Sheet Pan Gnocchi with Spring Vegetables and Parmesan
Pillowy gnocchi roasted to golden perfection alongside tender asparagus, cherry tomatoes, and sweet bell peppers, all finished with fresh basil and shaved Parmesan. This effortless one-pan dinner celebrates the best of spring produce with minimal cleanup.
Ingredients
- 500g shelf-stable potato gnocchi
- 250g asparagus, trimmed and cut into 5cm pieces
- 250g cherry tomatoes, halved
- 1 yellow bell pepper, cut into chunks
- 1 courgette, sliced into half-moons
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chilli flakes
- 60g Parmesan cheese, shaved
- Fresh basil leaves, for garnish
- 1 tablespoon balsamic glaze
Instructions
Preheat oven to 220°C (200°C fan). Line a large sheet pan with baking paper.
In a large bowl, combine the gnocchi, asparagus, cherry tomatoes, bell pepper, and courgette.
Add the olive oil, minced garlic, Italian herbs, salt, pepper, and chilli flakes. Toss well to coat evenly.
Spread the mixture in a single layer on the prepared sheet pan, ensuring the gnocchi and vegetables are not overcrowded.
Roast for 20-25 minutes, stirring halfway through, until the gnocchi are golden and crispy on the outside and the vegetables are tender and slightly caramelised.
Remove from oven and drizzle with balsamic glaze. Top with shaved Parmesan and fresh basil leaves.
Serve immediately while the gnocchi are still crispy.
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