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Crispy Oven-Fried Gnocchi and Veggies

This is the best 25-minute weeknight dinner around! Crispy Oven-Fried Gnocchi and Veggies is a one-pan meal that has it all. Using storebought gnocchi, convenient frozen veggies, and a 30-second homemade marinade, these fried gnocchi will be your new go to dinner.

fried gnocchi and roasted veggies in two white dishes with a gray cloth and blue glass of water on a wooden background

You could have knocked me over with a feather when I realized you could oven-fry gnocchi on a sheet pan. All my cooking life I had been led to believe you had to boil gnocchi prior to serving. Total freaking game changer for my weeknight dinner game.

What is gnocchi you may be asking yourself? Gnocchi are tiny little dumplings made from potatoes, eggs, and flour. They have been pressed with the tines of a fork to hold sauces and your heart. They’re amazing and are available at almost any grocery store.

They also look like fat little white bugs. In fact, my mother-in-law calls them grubs. Once you see that resemblance, it can’t be unseen. 100% worth it.

Hold the Phone. You Can Pan Fry Gnocchi?

You bet your butt you can! You simply stick them in a pan with olive oil and fry them for about 10 minutes, turning once.

But why just make fried gnocchi when you can roast them on a sheet pan with a butt-ton of veggies and maybe some chicken sausage (or giant white beans if you’re vegetarian)? Throwing all those things together with a delicious marinade means you have an amazing one-pan meal in under 30 minutes.

Tell Me More About Fried Gnocchi

I would love to! Boiled gnocchi with sauce is super delicious and an awesome meal on its own or even in Chicken Gnocchi Soup. But when you fry gnocchi, something amazing and magical happens. The insides become soft but still have some tender bite to them.

The outsides though? Oh man, the outsides turn crispy almost like a french fry or home fries. Essentially, it becomes little bits of potato crack on a fork.

What Goes Best With Fried Gnocchi?

The idea for this meal started with the fact that I’m trying to be a big grown up 36 year old and am trying to like cauliflower. It’s a struggle but I’m working on it! I had it in my mind that I would like cauliflower if it was served with pasta. Truth be told, most things would be better with pasta!

When I saw the price for a fresh head of cauliflower, I thought “can you roast frozen veggies”? Turns out you totally can and they’re delicious.

Hold the phone. You can roast frozen veggies?

Yes!! Roasting frozen veggies is so much easier than roasting fresh veg because there is absolutely no prep work involved. You don’t have to cut, chop, or even wash anything prior to serving.

A bowl of frozen vegetables and chicken sausage and a bowl of uncooked gnocchi along with a mason jar of homemade italian dressing and garlic cloves

Did you know that frozen organic vegetables are often cheaper than their counterparts and just as healthy? Frozen vegetables are frozen at the peak of freshness which means those nutrients and goodness are locked down tight.

Add that to your freaking list of wins.

Can I Make This Whole30 Compliant?

Sure can! Leave out the gnocchi and replace with baby potatoes or just more veggies. Omit the parm from the marinade. Double-check that your sausage is Whole30 compliant.

How to Make Crispy Oven-Fried Gnocchi and Veggies – Step by Step

  1. Preheat the oven to 450 degrees with a rack on the lowest setting.
  2. Combine all the ingredients for the marinade in a container with a lid (I used a jam-sized mason jar). And shake, shake, shake!
  3. Combine all the veggies and garlic in a large bowl. If you are using chicken sausage AND like the sausage to be crispy, add it with the veggies. Toss together with all but 2 tbsp of the marinade. Place the veggie mix on a rimmed baking sheet and spread around to give everything some space. Bake for 15 minutes.
  4. In the bowl that is empty from the veggies, toss the gnocchi and 1 tbsp of the marinade. If you are using chicken sausage and DON’T like the sausage to be crispy, toss it with the gnocchi.
  5. After the veggies have cooked for 15 minutes, stir the veggies and add the gnocchi (and chicken sausage if adding now) to the pan. Bake for another 12 minutes or until everything is just as crispy as you like.
  6. Drizzle with reserved 1 tbsp of reserved marinade and 1 tbsp of pesto (try Homemade Pesto). Toss to coat everything and serve!

