Name: Sheet Pan Gnocchi
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 (1-pound) package potato gnocchi; 1 (15-ounce) can Great Northern or cannellini beans (rinsed and drained); 10 ounces grape tomatoes; 2 tablespoons balsamic vinegar; 2 tablespoons nutritional yeast; 1 tablespoon Italian seasoning; ½ teaspoon garlic powder; freshly cracked black pepper (to taste); vegan Parmesan; black olives (diced); fresh basil leaves (torn or chopped); fresh Italian parsley (torn or chopped)

This super-simple vegan sheet pan gnocchi with blistered tomatoes and white beans is the perfect plant-based dinner for busy weeknights. This healthy and wholesome comfort food requires minimal prep and is ready in under 30 minutes!

A plate of gnocchi with tomatoes and basil.

Why you’ll love this recipe

It’s so easy: Just toss everything on the pan—the oven does all the work!
It’s healthy: Sheet pan gnocchi is high in plant-based protein and loaded with antioxidants. With no added oil, it’s a great choice for clean eating.
It’s delicious: Roasting the tomatoes gives them an almost magical sweetness, which contrasts nicely with the slightly crispy gnocchi and beans. The balsamic vinegar and Italian herbs infuse everything with a cozy, savory flavor, making sheet pan gnocchi the perfect comfort food.

Ingredients

Potato gnocchi: Pre-made shelf-stable gnocchi save a ton of time and crisp up nicely in the oven. Most brands are vegan, but always check the label to be sure.
Canned Great Northern or cannellini beans: Both Great Northern and cannellini beans have a mellow taste that is a perfect canvas for the balsamic vinegar and Italian seasoning. Both types of beans get pleasantly crispy when roasted, adding a satisfying texture.
Grape tomatoes: Grape tomatoes are amazing little flavor bombs that burst with juiciness when roasted. Tomatoes are high in antioxidants, particularly lycopene.
Balsamic vinegar: Balsamic vinegar brings a bright and tangy sweetness to the dish. It also adds moisture, helping the seasoning stick to the gnocchi, tomatoes, and beans.
Nutritional yeast: Adds a savory, cheese-like flavor, along with B vitamins, including B12, which can be difficult to obtain in vegan diets.
Italian seasoning: A blend of dried spices commonly used in Italian cooking. If you don’t have store-bought Italian seasoning on hand, you can make your own by combining equal parts of dried oregano, basil, and thyme. If you are watching your sodium intake and are using a store-bought blend, be sure to check the label, as some varieties contain added salt.
Garlic powder: A quick way to add garlic flavor without the need for peeling, chopping, and sautéing raw garlic.
Freshly cracked black pepper: Adds depth of flavor, contrasting with the sweetness of the tomatoes.

See recipe card for quantities.

Instructions

A square of white parchment paper in a metal sheet pan.

Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

A bowl filled with beans, gnocchi, tomatoes, and spices.

Step 2: Add the gnocchi, beans, tomatoes, balsamic vinegar, nutritional yeast, Italian seasoning, garlic powder, and freshly cracked black pepper to a large bowl. Gently stir to evenly coat the gnocchi, beans, and tomatoes with the vinegar and seasonings.

A sheet pan filled with gnocchi and tomatoes.

Step 3: Transfer the contents of the bowl to the prepared baking sheet, spreading them out in an even layer.

A sheet pan filled with roasted tomatoes and gnocchi.

Step 4: Bake for 22 to 25 minutes or until the gnocchi are lightly browed and the tomatoes are blistered. Remove from heat. If desired, garnish with vegan Parmesan, diced black olives, fresh basil leaves, and/or fresh Italian parsley leaves. Serve immediately.

Roasted gnocchi and tomatoes on a baking sheet.

Roasted gnocchi with tomatoes and basil.

Variation

Gluten-free: To make this recipe gluten-free, simply use gluten-free potato gnocchi.

Equipment

Can opener
Colander
Measuring spoons
Large bowl
Spoon
Large baking sheet
Parchment paper

Storage

Store leftovers in the fridge for up to 4 days. I do not recommend freezing.

Top Tip

Make sure to spread the gnocchi, tomatoes, and beans out evenly in a single layer on the sheet pan. Separating the gnocchi helps them get slightly crispy on the outside (they may get soggy if they are crowded together on the pan).