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Easy Gnocchi with Roasted Vegetables

Pan of Easy Gnocchi with Roasted Vegetables

This easy gnocchi and roasted vegetables is a quick and easy weeknight vegetarian meal. All you have to do is:

  1. Chop up your vegetables.
  2. Open a package of already prepared gnocchi.
  3. Toss everything on a pan, drizzle some olive oil and balsamic vinegar on top.
  4. Bake!

What is gnocchi? So if you’ve never had gnocchi you are in for a treat. Gnocchi is a potato dumpling. Potato’s are mashed and mixed with some flour and egg. You can make it from scratch, or do what I do and buy some at the store. DeLallo is a brand I use frequently, or the Kroger store brand gnocchi. You can find it in the pasta aisle. There are whole wheat and sweet potato gnocchi options too (which would totally work for this recipe!).

If you have a meat eater in the house you can roast some chicken on a separate pan and serve it on the side (or one reader recommended smoked sausage!). Disclaimer: We are not vegetarian, but we love eating plant based meals often.

I love how versatile this recipe is. You could switch out the vegetables, add white beans, or add ready made pesto for a sauce. It would be a great recipe to clean out your fridge with any vegetables that need to be used up.

Could you meal prep this recipe? Totally! This recipe reheats well in the microwave if you want to take it for lunch. You might make a double portion for dinner if you want any leftovers though!

If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here’s the recipe:

Print

Easy Gnocchi with Roasted Vegetables

★★★★★

4.9 from 8 reviews

This is a quick and easy vegetarian week night dinner!

  • Author: thehungrywaitress
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 1 medium eggplant, diced into 1” cubes
  • 2 cups (or 1 package) mushrooms, chopped in half
  • 1 yellow squash, chopped into 1/2” half moons
  • 1 zucchini, chopped into 1/2” half moons
  • 8–10 medium tomatoes, cut in half
  • 5–8 garlic cloves, peeled and left whole
  • 1/4 cup olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper, optional
  • 1/4 teaspoon black pepper
  • 1 Tablespoon balsamic vinegar
  • 1/4 cup pine nuts, optional
  • 1 package gnocchi
  • 1/2 cup Parmesan

Instructions

  1. Preheat the oven to 400 degrees
  2. Place all of the ingredients on a large sheet pan
  3. Toss everything together (using your hands) until the oil is covering all of the ingredients
  4. Bake for 25-30 minutes
  5. Toss everything again so the roasted tomatoes get saucy
  6. Top with Parmesan and serve!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Looking for more dinner ideas? Check out these other vegetarian recipes:

Protein Packed Falafel Bowls

Easy Vegan Vegetable and Dumpling Soup

Easy Vegan Vegetable Soup with Dumplings

Roasted Greek Vegetables with Polenta is a hearty vegan meal prep recipe

Roasted Greek Vegetables with Polenta


28 Comments

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Comments

  1. Darla says

    December 13, 2019 at 11:35 pm

    What size package of gnocchi is required for this recipe?

    Reply
    • thehungrywaitress says

      December 15, 2019 at 10:03 am

      I used a 16 ounce package.

      Reply
  2. Robin says

    December 15, 2019 at 3:29 pm

    Do you have to boil the gnocchi like you would with pasta?

    Reply
    • thehungrywaitress says

      December 15, 2019 at 7:16 pm

      Nope! They cook in the oven with the vegetables.

      Reply
  3. jane says

    December 17, 2019 at 1:21 pm

    is it possible to use frozen vegetables for this dish? …like a mix of cauliflower and broccoli for example? what adjustments will I have to make?
    thank you… 🙂

    Reply
    • thehungrywaitress says

      December 17, 2019 at 10:36 pm

      I have not tried this recipe with frozen vegetables, but my guess would be that they would retain too much water and not have enough flavor. That has been my experience trying to roast frozen vegetables at least.

      Reply
  4. Mel says

    December 25, 2019 at 1:10 pm

    I loved the flavor of this recipe. The only changes I made was a can of rotel diced tomatoes instead of fresh and I also used frozen veggies from Costco (premium stirfry) instead. It was super easy and delicious.

    ★★★★★

    Reply
  5. Jenn says

    January 6, 2020 at 5:23 pm

    This was AMAZING! Even my boys (8 and 10) cleared their plates! I added a few pieces of boneless chicken thigh to appease my husband 😉

    Does anyone have the nutrition info?

