This sheet pan gnocchi with sweet potato and brussel sprouts is the perfect vegan weeknight dinner and couldn’t be easier to make!
Sheet pan meals are a great time saver because they don’t require you to have to clean more than one pan to make a great meal. All of the ingredients would get cooked at the same time on one sheet pan so it’s fast to cook and easy to clean.
On busy weeknights, it’s so easy to just quickly toss everything on a sheet pan and roast it in the oven. No fuss, no muss. It’s so easy that you can even have your kids help out!
Why This Recipe Works
This is such a fast recipe to put together. From start to finish, this sheet pan gnocchi only takes 30 minutes! Plus with the sheet pan being the method of cooking, it’s super easy to clean or you can even use parchment paper or tin foil to make for even faster clean up.
This sheet pan gnocchi is packed with flavour. Once the vegetables have roasted and caramelized in the sheet pan, the flavours just pop! There’s nothing better than roasted vegetables.
The nutritional yeast gives the sheet pan gnocchi a nutty cheesy flavour while adding protein, vitamins, minerals and antioxidants to the dish.
Table of contents
Key Ingredients
Vegan Gnocchi — Vegan prepared gnocchi is simply gnocchi made without eggs and you’re not even going to notice the difference! They’re so good! Check the label as not all of the prepared gnocchi is vegan.
Vegetables — We used Brussels sprouts, radicchio, and a sweet potato. Be sure to remove any damaged outer leaves for the Brussels sprouts and radicchio and give the sweet potato a good scrub if you’re not peeling it.
Flavour Booster — We love using lemons to add a bright fresh flavour to the sheet pan gnocchi, the rosemary is so aromatic, and the nutritional yeast gives the dish a nice nutty flavour that goes so well with the pistachios on top!
How To Make This Recipe
Step 1: Preheat oven to 450F. On a large baking sheet, mix together the gnocchi, raddichio, brussels sprouts, sweet potatoes, lemon slices and minced rosemary.
Step 2: Drizzle generously with the 3 tbsp olive oil and season with a pinch each of salt and pepper. Top with lemon zest and rosemary sprigs. Bake for 15 minutes, then flip or stir the ingredients. Increase the heat to broil and pop it back under the broiler until golden brown, about 3-5 minutes.
Step 3: Remove from the oven and top with nutritional yeast to taste, fleur de sel, the juice of 1/2 lemon, and pistachios. Drizzle generously with olive oil and enjoy.
Expert Tips
Fleur de sel is a distinctive pyramid-shaped salt crystals that is perfect for finishing off dishes. However, if you don’t have any, you can try flakey sea salt!
You want the oven to be hot for this. You want the vegetables to caramelize so you want to make sure the oven is properly preheated. Vegetables get so tasty when roasted as the caramelization concentrates the natural sugars.
A super quick way to get crushed pistachio is by pulsing it in a food processor. If you don’t want a food processor, roll the pistachio under a rolling pin.
If you don’t have fresh rosemary, you can always use dried rosemary for this sheet pan gnocchi.
Remember to cut off the stem end of the Brussels sprouts and remove any bruised or discoloured leaves.
Recipe FAQs
Yes! You can make this vegan sheet pan gnocchi meal with eggplant, tomatoes and zucchini, or peas and pesto!
Yes! I actually really like nutritional yeast as a vegan alternative to parmesan because it’s rich in fibre and protein but if you don’t want to make this vegan, you can use any gnocchi (could have cheese in it), and you can load it up with lots of cheese for serving – parmesan or goats cheese would be fabulous!
I love doing sheet pan meals for meal prep because generally, they keep really well. My recommendation is to store it in an airtight container and when ready to serve, reheat it either in a pan or in the microwave and that’s when I would finish with the olive oil, lemon juice, pistachios, nutritional yeast and fleur de sel. Basically, roast everything on the baking sheet and garnish when you’re ready to eat.
More Recipes You May Like
Want some more sheet pan recipes like this sheet pan gnocchi? You’re in luck because I’m legit obsessed so I have a lot of them. Check these out!
- Halloumi Chickpea Vegetarian Sheet Pan Dinner
- Greek Sheet Pan Chicken Breasts
- Rosemary Chicken Breast Sheet Pan Dinner
- Vegan Chickpea and Cauliflower Sheet Pan Dinner
- Sticky Chicken Breasts Sheet Pan Dinner
- Chinese Five Spice Shrimp Stir Fry Sheet Pan Dinner
What are some of your go-to ways to eat gnocchi?
Vegan Gnocchi Sheet Pan Meal
Ingredients
- 1 pack vegan prepared gnocchi
- 1/2 head radicchio
- 1 1/2 cups brussels sprouts trimmed and halved
- 1 sweet potato scrubbed and finely diced
- 3 tbsp extra virgin olive oil plus more for drizzling
- 1 lemon thinly sliced, plus zest and juice of 1/2 lemon, divided
- 2 tbsp fresh rosemary minced plus 3 sprigs
- 1/4 cup crushed pistachios
- 3-4 tbsp nutritional yeast or to taste
- Salt and pepper to taste
- Fleur de sel
Instructions
- Preheat oven to 450 F.
- On a large baking sheet, mix together the gnocchi, raddichio, brussels sprouts, sweet potatoes, lemon slices and minced rosemary.
- Drizzle generously with the 3 tbsp olive oil and season with a pinch each of salt and pepper.
- Top with lemon zest and rosemary sprigs. Bake for 15 minutes, then flip or stir the ingredients.
- Increase the heat to broil and pop it back under the broiler until golden brown, about 3-5 minutes.
- Remove from the oven and top with nutritional yeast to taste, fleur de sel, the juice of 1/2 lemon, and pistachios. Drizzle generously with olive oil and enjoy.
Notes
- Fleur de sel is a distinctive pyramid-shaped salt crystals that is perfect for finishing off dishes. However, if you don’t have any, you can try flakey sea salt!
- You want the oven to be hot for this. You want the vegetables to caramelize so you want to make sure the oven is properly preheated. Vegetables get so tasty when roasted as the caramelization concentrates the natural sugars.
- A super quick way to get crushed pistachio is by pulsing it in a food processor. If you don’t want a food processor, roll the pistachio under a rolling pin.
- If you don’t have fresh rosemary, you can always use dried rosemary.
- Remember to cut off the stem end of the Brussels sprouts and remove any bruised or discoloured leaves.
Nutrition
Have you tried making this sheet pan gnocchi? Let me know your thoughts down in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Whitney Carella says
Omg , yum is an understatement! We added cauliflower just to get one more veg in. SOOOOO GOOODD! Thanks ABBEY! Absolutely adore you!
Abbey Sharp says
Thanks Whitney! So glad you enjoyed.
Alison says
Yum!! Loved the sound of this so made it for tea tonight and it was a treat! We aren’t vegan so we used regular gnocchi but we did keep the nutritional yeast as I love it. Added crispy chorizo on top as I had some in the fridge and oh man it was good!
Carrie says
This recipe is so good! I’ve been doubling it and eating at lunch. So satisfying and tasty in the fall/winter.
Abbey Sharp says
So glad to hear that! Thanks Carrie 🙂
Jill says
Best meal I’ve ever made. I’ve been slowly moving away from my vegan lifestyle that i started in January. I honestly got sick of plant based meat. I needed something different and came across this recipe. I was shocked at how easy it was! I swapped radicchio for caulilini (Caulilini is the best ever) and added red onion. The lemon and rosemary made my house smell so good. I can’t believe i pulled this off! So yummy! Thank you!
Abbey Sharp says
Yum! I love those modifications. Thanks Jill 🙂