Sheet Pan Gnocchi Recipe With Vegetables & Chickpeas for Your Healthy Eating Goals by Jan Mostrom

I’m always looking for delicious, nutritious, but most importantly, easy recipes to make my life simpler. Sheet pan recipes are so great and easy to make, and this baked gnocchi recipe with chickpeas and vegetables is so delicious you’ll want to make it over and over for lunch or dinner.

As with most of my recipes, feel free to substitute out the gnocchi and vegetables, or change up the spices to use what you have or prefer. Here is my short shopping list for this delicious sheet-pan baked gnocchi recipe: potato gnocchi, sweet bell peppers, cherry or grape tomatoes, red onion, canned chickpeas (check out the health benefits of chickpeas), olive oil, garlic powder, onion powder, salt, dried oregano, and optional fresh basil and Parmesan cheese for serving.

This healthy recipe makes a wonderful lunch or vegetarian dinner. Add a crisp garden salad or piece of hot bread as a side dish, and you have a recipe you'll feel good about serving your family and friends. Be sure to print this recipe out to help you reach your 2025 healthy eating goals!

Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 16 ounces potato gnocchi
• 2 sweet bell peppers, chopped
• 1 pint cherry or grape tomatoes
• 1 red onion, chopped
• 14 - 28 ounces (1 to 2 cans) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon dried oregano
• fresh basil, for serving (optional)
• Parmesan cheese, for serving (optional) 

Recipe Notes

• You can add some black pepper for seasoning, too, if desired.

• For some spice, sprinkle on some crushed red pepper flakes.

• For a vegan dinner, do not use Parmesan cheese or use vegan cheese.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave.

Here's how to make it: 

1. Line a large baking sheet with parchment and preheat the oven to 400 degrees. Add the pepper, tomatoes, gnocchi, onion and chickpeas to the sheet pan. Drizzle with olive oil and sprinkle with salt, garlic powder, onion powder and oregano. Toss a bit to coat.
   
   
2. Bake for 25 minutes and the tomatoes have burst and gnocchi is a bit crispy. If you’d like it slightly more cooked, just place under the broiler for the last 2 to 3 minutes.
   
3. Serve with and optional sprinkling of basil and/or Parmesan and enjoy!
   

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