Name: Sheet Pan Gnocchi
Prep time: 6 min
Cook time: 25 min
Ingredients: 1 17.6 oz- package dried gnocchi; 1 red onion; 17 oz green asparagus; 2 cups cherry tomatoes; 1 zucchini; 2 tablespoons olive oil; salt, to taste; black pepper, to taste; 5 oz store-bought vegan feta cheese; 2 cups arugula; 1 cup fresh basil

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These sheet pan gnocchi with cherry tomatoes, asparagus, arugula, and vegan feta are a delicious and healthy meal that is perfect for a busy weeknight dinner. It’s super easy to prepare but still extremely satisfying and tasty.

Why This Recipe Works

I absolutely love baked gnocchi. I think they’re so much better this way than boiled gnocchi. In the oven, they become perfectly crispy on the outside and tender on the inside.

These sheet pan gnocchi with cherry tomatoes, green asparagus, zucchini, and vegan feta are one of my favorite recipes for busy weeknights. It’s a quick and effortless recipe that is bursting with flavor.

The asparagus adds a slightly nutty and earthy flavor to the dish, while the cherry tomatoes bring a touch of sweetness and acidity. Creamy vegan feta cheese, which adds a salty and tangy touch, and fresh arugula perfectly finish off this dish.

All in all, this recipe is a real winner! It’s easy to make, it requires minimal preparation and just one sheet pan to cook everything. It’s light, fresh, and super delicious!

What Goes Into This Recipe

Gnocchi – I used store-bought dried gnocchi. Most fresh gnocchi contain eggs or milk but many of the dried ones are vegan, so always check the ingredient list.
Asparagus – green asparagus.
Tomatoes – cherry tomatoes. They are more aromatic than larger tomatoes.
Zucchini
Red Onion
Vegan Feta – store-bought. Use your favorite brand.
Salt & Pepper
Arugula
Fresh Basil
Olive Oil

How To Make This Recipe

1. Step: Preheat the oven to 350 °F. Cut the red onion into thin slices.

2. Step: Wash and cut the zucchini into quarters.

3. Step: Cut each asparagus spear into 3-4 pieces. Also cut off the woody ends.

4. Step: Line a baking sheet with parchment paper. Place the gnocchi, asparagus, cherry tomatoes, zucchini, and red onion on the baking sheet. Season with salt and pepper and drizzle with olive oil.

5. Step: Crumble the vegan feta with your hands and spread it over the gnocchi and vegetables.

6. Step: Bake for 20-25 minutes until the gnocchi are tender and the vegetables and the vegan feta browned.

7. Step: Stir in the fresh arugula and basil.

8. Step: Serve immediately.

Recipe Notes

For a bit of heat, sprinkle the sheet pan gnocchi with red pepper flakes before serving.
I like to serve the gnocchi with lots of fresh basil and arugula. If you’re not the biggest fan of arugula, you can replace it with baby spinach.

Frequently Asked Questions

How Long Do The Gnocchi Last?

Stored in an airtight container in the fridge, the gnocchi will last 3-4 days.

Make sure to let the gnocchi cool down completely before storing them in the fridge. When you’re ready to reheat the gnocchi, you can place the dish in a preheated oven at 350°F for 10-15 minutes, or until it’s heated through.

The texture of the gnocchi will change a bit, but leftovers will still be delicious.

Can I Freeze This Dish?

No, I wouldn’t recommend freezing this dish. The gnocchi will become mushy and they will lose their crispiness. Besides the vegetables may become soft and watery.

Ideas for Variations?

This dish is also super delicious with spicy vegan sausage, bell peppers, cherry tomatoes, and red onion for a heartier version.

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I Love To Hear From You!

I hope you like these sheet pan gnocchi as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina

Sheet Pan Gnocchi