Oh so surprising, sheet pan gnocchi 😮
I’ve been on a serious sheet pan kick lately, but this Sheet Pan Gnocchi Primavera might be the one that surprised me the most.
It’s loaded with spring vegetables, asparagus, red onion, zucchini, yellow squash, and juicy cherry tomatoes — and comes together in about 15 minutes of prep, and all on one pan.
But the real shocker? You don’t even have to boil the gnocchi. It roasts right alongside the veggies and gets perfectly tender inside with lightly crispy edges.
Then a simple squeeze of fresh lemon juice and zest, a shower of grated Parmesan, and loads of basil and tarragon COMPLETELY transform it. Even Justin (who is VERY skeptical of sheet pan meals) went back for seconds… and then thirds. LOL
So if you’re looking for an easy way to load up on your veggies without making dinner feel boring… this one’s it.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Gnocchi: Any package of shelf-stable potato gnocchi will work. (Refrigerated gnocchi works too, but shelf-stable tends to crisp a bit better.) Cauliflower gnocchi may also work, I just haven’t personally tested this. The big thing to note… no need to boil it first — it roasts right on the sheet pan and gets lightly crispy on the edges while staying soft inside.
- Veggies: This primavera-style combo includes yellow squash, zucchini, asparagus, cherry tomatoes, red onion, garlic, and a handful of peas stirred in at the end. Slice everything fairly evenly so it roasts at the same rate. But also, feel free to swap based on the season and what you’ve got on hand: broccoli, bell peppers, or mushrooms would all work great here, too!
- Olive Oil: A good-quality olive oil makes a big difference since it coats everything and actually plays a role in the flavor of the sauce. I love using the Graza “Sizzle” Extra Virgin Olive Oil since it has great flavor and can handle the higher heat of the oven.
- Seasonings: Salt, black pepper, and dried oregano keep it simple and let the vegetables shine. Red pepper flakes are optional if you want a little kick.
- Parmesan Cheese: Freshly grated melts slightly from the residual heat and adds that salty, nutty finish. Pre-shredded will work, but freshly grated will give you a better texture.
- Lemon: Fresh lemon juice and zest are key here. They brighten up all those roasted vegetables and give this dish its classic primavera feel.
- Fresh Herbs: Basil is a must for that fresh, springy flavor. Tarragon is optional, but highly recommended!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Spread everything out, then oil and season.
Preheat your oven to 400°F. Add the gnocchi to one side of a large sheet pan and spread the squash, zucchini, asparagus, cherry tomatoes, red onion, and garlic out on the other side.
Drizzle everything evenly with olive oil and sprinkle with salt, pepper, and oregano. Toss lightly right on the pan so the gnocchi and vegetables are well coated.
Pro Tip: Make sure the gnocchi isn’t touching the tomatoes. Tomatoes release moisture as they roast, and too much steam can keep the gnocchi from getting golden.
TIP: Spread it out!
Use the largest sheet pan you have so everything can sit as close to a single layer as possible.
Overcrowding = steaming instead of roasting.
These are the large sheet pans I use and love — they give everything plenty of space to crisp.
Roast until golden.
Bake for 22–24 minutes, or until the vegetables are tender and lightly caramelized and the gnocchi is golden on the edges.
Pro Tip: If you want extra crispy gnocchi, give everything a quick flip halfway through baking.
My all-time FAVE olive oil!
This olive oil by Graza will make ALL the difference in the finished taste of your dish.
Just make sure you use the “Sizzle” olive oil for recipe’s where it needs to hold up at higher heat, and the “Drizzle” olive oil for finishing dishes!
Finish with the good stuff.
Remove from the oven and immediately add the peas, lemon juice, lemon zest, Parmesan, basil, tarragon (if using), and red pepper flakes. Gently toss until combined and the cheese begins to melt from the residual heat.
FAQs
No! Shelf-stable gnocchi can go straight onto the sheet pan. It roasts up golden on the outside and soft inside without ever touching a pot of boiling water.
Yes, but shelf-stable gnocchi tends to crisp better. Just make sure it’s well coated in oil and spread out evenly.
Definitely. Grilled chicken, sausage, shrimp, or even white beans would all work well. Cook separately and toss in at the end.
Absolutely. Broccoli, bell peppers, mushrooms, or green beans are great substitutes. Just keep everything cut to similar sizes so it roasts evenly.
Yes! To make it vegan, simply skip the Parmesan or use a dairy-free alternative.
