potato gnocchi
• 2 tbsp olive oil
• 1, sliced 1/2-inch strips red bell pepper
• 1, sliced 1/2-inch strips yellow bell pepper
• 1 cup cherry tomatoes
• 1/2 cup, grated Parmesan cheese
• 1 tbsp, chopped fresh basil
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 12 oz gnocchi with 1 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread gnocchi in a single layer on a parchment-lined baking sheet. Roast for 10 minutes, stirring once halfway, until golden and slightly crisp at edges.
3. Step 3: Remove sheet pan from oven. Arrange bell pepper strips and cherry tomatoes over gnocchi, drizzle with remaining 1 tbsp olive oil, then sprinkle with remaining 1/4 tsp salt and 1/8 tsp black pepper. Return to oven and roast for 18 minutes, stirring once, until vegetables are tender and tomatoes are blistered. Sprinkle with 1/2 cup grated Parmesan and 1 tbsp fresh basil, then let rest 2 minutes to melt cheese.