Vegan Sheet Pan Gnocchi and Vegetables
Vegan Sheet pan gnocchi and vegetables makes a quick 30-minute dinner perfect for easy weeknight meals. This easy Italian gnocchi and roasted vegetables recipe is completely customizable so the whole family will love it.
Equipment
- 1 Baking sheet use parchment paper
- 1 Large bowl
Ingredients
Main ingredients
- 12 Oz packet of prepared Italian Gnocchi choose shelf stable or frozen
- 3 cups broccoli florets cut
- 1 cup frozen shelled edamame beans
- 1 cup chopped bell peppers mix colors for fun
- 1 teaspoon Italian seasoning for that classic vibe
- 1 teaspoon umami seasoning for deeper flavor
- 1 tablespoon oil or oil spray to get everything crisping right
- 1 tablespoon fresh herbs like rosemary either a sprig or ¼ teaspoon chopped
- lemon juice splash
- salt and pepper to taste
- 1 tablespoon parmesan cheese use plant based or regular
Instructions
Instructions
- Preheat your oven to 425°F (220°C). This gets everything ready for roasting crisp.
- In a large bowl, toss together your gnocchi, broccoli, edamame, and bell peppers.
- Drizzle in the oil or spray your bowl and veggies well so they get nice and crispy in that hot oven.
- Add your Italian seasoning, umami, fresh herbs, lemon juice, salt, and pepper. Mix until every bite is coated with goodness.
- Spread the whole mix out on a baking sheet in a single layer. Crowding makes it mushy and yuck.
- Bake for 25-30 minutes but make sure you stir halfway through. This helps get even roasting and that sweet, crusty texture.
- When your veggies are tender and slightly charred, they are ready. Check the float valve on your cooking timer and pull it out just in time.
- Serve it warm with your vegan parmesan dusted on top. Dang, you're ready to dig in!
Notes
Serve warm with your favorite sauce. Refrigerate leftovers in an airtight container for up to 4 days.