Name: Sheet Pan Gnocchi with Summer Vegetables Recipe
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: Italian
Ingredients: 1 lb potato gnocchi (shelf-stable or refrigerated); 1/2 lb zucchini, chopped; 1/2 lb summer squash, chopped; 1 lb cherry tomatoes, halved; 4 oz (about 1 cup) corn kernels (canned or frozen); 4 oz red onion, thinly sliced; 3 tablespoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; 1/2 tablespoon fresh basil, roughly chopped; 1/2 tablespoon fresh parsley, roughly chopped; 1 to 2 tablespoons basil pesto; Grated Parmesan, for serving

Jump to Recipe

If you want a meal that bursts with vibrant colors, fresh summer flavors, and effortless cooking, then you absolutely must try this Sheet Pan Gnocchi with Summer Vegetables. It’s a joyful dish that brings together pillowy gnocchi and a medley of crisp-tender zucchini, squash, cherry tomatoes, and sweet corn, all roasted to golden perfection in just one pan. The wonderful thing about this recipe is how it captures the essence of the season while keeping things easy enough for a weeknight dinner yet impressive enough for guests. It’s a perfect harmony of textures and flavors that’s as beautiful on the plate as it is nourishing to eat.

Sheet Pan Gnocchi with Summer Vegetables Recipe - Recipe Image

Ingredients You’ll Need

Getting started on this Sheet Pan Gnocchi with Summer Vegetables means gathering a handful of simple, fresh ingredients that each play an essential role. From the tender gnocchi to the rainbow of summer veggies, every item adds depth, texture, and that irresistible pop of flavor you’ll love.

Potato gnocchi (1 lb): Choose shelf-stable or refrigerated gnocchi; it becomes crispy outside and fluffy inside when roasted.
Zucchini (1/2 lb, chopped): Adds a mild, refreshing flavor and soft texture that balances the dish perfectly.
Summer squash (1/2 lb, chopped): Brings a subtle sweetness and tender bite to the vegetable mix.
Cherry tomatoes (1 lb, halved): Provides juicy bursts of acidity that brighten every mouthful.
Corn kernels (4 oz): Use canned or frozen for a pop of natural sweetness and delightful crunch.
Red onion (4 oz, thinly sliced): Adds a gentle pungency and slightly caramelizes during roasting for depth.
Olive oil (3 tablespoons): Helps everything roast beautifully while enriching flavors with its fruity aroma.
Italian seasoning (1 teaspoon): A classic herb blend that ties together the savory vegetable flavors effortlessly.
Coarse salt (1 teaspoon): Enhances natural sweetness and balances the overall taste.
Ground black pepper (1/2 teaspoon): Adds a subtle kick of warmth without overpowering the dish.
Fresh basil (1/2 tablespoon, roughly chopped): Infuses an aromatic freshness that complements the roasted veggies.
Fresh parsley (1/2 tablespoon, roughly chopped): Brightens the plate visually and adds a mild herbaceous note.
Basil pesto (1 to 2 tablespoons): For drizzling at the end—a delicious way to deepen flavor and add creaminess.
Grated parmesan: Serve generously for a salty, nutty finish.

How to Make Sheet Pan Gnocchi with Summer Vegetables

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 425°F to ensure a nice, hot environment for roasting. Next, grease a large rimmed baking sheet or line it with parchment paper. This step is crucial because it prevents sticking and helps achieve that coveted crispy texture on the gnocchi and vegetables.

Step 2: Toss Gnocchi and Veggies

On your prepared sheet pan, combine the gnocchi, chopped zucchini, summer squash, halved cherry tomatoes, and thinly sliced red onion. Drizzle with olive oil, sprinkle the Italian seasoning, salt, and black pepper, then toss everything together until every piece is evenly coated. This seasoning mix brings a familiar, comforting flavor profile that makes the dish so inviting.

Step 3: Roast Until Golden

Arrange the mixture into an even layer on the pan so everything cooks uniformly. Place it on the center rack of your oven and roast for about 20 minutes. During this time, the gnocchi start to crisp on the outside while the vegetables soften and caramelize, filling your kitchen with an irresistible aroma.

Step 4: Add Corn and Continue Roasting

After 20 minutes, pull out the pan and scatter the corn kernels evenly over the top. Return the pan to the oven for another 5 minutes to let the corn warm through and mingle with the other flavors. This addition adds a subtle hint of sweetness that balances the savory earthiness of the other ingredients.

Step 5: Broil for Crisp Perfection

Turn your oven broiler on high now. Place the sheet pan back in and broil for 1 to 2 minutes until the gnocchi edges turn golden brown and crisp. Keep a close eye on it—this final step elevates the dish with those irresistible crispy bits that make every bite exciting.

Step 6: Finish with Herbs, Pesto, and Parmesan

Remove the pan from the oven and immediately drizzle the basil pesto over the gnocchi and vegetables. Toss gently to coat everything evenly. Sprinkle fresh chopped basil, parsley, and a generous handful of grated parmesan before serving. These fresh, fragrant toppings add a burst of flavor and make the dish truly shine.

