If Roasted Vegetables with Gnocchi sounds like something you’d order at a cozy little Italian spot with candlelight and “I deserve this” energy… good news: you can absolutely make it at home, in real-life leggings, with zero judgment and maximum flavor.
This recipe is my favorite kind of dinner magic—roasty, caramelized veggies (hello, golden edges!), pillowy gnocchi, a splash of balsamic for that “whoa” depth, and Parmesan plus toasted pine nuts for the finishing glow-up. It’s comforting, colorful, and somehow feels fancy even if your day was a flaming circus. Let’s cook.
Table of Contents
Why You’ll Love This Roasted Vegetables with Gnocchi
- Big flavor, minimal fuss: Everything roasts on one sheet pan while the gnocchi does its little boil-and-float routine.
- Perfect balance: Soft gnocchi + tender veggies + crunchy pine nuts = texture party.
- Weeknight-friendly: It’s basically a “chop, roast, boil, toss, eat” situation.
- Endlessly flexible: Use what you’ve got (as long as it won’t protest in the oven).
Ingredients You’ll Need
For the roasted vegetables
- 1 yellow squash (cut into 1/2-inch slices)
- 1 zucchini (cut into 1/2-inch slices)
- 8 medium tomatoes (halved)
- 2 cups mushrooms (quartered)
- 1 medium eggplant (cut into 1-inch cubes)
- 6 garlic cloves (minced)
- 1/4 cup olive oil (extra virgin = best flavor)
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp balsamic vinegar
For serving
- 1 lb gnocchi (fresh like Rana is amazing)
- 1/2 cup Parmesan (freshly grated)
- 1/4 cup pine nuts (toasted)
Step-by-Step: Tasty Roasted Vegetables with Gnocchi
Step 1: Prep the veggies + toast the pine nuts
Preheat your oven to 400°F.
Now chop like you mean it:
- Slice yellow squash and zucchini into 1/2-inch rounds
- Halve the tomatoes
- Quarter the mushrooms
- Cube eggplant into 1-inch pieces
- Mince the garlic
Next: pine nut glow-up. Toss pine nuts into a dry skillet over medium heat for 2–3 minutes, stirring often, until they smell nutty and turn lightly golden. (Do not walk away. Pine nuts love drama.)
Set them aside.
Step 2: Season and oil everything
Spread all those prepped vegetables onto a large sheet pan.
In a small bowl, whisk together:
- olive oil
- Italian seasoning
- red pepper flakes
- salt
- black pepper
Pour it over the vegetables and toss well—hands are easiest, but spoons work if you’re feeling civilized. You want every piece coated so it roasts evenly and gets those glorious browned edges.
Step 3: Roast until golden and caramelized
Roast at 400°F for 25–30 minutes, until the veggies are tender and browned around the edges.
Halfway through, stir the pan and add the minced garlic.
This timing is the secret: garlic gets sweet and roasty without burning and turning bitter. (Burnt garlic is the villain of good dinners.)
Step 4: Cook the gnocchi
While the veggies roast, bring a large pot of salted water to a boil.
Add the gnocchi and cook according to package directions (fresh gnocchi is usually 2–3 minutes). When they float, let them hang out 1–2 more minutes.
Reserve about 1/2 cup cooking water, then drain gently.
Step 5: Toss it all together
Pull the roasted vegetables from the oven and drizzle with 1 tbsp balsamic vinegar. Stir gently.
Add the cooked gnocchi right onto the sheet pan and toss everything together. If it looks a little dry, splash in some reserved gnocchi water a tablespoon at a time.
That starchy water is like a tiny culinary superhero—it helps create a light, silky sauce that clings to everything.
Step 6: Plate and finish like a pro
Divide into bowls. Top with:
- a generous snowfall of fresh Parmesan
- a crunchy shower of toasted pine nuts
Serve immediately while everything is warm, cozy, and at peak deliciousness.
Chef Omar’s Tips (So Dinner Doesn’t Get “Rebellious”)
- Cut sizes matter: Keep veggies roughly uniform so they roast at the same pace. If your eggplant cubes are huge and your zucchini slices are whisper-thin, someone’s going to be mushy and someone’s going to be undercooked.
- Don’t crowd the pan: If the veggies are piled up, they’ll steam instead of roast. Use two pans if needed—no shame, only caramelization.
- Tomatoes + mushrooms release water: That’s normal. Roasting drives it off and concentrates flavor. If it looks a little wet halfway through, just stir and keep going.
- Pine nuts burn fast: The line between “toasty” and “tiny bitter pebbles” is… about 12 seconds. Stir like you’re protecting your peace.
- Want extra crisp gnocchi? After boiling, quickly pan-sear in olive oil for 2–3 minutes before tossing with the veggies. Your future self will high-five you.
A Little Story From My Kitchen
The first time I made this Roasted Vegetables with Gnocchi, I was trying to “use up what’s in the fridge” (the universal sign of a responsible adult). Friends dropped by unexpectedly—classic. I threw everything on a sheet pan, boiled gnocchi, added Parmesan, and suddenly everyone was hovering in my kitchen like it was a five-star restaurant.
