Quarantine Qooking: Sheet Pan Gnocchi

It's delicious. It makes generous servings for a one main dish (for one to two people) or several servings as a side. And it's so easy! 

I discovered the recipe on the Pioneer Woman site but based on the garden vegetables available and the herbs and spices in my pantry, I made this recipe my own. 

The vegetable ingredients I listed below and amounts are suggestions. It's what I used as per my photo. The amount of vegetables do not have to be exact. I would recommend choosing at least two green vegetables of the following: zucchini, asparagus, fresh green beans, and Brussels sprouts (cut in half), and even yellow summer squash. Get creative! Use what's in your garden! It's a fool-proof recipe. 

Using parchment paper on this recipe makes for an easy clean-up. I go through parchment paper in my baking and even when prepping oven meals.  It's my necessary kitchen tool.


One 16-ounce package potato gnocchi (Not dry or frozen. Use the shelf-stable "fresh" that can be found in the pasta section such as De Cecco or Gia Russa brands)

1 red onion, halved and quartered  (or halved large green salad onions)

1 small zucchini, sliced in chunks

1 generous handful of fresh green string beans, ends snapped and cut in half. 

1 red bell pepper, sliced 

1 yellow bell pepper, sliced 

1 orange bell pepper, sliced (or green bell pepper)

1 cup mixed yellow and/or red cherry tomatoes 

Kosher salt and freshly ground black pepper 

1/4 cup olive oil 

1/4 cup pesto  (I ran out of pesto, so I used plenty of fresh-picked basil)

Freshly shaved Parmesan or Manchego cheese

2 tablespoons balsamic glaze or balsamic dressing/marinade

1/4 cup fresh basil leaves 

Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper. 

Place  gnocchi, choice of green vegetables, onion, and bell peppers on the prepared sheet pan. Sprinkle with Kosher salt and ground pepper to taste. Drizzle pesto (if desired) and olive oil. Toss well to coat the vegetables and gnocchi. 

Bake for 10 minutes. Remove pan and toss the vegetable and gnocchi mixture. Sprinkle over the tomatoes. Return the pan to the oven until the gnocchi has just begun to brown for an additional 8 to 10 minutes. Remove pan from the oven. Before serving sprinkle on Parmesan (or Manchego) shavings, and drizzle with the balsamic glaze. Sprinkle the basil leaves on top when ready to serve.

This is the kind of recipe that keeps attracting me. Simple, colorful, and looks elegant enough to serve for guests. 


  1. I always forget to add zucchini to my pasta primavera! Great way to use up our garden's bounty.


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