Name: Crispy Roasted Vegetables With Gnocchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound gnocchi 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 zucchini, sliced 1 red onion, sliced 1 cup cherry tomatoes 3 tablespoons olive oil 1 teaspoon Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper

If you’re looking for the ultimate comfort food that’s cozy, colorful, and seriously satisfying, this Crispy Roasted Vegetables With Gnocchi dish is going to be a new favorite in your kitchen. It brings together pillowy soft gnocchi and caramelized oven-roasted vegetables in a way that feels hearty and wholesome without being heavy. It’s the kind of meal that tastes like fall in a bowl but works beautifully any time of year.

The magic here is in the contrast of textures: the gnocchi is crisped to golden perfection while the vegetables roast until tender and sweet. You can customize it with what you have on hand or stick to a medley of colorful veggies for maximum flavor and visual appeal. It’s easy, it’s satisfying, and it’s the kind of one-pan meal that turns simple ingredients into something you want to eat on repeat.

Why You’ll Love This Crispy Roasted Vegetables With Gnocchi

This meal checks so many boxes. It’s vegetarian, loaded with fiber and nutrients from the vegetables, and only requires one pan for the whole cooking process. Whether you serve it as a weeknight dinner, a cozy weekend meal, or even a hearty side at a gathering, it brings both ease and crowd-pleasing flavor.

The gnocchi becomes crispy without boiling — it roasts straight from the package, which is not only convenient but also adds a deliciously chewy texture that pairs perfectly with the soft, sweet vegetables.

Can I Use Shelf-Stable or Refrigerated Gnocchi?

Absolutely. Both shelf-stable and refrigerated gnocchi work beautifully in this dish. In fact, shelf-stable gnocchi is ideal because it holds up well to roasting and gets nicely crisp without turning mushy. If you’re using refrigerated gnocchi, you can follow the same process, just keep an eye on them during the roasting to ensure they don’t overcook or dry out.

Ingredients for the Crispy Roasted Vegetables With Gnocchi

The beauty of this recipe is in its simplicity. You only need a handful of ingredients, and many are likely already in your pantry or fridge. The roasting process brings out the natural sweetness and flavor of every component.

Gnocchi: The star of the dish. It crisps up in the oven, giving you a slightly crunchy outside and soft, chewy inside.
Bell peppers: These add sweetness and vibrant color. Choose a mix of red, yellow, or orange for extra visual appeal.
Zucchini: Roasts down to a tender, slightly caramelized texture that complements the gnocchi.
Red onion: Adds a mellow sharpness and a touch of sweetness when roasted.
Cherry tomatoes: They burst in the oven, releasing their juices and creating a rich, tangy note.
Olive oil: Helps everything roast beautifully and adds a delicious layer of flavor.
Italian seasoning: Brings herbs like basil, oregano, and thyme to the party.
Salt and pepper: To taste, these enhance the natural flavors of all the vegetables.

Crispy Roasted Vegetables With Gnocchi (1)

How To Make the Crispy Roasted Vegetables With Gnocchi

Step 1: Prep and Preheat

Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Combine Ingredients

In a large bowl, toss the gnocchi, chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, Italian seasoning, salt, and pepper. Make sure everything is evenly coated.

Step 3: Roast Until Golden

Spread everything out on the baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and the gnocchi is golden and crispy on the outside.

Step 4: Serve and Enjoy

Remove from the oven and serve hot. A sprinkle of fresh basil, grated Parmesan, or a drizzle of balsamic glaze can be a fantastic finishing touch.

How to Serve and Store Crispy Roasted Vegetables With Gnocchi

This recipe makes enough to feed four people generously. Serve it straight from the oven while the gnocchi is crisp and the vegetables are warm and sweet.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them back on a sheet pan and warm in the oven at 375°F for about 10 minutes to help retain some of the crispiness. Microwaving works in a pinch, but the texture won’t be quite as sharp.

This meal is also perfect for meal prep. Roast a big batch and divide into containers for a couple of ready-to-go lunches during the week.

What to Serve With Crispy Roasted Vegetables With Gnocchi?

Garlic Bread

A slice of crusty garlic bread on the side is always welcome, especially to soak up those roasted tomato juices.

Simple Green Salad

Something light and fresh like arugula or spinach with lemon vinaigrette balances the hearty gnocchi.

Creamy Hummus Dip

A small dollop on the side adds a rich, garlicky contrast to the roasted veggies.

Roasted Chicken Thighs

For those who want to add protein, roasted chicken pairs beautifully with the flavors in this dish.

Crispy Tofu

To keep it vegetarian, oven-baked tofu or pan-fried cubes give a protein boost.

Balsamic Glazed Carrots

A sweet and tangy veggie side that blends nicely with the main dish’s Italian flair.

Parmesan Crisps

Crunchy and salty, they add another layer of texture if you want something snacky on the side.

Want More Vegetable Side Dish Ideas?

If you loved this easy gnocchi dish, here are a few more recipes from Mia Plates you’ll want to check out:

Cheesy Brussels Sprout Bake: a comfort-packed side dish perfect for cool nights.
Roasted Broccoli and Carrots: a simple classic that’s always a hit.
Baked Potatoes in Foil with Parmesan Ranch Sauce: flavor-packed and easy to prep.
Mushroom Mozzarella Bake: creamy, cheesy, and full of umami depth.
Zucchini Carrot Oatmeal Muffins: for a slightly sweet veggie-filled snack.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use rainbow veggies or stick to a theme? Did you toss in sausage or tofu?

I love hearing how you make these recipes your own. Ask anything too — I’m here to help make your meals delicious.

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