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Easy Roasted Vegetable Gnocchi Bake

A tasty Mediterranean style gnocchi sheet bake with roasted vegetables, feta and a pesto dressing. Either vegan or vegetarian feta can be used or you can leave it out if you prefer.

Easy Roasted Vegetable Gnocchi Bake


EASY ROASTED VEGETABLE GNOCCHI BAKE


I love a sheet pan or roasting pan bake, where you can just chuck everything in, leave it to cook, then tuck into a gorgeous meal with little work or time put into it.

This gnocchi bake is made with ready-made gnocchi, but you could use fresh, if you have the time to make it.

The gnocchi crisps in the oven like little roast potatoes. YUM!


USE UP LEFTOVER VEGETABLES


If you don't have the Mediterranean vegetables I have used in this dish or you want to use some leftover veg you can use which ever vegetables you have.

If you're using root vegetables, it might be nice to drizzle the finished dish with a mustard dressing instead of a pesto dressing.

You could even thin down down hummus with oil and use that as a dressing on a root veg or Mediterranean veg bake.


Easy Roasted Vegetable Gnocchi Bake in a sheet pan

FRESH HERBS IF YOU HAVE THEM


If you have them you can finish the bake of with some fresh herbs, which really makes all the difference and adds to the flavour.

If you don't have any fresh herbs, you can skip this stage or you can sprinkle some dried herbs over the vegetables as they bake.

If you don't add any herbs, don't worry, you'll still have a really delicious bake.



pesto in a small bowl

PESTO - STORE CUPBOARD OR HOMEMADE


The finished bake is drizzled with a pesto dressing.

You can use fresh pesto or homemade pesto to make this dressing.

If you are using a jar of pesto, then you just need to thin it down with some olive oil to make it into a thinner consistency.

In the same way add more oil than usual to a homemade pesto to turn it into a dressing.


MAKE PESTO AT HOME


If you have fresh herbs and want to make your own pesto, just whizz up fresh herbs (basil, parsley or coriander work well), with oil and garlic and nuts. 

You can use whatever nuts you have. I've used pine nuts, cashews or peanuts and they have all worked well and I know other people often use walnuts.

You can also add grated vegan or vegetarian Parmesan to make it more of a traditional pesto and remember to add some salt and pepper to season it too.

If you are making homemade pesto, make a full batch and just thin down as much as you need with oil for this dressing then you can enjoy the rest of the pesto drizzled on pasta salad, over a mushroom risotto, in a salad wrap or in a stacked high falafel and salad sandwich.



feta on a tea plate

VEGETARIAN OR VEGAN FETA


In the last phase of the bake, feta is added for that salty, creamy bite.

You can use vegetarian or vegan feta. Violife do a good Greek style vegan cheese that we like to use.

If you are using a coconut based vegan feta cheese, you must add it in right at the end or crumble it over the bake once it is out of the oven. 

If you add it sooner, you will take your bake out and think where the heck is my feta? Yep it has melted away!

Vegetarian feta won't have this problem, it will crisp and go golden at the edges, which is rather nice.



gnocchi, red pepper chunks, mushroom slices and red onion slices in a sheet pan

SHEET PAN OR ROASTING TIN


For this bake you can use a sheet pan, a large roasting tin or even a large baking tray.

There is no sauce in this bake so you can use whatever you have. 

The main thing is you want a thin spread of vegetables and gnocchi. They all need room to roast.

If you pile vegetables on top of each other in a bake, they will just steam and be soft instead of the gorgeous tender veg with crispy edges that are so wonderful when roasted.

If you don't have a big enough sheet pan, roasting tin or baking tray, you could spread the veg and gnocchi over two pans.

I have an American style sheet pan which is a heavy aluminium with a non-stick silicone coating which prevents sticking. I've had it a couple of years and I have to say I love it and use it regularly.

