This Easy sheetpan gnocchi recipe is a vegan dinner lifesaver recipe. It belongs in every vegans (and everyone else’s) kitchen S.O.S. recipe kit, because it’s so quick and easy to make. Imagine crispy on the outside and soft and pillowy on the inside oven baked gnocchi wrapped in spices and veggies and you have this easy to make masterpiece quick dinner.

These golden nuggets of crispy fluffiness are the ideal go-to quick dinner, especially when accompanied by my favorite veggies like red bell peppers, broccoli, onions, garlic and lots of spices. It doesn’t get much easier to make a quick ready in 25-minutes healthy vegan dinner that will make everyone want more.

If you haven’t already guessed it by now (if you are a regular reader I’m sure it hasn’t escaped your attention) I am a huge fan of easy meals that never compromise on flavor.

I want my vegan dinners to make everyone want seconds, and I want them to be as quick and simple to cook as possible…because, let’s face it, we rarely have the time to spend a couple of hours in the kitchen cooking up a storm on a regular weeknight.

What’s great about this Easy Vegan Sheetpan Gnocchi Recipe:

Just about everything
Made with simple and easy to get ingredients
Healthy
Loaded with nutrients
Think glorious little crispy golden nuggets
Packed with flavors
Vegan
Can be gluten-free
Great S.O.S. Recipe
A favorite with kids and adults alike

Quick vegan dinner cooking hack

If you are like me (a lazy and sometimes last minute meal planner, because I’m spite of your good intentions somehow the day just got away from you) then I’m here to share my life altering quick dinner hack with you.

It’s not really so much a hack as it’s a rainy day preparation. So here’s my best advice; always keep a pack of gnocchi in your freezer. You won’t believe how many times this simple trick comes in handy…or how many dinners it can save.

You can make your own gnocchi and freeze them for a later day…or you can buy gnocchi at the grocery store for a even easier cooking hack and freeze them for later. Either way, keeping a batch of gnocchi in the freezer at all times is a true lifesaving dinner backup plan. You won’t regret it 🙂

Even quicker cooking hack

If you are in a serious time crunch and need to get dinner on the table with as little hassle as possible, you can replace the veggies with your favorite bag of frozen veggie mix from the grocery store. Any type of frozen veggies should work well for this recipe, but here are some of my favorites to look for in a frozen veggie mix bag:

Bell peppers
Tomatoes
Broccoli
Cauliflower
Chickpeas
Red onions
Leeks

…and any type of fajita mix veggie bags always seem to do well

Gluten-free gnocchi option

Traditional gnocchi aren’t gluten-free, but you can easily make your gnocchi gluten-free if you are making them from scratch. Just replace the semolina flour with brown rice flour and you are good to go. Another option is to buy gluten-free ready made gnocchi at the grocery store. Most well stocked grocery stores should have vegan gluten-free gnocchi on the shelves.

How is this Amazing Easy Vegan Sheetpan Gnocchi Recipe made? It’s very straightforward. Just:

Instructions

Preheat the oven to 400F and line a baking sheet with baking paper.
Remove the skins from the onions and cut off the ends. Cut the onions into quarters and put them in a food processor along with the bell peppers, minced garlic, dried oregano, dried thyme, smoked paprika, salt, half the fresh basil and chili sauce. Process until the bell peppers and onions are chopped and everything is combined.
Place the gnocchi on the lined baking tray and scrape out the bell pepper mix around the gnocchi. Add the frozen broccoli florets and corn and sprinkle with sesame seeds.Drizzle olive oil and balsamic vinegar on top and bake in the oven for 20-25 minutes or until the gnocchi are cooked and just turning golden and crispy.
Remove from the oven and serve with a fresh sprinkle of chopped basil on top.Enjoy.