Process shots for making fried gnocchi

Recipe Notes For Crispy Oven-Fried Gnocchi and Veggies

  • Do not thaw the frozen veggies before adding the marinade or baking.
  • Feel free to use fresh veggies! If everything is fresh, reduce the first wave of cooking time by 3 minutes.
  • Pay attention to the recipe directions on when to add the chicken sausage. Adding it with the veggies will result in a crispier sausage (yum!). Adding it with the gnocchi will result in warmed sausage with no sear (meh). But you do you.
  • Make the marinade ahead of time to save even more time when you’re making these delicious fried gnocchi. Because you need to store the marinade at room temperature to keep the olive oil liquid, don’t add the parmesan until right before using.
    • To make the process even faster, keep a container of the dried marinade ingredients premixed in your pantry.
    • You could also use your favorite premade Italian dressing.
  • This is a great use for leftover 10 Minute Instant Pot Roasted Garlic!
  • Leftovers! The gnocchi will dry out during reheating, so I add a splash of olive oil or a spritz of water before reheating.

fried gnocchi and roasted veggies in a small square white dish on a grey clothI have no idea how I have managed to cook for so long without knowing about roasting frozen veggies. I adore fresh veg but I do believe that using frozen for busy nights and dishes like this will be a game changer for years to come.

What is your favorite weeknight dinner hack? Did YOU know you could use frozen veg for roasting? You probably did. You’re so clever.

One year ago: DIY Highchair Floor Mats/Protectors
Two years ago: Blueberry Muffins – Delicious, Healthy, and 100% Whole Wheat
Six years ago: Chocolate Optimus Prime Suckers
Seven years ago: Homemade Butter in a Food Processor

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

fried gnocchi with roasted veggies in two white dishes on a grey cloth
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5 from 7 votes
Crispy Oven-Fried Gnocchi and Veggies
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This is the best 25-minute weeknight dinner around! Crispy Oven-Fried Gnocchi and Veggies is a one pan meal that has it all. Using storebought gnocchi, convenient frozen veggies, and a 30-second homemade marinade, these fried gnocchi will be your new go to dinner.

Course: Main Course
Cuisine: American
Keyword: gnocchi, one pan dinner
Servings: 8
Calories: 194 kcal
Author: Sarah
Ingredients
Marinade
All the Fixin's
  • 1 package gnocchi (16 oz)
  • 2 cups frozen broccoli
  • 2 cups frozen cauliflower
  • 2 cups frozen Brussels sprouts
  • 4 cloves garlic sliced in quarters
  • 4 chicken sausages sliced into rounds
Instructions
  1. Preheat the oven to 450 degrees with a rack on the lowest setting.

  2. Combine all the ingredients listed for the marinade in a container with a lid (I used a jam-sized mason jar). And shake, shake, shake!

  3. Combine all the veggies and garlic in a large bowl. If you are using chicken sausage AND like the sausage to be crispy, add it with the veggies. Toss together with all but 2 tbsp of the marinade. Place the veggie mix on a rimmed baking sheet and spread around to give everything some space. Bake for 15 minutes.

  4. In the empty bowl from the veggies toss the gnocchi and 1 tbsp of the marinade. If you are using chicken sausage and DON'T like the sausage to be crispy, toss it with the gnocchi.

  5. After the veggies have cooked for 15 minutes, stir the veggies and add the gnocchi (and chicken sausage if adding now) to the pan. Bake for another 12 minutes or until everything is just as crispy as you like.

  6. Drizzle with reserved 1 tbsp of reserved marinade and 1 tbsp of pesto (try Homemade Pesto). Toss to coat everything and serve!

Recipe Notes

Do not thaw the frozen veggies before adding the marinade or baking.

 

Feel free to use fresh veggies! If everything is fresh, reduce the first wave of cooking time by 3 minutes.

 

Pay attention to the recipe directions on when to add the chicken sausage. Adding it with the veggies will result in a crispier sausage (yum!). Adding it with the gnocchi will result in warmed sausage with no sear (meh). But you do you.

 

To make this Whole30 compliant, leave out the gnocchi and replace with baby potatoes or just more veggies. Omit the parm from the marinade. Double-check that your sausage is Whole30 compliant.

 

Leftovers! The gnocchi will dry out during reheating, so I add a splash of olive oil or a spritz of water before reheating.

