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one-pan vegetable gnocchi bake with ricotta // www.heynutritionlady.com

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


  • 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.


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