Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas

This Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas is a very easy recipe to put together and tastes absolutely delicious! I love making it when it’s cold outside or when my family needs a little comfort.

*This post was originally published on October 10, 2021, and updated on February 12, 2023.

This oven-baked gnocchi recipe is hearty, zesty, and very satisfying. Though it is so simple to make, I find it a decadent, kind of fancy, meal.

I just made it for our five-year wedding anniversary because it feels like such a special treat of a meal! In reality though, our “romantic” meal looked like me nursing our three-month-old and trying to eat left-handed while my husband was trying to tame our other little wild child who kept asking for more and more gnocchi. Don’t worry, we will be celebrating without the kids soon!

Sheet Pan Gnocchi

If you haven’t tried baking gnocchi in the oven yet, you’re in for a real treat my friend! I’m literally obsessed with this style of cooking gnocchi. Baking the gnocchi makes them crispy on the outside, yet they’re still soft on the inside.

It’s also a very easy way to cook gnocchi! You just throw the gnocchi on a piece of parchment paper on a baking sheet, drizzle with olive oil, and bake it for about 20 minutes until they’re slightly crispy.

The idea to bake my gnocchi came from my friend Jenn @wtf.isfordinner who I saw roast her gnocchi with her veggies. Make sure to give her a follow on Instagram for more plant-based meal ideas! I tried her idea of baking the gnocchi and it has changed the way I will be making gnocchi forever!

Oven-Baked Gnocchi Ingredients

Gnocchi

Chickpeas

Zucchini

Salt

Garlic powder

Black pepper

Avocado oil or olive oil

Parmesan

Lemon Garlic Sauce

Garlic

Butter

Lemon

Dried thyme

Lemon Garlic Sauce

I wanted a sauce that was light and didn’t distract from or hide the flavors of the gnocchi, zucchini, and chickpeas. This lemon garlic sauce is very simple, yet heavenly (in my opinion). I am a big fan of lemon and tangy things…so if you are more sensitive to this flavor, try reducing the amount of lemon juice you add. 

If you prefer to not use butter, you could replace the butter with olive oil. 

How to Make Sheet Pan Gnocchi

STEP 1 – Prep the gnocchi

In a large bowl, combine gnocchi, chickpeas, zucchini, salt, garlic powder, black pepper, and avocado oil. Transfer the gnocchi mixture onto a baking sheet lined with parchment paper, spreading everything out so it lays in a single layer.

STEP 2 – Bake

Cook in the oven at 425 degrees Fahrenheit for 20-25 minutes or until gnocchi and chickpeas are slightly crispy. Stir the mixture halfway through cooking.

STEP 3 – Make the Lemon Garlic Sauce

Meanwhile, in a small pot over medium-low heat, melt butter and add garlic. Saute for about 30 seconds and then add lemon juice and thyme. Turn the heat off and set aside until the gnocchi is ready.

STEP 4 – Assemble the gnocchi

Once the gnocchi is done baking, carefully transfer it back into the large bowl and pour the lemon garlic sauce on top of it. Add parmesan cheese and mix well. Serve warm!

How to Make This Baked Gnocchi Recipe Vegan

– Check that your gnocchi does not contain eggs. I believe that most do not contain eggs, but check your labels! I usually get my gnocchi from Trader Joe’s and it is vegan. 

– Use vegan butter – I like to use Earth Balance when I am opting for vegan butter. Alternatively, you can replace the butter with olive oil.

– Use a store-bought vegan parmesan cheese or easily make your own. I really like Minimalist Baker’s Vegan Parmesan Cheese.

Cooking Tips

Cook the gnocchi and zucchini/chickpeas separately! I like to cook the gnocchi on a separate baking sheet from the zucchini and chickpeas so that the gnocchi has the opportunity to get more crispy. To do this, simply spread out the gnocchi on a baking sheet lined with parchment paper and drizzle with avocado/olive oil. Stir them halfway through cooking.

You can either mix the zucchini and chickpeas together and place them on another lined baking sheet, or, if you want the chickpeas a bit more crispy, you can keep the zucchini and chickpeas separate from each other on the baking sheet. You’d need to drizzle them with oil and season them once they’re on the tray instead of before.

Make the recipe toddler friendly. I have accommodated my little ones a couple of ways with this dish that you could try out too:

1. Deconstruct the dish/cook everything separately, as mentioned above, and serve each item (gnocchi, zucchini, chickpeas) separately on your toddler’s plate.

2. Cook everything together and then add plain marinara sauce on top at the end.

More Gnocchi Recipes to Try!

Roasted Red Pepper and Feta Gnocchi Bake

Sheet-Pan Gnocchi with Pumpkin Pasta Sauce

Pesto Baked Gnocchi

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