This Vegetarian Gnocchi Bake is easy, healthy, and delicious! Gnocchi gets tossed in a pan together with fresh vegetables, capers, and ricotta and then baked in the oven to bubbly perfection. Easily made vegan or gluten-free, baked gnocchi is a meal the whole family will love!
Here on Hey Nutrition Lady we're big fans of one pan / one pot / low effort dinners.
And then there is this: a Vegetarian Gnocchi Bake that could not be more straightforward. If you can chop up your favourite fresh, seasonal vegetables and sling them into a roasting pan together with store-bought gnocchi, then you can make this meal.
Add a good glug of olive oil, and some briny capers - and once the vegetables are half way through their roasting, ricotta cheese is dotted over the top to bake up into golden domes of creamy goodness. And you don't even need to boil the gnocchi first! Just in it goes, and off it bakes, soaking up the flavourful vegetable juices along the way.
What's in this recipe?
You'll find a detailed ingredients list with specific quantities in the printable recipe card at the end of this post. But here's quick overview of what you'll need:
- Gnocchi --> A pound of store bought gnocchi and you're in business.
- Vegetables --> I used zucchini, peppers, tomatoes, and onion.
- Ricotta --> Bringing the protein game to town.
- Capers --> Or olives if you prefer.
- Olive oil --> I like using my good stuff for this recipe.
Nothing special needed to make this recipe. Just a big old roasting pan or sheet pan with high edges.
Tips for making this recipe:
- Do I need to cook the gnocchi before adding it to the baking pan? Nope! This is a one-pan meal, done and dusted. The gnocchi will cook in the juices released by the vegetables.
- Can I make this gnocchi bake gluten-free? Yes - it's easy to find gluten-free gnocchi, so just start with that and you're good to go.
- Can I make this gnocchi bake vegan? Yep! You've got two options: 1. leave the ricotta out, or 2. use a vegan ricotta like this cashew ricotta recipe or this version made from a blend of cashews and tofu.
- Can I use different vegetables? The world is your vegetarian gnocchi bake oyster, my friend. I don't see any reason why you couldn't toss in whole cloves of garlic, handfuls of baby greens, cubes of eggplant, or whatever else you've got on hand.
Hey Nutrition Lady, what's good about this dish?
You guys, there is so much goodness jammed into one simple baked gnocchi dish1!
Zucchini is a starchy summer squash that not only provides a good amount of dietary fiber (2.5 grams per cup), but it also provides polysaccharide fibers like pectin that have special benefits for blood sugar regulation. Zucchini is a very strong source of key antioxidant nutrients, including the carotenoids lutein and zeaxanthin.
Since the skin of this food is particularly antioxidant-rich, it's worth leaving the skin intact. The fat in zucchini's edible seeds includes omega-3s (alpha-linolenic acid), making it a heart healthy choice. Zucchini is a very good source of vitamin C, magnesium, dietary fiber, phosphorus, potassium, folate, vitamin B6, and vitamin K. Additionally, it has a notable amount of vitamin B1, omega-3 fatty acids, calcium, iron, and protein.
Other one-pan / one-pot dishes you might enjoy:
Tortellini Pasta Salad with Green Beans and Burst Tomatoes
Vegan Sheet Pan Fajita Bowls with Spicy Chickpeas and Cauliflower
Sheet Pan Hallouim Tacos with Cauliflower and Black Beans
One-Pot Lemony Kale Noodles
Vegetarian Gnocchi Bake with Ricotta
- 1 lb gnocchi fresh or vacuum-sealed
- 1 pint cherry tomatoes
- 1 small yellow zucchini diced
- 1 medium green zucchini diced
- 1 medium red pepper diced
- 1 medium yellow pepper diced
- 1 medium red onion diced
- ¼ cup capers drained
- 8 oz ricotta
- extra virgin olive oil
- salt and pepper
- Preheat your oven to 200°C / 400°F.
- Chop all of the vegetables into chunks roughly the same size as the gnocchi.
- In a large roasting dish or sheet pan, toss the gnocchi, cherry tomatoes, zucchini, peppers, onion, and capers together. Add a few good glugs of olive oil, and shake the pan to distribute evenly.
- Cover the pan with foil, place into the oven and roast for about 30 minutes, until the vegetables are just beginning to brown.
- Remove the tray from the oven, remove the foil, and give it a stir. Add the ricotta, dropping spoonfuls over the top of the vegetables.
- Put the tray back into the oven (without foil) and roast for another 20 minutes, until the vegetables are saucy and the ricotta is golden brown.
- Remove from the oven, sprinkle with fresh herbs if desired, and serve immediately.
- If you'd prefer to use olives instead of capers, I recommend 1 cup of Castelvetrano olives. But really any olives you've got on hand will do!
- Nutrition values are an estimate only.
This recipe was originally published August 2017. It was retested, edited and updated on August 12, 2021.