Original Post: https://www.evolvingtable.com/sheet-pan-gnocchi-primavera/
Sheet Pan Gnocchi Primavera (Spring Vegetables)
This Sheet Pan Gnocchi Primavera is lemony, garlicky, and loaded with fresh herbs — basically spring on a baking sheet. Zucchini, asparagus, squash, tomatoes, and red onion roast alongside the gnocchi for crispy edges and tender centers, then get finished with lemon juice and Parmesan. Less than 15 minutes of prep, one pan, and SO much flavor.
Servings: 5 servings
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.
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
Calories: 234kcal | Carbohydrates: 17g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 982mg | Potassium: 645mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1187IU | Vitamin C: 50mg | Calcium: 215mg | Iron: 3mg
