Mediterranean Sheet Pan Gnocchi

Have you tried sheet pan gnocchi yet?! If not, you will LOVE my Mediterranean Sheet Pan Gnocchi recipe. Gnocchi has always been my favourite food but I only have homemade gnocchi on special occasions. Therefore, to have my gnocchi fix, I love packaged gnocchi for dinners at home, like my Veggie-Loaded Gnocchi in a Tomato Cream Sauce. However, my dietitian friends at How to Eat introduced me to Sheet Pan Gnocchi and it’s been a game-changer! I love it because it’s a versatile, savoury one-sheet meal, which means easy cleanup for much needed simplicity.

Mixed veggies and gnocchi

For this Mediterranean Sheet Pan Gnocchi, I went with classic flavours – eggplant, sun-dried tomatoes, zucchini, peppers, asparagus and red onion. However, use the veggies that you have on hand. This recipe is a true “fridge-cleaner” where you can add your leftover veggies or protein.

• Serves: 4
• Prep time: 15 minutes
• Cook time: 40- 45 minutes

Ingredients:

• 500 gram package of gnocchi
• 1 small red onion, cut into thin strips
• ½ zucchini, chopped into large chunks or strips
• 1 cup eggplant, chopped into chunks
• 1 cup coloured pepper, diced
• ½ cup asparagus, cut into small spears
• 1/3 cup sun-dried tomatoes, chopped
• ¼ cup olive oil
• 1 tsp oregano
• ½ tsp basil
• ¼ tsp red pepper flakes
• Salt and Fresh Ground Pepper to taste

Garnish: Fresh Parmesan cheese, herbs like basil or Italian Parsley & Feta Cheese are awesome!

DirectionsMediterranean Sheet Pan Gnocchi

1. Preheat oven to 450F.
2. In a large bowl, combine gnocchi, chopped red onion, zucchini, eggplant, peppers, asparagus and sundried tomatoes. Add olive oil and oregano, basil and red pepper flakes.
3. Stir veggies and gnocchi in oil and spices until completely coated. However, you may need to add more oil or herbs if you’re using more veggies.
4. On a parchment-lined baking sheet, spread out veggies and gnocchi evenly so they are not overlapping. Personally, I needed to use two cookie sheets.
5. Bake for 35 to 45 minutes, turning once halfway through to prevent burning. We are looking for a golden crisp coating on the gnocchi and caramelized veggies.
6. Allow to cool and then garnish with fresh herbs and crumbled feta!

P.S. If you want to make a sheet pan meal or a one-pot meal, join each Friday of COVID Quarantine on Instagram for our weekly “Social Distancing Dinner Party!” Tag @dieteticdirections with your one-pot/pan creation and I will share. It’s like we are dining together. Watch our Instagram stories after to see all the creative ideas!

What’s your favourite one-pot meal? Tag a friend who would love to try this recipe out!

Mediterranean Sheet Pan Gnocchi

Yield: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Here's a versatile sheet-pan meal that your whole family will love!

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Ingredients

• 500 gram package of gnocchi
• 1 small red onion, cut into thin strips
• ½ zucchini, chopped
• 1 cup eggplant, chopped into pieces
• 1 cup coloured pepper, diced
• ½ cup asparagus, cut into small spears
• 1/3 cup sun-dried tomatoes, cut in pieces
• ¼ cup olive oil
• 1 tsp oregano
• ½ tsp basil
• ¼ tsp red pepper flakes
• Salt and Fresh Ground Pepper to taste
• Garnish: Fresh Parmesan cheese, herbs like basil or Italian Parsley & Feta Cheese is awesome!

Instructions

1. Preheat oven to 450F.
2. In a large bowl, combine gnocchi, chopped red onion, zucchini, eggplant, peppers, asparagus and sundried tomatoes. Add olive oil and oregano, basil and red pepper flakes.
3. Stir to coat all veggies and gnocchi in oil and spices. If you add more veggies, you may need to add more oil or herbs.
4. On a parchment-lined baking sheet, spread out veggies and gnocchi evenly so they are not overlapping. I needed two baking sheets.
5. Bake for 35 to 45 minutes, turning once halfway through to prevent burning. We are looking for a golden crisp coating on the gnocchi and caramelized veggies.
6. Allow to cool and then garnish with fresh herbs and crumbled feta!