This Sheet-Pan Gnocchi with Zucchini and Cherry Tomatoes is a delicious and easy vegan dinner that highlights late summer produce. It’s made in just one pan, and the gnocchi is perfectly crispy.
I planted many veggies in the garden this summer but the only plants that are producing much are zucchini and cherry tomato. I can’t complain, though, because they’re my two favorite summer veggies. This Sheet-Pan Gnocchi with Zucchini and Cherry Tomatoes is a super easy and delicious vegan dinner that is perfect for savoring those summer flavors.
I’ve been really unmotivated to cook dinner these days, so I love meals with just a few ingredients and very little cleanup. I hope you love this meal as much as I do 🙂
Why Your Body Will Love This Sheet-Pan Gnocchi
- Full-spectrum benefits – Zucchini is loaded with antioxidants, fiber for digestion, carotenoids for eye health, and Vitamin A for the immune system. The seeds in zucchini are also known to promote liver function.
- Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
- Ode to Olive Oil – Olive oil is one of nature’s amazing elixirs and has been used throughout the ages as a healing balm for the body, inside and out. It reduces the risk of heart disease, cancer, obesity, dementia, type 2 diabetes, arthritis, and Alzheimer’s. It has anti-inflammatory benefits and can help lower blood pressure.
Sheet-Pan Gnocchi with Zucchini & Cherry Tomatoes Ingredients and Substitutions
- Gnocchi – Fresh gnocchi would be great in this recipe, but packaged gnocchi is usually much easier to find, so that is what I use here. It roasts up really nicely with a bit of olive oil, and there’s no need to boil it first. You can use regular or gluten-free gnocchi.
- Zucchini – I have lots of zucchini in my garden, and I love roasting it, so it goes really well with this recipe. You could also throw in some summer squash or any other veggies with similar roasting times.
- Cherry Tomatoes – Roasted cherry tomatoes are great because they burst open and are super juicy, creating a tomato sauce feel.
- Olive Oil – Packaged gnocchi can be super dry straight out of the package, so I find that 1-2 Tablespoons of olive oil really helps it get nice and brown when roasted.
- Spices – I seasoned my sheet-pan gnocchi with some nutritional yeast, granulated garlic and salt and pepper. The nutritional yeast gives this meal a nice cheesy taste!
- Fresh Herbs – After roasting, I tossed everything with some fresh basil and thyme from the garden. Fresh herbs add tons of flavor and freshness. You can use whatever herbs you have on hand but basil works really well!
- Toasted Pine Nuts – I wanted to add some texture to the recipe, so I toasted up some pine nuts because I already knew they would go well with basil. Walnuts are great, too.
- Fresh Lemon – Fresh lemon isn’t absolutely necessary, but I love the acidity it adds.
How To Make This Sheet-Pan Gnocchi Recipe
Sheet-pan dinners are so easy to make; this one is no different!
- Dicing up your zucchini is probably the most time-consuming part of this recipe! I like to dice my zucchini in bite-sized pieces that are similar in size to the cherry tomatoes and gnocchi.
- Get out a large sheet pan and add your zucchini, gnocchi and cherry tomatoes. Toss everything evenly with olive oil, nutritional yeast, granulated garlic and salt and pepper.
- Bake everything at 450 degrees F for about 30 minutes, until the gnocchi is crispy and the zucchini and tomatoes are caramelized.
- Toss everything with fresh herbs and pine nuts, and squeeze with a little bit of lemon juice, if desired. Enjoy!
Recipe Frequently Asked Questions
- Can I make this recipe gluten-free? Yes! Just use gluten-free gnocchi.
- What should I do with the leftovers? Store in an airtight container in the refrigerator and reheat in the microwave, stovetop, or oven when ready to eat.
- If I don’t have basil what herbs should I use? I suggest thyme, parsley, or oregano.
- Can I freeze my leftovers? I haven’t done it myself and probably wouldn’t recommend it. The zucchini and tomatoes will become very mushy.
Have a question that I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
See Exactly How I Make This Baked Gnocchi with Zucchini and Cherry Tomatoes:
Looking For More Delicious Gnocchi Recipes?
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Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes is a great easy weeknight dinner recipe that highlights summer produce!
Ingredients
Scale
- 1 extra large zucchini, or 2 medium sized zucchini, diced into bite size pieces (4–6 cups)
- 1 (16) oz package gnocchi
- 1 pint cherry tomatoes
- 1–2 tablespoons olive oil
- 1 tablespoons nutritional yeast
- 1 – 1 1/2 teaspoon granulated garlic
- Salt and black pepper, to taste
- 2 tablespoons fresh herbs, I used basil and thyme
- 1/4 cup toasted pine nuts
- Fresh lemon juice, if desired
Instructions
- Pre-heat oven to 450 degrees F. On a large sheet pan, add the zucchini, gnocchi, cherry tomatoes, olive oil, nutritional yeast, granulated garlic, salt and pepper.
- Toss all ingredients together and make sure everything is evenly coated. Bake until gnocchi is crispy and vegetables are softened and caramelizing, about 30 minutes, flipping once.
- Remove from the oven and toss everything is the fresh herbs, toasted pine nuts and a few squeezes of fresh lemon juice, if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner, Vegan
- Method: Oven
- Cuisine: American
Any suggestions for an easy side to serve with this?
Jeanne
Hi Jeanne! I would serve either with a side salad or some type of garlic bread/sticks. If you eat dairy, you could also serve with a side of ricotta or cottage cheese to add some protein and creaminess!