OOPS! What Did I Do Wrong?
My gnocchi didn’t get crispy.
It was likely overcrowded. Make sure everything is as close to a single layer as possible and use a large sheet pan. Overlapping causes steaming instead of roasting.
My vegetables are soft but not browned.
Your oven may run cool, or the pan may be too crowded. Try roasting a few extra minutes or increasing the temperature slightly to 425°F.
The gnocchi turned chewy.
It probably baked too long. Once the edges are golden, pull it out. Overbaking can make it firm.
It tastes a little flat.
Don’t skip the lemon juice, zest, fresh herbs, or that final sprinkle of salt. Those finishing touches are what make this sheet pan gnocchi primavera pop.
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Sheet Pan Gnocchi Primavera (Spring Vegetables)
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Ingredients
- 1 (17.5-ounces) package gnocchi
- 4 tablespoons olive oil divided
- 5 garlic cloves thinly sliced
- 1 yellow squash thinly sliced into half-moons
- 1 zucchini thinly sliced into half-moons
- 1 bunch asparagus chopped into 1-inch pieces
- 1 pint cherry tomatoes
- 1 cup thinly sliced red onion
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ cup frozen peas thawed
- ¾ cup grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes optional
- ½ cup packed fresh basil leaves plus more for garnish
- ¼ cup fresh tarragon optional
Instructions
- Preheat the oven to 400°F.
- Add the gnocchi to one end of a large baking sheet. Spread the yellow squash, zucchini, asparagus, cherry tomatoes, red onion, and garlic in separate rows on the remaining space so everything sits in a single layer.1 (17.5-ounces) package gnocchi, 5 garlic cloves, 1 yellow squash, 1 zucchini, 1 bunch asparagus, 1 pint cherry tomatoes, 1 cup thinly sliced red onion
- Drizzle everything evenly with the remaining 3 tablespoons olive oil and sprinkle with the salt, black pepper, and dried oregano.1 ½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon dried oregano
- Bake for 22-24 minutes, or until the vegetables are tender and lightly caramelized and the gnocchi is golden on the edges. Avoid overbaking, as the gnocchi can become too firm and chewy.
- Remove from the oven and add the thawed peas, lemon juice, lemon zest, Parmesan cheese, basil, tarragon, and a pinch of red pepper flakes. Gently toss everything together until combined and the cheese begins to melt slightly from the residual heat. Taste and add more salt, if needed.½ cup frozen peas, ¾ cup grated Parmesan cheese, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, ½ teaspoon red pepper flakes, ½ cup packed fresh basil leaves, ¼ cup fresh tarragon
- Garnish with additional basil and Parmesan before serving.
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Video
Notes
- Gnocchi type: Shelf-stable potato gnocchi works best for roasting and gets the crispiest edges. Refrigerated gnocchi can be used but may be slightly softer.
- Don’t overcrowd the pan: Use a large sheet pan like this one and spread everything into as close to a single layer as possible. Overlapping causes steaming instead of caramelizing.
- Tomato placement tip: Keep the cherry tomatoes away from the gnocchi while roasting. They release moisture, which can prevent the gnocchi from crisping.
- Extra crispiness: For more golden edges, flip the gnocchi halfway through roasting or broil for 1-2 minutes at the end (watch closely).
- Vegetable swaps: Broccoli, mushrooms, bell peppers, or green beans can be substituted. Cut vegetables to similar sizes so they roast evenly.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet or oven to bring back some crispiness (microwaving will soften the gnocchi).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with sheet pan gnocchi?
Round out this simple meal with any of these easy recipes.
Add some protein with Air Fryer Boneless Chicken Thighs or Air Fryer Salmon.
Keep it light with a fresh salad topped with some Homemade Salad Dressing, or whip up a Chopped Kale Salad.
More Fresh Spring Recipes
If you’re craving lighter meals and bright flavors, here are a few more fresh spring recipes to try.
Great, simple and delicious meal! Easy to put together and interchangeable with different veggies. Thanks, London. Looking forward to trying more recipes of yours.
Thanks so much for leaving a comment, Brenda! I’m so glad you enjoyed it and found it easy to put together. I love that you can switch up the veggies, too — makes it so versatile. Excited for you to try more recipes! Thanks for sharing!
Great recipes.
Thanks so much for leaving a comment, Marilyn! I’m so glad you’re enjoying the recipes — that truly means a lot. Thanks for being here!