Crispy Gnocchi Sheet Pan with Roasted Peppers & Tomatoes
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 (vegetarian) ready in about 38 minutes pairs (340g) store-bought potato gnocchi, olive oil, sliced 1/2-inch strips 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Gnocchi Sheet Pan with Roasted Peppers & Tomatoes take to make?
Total time is about 38 minutes (10 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Gnocchi Sheet Pan with Roasted Peppers & Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Crispy Gnocchi Sheet Pan with Roasted Peppers & Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Gnocchi Sheet Pan with Roasted Peppers & Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crispy Gnocchi Sheet Pan with Roasted Peppers & Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
