One Pan Roasted Gnocchi and Vegetables Recipe

Brie Norris | Toaster Oven Love

One pan roasted gnocchi and vegetables is an easy weeknight dinner for two that comes together in a snap. Don’t bother turning on the big oven, this recipe is perfect for cooking in your little toaster oven.

In our house, weeknights are not for trying new recipes. I save those kinds of risky gambles for the weekend.

The few times I’ve attempted to change up our weeknight salad or toaster oven baked potato routine with some new and exciting recipe it’s always ended the same. Me: elbows deep in dirty dishes at 10 pm. Sweet but very hungry hubby: snacking on a box of peanut butter Puffins. Dinner: still not ready.

One Pan Roasted Gnocchi and Vegetables Photo

Well, that all changed when I stumbled across a genius sheet pan dinner recipe on The Kitchn’s website that called for shelf-stable gnocchi (already in the pantry!), a few herbs and fresh veggies.

It was such a neat and simple idea, I was ready to roll the dice and try it that night...a weeknight.

One Pan Roasted Gnocchi and Vegetables Picture

The problem was that just like the recipe that inspired this tasty lemon blackberry baked pancake, and pretty much ALL the good recipes in this “Big Oven” world we live in, it needed a few adjustments to be toaster oven-friendly.

After reducing, swapping out and eliminating some of the ingredients, taking the temperature down a bit and skipping the parchment paper (since that’s something you shouldn’t put in a toaster oven) I was finally in business.

One Pan Roasted Gnocchi and Vegetables Image

And let me tell you, it was so worth the effort.

Having never roasted gnocchi before I wasn’t sure what to expect but the crispy outside-chewy inside texture was a fun surprise.

One Pan Roasted Gnocchi and Vegetables Pic

I can imagine making a whole pan of just crispy gnocchi to chow down on while watching the Big Game. Maybe drizzling buffalo sauce over the pan and serving it with the blue cheese dip from these buffalo broccoli cauliflower bites.

It’s not just about the gnocchi though, the roasted vegetables are delicious too!

We like using an orange or red bell pepper with zucchini and a few shallots (they’re the best when you’re only cooking for two - no leftover onion to use up). But you don’t have to use peppers and zucchini, I’ve made this recipe a bunch in the last few weeks and it’s super flexible.

  • Asparagus or sliced cremini mushrooms are fun, just add them halfway through the cooking time since they don’t need as long in the toaster oven.
  • Broccoli, cauliflower and Brussels sprouts work too but only if you cut them into smaller pieces.
  • Half a seeded and chopped delicata squash tastes great though I’d avoid harder squashes like butternut or acorn, they won’t cook fast enough.

To help balance out that heavy feeling that sometimes accompanies a belly full of gnocchi I like to serve ours with a few handfuls of fresh baby spinach. The mix of roasted and fresh vegetables adds a nice blend of different textures too.

File 1 One Pan Roasted Gnocchi and Vegetables

Lastly, to really deliver a strong pasta-vibe add marinara sauce (a few spoonfuls of ricotta if you’re feeling indulgent), fresh basil and a sprinkle of parmesan cheese.

I hope this one pan roasted gnocchi and vegetables is a weeknight hit in your toaster oven lovin’ household too.

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One Pan Roasted Gnocchi and Vegetables Recipe

    2 Servings


  • 4 teaspoons Olive Oil, divided
  • 1/2 16 ounce package Potato Gnocchi, shelf stable, not frozen
  • 1 medium Orange Bell Pepper, chopped into 1-inch pieces
  • 1 small Zucchini Squash, sliced in half lengthwise and chopped into 1-inch pieces
  • 2 small Shallots, quartered
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Fine Sea Salt
  • 1/8 teaspoon Black Pepper
  • 1/4 cup Marinara Sauce
  • 2 cups Fresh Baby Spinach
  • Fresh Basil
  • Grated Parmesan Cheese


  1. Adjust your toaster oven’s cooking rack to the lowest position, preheat to 425°F on the “Bake” setting, and rub a toaster oven baking pan with 1 teaspoon of the oil.
  2. Place the gnocchi, bell pepper, zucchini and shallots in a large mixing bowl and toss together with the oregano, salt, pepper and remaining olive oil.
  3. Spread everything in a single layer on your prepared pan.
  4. Cook until the vegetables are tender and the gnocchi is crisp on the outside, about 20 minutes, stirring halfway through the cook time.
  5. Serve warm tossed with marinara sauce and baby spinach.
  6. Top with fresh basil and parmesan cheese, or your favorite pasta toppings.


  • The recipe calls for half a package of gnocchi, you can store unused gnocchi refrigerated in a sealed container for up to 3 days.
  • Convection Toaster Ovens: Keep the temperature at 425°F but start checking for doneness after 15 minutes, adding more time as needed.


Source: Recipe adapted from The Kitchn
Recipe adapted from The Kitchn
Cooking Method:
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Related Recipes:
Toaster Oven Cooking Recipes, One Pot Meal Recipes, Sheet Pan Dinner Recipes, Italian Recipes, Pasta Recipes, Potato Recipes, Vegetable Recipes, Easy Recipes, Easy Dinner Recipes, Roasted Recipes
Recipe Yields:
2 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Brie Norris
Source: Recipe adapted from The Kitchn
Recipe Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 100
Calories 283

% Daily Value*
Total Fat 13g
  Saturated Fat 4g
Sodium 761mg
Total Carbohydrate 26g
  Dietary Fiber 2g
  Sugars 7g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Brie Norris

About Brie

Brie loves her toaster oven so much, she started Toaster Oven Love. We're so excited to see all the yummy things she comes up with as our Toaster Oven Cooking fanatic.

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