We all need this simple vegetarian sheetpan gnocchi recipe in our lives! With minimal ingredients, it is a fresh and healthy dinner that tastes amazing. The gnocchi crisps up alongside the garlic mushrooms and broccoli, and dinner is on the table in 30 minutes with only one pan to clean! (Can easily be made vegan too.)
It’s a one pan dinner coming at you! A really easy, simple, tasty, and all round fairly perfect kinda dinner. Nice and filling with that glorious hit of roasted gnocchi – but with enough veggies in the bowl that it doesn’t weigh you down.
There aren’t a lot of tricks with this one, it’s for those who actually really like mushrooms and broccoli and want to appreciate them.
We’ve got garlic butter, we’ve got thyme, we’ve got salt and pepper, we’ve got enough.
And to take the simplicity vibe further…
This is a sheet pan dinner
Yes that’s right, the gnocchi cooks on a sheet pan alongside the other ingredients and does not need to pre boil. It’s a dinner that bakes in ONE pan and it all goes in at the SAME time.
These three components cook in the same timeframe and that is a glorious gift.
Ingredient Notes and Swaps
Your choice of mushrooms is fairly flexible here. Use your favorite variety, or whatever is available to you at the grocery. The smaller, button-type mushrooms work great – white, brown, cremini / chestnut, portobellini / baby bella (These are all the same type of mushroom, by the way, just at different stages in the growing/aging process!) Just note that the brown mushrooms will have more flavor than the white, so that’s the way I always lean.
You can use fresh OR frozen broccoli! How handy is that? The recipe as written assumes fresh broccoli, but if you’re using frozen you can just defrost the broccoli in the preheating oven and then carry on (more detailed instruction in the recipe card notes!)
To make the recipe vegan, simply use a vegan butter and a vegan gnocchi and away you go.
To make the recipe a little richer, you can toss some parmesan / parmesan style cheese on top or even mix a little creamy blue or goat cheese in right at the end. A little hit of truffle oil wouldn’t go amiss here either.
More 30 Minute Meals
If 30 minute meals are what you love and need, I have more where this came from!
Storage & Reheating Instructions
This one is best served and gobbled up fresh, but leftovers can be stored in the fridge for a couple days, and will be best reheated briefly in the oven rather than the microwave wherever possible.
Roasted Gnocchi with Mushrooms & Broccoli
- 3 Tbsp (3 Tbsp) unsalted butter or vegan butter
- 5 cloves garlic, minced
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 8 oz (225 g) mushrooms, sliced
- 1 lb (450 g) package of dried gnocchi*
- 2 small shallots, chopped
- 2 cups (150 g) fresh broccoli florets, (you can also use frozen – see notes for how to adjust)
- 1 Tbsp fresh thyme leaves
- Preheat oven to 200°C (400°F). Line a baking sheet with cooking spray, olive oil, or parchment paper.
- In a large bowl, melt butter in microwave. (Alternatively, you may melt butter in a small saucepan, then pour into the large bowl.) Add the garlic, olive oil, and salt. Whisk to combine. Toss the mushrooms in the bowl with the butter mixture. Add the gnocchi, shallots, and the ground black pepper to the bowl and toss until evenly coated.
- Spread mushroom and shallot mixture in an even layer on the baking sheet. Toss the broccoli in the bowl with residual garlic butter, just to coat. Add broccoli to the baking sheet. Sprinkle thyme over the sheet and season with more salt and pepper.
- Roast for 15 to 20 minutes, or until gnocchi is plump and beginning to brown and broccoli is just crisping up on the edges.
- If using frozen broccoli, place frozen florets on baking sheet and place in oven while it preheats. When oven is preheated, remove baking sheet from oven and set broccoli aside. Chop into smaller florets if needed. Proceed with recipe as written.
- Make sure your broccoli florets are fairly even in size.
- Use a baking sheet large enough to fit everything in an even layer.