one-pan vegetable gnocchi bake with ricotta //

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 219 kcal
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
US Customary - Metric


  1. Preheat your oven to 200°C / 400°F.
  2. Chop all of the vegetables into chunks roughly the same size as the gnocchi.
  3. 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.
  4. Cover the pan with foil, place into the oven and roast for about 30 minutes, until the vegetables are just beginning to brown.

  5. 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.

  6. 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.

  7. Remove from the oven, sprinkle with fresh herbs if desired, and serve immediately.

Recipe Notes

Nutrition Facts
Vegetarian Gnocchi Bake with Ricotta
Amount Per Serving
Calories 219 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 19mg6%
Sodium 503mg21%
Potassium 390mg11%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 4g4%
Protein 8g16%
Vitamin A 1290IU26%
Vitamin C 53.3mg65%
Calcium 113mg11%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.