Easy Baked Gnocchi with Roasted Vegetables

This easy baked gnocchi with roasted vegetables dish is a one dish meal that is hearty, delicious and healthy.

Is there anything better than a hearty, filling pasta dish when you’re feeling tired and burnt out? Whenever I need a hug in a bowl, pasta is my go-to.

As much as I love to cook for my family, some days, I’m exhausted and want something simple and easy that I can toss in one dish and throw in the oven. This baked gnocchi recipe is just that! It’s an easy way to squeeze in more vegetables and get dinner on the table quickly with little effort.

I remember the first time I had gnocchi, it was on a trip to Italy. We were sitting on a patio outdoors in the summer and that first bite blew my mind. It was one of th most simple and most delicious meals I’d had. That’s just one reason I love the way Italy cooks—a focus on simple, high-quality ingredients cooked perfectly.

They were soft, pillowy, fluffy and truly magical—it was one of my favorite meals ever!

So now, gnocchi is on regular rotation and my go-to for easy weeknight meals. I keep a package of pre-made gnocchi in the pantry and reach for it whenever I need something that’s filling, healthy and hits the spot.  

So, What is Gnocchi?

If you’ve never tried gnocchi (pronounced n-yo-key), you are in for a major treat. I like to think of them as soft, pillowy pasta balls that are way better than normal pasta in my humble opinion.

Gnocchi is a type of Italian pasta that is made from potatoes, flour, and sometimes eggs. You might often see it made with ricotta, basil or other flavorings at the store or in restaurants. They’re shaped into small, soft dumplings and have a slightly chewy texture. Gnocchi can be served with just about any pasta sauce you can think of—some you’ll see often are marinara, pesto, or gorgonzola, and often features in Italian cuisine as a popular comfort food.

You can of course get adventurous and make your own homemade gnocchi, but I like an easy shortcut and buy store-bought gnocchi at my grocery store. Sometimes you’ll find shelf-stable gnocchi in the dry pasta aisle or in the refrigerated section. It is also commonly found in specialty Italian markets or delis. Gnocchi is ready-to-cook and only requires about 2-3 minutes to cook in boiling water, and can be cooked in a baked dish like the one I’m about to show you, or even do a sheet pan gnocchi which I plan on trying soon.

If you have any leftover, uncooked pasta, you can store it in a freezer bag in the freezer and then cook it later—just add a couple of minutes to the cook time.

Why You’ll Love Baked Gnocchi

This one-pan vegetable pasta dish is a perfect go-to meal for those busy weeknights when you’re short on time but still want something nutritious and satisfying. It’s a great way to sneak in more vegetables for picky eaters too.

One of the best things about this dish is that it is incredibly easy to make. With just one pan, you can have a flavorful and colorful pasta dish ready in no time. The recipe is also quite versatile, allowing you to use whatever vegetables you have on hand, making it a great way to use up any veggies in your fridge.

Not only is this dish easy and convenient, but it’s also healthy too. Packed with a variety of vegetables, this pasta dish is a great way to get your daily dose of nutrients in a delicious and enjoyable way. 

Whether you’re a busy parent or just someone who wants to enjoy a hassle-free cooking experience, this dish is sure to become a staple in your recipe repertoire.

Easy Baked Gnocchi with Roasted Vegetables & Tomato Sauce

Whether you’re cooking for your family or hosting a casual dinner with friends, this recipe is sure to impress! Easy enough for a weeknight and fancy enough for a dinner party. 

What You’ll need

To make this delicious and satisfying Italian-style vegetarian bake, you’ll need a glass or ceramic baking dish and a a few key ingredients including:

• broccolini
• red bell pepper
• red onion
• portabello mushrooms
• zucchini
• Italian seasoning
• red pepper flakes
• garlic cloves
• packaged potato gnocchi, you can buy frozen gnocchi as well
• your favorite marinara sauce
• fresh basil, optional
• kosher salt and black pepper
• Parmesan cheese, optional

If you don’t have these exact vegetables, use different ones that you have on hand—yellow squash, broccoli, asparagus or a different type of mushroom would work well too.