One friend actually asked, “Did you plan this?”
I said yes. (I did not. But I support your confidence journey, too.)
FAQs
Can I use frozen gnocchi instead of fresh?
Absolutely. Cook it according to the package directions. Frozen gnocchi may take a bit longer to float, but it works great in Tasty Roasted Vegetables with Gnocchi.
What can I swap for pine nuts?
If pine nuts are pricey (they are), use chopped walnuts, sliced almonds, or even pepitas. You still get that crunchy topping moment.
How long does it keep in the fridge?
Store leftovers in an airtight container for 3–4 days. Reheat in a skillet with a splash of water or broth to loosen the sauce back up.
Can I add protein?
Totally. Toss in cooked chicken, Italian sausage, chickpeas, or white beans. This dish plays well with others.
Is this spicy?
With 1/4 tsp red pepper flakes, it’s a gentle warmth. If you want it bolder, bump it up—just don’t blame me when you start fanning your mouth dramatically.
Let’s Make Tonight Delicious
When you need something comforting but still fresh and colorful, Roasted Vegetables with Gnocchi is the move. It’s cozy, vibrant, and just fancy enough to make a Tuesday feel like a “look at me thriving” kind of night.
If you make it, don’t be surprised if your kitchen smells like a dreamy Italian bistro and someone in your house “accidentally” wanders in asking what’s for dinner. That’s not an accident—that’s the power of Roasted Vegetables with Gnocchi.
Keep the Flavor Party Going (Recommended Reads)
- If you loved the cozy, caramelized vibes of this sheet-pan dinner, you’ll definitely want to try Moroccan Couscous with Roast Vegetables for another easy, veggie-forward meal that feels restaurant-level without the restaurant bill.
- Craving more weeknight “dump-it-and-done” energy? Add One-Pan Roasted Carrot and Chickpea Bowl to your rotation—same roasted goodness, different delicious mood.
- Want something fresh and zippy to balance all that Parmesan comfort? Pair leftovers with Mediterranean Bean Salad with Feta for a bright, protein-packed side that totally understands your busy schedule.
- And if you’re in the “gnocchi made me do it” camp and now you want more cozy bowls, bookmark Creamy White Bean and Mushroom Skillet—it’s hearty, creamy, and basically a warm hug in a pan.
⭐ Loved this Roasted Vegetables with Gnocchi? Leave a review! Tap your stars below and tell me how it went—★★★★★ (and yes, I absolutely want to hear if you added extra garlic like a legend).
Roasted Vegetables with Gnocchi
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted Vegetables with Gnocchi is a cozy, flavor-packed sheet pan dinner made with caramelized zucchini, eggplant, mushrooms, and blistered tomatoes tossed with pillowy gnocchi, balsamic vinegar, and freshly grated Parmesan. It’s an easy, weeknight-friendly meal that feels restaurant-worthy but comes together with simple ingredients and minimal effort.
Ingredients
For the Roasted Vegetables:
1 yellow squash, cut into 1/2-inch slices
1 zucchini, cut into 1/2-inch slices
8 medium tomatoes, halved
2 cups mushrooms, quartered
1 medium eggplant, cut into 1-inch cubes
6 garlic cloves, minced
1/4 cup extra virgin olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
For Serving:
1 pound fresh gnocchi
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
Instructions
Preheat the Oven
Preheat oven to 400°F.Prepare the Vegetables
Slice the squash and zucchini into 1/2-inch rounds. Halve the tomatoes, quarter the mushrooms, cube the eggplant, and mince the garlic.Toast the Pine Nuts
In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, stirring frequently until golden and fragrant. Set aside.Season the Vegetables
Spread vegetables (except garlic) onto a large sheet pan. In a small bowl, whisk together olive oil, Italian seasoning, red pepper flakes, salt, and black pepper. Pour over vegetables and toss to coat evenly.Roast
Roast for 25–30 minutes, stirring halfway through. Add the minced garlic halfway through cooking to prevent burning. Vegetables should be tender and caramelized.Cook the Gnocchi
While vegetables roast, bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (about 2–3 minutes for fresh gnocchi). Once they float, cook for 1–2 more minutes. Reserve 1/2 cup cooking water, then drain.Combine and Finish
Remove vegetables from oven and drizzle with balsamic vinegar. Add cooked gnocchi to the sheet pan and gently toss. Add a splash of reserved cooking water if needed to create a light sauce.Serve
Divide into bowls and top with freshly grated Parmesan and toasted pine nuts. Serve warm.
Notes
Add garlic halfway through roasting to prevent bitterness.
Do not overcrowd the pan — use two pans if necessary for better browning.
For crispy gnocchi, pan-sear them in olive oil for 2–3 minutes after boiling.
Store leftovers in the fridge for up to 4 days. Reheat with a splash of water.
Substitute pine nuts with walnuts or almonds if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting + Boiling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 15 mg