Sheet Pan Gnocchi Recipe

Gnocchi: Soft, pillowy pasta made from potatoes, flour, and eggs. It can be store-bought or homemade.

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color to the dish.

Bell peppers: Crisp and colorful, they add a sweet and slightly tangy taste.

Zucchini: A versatile summer squash that adds a mild flavor and tender texture.

Olive oil: Used to coat the ingredients, adding richness and helping them roast evenly.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of heat and depth to the dish.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Italian seasoning: A blend of herbs like oregano, basil, and thyme that adds a classic Italian flavor.

When preparing this recipe, ensure that the gnocchi and vegetables are spread out in a single layer on the sheet pan. This allows for even roasting and prevents steaming, which can make the gnocchi soggy. Additionally, tossing the ingredients in olive oil and seasonings in a mixing bowl before spreading them on the pan ensures that every piece is well-coated for maximum flavor.

• gnocchi - Substitute with mini potato dumplings: They have a similar texture and can be cooked in the same way.

• cherry tomatoes - Substitute with grape tomatoes: They are similar in size and flavor, making them an easy swap.

• bell peppers - Substitute with poblano peppers: They offer a slightly different flavor but still provide a good crunch and color.

• zucchini - Substitute with yellow squash: They have a similar texture and mild flavor, making them interchangeable in most recipes.

• olive oil - Substitute with avocado oil: It has a similar smoke point and neutral flavor, making it a good alternative for roasting.

• salt - Substitute with sea salt: It provides the same salty flavor but with a slightly different mineral content.

• black pepper - Substitute with white pepper: It offers a similar heat and flavor profile but with a slightly different appearance.

• garlic powder - Substitute with onion powder: It provides a similar depth of flavor, though it will be slightly different in taste.

• italian seasoning - Substitute with herbes de Provence: It contains a similar blend of herbs and can provide a comparable flavor profile.

• Allow the gnocchi and vegetables to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled gnocchi and vegetables into an airtight container. Make sure to use a container that seals well to maintain freshness.
• Store the container in the refrigerator. The sheet pan gnocchi will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled gnocchi and vegetables in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the gnocchi and vegetables to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to eat, reheat the refrigerated gnocchi and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• For frozen gnocchi and vegetables, reheat directly from the freezer in a preheated oven at 375°F (190°C) for 20-25 minutes, or until hot and crispy.
• To add extra flavor during reheating, drizzle a bit more olive oil and sprinkle some fresh Italian seasoning or parmesan cheese before placing in the oven.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover gnocchi and vegetables evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, or until heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a small amount of butter. Add the leftover gnocchi and vegetables to the skillet. Stir occasionally, cooking for about 5-7 minutes until everything is warmed through and slightly crispy.

• Microwave Method: Place the leftover gnocchi and vegetables in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 2-3 minutes, stirring halfway through. Continue to heat in 30-second intervals if needed, until hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover gnocchi and vegetables in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until heated and slightly crispy.

• Steaming Method: Place the leftover gnocchi and vegetables in a steamer basket. Bring a pot of water to a simmer and place the steamer basket over the pot. Cover and steam for about 5-7 minutes, or until heated through.

• Oven: Used to preheat to 425°F (220°C) and bake the gnocchi and vegetables until golden and tender.

• Large mixing bowl: Used to combine the gnocchi, cherry tomatoes, bell peppers, and zucchini with olive oil and seasonings.

• Sheet pan: Used to spread the gnocchi and vegetable mixture evenly for baking.

• Measuring cups: Used to measure out the cherry tomatoes, bell peppers, and zucchini.

• Measuring spoons: Used to measure the olive oil, salt, black pepper, garlic powder, and Italian seasoning.

• Knife: Used to slice the bell peppers and zucchini.

• Cutting board: Used as a surface to slice the bell peppers and zucchini.

• Spatula: Used to toss the gnocchi and vegetables with the olive oil and seasonings in the mixing bowl.

• Oven mitts: Used to safely handle the hot sheet pan when removing it from the oven.

Pre-chop vegetables: Prepare your cherry tomatoes, bell peppers, and zucchini in advance and store them in the fridge.

Use pre-made gnocchi: Opt for store-bought gnocchi to save time on preparation.

One-bowl mixing: Combine all ingredients in one bowl to minimize cleanup.

Line your sheet pan: Use parchment paper or a silicone baking mat to reduce sticking and make cleanup easier.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.