Pillowy soft potato gnocchi, savory roasted vegetables and fragrant, fresh herbs come together for an easy Herb-Roasted Gnocchi recipe that’s out-of-this-world delicious. Think of it as the perfect combination of simplicity and sophistication.
The best part? It’s easy and comes together in less than 30 minutes.
Why You’ll Love This Gnocchi Recipe
There’s a lot to love about an easy roasted gnocchi recipe like this one. Here are the highlights:
- It’s quick and easy to make. Chop your veggies, pop them in the oven with your gnocchi and fresh herbs, and viola! Dinner is served.
- This recipe is all about versatility. The flavor combinations are truly endless.
- Herb-Roasted Gnocchi is easily adapted to a variety of diets, including dairy free, vegetarian, vegan, whole-food, plant-based (WFPB) and more.
- Last but certainly not least: this healthy gnocchi recipe tastes fancy without the fuss.
The Ingredients
Ready to dive in? Here’s what you’ll need:
- Mini gnocchi
- Zucchini
- Cherry tomatoes
- Onion
- Garlic
- Fresh herbs, such as thyme and rosemary
- Extra-virgin olive oil
- Arugula or mixed greens of your choice
- Parmesan cheese
- Balsamic glaze
Quick Tip
When preparing the vegetables for this recipe, don’t crowd your pan. This can lead to the veggies taking on more of a mushy or steamed texture as opposed to the roasted caramelization on the outside while tender on the inside.
Substitutions
- Vegetables – Get creative with your veggies. Any combination of summer squash, mushrooms, bell pepper and eggplant are great substitutes if you’re not a big fan of zucchini or tomatoes.
- Greens – Replace the arugula with baby spinach with whatever greens you have on hand.
- Cheese – Parmesan is my cheese of choice in this recipe, but feta, goat cheese, gorgonzola or mozzarella cheese are all delicious options.
How to Make Herb-Roasted Gnocchi
Step 1. Prepare the oven.
Move an oven rack to the middle position and preheat the oven to 400 degrees F.
Step 2. Prepare the vegetables.
Wash and thoroughly dry your zucchini and cherry tomatoes prior to roasting. Cut the baby zucchini long ways into four spears. Alternatively, use full-sized zucchini and cut into ½-inch slices. Peel and slice the onions into half moons about a ¼-inch. Alternatively, use pearl onions. Peel and slice the pearl onions in half. Peel and slice the garlic cloves in half. Set the garlic aside.
Step 3. Roast the vegetables
Line a sheet pan with parchment paper and add the onions, zucchini, cherry tomatoes and fresh herbs with space to roast. Be sure not to overcrowd the pan. Drizzle the extra-virgin olive oil over the vegetables and top with sea salt and fresh cracked pepper, to taste. Roast for 15 minutes at 400 F.
Step 4. Roast the garlic and gnocchi.
After 15 minutes, remove the sheet pan, use a spatula to mix the vegetables, and then add the mini gnocchi and garlic. Roast for another 10 minutes at 400 F. Remove from the oven and let sit for about 5 minutes.
Step 5. Garnish and serve.
As the vegetables and gnocchi roast, add your greens of choice – we recommend arugula or spinach – to two plates. Divide the Herb-Roasted Gnocchi with vegetables and fresh herbs between the two plates, garnish with parmesan cheese and balsamic glaze and serve immediately.
Quick Tip
Garlic is added in the final 10 minutes to prevent it from burning. The same goes for some herbs. Rosemary and time are a bit heartier than, say, basil or tarragon, so they fare a bit better at high temperatures.
What to Serve with Herb-Roasted Gnocchi
This easy roasted gnocchi recipe is hearty enough to serve as a main course alongside a green salad for garlic bread. Here are a few additional ideas for serving suggestions.
- Cannellini beans – Drain and rinse the beans. Add to the sheet pan when you add the garlic and gnocchi.
