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.
Preheat the oven to 450 degrees with a rack on the lowest setting.
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!
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.
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.
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.
Drizzle with reserved 1 tbsp of reserved marinade and 1 tbsp of pesto (try Homemade Pesto). Toss to coat everything and serve!
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.