Fall Sheet Pan Gnocchi

roasted gnocchi with broccoli, cherry tomatoes, red onion, chickpeas, and pepitas over orange creamy sauce

Sheet pan dinners are the ultimate busy-weeknight heroes, and this Fall Sheet Pan Gnocchi might just be my new favorite. With crispy gnocchi, sweet roasted veggies, chickpeas, and an optional creamy sauce, it’s nourishing, comforting, and loaded with seasonal flavor. Minimal prep, minimal cleanup, maximum cozy fall vibes.

Course Main Course

Cuisine American

Keyword dairy free, easy dinner, gluten free, gluten free gnocchi, oil free, plant based, sheet pan dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 331kcal

Author Jackie Akerberg

Equipment

Oven
Blender

Ingredients

Sheet Pan Ingredients

12 oz gluten free gnocchi uncooked
1 medium sweet potato cut into 1/2” cubes
1 head broccoli cut into florets
1 red onion diced
14 oz canned chickpeas drained and rinsed
8 oz cherry tomatoes
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
2 tbsp nutritional yeast
4 sprigs fresh thyme
4 sprigs fresh rosemary
¼ cup pumpkin seeds

Sun Dried Tomato Sauce Ingredients (optional)

2 tbsp sun dried tomatoes not oil packed
¼ cup roasted red peppers
2 tbsp tahini
½ lemon juiced
1 tsp garlic powder
2 tbsp nutritional yeast
1 tbsp balsamic vinegar
salt and pepper to taste

Instructions

Preheat oven to 425.
Add gnocchi and veggies to a large sheet pan. Drizzle with olive oil, spices and nutritional yeast. Stir to evenly coat and spread in an even layer. Top with sprigs of rosemary and thyme. Transfer to oven and bake for 25-30 minutes until ingredients are tender.
Meanwhile, prepare the sauce, if making. The dish is wonderful without, but the sauce adds even more flavor! Simply add all ingredients to a blender and puree until smooth and creamy. Add a bit of water if needed for thinning.
To serve, pour sauce into serving bowls and top with roasted veggies and gnocchi (discard the herbs). Sprinkle with pumpkin seeds and enjoy!

Nutrition