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A sheet pan of freshly cooked gnocchi, chickpeas, and vegetables.

Sheet Pan Gnocchi

Print Recipe
This Sheet Pan Gnocchi and Vegetables with Chickpeas is an easy, meatless dinner perfect for busy weeknights. Store-bought gnocchi roasts alongside chickpeas and vegetables for a flavor-packed meal on one pan.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 374
Author Elizabeth

Ingredients

  • 2 Medium Bell Peppers sliced
  • 1 Large Head Broccoli cut into florets
  • 1 Medium Onion sliced
  • 12 Ounces Gnocchi
  • 1 15 Ounce Can Chickpeas drained and rinsed
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper

Instructions

  • Preheat the oven to 425°F
  • Arrange the bell peppers, broccoli, onion, gnocchi, and chickpeas on a large baking sheet. Drizzle on the olive oil, garlic powder, salt and pepper. Then toss lightly.
  • Roast for 25-30 minutes, stirring halfway through, until the vegetables are soft and golden brown.

Nutrition

Calories: 374kcal | Carbohydrates: 61g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1220mg | Potassium: 812mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2828IU | Vitamin C: 214mg | Calcium: 138mg | Iron: 6mg