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Sheet Pan Ratatouille with Crispy Gnocchi

Adapted from The Kitchn's Crispy Sheet Pan Gnocchi and Veggies.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dishes
Servings: 4 servings
Calories: 314kcal
Author: Hello Veggie


  • 1 pound fresh shelf-stable, or frozen potato gnocchi
  • 1 small zucchini cut into thick slices
  • 1 baby eggplant halved lengthwise and sliced
  • 1 small red yellow or orange bell pepper, cut into bite-sized pieces
  • 1 pint grape or cherry tomatoes
  • 4 cloves garlic smashed
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • 1/3 cup thinly sliced basil leaves
  • Grated or shaved Parmesan cheese for serving


  • Preheat oven to 450°F and line a sheet pan with parchment paper.
  • Toss the gnocchi, vegetables, garlic, and olive oil in a large bowl. Transfer the mixture to the prepared sheet pan and season with salt and pepper.
  • Roast, stirring halfway through cooking time, until the gnocchi are tender and the vegetables are just beginning to brown a bit, about 20 minutes.
  • Divide the gnocchi and veggies into 4 bowls and garnish with basil and cheese.
  • To serve, divide the gnocchi and vegetable mixture into individual bowls and garnish with basil and grated cheese.


Serving: 1/4 of recipe | Calories: 314kcal | Carbohydrates: 54.7g | Protein: 7.5g | Fat: 10.7g | Saturated Fat: 1.5g | Fiber: 5.6g | Sugar: 4.5g