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