This easy gnocchi and roasted vegetables is a quick and easy weeknight vegetarian meal. All you have to do is:
- Chop up your vegetables.
- Open a package of already prepared gnocchi.
- Toss everything on a pan, drizzle some olive oil and balsamic vinegar on top.
- 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:
PrintEasy Gnocchi with Roasted Vegetables
This is a quick and easy vegetarian week night dinner!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
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
- Preheat the oven to 400 degrees
- Place all of the ingredients on a large sheet pan
- Toss everything together (using your hands) until the oil is covering all of the ingredients
- Bake for 25-30 minutes
- Toss everything again so the roasted tomatoes get saucy
- Top with Parmesan and serve!
Looking for more dinner ideas? Check out these other vegetarian recipes:
Easy Vegan Vegetable Soup with Dumplings
What size package of gnocchi is required for this recipe?
I used a 16 ounce package.
Do you have to boil the gnocchi like you would with pasta?
Nope! They cook in the oven with the vegetables.
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… 🙂
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.
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.
★★★★★
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?
★★★★★
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!
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.
★★★★★
I’m so glad you love it!!
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!
Awesome! Thank you!
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.
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.
Yay! I’m so glad you loved it!
Added smoked turkey sausage. Was amazing! Next time I make this I’m going to try it out in foil on the bbq.
★★★★★
Yum! Great idea!
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!
★★★★★
You’re welcome! I’m so happy love it!
Are you using the fresh gnocchi from the refrigerator section of the packaged gnocchi in the pasta section of the market?
I use the packaged gnocchi in the pasta section.
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!
★★★★
If I use frozen gnocchi, do I need to thaw it before putting in the oven?
I have never tried frozen gnocchi, but I don’t think you would need to thaw them.
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
★★★★★