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–+ servings
Two sheet pans have been covered with roasted vegetables and crispy gnocchi. They rest on a white surface.
4.84 from 12 votes

Vegan Sheet Pan Gnocchi

Author - Gena Hamshaw
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 4 servings

Ingredients

  • 4 cups gnocchi (about 1lb/455g)
  • 1 large or 2 small zucchini, halved lengthwise and cut crosswise into half-moons
  • 1/2 medium or 1 small red onion, halved and sliced into half-moons
  • 10 oz cherry or grape tomatoes, halved if large (280g)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 3 oz baby spinach (85g; about 3 heaping cups) 
  • 1 tablespoon balsamic vinegar
  • 1/2 cup chopped, fresh basil leaves (optional)

Optional accompaniment suggestions

Instructions

  • Preheat your oven to 425F and line two quarter-sized, rimmed baking sheets with parchment. Place the gnocchi on one sheet and the tomatoes, zucchini, and onion on the other sheet. Drizzle one tablespoon of olive oil over the gnocchi and the other over the vegetables. Use your hands to coat all of the ingredients well. Season the vegetables with 1/2 teaspoon salt and a few turns of black pepper. In place of two quarter-sized sheets, you can use a single, half-sized rimmed baking sheet and keep the gnocchi and the vegetable on separate sides of the sheet.
  • Transfer the gnocchi and vegetables to the oven. Roast for 15 minutes. Stir both the gnocchi and the vegetables on their respective sheets. Add the garlic to the vegetable sheet and stir. Then, pile the spinach over that sheet.
  • Transfer both sheets back to the oven. Roast for another 5 minutes. Stir the vegetable sheet. The spinach should be somewhat wilted already, and it will wilt more as you stir.
  • Return the vegetable sheet to the oven and roast for 5 more minutes.
  • Remove the sheets from the oven. Drizzle the balsamic vinegar over the vegetables and stir. Then, add the crispy gnocchi to the vegetable sheet along with the basil, if using. Fold all of the ingredients together. Add additional salt, black pepper, or vinegar as desired.
  • Divide the recipe onto four plates. If you like, top each portion with 1/4 cup of tofu feta or dot the portion with cashew ricotta. Alternatively, sprinkle each portion with 1-2 tablespoons cashew Parmesan. Enjoy!