If you buy one of these, do measure carefully as I had a panic that it wouldn't fit when it arrived, but I found if I slid it into the top slot where my grill pan would go, it just fits. PHEW!


Roasted Vegetable Gnocchi Bake served in a pale blue with a blue napkin and fork

GNOCCHI BAKE TIPS


A roundup of tips for the best gnocchi bake.

  1. Use a large sheet pan, baking tray or roasting pan. The vegetables need room to roast and not steam, if you don't have a big enough pan, use two.
  2. Cut the veggies into similar size pieces for a good even bake. Mushrooms however can be larger as they shrink while baking.
  3. Use leftover vegetables in this dish to change it up each time.
  4. Season the gnocchi and vegetables well with salt and pepper.
  5. For added heat sprinkle some chilli flakes over your bake.
  6. Toss the vegetables and gnocchi in a little oil to coat them. 
  7. To reduce calories, spray with a low calorie oil then toss to coat.
  8. Preheat your oven before adding your bake.
  9. If you are adding cherry tomatoes (or any small tomatoes) and corn, add them at the end, as they need little cooking.
  10. Add your feta near the end of bake time, especially if you are using a coconut based vegan feta as it will melt away if it's in the oven too long. A few minutes will be enough to warm it through.

close up of spiced roasted vegetables with rocket

MORE ONE-PAN RECIPES TO TRY





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HOW TO MAKE EASY ROASTED VEGETABLE GNOCCHI BAKE


Easy Roasted Vegetable Gnocchi Bake - Step 1 gnocchi, sliced mushrooms, sliced onion and chunks of red pepper in a pan
STEP 1 - PREP YOUR VEG

Preheat your oven and prepare your vegetables. Cut them into similar sized pieces, toss in a little oil and arrange on one large or 2 medium sheet pans, roasting tins or baking trays, then season with salt and pepper.

The secret to good roast veg is a single layer. If they are piled on top of each other they will steam rather than roast.

Pop in your preheated oven for 15-20 minutes until the veg is beginning to char at the edges.


Easy Roasted Vegetable Gnocchi Bake - Step 2 Add sweetcorn and cherry tomatoes to the part baked veg
STEP TWO - ADD VEG

Once the gnocchi and main vegetables have been roasted for a while, you can add the tomatoes and corn and pop back in for 10 minutes.

They don't need as long in the oven.


Easy Roasted Vegetable Gnocchi Bake - Step 3 add some cubes of feta (veggie or vegan)
STEP 3 - FETA

If you are adding feta, you want to add it near the end of the bake, especially if it is coconut based vegan feta, which will melt away to nothing if it's in too long. 

Vegetarian feta copes with a longer bake much better.


Easy Roasted Vegetable Gnocchi Bake - Step 4 Pesto dressing
STEP 4 - DRESSING


Mix your homemade or jarred pesto with olive oil until it is the right consistency to dress the tray bake.


Easy Roasted Vegetable Gnocchi Bake - Step 5 Finishing touches, drizzle dressing over baked veg and gnocchi, then top with basil
STEP 5 - FINISHING TOUCHES

Once the bake time is complete, drizzle your dressing over the vegetables and gnocchi and top with torn pieces of fresh basil.

If you don't have fresh basil, you can add some dried basil or dried oregano at the seasoning stage before you out the bake in the oven.


Easy Roasted Vegetable Gnocchi Bake - Step 6 Serve in a bowl
STEP 6 - SERVE

Serve the bake in bowls while it is still hot.

Enjoy!

Scroll down for full printable recipe.

Easy Roasted Vegetable Gnocchi Bake

Easy Roasted Vegetable Gnocchi Bake
Yield: 3-4
Author:
Prep time: 5 MCook time: 30 MTotal time: 35 M
A tasty Mediterranean style gnocchi sheet bake with roasted vegetables, feta and a pesto dressing. Either vegan or vegetarian feta can be used or you can leave it out if you prefer.

