Name: Crispy Roasted Vegetables With Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 1 pound gnocchi; 1 medium zucchini, sliced; 1 cup cherry tomatoes, halved; 1 small eggplant, cubed; 1 medium yellow squash, sliced; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh parsley, chopped; 1/3 cup grated Parmesan cheese

There’s something truly satisfying about tossing together fresh vegetables and pillowy gnocchi, roasting them until they’re golden and crispy, and pulling the bubbling dish straight from the oven. It’s simple food, but it hits all the right notes—warm, comforting, and full of texture. I’ve made this dish more times than I can count, especially on busy weeknights when I want something wholesome without much fuss.

What I love most about this crispy roasted vegetables with gnocchi dish is how customizable it is. Sometimes I lean into Mediterranean flavors with a handful of olives and crumbled feta, and other times I keep it classic with Italian herbs and plenty of grated Parmesan. Either way, it’s a complete meal in one pan that gets devoured every time.

Why You’ll Love This Crispy Roasted Vegetables With Gnocchi

This dish is the definition of comfort food made easy. Roasting gnocchi with vegetables gives you that irresistible contrast of crispy edges and soft centers. It’s a great way to clean out your fridge while creating something that feels both hearty and healthy. Best of all, it all comes together on one sheet pan—minimal cleanup, maximum flavor. Whether you’re cooking for one or feeding a crowd, this recipe scales beautifully and makes a perfect addition to your dinner rotation.

What Kind of Gnocchi Should I Use?

Shelf-stable gnocchi is ideal for this recipe because it holds up well in the oven and crisps beautifully without needing to be boiled first. You can also use refrigerated or frozen gnocchi, but make sure to thaw frozen gnocchi completely and pat it dry to avoid sogginess. If you’re feeling ambitious, homemade gnocchi works too—it adds a delicate texture but might require a bit more attention during roasting.

Options for Substitutions

This is one of those recipes that invites creativity. Not a fan of zucchini? Swap it out for broccoli florets or sliced bell peppers. You can use sweet potatoes or butternut squash in place of eggplant, and cherry tomatoes can be replaced with sun-dried tomatoes for a more intense flavor. For a protein boost, toss in chickpeas or cooked sausage before roasting. Vegan? Skip the cheese or use a dairy-free alternative. The beauty is that the method stays the same while the flavors can shift depending on what you have on hand.

Ingredients for This Crispy Roasted Vegetables With Gnocchi

Gnocchi – These soft, doughy pillows are the star of the show. Roasting them instead of boiling gives them a golden, crispy texture on the outside while staying tender inside.

Zucchini – A juicy vegetable that roasts beautifully and adds moisture and a slight sweetness to balance the dish.

Cherry Tomatoes – They burst in the oven, releasing their juices to help create a light, flavorful sauce that coats everything.

Eggplant – Adds a slightly smoky depth and rich, meaty texture when roasted. Perfect for balancing out the lighter veggies.

Yellow Squash – Similar to zucchini, it brings softness and a mild, buttery taste.

Olive Oil – Essential for helping everything roast evenly and develop that irresistible crisp.

Garlic (minced or sliced) – Adds aromatic depth and brings all the ingredients together.

Italian Seasoning – A blend of oregano, basil, and thyme enhances the Mediterranean profile.

Salt & Black Pepper – Crucial for seasoning and drawing out moisture from the vegetables to help them crisp.

Fresh Parsley – A bright, herby finish to bring freshness to the dish.

Grated Parmesan Cheese – Melts slightly over the hot vegetables and gnocchi, adding a savory, salty punch.

Step 1: Preheat and Prepare Your Sheet Pan

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup. A hot oven is essential to get everything nicely browned and crisped.

Step 2: Chop the Vegetables

Cut the zucchini and yellow squash into thick slices (about 1/2 inch), halve the cherry tomatoes, and cube the eggplant. Keeping the pieces uniform in size helps them cook evenly.

Step 3: Toss Everything Together

In a large bowl, combine the gnocchi, chopped vegetables, olive oil, garlic, salt, pepper, and Italian seasoning. Toss until everything is well-coated.

Step 4: Spread on a Sheet Pan

Dump the mixture onto the prepared baking sheet and spread it into a single layer. Make sure the gnocchi and veggies have space around them to roast properly instead of steaming.

