These Sheet Pan Ratatouille Gnocchi are super easy to make, and naturally vegan and gluten free. You wouldn’t believe how easy and fast everything comes together on a single sheet pan.
If you follow me for while, you know I’m all about super easy to make one pot meals like this Wild Rice and Mushroom Soup.
Want try some more one pot meals? Just give the search bar a go and wow yourself with so many delicious options just for you.
Today we make things even easier with this Sheet Pan Ratatouille Gnocchi, which are:
done in no time, super easy, high in flavor, made on a sheet pan for easiest meal preparation.
Satisfying, fresh from the oven, indulging, tempting, filling, and a must make for anyone.
What is a sheet pan
Sheet pans are baking sheets that you can use for a lot of savory and sweet dishes.
For this Sheet Pan Ratatouille Gnocchi you will need a large sheet pan because you will need the space for all the veggies and gnocchi at once.
No way it could be any easier!
What is Ratatouille
Ratatouille is traditionally a french vegetable stew. Basically you can add veggies like zucchinis, eggplants and more as we are doing here
Typically it’s prepared on the stove and will cook in a large pot.
That’s how to make ratatouille, so I don’t reinvent the wheel new.
Gnocchi Tray Bake with Ratatouille
But my method is different. We do everything on the sheet pan, so there is no need for a pot on the stove.
Plus with the sheet pan method, it will add more flavor to the veggies than you can achieve on the stove.
What we will do is make both the ratatouille and the gnocchi on the sheet pan.
So both will be packed with bold flavors from the oven.
How to make Sheet Pan Ratatouille Gnocchi
On a sheet pan mix the veggies like zucchinis, onions, eggplants, tomatoes, and bell pepper with 1/4 cup olive oil, minced garlic, and balsamic vinegar.
Optionally you can also add maple syrup and herbes de Provence. Season with salt and pepper.
Furthermore on the same sheet pan, mix gnocchi with the rest of the olive oil and also season with salt and pepper.
Finally bake everything for around 20 minutes at 410°F. Serve on plates or in bowls.
This Sheet Pan Ratatouille Gnocchi makes such an easy and relaxing meal that the whole family will love.
Also great and amazing for meal preparation to skip the food courts at work and bring your own work lunch.
What to serve with Ratatouille
If you make ratatouille on the stove, you have to keep in mind what could you serve it with?
Maybe you go for some bread or salads.
The beauty of this Sheet Pan Ratatouille Gnocchi is there is absolutely no need for extras to serve.
In my recipe, the ratatouille is served with the gnocchi which makes it such a filling and truly a great main dish.
Also you don’t need any more time to prepare something, because anything is done on the sheet pan.
I love how simple it is.
Yes, I love seeing all your remakes for real.
- 1 lb gnocchi (I used gluten free)
- 4 cloves garlic, minced
- 4 cups mixed vegetables (I used zucchinis, eggplants, tomatoes, bell pepper, onions)
- 1/3 cup olive oil, divided
- 2 Tbs balsamic vinegar
- salt, pepper to taste
- 1 tsp maple syrup
- 2 tsp herbes de Provence
- On a sheet pan mix the veggies like zucchinis, onions, eggplants, tomatoes, and bell pepper with 1/4 cup olive oil, minced garlic, and balsamic vinegar. Optionally you can also add maple syrup and herbes de Provence. Season with salt and pepper.
- Furthermore on the same sheet pan, mix gnocchi with the rest of the olive oil and also season with salt and pepper.
- Finally bake everything for around 20 minutes at 410°F. Serve on plates or in bowls.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 465Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 63mgCarbohydrates: 62gFiber: 7gSugar: 6gProtein: 13g