    ★★★★★

    Reply
    • thehungrywaitress says

      January 6, 2020 at 6:06 pm

      Yay! I am so glad you and your family loved it. I added the nutritional facts to the post. I use a plugin that calculates it from the list of ingredients. I love that you added chicken to it to accommodate your husband!

      Reply
  6. Krista says

    April 3, 2020 at 6:27 pm

    This is my new favourite recipe. This is so good! We have made it 3 times. Made it different every time with different veggies to roast.

    ★★★★★

    Reply
    • thehungrywaitress says

      April 3, 2020 at 7:54 pm

      I’m so glad you love it!!

      Reply
  7. Jim says

    April 27, 2020 at 5:12 pm

    Family loved it! Making it for the second time now. Because it’s what I had available, we used frozen cauliflower gnocchi. Definitely going in the rotation. Thank you!

    Reply
    • thehungrywaitress says

      May 3, 2020 at 11:49 am

      Awesome! Thank you!

      Reply
    • Jewel says

      September 30, 2020 at 6:51 pm

      Jim – did you that the frozen cauliflower gnocchi first or just cook it from frozon with the veggies? I’ve got a package of Trader Joe’s frozen cauliflower gnocchi and would like to use it up. Thanks.

      Reply
  8. Carolyn says

    May 9, 2020 at 5:52 pm

    Just finished eating this and loved it! I made per recipe except I subbed a can of diced drained tomatoes and used only one squash and 1/2 the eggplant. Otherwise it would not have fit on my pan. Easy delicious meal. Easy clean up.

    Reply
    • thehungrywaitress says

      May 23, 2020 at 1:24 pm

      Yay! I’m so glad you loved it!

      Reply
  9. Erin Maxwell says

    June 10, 2020 at 7:51 pm

    Added smoked turkey sausage. Was amazing! Next time I make this I’m going to try it out in foil on the bbq.

    ★★★★★

    Reply
    • thehungrywaitress says

      June 16, 2020 at 5:55 pm

      Yum! Great idea!

      Reply
  10. Carly says

    June 27, 2020 at 1:49 pm

    This was amazing and deserves more than 5 stars. Made it exactly as directed. Will make it again a thousand times. It’s a simple dish with simple flavors, but sometimes that’s just what you need. It’s better than something this easy and veggie-forward deserves to be. It’s actually 25% better the next day out of the microwave! Will be a staple in our house for sure. Thank you so much for sharing it!

    ★★★★★

    Reply
    • thehungrywaitress says

      July 1, 2020 at 4:23 pm

      You’re welcome! I’m so happy love it!

      Reply
  11. Susan says

    July 11, 2020 at 11:10 pm

    Are you using the fresh gnocchi from the refrigerator section of the packaged gnocchi in the pasta section of the market?

    Reply
    • thehungrywaitress says

      July 12, 2020 at 11:11 am

      I use the packaged gnocchi in the pasta section.

      Reply
  12. Elizabeth says

    July 29, 2020 at 8:37 pm

    I made this tonight, it was great! I may have done something wrong or had a little more veggies than prescribed, but mine was a little dry, so i made some pesto to top it off and it was perfect! Thanks for sharing!

    ★★★★

    Reply
  13. Stacy says

    August 2, 2020 at 6:31 pm

    If I use frozen gnocchi, do I need to thaw it before putting in the oven?

    Reply
    • thehungrywaitress says

      August 7, 2020 at 4:48 pm

      I have never tried frozen gnocchi, but I don’t think you would need to thaw them.

      Reply
  14. Elizabeth says

    September 23, 2020 at 7:23 pm

    I am a teacher and try to do most of my cooking on the weekends. That way I don’t have to cook after work. This was easy to prep and super delicious. I added chicken sausage and it worked well with the veggies. Made enough for me to eat all week! Thanks

    ★★★★★

    Reply
  15. Melanie says

    November 9, 2020 at 8:09 pm

    I have made this recipe several times for my family and for guests. It’s not only delicious and easy, it looks beautiful on the table! Everyone loves it!

    Reply
  16. Megan says

    December 12, 2020 at 6:35 pm

    Wow – a delicious and incredibly flavorful recipe that was beyond easy to make! My Italian father LOVED it. Don’t expect to have left overs if you make this meal – everyone will gobble it up!

    ★★★★★

    Reply

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Leanna Myers

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