How to Serve Sheet Pan Gnocchi with Summer Vegetables

Garnishes

To make your dish really feel special, a final sprinkle of fresh basil and parsley adds vibrant green pops, while the parmesan offers a savory, melty finish. A drizzle of more basil pesto if you like things saucier is always a winner. These garnishes bring freshness and elevate texture, making the dish look as gorgeous as it tastes.

Side Dishes

This recipe can stand on its own, but if you want to turn it into a full meal, consider pairing it with a crisp green salad tossed in lemon vinaigrette or a crusty garlic bread that soaks up every last bit of pesto and parmesan. A light, refreshing side helps balance the warm, comforting richness of the roasted gnocchi and vegetables.

Creative Ways to Present

Try serving this dish family-style right from the sheet pan for a casual, convivial vibe. Or plate it individually over a bed of lightly dressed arugula to add a peppery contrast. Another fun option is to layer it in shallow bowls with a spoonful of ricotta or dollops of mascarpone for a creamy contrast that guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Gnocchi with Summer Vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, so it’s perfect for a quick lunch or dinner the next day. Just make sure to keep it chilled to maintain freshness and prevent sogginess.

Freezing

If you want to freeze leftovers, spread the gnocchi and vegetables in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. Frozen gnocchi and veggies are best used within 1 month, though note the texture of thawed veggies might be slightly softer but still delicious when reheated.

Reheating

To reheat, toss leftovers in a hot skillet with a little olive oil to revive the crispiness or warm gently in the oven at 350°F until heated through. Avoid microwaving if you want to keep that wonderful roasted texture intact. A careful reheat brings back the charm and magic of your original Sheet Pan Gnocchi with Summer Vegetables moment perfectly.

FAQs

Can I use fresh gnocchi instead of shelf-stable?

Absolutely! Fresh gnocchi works beautifully in this recipe. Just watch the roasting time as fresh gnocchi may cook faster. Crisping them nicely under the broiler is key to getting that perfect texture.

What’s the best type of pesto to use?

Basil pesto is classic and pairs perfectly here, but feel free to experiment with sun-dried tomato pesto or even a spicy arugula pesto for a flavor twist that’s just as delicious.

Can I substitute other vegetables?

Of course! Summer squash and zucchini are great for their mildness, but swapping or adding bell peppers, asparagus, or mushrooms can add exciting new layers of flavor and texture.

Is this dish suitable for vegans?

With a few tweaks, yes! Skip the parmesan or use a vegan alternative and make sure your pesto is dairy-free. This way, you keep the dish vibrant and plant-based while still packing plenty of flavor.

How do I make sure the gnocchi gets crispy?

The key is spreading everything in a single, even layer and using a hot oven with the final broil step. Don’t overcrowd the pan because that traps steam and makes the gnocchi soggy instead of crispy.

Final Thoughts

Sheet Pan Gnocchi with Summer Vegetables is the kind of recipe that invites you to enjoy the season’s best while keeping dinner delightfully simple. It’s comforting, colorful, and full of fresh, vibrant flavors that are guaranteed to brighten your weeknights or impress at casual gatherings. Give it a try—you’ll wonder how such an easy recipe became an irresistible favorite so fast!

Sheet Pan Gnocchi with Summer Vegetables Recipe

★★★★★

4.7 from 16 reviews

Author: Ethan
Total Time: 37 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A quick and vibrant sheet pan recipe featuring tender potato gnocchi and a medley of fresh summer vegetables roasted to perfection with Italian seasoning, finished with a drizzle of basil pesto and a sprinkle of grated Parmesan for an easy, flavorful meal.

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Grease a large rimmed baking sheet or line it with parchment paper to prevent sticking.
Toss Ingredients: On the prepared sheet pan, combine the gnocchi, chopped zucchini, summer squash, halved cherry tomatoes, and thinly sliced red onion. Drizzle with olive oil, then sprinkle Italian seasoning, coarse salt, and black pepper over everything. Toss well until all pieces are evenly coated with oil and seasonings.
Roast Vegetables and Gnocchi: Spread the mixture into an even layer on the sheet pan. Place it on the center rack of the oven and roast for 20 minutes to allow the gnocchi to soften and the vegetables to begin tenderizing.
Add Corn: Remove the sheet pan from the oven and scatter the corn kernels evenly over the top. Return the pan to the oven and roast for an additional 5 minutes to heat the corn through.
Broil for Crispiness: Turn the oven broiler on high. Broil the gnocchi and vegetables for 1 to 2 minutes, watching closely, until the gnocchi edges are golden and crisped to add texture and flavor.
Finish and Serve: Remove the pan from the oven and drizzle the basil pesto over the gnocchi and vegetables. Toss gently to coat everything evenly. Garnish with the fresh chopped basil, parsley, and a generous sprinkle of grated Parmesan. Serve immediately while warm.

Notes

Use shelf-stable or refrigerated gnocchi depending on availability and preference; fresh gnocchi can be added but may require shorter cooking time.
Frozen corn should be thawed and drained before using to avoid excess moisture.
Adjust broiling time carefully to prevent burning; keep a close eye during this step.
For a vegan version, omit Parmesan or substitute with a plant-based cheese alternative.
Leftovers can be reheated in a skillet or oven but are best enjoyed fresh for optimal texture.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Main Course
Method: Roasting, Broiling
Cuisine: Italian