With minimal prep and only one dish to wash, this vegetarian sheet pan gnocchi recipe will be your new favorite. Additionally, this recipe is fully plant-based, nut-free, soy-free, with a gluten-free option.

A sheet pan full of vegetable gnocchi with a fork sticking out.

Imagine a world where meals cook themselves. All you had to do was chop a few veggies and throw a baking dish in the oven… Oh wait, this vegetarian sheet pan gnocchi recipe is EXACTLY that!

Love plant-based sheet pan recipes? I’m happy to say that both of my cookbooks, the PlantYou Cookbook and Scrappy Cooking, feature simple recipes with minimal preparation and a single dish to wash.

Why You’ll Love This Recipe

  • The main selling point of this gnocchi recipe is its simplicity. Even a complete beginner can make this, thanks to accessible ingredients and easy cooking process.
  • It’s so easy to customize! You can make this with virtually any veggies, spices, and plant-based protein.
  • As it stands, this recipe is nut-free, soy-free, and vegan. It’s also full of whole-food ingredients that help you meet your nutritional needs.
  • Most importantly, this easy meal is absolutely delicious. Whether you’re making a school night dinner or having a dinner party, it will not disappoint.

Key Ingredients

Vegetarian sheet pan gnocchi ingredients laid out and labeled.
  • Potato gnocchi is a love child of pasta and dumplings. These chewy bites of potato dough are an amazing way to relay flavor and bulk up any dish.
  • Canned chickpeas are an accessible and budget-friendly source of plant-based protein.
  • Roasted vegetables, including bell pepper, tomatoes, and onion, add fiber and flavor to these vegetarian sheet pan gnocchi.
  • Seasonings like salt, garlic powder, nutritional yeast, and herbs round out the flavor profile.

Hack It!

  • The vegan parmesan is optional, depending on budget and availability.
  • Feel free to substitute your veggies and chickpeas for something similar. This could just as easily be a dish with black beans, cauliflower, and zucchini, for instance.
  • This is one of the easiest gluten-free swaps. Use gluten-free gnocchi and you’re golden.
  • You can serve this with any sauce or dressing of choice. I recommend my favorite vegan green goddess dressing or vegan dill and tahini dip.

How to Make Vegetarian Sheet Pan Gnocchi

Step 1: Preheat the oven to 400F. Line a baking sheet with parchment or grease with some oil.

Gnocchi, tomatoes, onion, chickpeas, and bell pepper laid out on a baking sheet.

Step 2: Add the gnocchi, bell pepper, cherry tomatoes, red onion, and chickpeas to the sheet pan.

Vegetables, chickpeas, and gnocchi mixed with spices and oil.

Step 3: Add seasonings and olive oil. Toss until evenly combined. 

Roasted vegetarian sheet pan gnocchi fresh out of the oven.

Step 4: Bake for 25 minutes, until the tomatoes are burst and the gnocchi has a slight crisp. In the last few minutes, you can broil the dish (optional). 

A sheet pan full of vegetable gnocchi with a fork sticking out.

Step 5: Serve with fresh basil, balsamic glaze, and vegan parmesan. 

Top down view of vegetarian vegetable gnocchi served on plate.

Frequently Asked Questions

Do I need to cook the gnocchi first?

No. Roasting gnocchi with the veggies cooks them perfectly fine.

How do I store leftovers?

Since this meal is prep-friendly, you can split leftovers into servings and store in airtight containers (or one big container) in the fridge for up to 4 days.

More Plant-Based Gnocchi Recipes

A corner of the sheet pan showing some of the gnocchi dish.
Close up of roasted vegetarian sheet pan gnocchi showing it in detail.

The Recipe: Vegetarian Sheet Pan Gnocchi

A single-dish roasted vegetable and chickpea gnocchi dish that anyone can make.
5 from 3 ratings
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Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 16 oz potato gnocchi
  • 1 yellow bell pepper, chopped
  • 1 pint cherry tomatoes, or grape tomatoes
  • 1 red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp salt, or more to taste
  • ½ tsp dried oregano

For garnish

  • Fresh basil
  • Balsamic glaze
  • Vegan parmesan, optional

Equipment

Instructions 

  • Preheat the oven to 400F. 
  • Add the gnocchi, bell pepper, cherry tomatoes, red onion and chickpeas to the sheet pan. Drizzle with olive oil and coat with nutritional yeast, garlic powder, salt and oregano. Toss until evenly mixed. 
  • Bake for 25 minutes, until the tomatoes are burst and the gnocchi has a slight crisp. In the last few minutes, you can broil to brown the gnocchi and tomatoes a bit, if desired. 
  • Serve immediately with fresh basil, balsamic glaze and vegan parmesan. 

Notes

  • The vegan parmesan is optional, depending on budget and availability.
  • Feel free to substitute your veggies and chickpeas for something similar. 
  • Use gluten-free gnocchi for a GF swap.
  • You can serve this with any sauce or dressing of choice. I recommend my favorite vegan green goddess dressing or vegan dill and tahini dip.
Serving: 1g, Calories: 402.8kcal, Carbohydrates: 67g, Protein: 13.8g, Fat: 10.5g, Saturated Fat: 1.7g, Polyunsaturated Fat: 1.8g, Monounsaturated Fat: 5.6g, Sodium: 1005.3mg, Potassium: 611.4mg, Fiber: 10.3g, Sugar: 4.1g, Vitamin A: 659.7IU, Vitamin C: 83.7mg, Calcium: 89.8mg, Iron: 6.9mg
Cuisine: Italian
Course: Main Course
Author: carleigh