Mediterranean Gnocchi
This Mediterranean gnocchi sheet pan dinner features crispy golden gnocchi, caramelized veggies, and fresh toppings all coming together in under 30 minutes. Bursting with bold flavors, it’s a dish that feels indulgent but is secretly easy to throw together.
Why You’ll Love This Recipe
- If you haven’t tried crispy roasted gnocchi, you’re missing out! Not only is it easier to cook, the texture is amazing.
- One-pan is the way to go! Less cleanup and effort without sacrificing the flavor.
- Mediterranean gnocchi encompasses all the best flavors from that region. Briny artichokes, sun-dried tomatoes, fresh basil, and yummy balsamic glaze.
- Versatile enough for company or meal prep. Admit it, the dish looks gorgeous! Serve it at a dinner party or enjoy throughout the week.
Key Ingredients
- Shelf-stable gnocchi roasts beautifully, giving a crisp outside and pillowy inside. As the name implies, this is also a great pantry staple to have.
- Chickpeas or white beans add heartiness and a plant-based source of protein.
- Sun-dried tomatoes are rich, savory, and slightly tangy. To me, this is a quintessential Mediterranean ingredient.
- Artichoke hearts are tender and briny, balancing the rich and earthy flavors in the rest of the dish.
Hack It!
- Use gluten-free gnocchi for an easy alternative if you have a gluten allergy or Celiac disease.
- Add more veg, especially if it helos you avoid food waste! Zucchini, bell peppers, or mushrooms all roast well here.
- Serve with extra sauce, or on a bed of salad. My roasted pepper and walnut dip goes perfectly with the flavors of this Mediterranean gnocchi dish!
- Not a fan of beans? Try this recipe with tofu cubes or vegan shwarma pieces.
- Get creative with the gnocchi base. You can make zucchini gnocchi, cauliflower gnocchi, or potato gnocchi from scratch. Be sure to adjust cooking times accordingly.
- Did you know it’s really easy to make sun dried tomatoes? If you prep in advance, you could be enjoying homemade sundried tomatoes in this recipes.
How to Make Mediterranean Gnocchi
Step 1: Preheat the oven to 400°F and line a large sheet pan with parchment paper. Spread the gnocchi, beans, red onion, sun-dried tomatoes, and marinated artichokes across the sheet pan.
Step 2: Drizzle with the olive oil, sprinkle with oregano, garlic powder, salt, and pepper, then toss everything together until well coated. Arrange in a single layer.
Step 3: Roast for 20-22 minutes, stirring halfway through, until the gnocchi are golden and crisp on the outside and the vegetables are caramelized. Remove from the oven and immediately sprinkle with vegan cheese.
Step 4: While the vegan cheese melts with the residual heat, scatter with fresh basil and finish with a drizzle of balsamic glaze. Serve warm.
Frequently Asked Questions
Store in a sealed container in the fridge for up to 4 days. Reheat in the oven for best texture, or microwave for convenience and speed.
I would not recommend freezing it. The gnocchi and artichokes lose their texture when thawed. If you’re not likely to eat it all in the first few days, you can half the recipe.
Nope – that’s the beauty of this recipe! Straight to the oven, no boiling first.
Yes, but reduce the cook time slightly (check around 15 minutes).
More Plant-Based Mediterranean Recipes
If you love the oldschool feel of a physical cookbook, both PlantYou and Scrappy Cooking would make amazing additions to your kitchen library! With almost 300 recipes between then, plant-based cooking has never been easier!
The Recipe: Mediterranean Gnocchi
Ingredients
- 16 oz gnocchi, shelf-stable, one package
- 15 oz canned chickpeas or white beans, 1 can, drained and rinsed
- 1 red onion, small, sliced into wedges
- ½ cup sundried tomatoes, oil-packed or rehydrated
- 1 cup marinated artichoke hearts, halved
- 2 tbsp olive oil, or oil from the sundried tomatoes
- 2 tbsp dried oregano
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- salt and pepper, to taste
- ½ cup vegan feta, or vegan parmesan
- ¼ cup basil leaves, torn
- balsamic glaze, to drizzle before serving
Equipment
- large sheet pan
- baking parchment or reusable silicone sheet
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Spread the gnocchi, beans, red onion, sun-dried tomatoes, and marinated artichokes across the sheet pan. Drizzle with the olive oil, sprinkle with oregano, garlic powder, salt, and pepper, then toss everything together until well coated. Arrange in a single layer.
- Roast for 20 to 22 minutes, stirring halfway through, until the gnocchi are golden and crisp on the outside and the vegetables are caramelized.
- Remove from the oven and immediately sprinkle with vegan cheese. Allow the residual heat to soften and melt it slightly. Scatter with fresh basil and finish with a drizzle of balsamic glaze before serving warm.
Notes
- Use gluten-free gnocchi for an easy alternative if you have a gluten allergy or Celiac disease.
- Add more veg, especially if it helos you avoid food waste! Zucchini, bell peppers, or mushrooms all roast well here.
- Serve with extra sauce, or on a bed of salad. My roasted pepper and walnut dip goes perfectly with the flavors of this Mediterranean gnocchi dish!
- Not a fan of beans? Try this recipe with tofu cubes or vegan shwarma pieces.
- Get creative with the gnocchi base. You can make zucchini gnocchi, cauliflower gnocchi, or potato gnocchi from scratch. Be sure to adjust cooking times accordingly.
- Did you know it’s really easy to make sun dried tomatoes? If you prep in advance, you could be enjoying homemade sundried tomatoes in this recipes.