Sheet Pan Gnocchi with Blistered Tomatoes and White Beans (Easy Vegan Dinner)
This sheet pan gnocchi with blistered tomatoes and white beans is an easy vegan dinner that’s perfect for busy weeknights. Made with shelf-stable gnocchi, cannellini beans, and Italian-seasoned balsamic vinegar, this healthy plant-based meal requires minimal prep and is ready in under 30 minutes.
Why You’ll Love This Sheet Pan Gnocchi ♥️
- Quick & easy: Just toss everything together and let the oven do the work!
- Perfect for weeknights: A low-effort vegan dinner the whole family will love.
- Healthy & nourishing: High in plant-based protein, fiber, and antioxidants. Plus, there’s no added oil.
- Comforting & flavorful: Lightly crisped gnocchi and beans pair beautifully with the juicy blistered tomatoes. The herb-infused balsamic vinegar ties it all together, making this dish the perfect vegan comfort food.
Ingredients You’ll Need 🛒
- Potato gnocchi: Use shelf-stable gnocchi. Most brands are vegan, but check the label to be sure.
- Canned Great Northern or cannellini beans: Add plant-based protein and a delightfully crispy texture when roasted.
- Grape tomatoes: Gives the dish intensely sweet flavor, juiciness, and antioxidants.
- Balsamic vinegar: Contributes bright, tangy sweetness and depth of flavor.
- Nutritional yeast: Adds a savory, cheese-like flavor and B vitamins.
- Italian seasoning: For classic Italian-inspired flavor. If you don’t have store-bought Italian seasoning, make your own by combining equal parts of dried oregano, basil, and thyme.
- Garlic powder: Contributes subtle garlic flavor.
- Freshly ground black pepper: Enhances and balances the flavors.
See recipe card for quantities.
How to Make Easy Sheet Pan Gnocchi (Step by Step) 🌿
Step 1: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Step 2: In a large bowl, stir together the gnocchi, beans, tomatoes, balsamic vinegar, nutritional yeast, Italian seasoning, garlic powder, and black pepper until evenly coated.
Step 3: Transfer the mixture to the prepared baking sheet and spread it out in an even layer.
Step 4: Bake for 22 to 25 minutes or until gnocchi are lightly browed and the tomatoes are blistered. Remove from the oven and garnish as desired. Serve immediately.
Variations & Substitutions 🔄
- Gluten-free: Use certified gluten-free potato gnocchi.
- Add more veggies: Bell peppers, zucchini, and red onion all work well.
- Extra protein: Double the amount of beans or add cubed tofu or sliced vegan sausage during the last 10 minutes.
- No balsamic? Substitute red wine vinegar and a touch of maple syrup.
Equipment 🥄
- Colander
- Measuring spoons
- Large bowl
- Spoon
- Large baking sheet
- Parchment paper
Serving Suggestions 🥗
- Serve with Italian Chopped Salad on the side.
- Top individual servings with Vegan Basil Tofu Ricotta.
- Pair with crusty bread for soaking up every bit of seasoning.
Storage ❄️
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not recommended.
Pro Tip for the Best Sheet Pan Gnocchi ✨
Spread the gnocchi, tomatoes, and beans out evenly in a single layer on the sheet pan. This helps the gnocchi and beans get lightly crispy. Piling them up traps steam, leading to soggy gnocchi.
FAQ ❓
Yes! Shelf-stable gnocchi roast wonderfully on a sheet pan. They take on a lightly crisp texture on the outside while staying tender inside.
Many shelf-stable potato gnocchi brands are vegan. Always check the label to ensure the brand you are using does not contain eggs or dairy.
Although this dish is best enjoyed fresh, you can make it ahead of time. Leftovers reheat best in the oven but the microwave works fine if you don’t mind a less-crispy texture.
Italian chopped salad, crusty bread, or vegan basil tofu ricotta all pair beautifully with sheet pan gnocchi.
Sheet Pan Gnocchi with Blistered Tomatoes and White Beans
Equipment
- colander
- measuring spoons
- large bowl
- spoon
- large baking sheet
- parchment paper
Ingredients
- 1 (1-pound) package potato gnocchi
- 1 (15-ounce) can Great Northern or cannellini beans rinsed and drained
- 10 ounces grape tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- freshly ground black pepper to taste
Optional Garnishes
- vegan Parmesan
- black olives sliced
- fresh basil leaves torn or chopped
- fresh Italian parsley torn or chopped
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the gnocchi, beans, tomatoes, balsamic vinegar, nutritional yeast, Italian seasoning, garlic powder, and black pepper until evenly coated.
- Transfer the mixture to the prepared baking sheet and spread it out in an even layer.
- Bake for 22 to 25 minutes or until the gnocchi are lightly browed and the tomatoes are blistered. Remove from the oven. If desired, garnish with vegan Parmesan, diced black olives, fresh basil leaves, and/or fresh Italian parsley leaves. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. I do not recommend freezing.
Tried This Recipe? Leave a Review! 📣
I hope you love this easy sheet pan gnocchi! It’s such a great recipe to have on hand for busy weeknights. If you tried this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. It helps others find this recipe, and I truly appreciate it! Don’t forget to save this recipe on Pinterest for the next time you need a lazy vegan dinner idea!
