Vegetarian Sheet-Pan Gnocchi Bake

This Vegetarian Sheet-Pan 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, this is a meal the whole family will love!

A blue and white plate with vegetarian baked gnocchi with ricotta with a sheet pan in the background

There is a farmer’s market in my neighbourhood that runs from mid-August until mid-October. The growing season in Sweden is short, so the offerings can be a bit sparse at the beginning and the end, but right now it is booming.

I have a love / hate relationship with our farmer’s market. It’s in a long and narrow space and is quickly crowded with everyone and their strollers and their dogs pushing and shoving to get at the organic kale. My goal is always to get there right when it opens, hit a few stands in the back where I know it’ll be less crowded, and get the hell out as quickly as I can.

This means I’m often buying frantically, without any real plan in mind for the produce I’m loading into my stroller (yes, I’m totally one of those jerks I just complained about). But the lack of plan hardly matters when you’ve got produce this good. Will you look at those colours?!

A sheet pan with vegetables and gnocchi on a grey background

When the tomatoes are good we’ll often make a simple tomato and mozzarella salad for dinner. If there is corn we’ll steam it up and gnaw on buttery cobs. Carrots get seared and tossed with honey and ginger. Green and yellow beans get roasted, salted, and eaten while still blisteringly hot.

And then there is this: a vegetarian sheet-pan gnocchi bake that could not be more straightforward. I learned this technique from my sister, who first came across the recipe in her vegetable delivery box and has had it on repeat ever since.

A sheet pan with baked gnocchi and ricotta on a grey background

How do you make baked gnocchi?

Folks, this recipe is glorious in its simplicity; whatever veggies you have on hand get tossed into a pan with a packet of gnocchi, a good glug of olive oil, and some briny capers or olives (I’m a caper girl, personally).

Once the vegetables are half way through their roasting they get a bit of a toss, and then ricotta 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.

This is one of those ridiculously simple dinners that takes 10 minutes to throw together before you chuck the whole thing into the oven, and then the rest of it is blissfully hands-off while it slumps into a rich, satisfying, and downright elegant meal.

vegetarian baked gnocchi on a blue and white plate

What I love about this dish is how endlessly adaptable it is. Here I’ve used my late summer farmer’s market bounty; a whole pint of cherry tomatoes, yellow and green zucchini, red and yellow peppers, and red onion.

Tips for making this Gnocchi Bake 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.

overhead photo of baked gnocchi on a blue and white plate with a glass of red wine

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.

Tomatoes are known for their antioxidant content, notably lycopene – good for your prostates, fellas! Eating tomatoes can reduce the risk of prostate cancer. Other antioxidants include vitamin C, and beta carotene. As far as phytonutrients go, tomatoes are top of the charts. They contain flavonoids, carotenoids, and glycosides to name just a few.

Eating tomatoes has been shown to be beneficial for the profile of fats in our bloodstream. Specifically, tomato intake has been linked to reduced total cholesterol, reduced LDL cholesterol, and reduced triglyceride levels. This makes our hearts happy! Tomatoes are also an excellent source of vitamin K, copper, potassium, manganese, dietary fiber, vitamin A, vitamin B6, folate, niacin, vitamin E, and phosphorus.

A plate of vegetarian baked gnocchi with a glass of wine and a sheet pan in the background

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 Cauliflower Tacos with Halloumi and Black Beans
One-Pot Lemony Kale Spaghetti

Did you make this recipe? Please rate and review below! Tag your Instagram photos with #heynutritionlady and mention @heynutritionlady so we can see and share our favourites!

one-pan vegetable gnocchi bake with ricotta //
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5 from 8 votes

Vegetarian Gnocchi Bake with Ricotta

A one-pan vegetarian dinner with summer produce, gnocchi, and ricotta.
Course Main Course
Cuisine American
Keyword Gnocchi, Ricotta
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 219kcal
Author Katie Trant


  • 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
  • 1/4 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.


Calories: 219kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 503mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1290IU | Vitamin C: 53.3mg | Calcium: 113mg | Iron: 3.8mg





  1. Marilyn says

    This is definitely a go-to recipe for me and the reason I keep a package of gnocchi in the pantry at all times! In fact, it’s the only thing I ever do with gnocchi. I use whatever veg I have on hand and often whip up a little tofu ricotta for the top (because the rest of the dish is super easy) for a dairy-free dinner that satisfies!

  2. Allison says

    I’ve had this on repeat at our house for ages now. Works with basically whatever I have on hand. I use feta instead of ricotta (more often have it on hand) and it’s delicious with a bit of chorizo chopped up as well if you’re into eating meat!

  3. Jessica says

    I have some gnocchi in my pantry I need to use, and this sounds good in theory, but half my household are allergic to bell peppers. Any ideas on substitutions? I feel like cauliflower might be a good addition if the florets are broken up pretty small…

    • Katie Trant says

      I think cauliflower is a great idea! Or even broccoli chopped up small as well. You can use pretty well any vegetable you like here. I hate mushrooms, but if you like ’em, throw ’em in!

  4. Sue says

    Hi Katie. I love following your recipes blog. You give me a lot of informative and useful nutrition food and recipes. With my honest, I never think about nutrition foods before until I’m older and I face with illness. Wow! Amazing tomatoes! which is an excellent source of vitamin K and other useful vitamins. I have taken Vitamin K some. Because I have been facing with excessive bleeding so it works very well under my condition. However, I also need Vitamin K from nutrition foods as well. Thank you very much for your sharing .

  5. Andrea says

    Love love love this recipe! Easy and delicious, double win. It has become part of our regular rotation since we first tried it.

    • Katie Trant says

      Yay! This makes me so happy, Andrea! I love when a recipe is so simple and soooooo delicious at the same time, and this one definitely hits the ball out of the park on all fronts. So glad it’s in your regular rotation now!

  6. Kris says

    I used gluten free gnocchi, some eggplant instead of onion, and since I had mozzarella, I used that instead of ricotta. Yes, lots of changes, but it was so good! I loved the capers in it.

    • Katie Trant says

      That’s what’s so great about this recipe – it’s totally versatile, and you can just chuck in whatever you’ve got on hand and what works for you. Glad you enjoyed it!

  7. Cammy says

    This is truly one of he easiest and most delicious ways to eat up late season veggies. Everyone in the family loves it.

  8. Christa G says

    I made this last night with vacuum-sealed gnocchi, a ton of the slightly oversized pattypan squash I keep missing in my garden, plus beets, carrots, a pepper, cherry and Roma tomatoes (all from my garden, woot!) and then store bought mushrooms and capers!

    Prep was easy, and after 30 minutes in the second bake, I broiled the top for a few more minutes to add a bit more browning to the ricotta. My father and I loved it, and I’m looking forward to reheating the leftovers for lunch!

    This will definitely be repeated 🙂

    • Katie Trant says

      Yay! I’m glad this worked for you and that you enjoyed this recipe as much as I do! A little extra time under the broiler is pretty much always a good thing in my books.

  9. Anne Titcomb says

    Hi Katie: I have made this a few times since Emily told me about it – always a big hit. It is pretty empty here now with everyone gone. Just know how wonderful it was to have you all here and having such a great time. Can’t wait until next year to watch them all the “littles” running across the grass with Niko out in front!!!

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