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Baked Gnocchi with Summer Vegetables

Baked Gnocchi with Summer Vegetables

This fresh and easy sheet pan dinner combines fresh gnocchi with colorful vegetables and two types of cheese.
5 from 3 votes
Prep Time 10 minutes
Cook Time 38 minutes
Course Main Course
Servings 4


  • 1 mason jar
  • 1 sheet pan


  • 12 oz fresh gnocchi
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves, grated
  • 3-4 tomatoes, quartered
  • 2 zucchini, chopped medium
  • 1 red onion, sliced
  • mozzarella bocconcini
  • fresh basil, for topping
  • parmesan, for toping


  • Preheat the oven to 400 degrees.
  • Spread the gnocchi and vegetables onto a sheet pan.
  • Add the olive oil, salt, pepper, dried herbs, and garlic to a mason jar. Cover it and shake to combine.
  • Pour the marinade over the gnocchi and vegetables. Toss them so they are evenly coated.
  • Bake for 30-40 minutes.
  • When the gnocchi and vegetables are almost done add the bocconcini and allow it to melt.
  • Top with fresh basil and parmesan when ready to serve.
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