Step 5: Roast Until Golden and Crispy

Roast in the preheated oven for 25–30 minutes, tossing once halfway through. The gnocchi should be golden brown and slightly crisp, and the vegetables soft and slightly caramelized.

Step 6: Finish With Cheese and Herbs

Remove from the oven and immediately sprinkle with grated Parmesan and freshly chopped parsley. Serve warm directly from the sheet pan or transfer to a serving dish.

How Long to Prepare Crispy Roasted Vegetables With Gnocchi

Prep Time:
The prep is fairly quick—around 15 to 20 minutes. That includes washing and chopping the vegetables, tossing everything with seasoning, and spreading it all onto the baking sheet. It’s very low-effort, especially if you’re using pre-washed produce or pre-cut gnocchi.

Cook Time:
Roasting takes about 25 to 30 minutes in a hot oven. You’ll want to toss the ingredients halfway through for even browning. So from start to finish, you’re looking at just under 45 minutes for a freshly made, hot meal.

Tips for Perfect Crispy Roasted Vegetables With Gnocchi

Make sure your oven is fully preheated before the pan goes in.
Spread the ingredients out in a single, even layer—crowding leads to steaming instead of roasting.
Use enough oil to coat everything well, but not so much that it gets soggy.
Don’t skip tossing halfway through roasting for even crisping.
Finish with cheese while the pan is hot so it melts slightly into the dish.

Watch Out for These Mistakes While Cooking

Using wet gnocchi or vegetables – Moisture prevents browning. Pat everything dry with paper towels if needed.
Skipping the oil – Oil helps with crisping and flavor. Be generous, but balanced.
Overcrowding the sheet pan – Everything should have space to breathe.
Undercooking – Gnocchi needs enough time to get golden on the outside; soft and doughy means it’s not ready yet.
Forgetting seasoning – Salt and herbs are key to a flavorful result.

What to Serve With Crispy Roasted Vegetables With Gnocchi?

1. A Fresh Arugula Salad

The peppery bite of arugula with lemon vinaigrette offers a refreshing contrast.

2. Garlic Bread

For soaking up any roasted veggie juices and adding extra crunch on the side.

3. A Glass of Crisp White Wine

Try Pinot Grigio or Sauvignon Blanc to complement the roasted flavors.

4. Roasted Chicken Thighs

Add protein to make this meal more filling, especially for bigger appetites.

5. Creamy Tomato Soup

Pairs perfectly and balances the crispy texture with a smooth, warm soup.

Storage Instructions

Refrigeration:
Let leftovers cool completely, then store them in an airtight container in the fridge. They’ll last up to 4 days. The texture stays pretty good, especially if reheated in the oven or air fryer instead of the microwave.

Freezing:
You can freeze this dish, though some veggies like zucchini may become softer upon thawing. Store in a freezer-safe container and use within 1 month.

Reheating:
For best results, reheat in a 375°F oven for 10–12 minutes, or use an air fryer to bring back the crisp. The microwave is okay for speed, but expect softer textures.

Estimated Nutrition (Per Serving – serves 4)

Calories: ~420 kcal
Protein: 10g
Carbohydrates: 55g
Fat: 18g
Saturated Fat: 5g
Fiber: 6g
Sugar: 8g
Sodium: 480mg

Frequently Asked Questions

Can I use frozen gnocchi directly?

No, it’s best to thaw and dry frozen gnocchi first to avoid steaming and sogginess during roasting.

How do I make this vegan?

Skip the Parmesan or use a plant-based alternative. Everything else is naturally vegan!

Can I prep this ahead of time?

Yes! You can chop all veggies and combine with gnocchi and oil in the morning. Just roast it when you’re ready to eat.

Will gluten-free gnocchi work?

Absolutely. Just make sure it’s firm and not overly soft, or it might fall apart while roasting.

What if I don’t have Italian seasoning?

You can substitute with a mix of dried oregano, thyme, and basil—or just use fresh herbs if you have them.

Conclusion

Crispy Roasted Vegetables With Gnocchi is one of those rare recipes that ticks all the boxes: quick, satisfying, flexible, and packed with flavor. Whether you’re feeding a busy family or just yourself after a long day, this one-pan wonder delivers comfort without complication. You’ll come back to it again and again—and every time, it can feel a little different depending on the veggies and herbs you use. Give it a try and make it your own!