- Chicken – Grilled or pan-seared chicken thighs make a delicious accompaniment to this gnocchi recipe.
- Italian sausage – Saute Italian sausage while the gnocchi with vegetables is roasting. Combine with the Herb-roasted Gnocchi and vegetables before serving.
- Additional vegetables – Roasted eggplant or broccolini make for flavorful and eye-catching accompaniments to a vegetarian or vegan version of this recipe. Don’t forget a pinch of red pepper flakes for a little extra oomph.
Roasted Gnocchi FAQs
Do you have to boil gnocchi before roasting it?
If you’re using packaged gnocchi (like what is called for in this recipe), roasting the gnocchi is sufficient – no boiling required!
Can you cook gnocchi without boiling?
As mentioned above, it is not necessary to boil packaged gnocchi. The roasting process will bring the gnocchi to a perfect temperature.
Do I have to use mini gnocchi?
No, not at all. If you’re using regular-sized gnocchi in place of mini gnocchi, you can actually add the gnocchi to the oven at the same time you add the vegetables so it has 25-30 minutes of cooking time versus the 10-15 minutes required to cook mini gnocchi.
What is the best way to cook gnocchi?
There are many ways to cook gnocchi, including air fryer gnocchi, adding it to sauces and soups, and even making gnocchi from scratch. The best way to cook gnocchi depends on the type of gnocchi you’re using and the nature of the recipe you’re making. This recipe calls for packaged gnocchi, which is a quick and easy way to get a delicious meal on the table in under 30 minutes!
How to store leftover gnocchi?
You can store leftover gnocchi in this recipe in the refrigerator for two to three days, though this recipe is best served immediately, when the gnocchi is warm and crisp on the outside and pillowy soft on the inside.
Herb-Roasted Gnocchi
Pillowy soft potato gnocchi, savory roasted vegetables and fragrant, fresh herbs come together for an easy Herb-Roasted Gnocchi recipe that’s out-of-this-world delicious. Dinner on the table in less than 30 minutes? Yes, please!
- Total Time: 30 mins.
- Yield: 2 1x
Ingredients
- 16-ounce package mini gnocchi
- 12-ounce package baby zucchini, speared
- 8-ounce package cherry tomatoes
- 5–6 ounces pearl onions, halved, or 1 medium white onion, sliced
- 5–6 garlic cloves, halved lengthwise
- Fresh herbs, such as thyme and rosemary
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 3 ounces arugula, spinach or greens of choice
- Parmesan cheese, shredded or shaved, for garnish
- Balsamic glaze, for garnish
Instructions
- Move an oven rack to the middle position and preheat the oven to 400 degrees F.
- Wash and thoroughly dry your zucchini and cherry tomatoes prior to roasting. Cut the baby zucchini long ways into four spears. Alternatively, use full-sized zucchini and cut into ½-inch slices. Peel and slice the onions into half moons. Alternatively, use pearl onions. Peel and slice the pearl onions in half. Peel and slice the garlic cloves in half. Set the garlic aside.
- Line a sheet pan with parchment paper and add the onions, zucchini, cherry tomatoes and fresh herbs with space to roast. Be sure not to overcrowd the pan. Drizzle the extra-virgin olive oil over the vegetables and top with sea salt and fresh cracked pepper, to taste. Roast for 15 minutes at 400 F.
- Remove the sheet pan, use a spatula to mix the vegetables, and then add the mini gnocchi and garlic. Roast for another 10 minutes at 400 F. Remove from the oven and let sit for about 5 minutes.
- As the vegetables and gnocchi roast, add your greens of choice to two plates. Divide the Herb-Roasted Gnocchi with vegetables and fresh herbs between the two plates, garnish with parmesan cheese and balsamic glaze and serve immediately.
- Prep Time: 5 mins.
- Cook Time: 25 mins.
- Category: Dinners
- Method: Oven
- Cuisine: Mediterranean Inspired
- Diet: Vegetarian