Step-by-Step Ingredients: How to Make Baked Gnocchi with Roasted Vegetables 

Preheat Oven & Prep Vegetables

Start by preheating your oven to 425°F. Add all prepped and cleaned vegetables to your baking dish and toss with olive oil. Add Italian seasoning, red pepper flakes and sprinkle with salt and freshly cracked black pepper. Roast for 15 minutes.

Add Gnocchi, Sauce & Water

Add your packaged potato gnocchi, 2 cups of marinara sauce and 1/4 cup water. Stir to combine and cook for another 15 minutes, stirring once about half way through. Towards the end, make sure to taste a bite to make sure you have tender gnocchi and that it’s not undercooked. Personally, I prefer slightly more chewy gnocchi versus overcooked pasta.

Garnish & Serve

To serve, scoop the baked gnocchi into shallow bowls and top with fresh parmesan and fresh basil or any other fresh herbs if you like! 

Substitutions and variations

When making the baked gnocchi recipe, there are several substitutions and variations you can consider to suit your dietary preferences and tastes.

Gluten-Free Gnocchi

For a gluten-free option, you can use gluten-free gnocchi instead of traditional gnocchi. The Whole Foods near us has gluten-free gnocchi in the refrigerated section of the store.

Different Flavored Gnocchi

You can also use different types of gnocchi. Some more variations would be sweet potato gnocchi or basil gnocchi—my Italian specialty store has a bunch of different variations!

I know someone will ask if they can use that frozen cauliflower gnocchi from Trader Joe’s, but I would reserve this for something you make on a rimmed baking sheet or in a skillet, I think it would get too squishy in this dish. 

Swap Cheeses or Make Dairy-Free

Additionally, you can swap the parmesan for a fresh mozzarella cheese or creamy burrata for something more decadent and stretchy. Mix some fresh basil with olive oil for a drizzle on top of there, or do a drizzle of basil pesto—that sounds amazing!

If you follow a dairy-free diet, but still want the flavor you can use dairy-free parmesan or a dairy-free ricotta—I actually love Kite Hill’s almond ricotta!

Add a Protein

I’ve also made this dish with Italian sausage as well. Make sure to cook the protein before and mix it in. Some sausage, ground beef is great mixed and cooked in. Or, you could top it with grilled chicken for a lean protein option.

I live with all boys and sometimes they require protein to feel full so these are all good options to try!

Baked Gnocchi FAQs

Do I need to pre-cook the gnocchi?

Nope! The gnocchi will cook when it’s in the oven with the sauce and vegetables, so there’s no need to pull out any extra pots and pans.

This no-pre-cook gnocchi recipe is a simple and delicious way to enjoy this classic Italian dish without the need for boiling or pre-cooking the gnocchi. 

What to Serve With Baked Gnocchi

One of my favorite things to serve alongside this baked gnocchi dish is a simple salad. My oldest loves arugula, so I’ll toss that with a simple vinaigrette or lemon juice and olive oil and put that alongside. I like how the acidity of the dressing balances the heartiness of the pasta dish.

You can also serve some homemade sourdough, focaccia, store-bought bread or even make some garlic bread alongside it to mop up the extra sauce–so delicious!

How to Store Leftovers and Reheat

If you have any leftovers, store them in an airtight container in the refrigerator. It will be good for 3-4 days

When reheating the leftovers, the best method is to place them in a covered saucepan over low to medium heat or to reheat them in the microwave. Both methods help to retain the moisture and prevent the gnocchi from drying out during reheating. You may need to add a little water to your pan or bowl to add the moisture back in. Just a Tbsp will do!

I wouldn’t recommend freezing these leftovers as the vegetables will lose their crispness after being frozen and reheated. Aim to eat all leftovers within 3-4 days of cooking to enjoy the best flavors possible!

If you have leftover uncooked gnocchi, store this in a freezer bag until ready to cook. You can pull this out, boil for 3-5 minutes and mix with your favorite sauce for a quick and easy dinner or even lunch.

This one-dish baked gnocchi recipe has been a hit with my family and such an easy one to throw together. It’s simple, quick, veggie-packed and so delicious! Make sure to keep gnocchi and marinara in your pantry so you can whip this one up in a pinch—just use whatever vegetables you have on hand and you’ll have a tasty, family-friendly dinner in no time!

BTW, spaghetti squash with pot roast ragu, and pesto turkey meatballs.