Mediterranean Sheet Pan Gnocchi & Vegetables


Late summer vegetables like tomatoes, bell peppers, and onion join soft potato gnocchi for this easy sheet pan meal. The vegetables can be sliced ahead of time, and then it’s as simple as throwing it all together with some oil, garlic, and herbs! Finish the dish with a drizzle of pesto and a sprinkle of parmesan, if desired.


  • Time

    20 m

  • 3 servings

  • Cals


  • 1, 16 oz package Delallo Potato Gnocchi
  • 1 pint cherry tomatoes
  • ½ small red onion, thinly sliced
  • 1 sweet bell pepper, thinly sliced
  • ¼ cup Jeff's Naturals Organic Kalamata Olives, sliced
  • ⅓ cup Mezzetta Marinated Artichoke Hearts
  • 3 tbsp Bragg Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • Pinch salt and pepper to taste
  • Bel Gioioso Grated Parmesan Cheese, if desired to serve
  • Napoleon Basil Pesto, if desired to serve


  • Preheat the Oven

    Preheat the oven to 425 degrees Fahrenheit.
  • Toss the Ingredients

    Place the gnocchi, tomatoes, onion, bell pepper, olives, and artichoke hearts on a large baking sheet. Drizzle with the olive oil and season with the garlic, basil, oregano, and a small pinch of salt and pepper (the artichokes and olives will be salty already). Toss well to coat and combine all ingredients and spread in a single even layer.
  • Roast Gnocchi & Vegetables

    Transfer the baking sheet to the oven and roast for about 15 minutes, tossing halfway through cooking, until the veggies are tender, some of the tomatoes have burst, and the gnocchi is plump and browned in some spots. Broil on high for 2-3 minutes, if desired for further browning.
  • Toss Again & Serve

    Toss again, then serve hot with grated parmesan cheese and a drizzle of basil pesto if desired!

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