Ingredients:

Traybake
  • 1 tbsp olive oil
  • 400g  ready made gnocchi
  • 200gmushrooms, sliced
  • 2 red peppers, cut into chunks
  • 1 red onion, halved and thickly sliced
  • 200gcherry tomatoes
  • 165g cup sweetcorn
  • 100g feta 
  • Salt and pepper
Dressing
  • 2 tbsp pesto
  • 2 tbsp olive oil
  • A handful of fresh basil

Instructions:

How to cook Easy Roasted Vegetable Gnocchi Bake

  1. Preheat the oven to 200c/180c fan/400f/gas mark 6.
  2. Prep your veg into chunks or slices of a similar size. Mushrooms shrink so they can be larger pieces.
  3. Toss in one tablespoon of olive oil.
  4. Spread the gnocchi, red pepper and red onion in a single layer on a large sheet pan, roasting tin or baking tray. Bake for 15 - 20 minutes until the veg is beginning to char at the edges.
  5. Scatter over the sweetcorn and tomatoes and bake for another 10 minutes.
  6. A few minutes before the end of bake time, add the feta cheese.
  7. While the bake is roasting, mix pesto with olive oil to thin it down to a dressing consistency.
  8. Remove the bake from the oven, drizzle over the pesto and top with some freshly torn basil leaves, then serve while still hot with a green salad on the side or garlic bread.
  9. Enjoy!

Notes:

You can use homemade or shop-bought gnocchi and pesto in this dish.
If you don't have a big enough sheet pan or tray, you could use 2 or even 3 smaller trays.
Make sure the vegetables and gnocchi in the initial bake are in a single layer so they roast and don't steam.
You can change the vegetables for what you have to use up. A mustard dressing is good with a root veg bake.
If you don't have olive oil, you can use whatever oil you have.
For a bit of a kick you can add chilli flakes at the same time you season with salt and pepper and this is also the time to add dried herbs if you don't have fresh.
Calories
442.82
Fat (grams)
18.30
Sat. Fat (grams)
5.87
Carbs (grams)
58.81
Fiber (grams)
4.69
Net carbs
54.12
Sugar (grams)
8.04
Protein (grams)
13.47
Sodium (milligrams)
434.03
Cholesterol (grams)
53.53
sheet pan recipe, gnocchi bake, gnocchi sheet pan, roasted vegetable bake, roasted vegetables, gnocchi, Mediterranean bake, savoury traybake, vegan sheet bake
dinner
Vegan, vegetarian
Created using The Recipes Generator

17 comments

  1. I am just loving all of the veggies in this! Looks amazing. :)

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    Replies
    1. Thanks and yes it is veg packed and better for it :)

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  2. Love dishes like this that are so easy yet packed with flavor and color!

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    Replies
    1. Yes you've hit the nail on the head. So easy but so full of flavour.

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  3. Thank you for this recipe, it's delicious. And one can never have too much sheet pan recipes. :)

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    Replies
    1. I do love sheet pan recipes like this one, they are so easy and so satisfying. I hope you try it.

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  4. What a great recipe! I actually have all these ingredients so I am excited to make this for dinner tonight! Looks delicious!

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    Replies
    1. Yay! I hope you enjoy it Sara. I really think you will.

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  5. This looks delicious. We love gnocchi and we always try to make it veggie packed.

    ReplyDelete
    Replies
    1. Yes it's a really good idea and perfect for getting your 5 a day.

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  6. This is such a tasty idea!! You know how much I love veggies haha and gnocchi is actually something I have in my pantry!

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    Replies
    1. Yay!I hope you make it Liz. I know you will love it.

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  7. This was so yummy, I loved how well the feta worked to really elevate the flavours! Thanks for sharing x

    ReplyDelete
    Replies
    1. I am so glad you tried it and enjoyed it Bry. Thanks for stopping by and letting me know.

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  8. This looks delicious! Does the gnocchi need to be boiled before being roasted, or does it go on the baking tray straight from the packet?

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x