 

Nutrition Facts
Crispy Oven-Fried Gnocchi and Veggies
Amount Per Serving (1.5 cups)
Calories 194 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 30mg 10%
Sodium 466mg 19%
Potassium 243mg 7%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 8g 16%
Vitamin A 9.2%
Vitamin C 64.3%
Calcium 3.5%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

 

Easy meals mean one pan dinners! This Crispy Oven-Fried Gnocchi and Veggies is a healthy complete supper with chicken sausage, gnocchi, and uses lots of frozen vegetables. #sustainablecooks #sheetpandinners #onepandinners #weeknightdinner #gnocchi #chickensausage #frozenvegetables

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26 comments on “Crispy Oven-Fried Gnocchi and Veggies”

  1. I knew you could roast frozen cauliflower, I only ever eat cauliflower roasted! But I have been brought up to believe that frozen brussels sprouts are the work of the devil, also school dinners with over cooked sprouts…the horror.

    This is on my list of dinners to try although sausages are going on the list as a cultural difference….we really should start a list!

    • We never ate Brussels because my mom hated them. I finally had them roasted and they were delicious!

      Tell me more about your sausage!

      • I don’t really know if I can explain, the sausage that you use there seems to be more cured. Sausages here tend to be rawer. You couldn’t slice an uncooked sausage and get a clean cut like that! 

      • We have sausage like that too. Honestly, there are three kinds of meat all referred to as “sausage” that I know of. Sausage without casings (more like plain ground beef) which is what I get at our local butcher’s and use to make breakfast patties, and when I want crumbled sausage in dishes (like pizza or soup).
        Then there is uncooked sausage with casings. More often these are referred to as bratwurst. Your bangers I think?
        And finally, there is fully cooked sausage with casings which is what I used here. More like a hot dog. Aidell’s is a brand I use often because I can get their organic sausage for a super reasonable price at Costco. https://www.aidells.com/

      • We have sausages, which you’re right are the banger part of bangers and mash (although I’ve never said that ever!). We have sausage without casings is sausage meat but that’s pretty hard to find, it’s not common, I think the closest you’d get to that here is square sausage and that’s mostly in Scotland! Bratwurst you can buy in Lidl or Aldi and hot dogs or frankfurters we do have but we just don’t have the range you have there!
        Do you have black pudding or is that banned like haggis?

      • Ha, I figured bangers was an American-ized term.

        I have heard of black pudding but have never seen it or tried it. And I think I am generally ok with that.

      • I’ve never called them bangers but generally if we do it’s ‘bangers and mash’, I’ve never heard them referred to bangers in another context. Good black pudding is amazing, even if you can’t bring yourself to, you should read this: https://www.theguardian.com/lifeandstyle/2018/feb/16/black-pudding-saved-my-life-mccabe-butcher-totnes-experience

  2. This is going to happen this week 🙂

  3. OMGoodness! Where have you been with this recipe?! Trying this one pronto.
    Roasted frozen veggies?? Mind Blown!!

  4. I always fry my gnocchi in olive oil and make a sauce out of tomatoes, basil, garlic, spinach, and mushrooms to serve over it.  I have been wondering how else I could serve gnocchi so I can’t wait to try this!

  5. So good!!!!

  6. Ok. So, roasted gnocchi?  

    Little balls of Awesome. 

    Tried this last night, and am having leftovers for lunch today. It was tough actually keeping leftovers because I wanted to keep snacking on the awesome balls (tee her). 

    This will absolutely be on the regular dinner rotation. 

  7. We had this for dinner tonight, will definitely be having it again. Crunchy gnocchi is so nice!

  8. We had this for dinner last week and it was aaah-mazing! My husband and I were fighting over the leftovers for lunch. It’s perfect for a busy weeknight meal and – miracle of miracles- the kids not only ate it, they wanted seconds! This will definitely be in heavy rotation in our house.

  9. Made this last night. We had fresh brussels and cauliflower from Costco that needed to be used up, and i threw baby carrots on there too. Amazing! Can’t wait to try it with frozen veggies!

  10. This is so, so delicious!

  11. I made this tonight and it was amazing!  The pan fried gnocchi will become a staple in our house.  Even the picky eater teenage boy loved it!