Gnocchi & Summer Veggies Sheet Tray

14 reviews

A rainbow of ripe summer veggies roasted to perfection with baby potato dumplings. So yummy!

Camille U.
Camille U.
Very easy

6 minutes

Prep time

25 minutes

Cook time

378 cal.

Per serving



Oven, Parchment paper, Sheet Tray, Knife


Bell pepper (assorted)

Step 1

Preheat the oven to 350°F. Wash the peppers. Remove the seeds. Then chop the peppers. (Use an assortment of peppers for more color!)

Cherry tomatoes

Step 2

Wash & halve the cherry tomatoes.


Step 3

Peel & mince the shallots.

Bell pepper (assorted)
Cherry tomatoes
Italian seasoning

Step 4

Add the gnocchi, peppers, tomatoes & shallots to a parchment-lined baking tray. Season with Italian seasoning, salt & pepper. We also like to add garlic powder. Add a drizzle of olive oil. Mix it all together.

Step 5

Bake for 20-25 min at 350°F.

Step 6

Serve & enjoy!

Recipe tipMarcy

Try making gnocchi from scratch! Search "Homemade Pan-Fried Gnocchi" in the app to learn how! To boost the flavor & texture try tossing in your favorite pesto or tomato sauce!

- Marcy, Food Editor

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy378 cal.
Fat17 g
Carbohydrates51 g
Protein7 g
Fiber9 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Gnocchi & Summer Veggies Sheet Tray" contains 378 Energy, 17 g of Fat, 51 g of Carbohydrates, 7 g of Protein, 9 g of Fiber.

14 reviews
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Gnocchi & Summer Veggies Sheet Tray