Crispy Sheet Pan Gnocchi Primavera
This effortless weeknight dinner combines store-bought gnocchi with vibrant spring vegetables on a single sheet pan. The high heat creates gloriously crispy gnocchi with tender, caramelized veggies, all finished with a bright lemon-Parmesan touch. Ready in under 40 minutes with minimal cleanup, it tastes like a special meal without the fuss.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cups
- Microplane or Zester
- citrus juicer
- Wooden spoon or spatula
- Serving platter
Ingredients
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup cherry tomatoes, halved
- ½ pound asparagus, woody ends trimmed, cut into 2-inch pieces
- ½ medium red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes optional
- Salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
- Zest and juice of 1 lemon
- ¼ cup fresh basil leaves, chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet in the oven while it preheats to get hot.
- In a large bowl, combine the uncooked gnocchi, zucchini, bell pepper, cherry tomatoes, asparagus, and red onion.
- Drizzle with olive oil, then add minced garlic, Italian seasoning, red pepper flakes (if using), and a generous pinch of salt and black pepper. Toss until everything is evenly coated.
- Carefully remove the hot baking sheet from the oven. Spread the gnocchi and vegetable mixture in a single, even layer on the hot pan. Do not overcrowd.
- Roast for 20-25 minutes, stirring halfway through, until the gnocchi are puffed and deeply golden and the vegetables are tender and charred at the edges.
- Remove the sheet pan from the oven. Immediately sprinkle with grated Parmesan cheese, lemon zest, and a squeeze of fresh lemon juice. Toss gently to combine.
- Transfer to a serving platter or divide among plates. Top with fresh chopped basil and serve immediately.
Notes
For best results, do not skip preheating the baking sheet—it ensures the gnocchi get crispy. If your baking sheet is small, use two pans to avoid overcrowding. Freshly grated Parmesan melts much better than pre-grated. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F oven or air fryer to restore crispiness. For a heartier meal, add cooked Italian sausage, shredded rotisserie chicken, or chickpeas to the pan before roasting.