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This Roasted Gnocchi Primavera is made with fluffy gnocchi, tons of fresh vegetables, lemon zest, and a simple, light, and cheesy primavera sauce. All you need is 1 hour to make any night of the week!
Table of Contents
If you’ve made our Pasta Primavera, you know we love a simple pasta dish that’s easy to load up with tons of fresh veggies. This gnocchi primavera is a similar spin on our original pasta dish, yet made with another one of our weeknight favorites: potato gnocchi.
Just like our Vegetable Gnocchi and Pesto Gnocchi, this easy sheet pan meal is made with pillowy gnocchi, fresh, seasonal veggies, herbaceous herbs, and a light sauce to tie it all together. Try it tonight for a comforting vegan meal that’s made almost entirely hands-free!
Ingredients You’ll Need
- Gnocchi: For this recipe, you’ll need shelf-stable potato gnocchi. Unlike fresh gnocchi, shelf-stable gnocchi is dried and requires a longer cook time.
- Vegetables: We used sliced mushrooms, broccoli florets, cherry tomatoes, and frozen peas. Feel free to replace any and all of these veggies with your favorite Spring veggies or what you have on hand.
- Vegan butter: Adds richness and depth of flavor. If needed, opt for olive oil or avocado oil.
- Aromatics: You’ll need a thinly sliced shallot, 6 large cloves garlic, and simple spices such as red pepper flakes, salt, and black pepper.
- Non-dairy milk: Any unsweetened, plain milk of choice will work. If you want your gnocchi to be extra rich and creamy, opt for a higher fat plant-based milk such as creamy coconut milk.
- Vegan cheese: We use vegan parmesan cheese, vegan mozzarella cheese, and nutritional yeast for the best cheesy flavor. If needed, you can omit the nutritional yeast.
- Miso paste: While optional, miso paste adds depth, richness, and umami flavor. We recommend a white or yellow miso paste – it is more mild compared to red miso paste.
- Fresh herbs: We like to use a combination of fresh basil leaves and chopped Italian parsley, but feel free to use your favorite combination of fresh herbs.
Equipment Needed
How to Make Roasted Gnocchi Primavera
- Bake the gnocchi for 35 minutes. Add the gnocchi, tomatoes, broccoli, and mushrooms to a large baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper, then toss everything together until well coated. Spread evenly on the baking sheet, and bake for 35 minutes, or until the gnocchi becomes crispy, mixing halfway through.
- Sauté the aromatics. While the gnocchi bakes, prepare the sauce. Melt 2 tablespoons of vegan butter in a large skillet over medium heat. Once melted, add the shallots and red pepper flakes and cook, stirring frequently, until softened and fragrant, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
- Whisk in the remaining sauce ingredients. To the same skillet, add the non-dairy milk, parmesan, mozzarella, nutritional yeast, and miso paste. Whisk together until the sauce is smooth and emulsified.
- Stir in the frozen peas. If the sauce appears too thick, add water as needed to thin to desired consistency (up to 1/3 cup). Remove from the heat.
- Add the gnocchi and vegetables. Carefully transfer the roasted gnocchi, tomatoes, broccoli, and mushrooms to the skillet along with the fresh lemon juice, basil, and parsley. Mix everything together until uniform and well coated.
- Serve. Season with salt and black pepper to taste, then serve immediately while warm. Enjoy!
Recipe FAQs
The word primavera means “Spring” in Italian. In cooking recipes, dishes labeled as “primavera” feature a variety of fresh, seasonable vegetables, showcasing the fresh, vibrant colors of the spring Season.
Gnocchi is often grouped in the pasta category as it is typically served as traditional pasta, but it is more of an Italian potato dumpling. In addition to serving them in flavorful sauces, gnocchi can be added to soups, such as this Vegan Chicken Gnocchi Soup!
As is, this gnocchi primavera is quite filling and appropriate as a stand-alone main dish. Finish with your favorite vegan cheese and additional fresh herbs, and dig in!
Really, any fresh Spring vegetables of choice will work. Try chopped bell peppers, artichoke hearts, asparagus spears, or fresh leafy greens like baby spinach or chopped kale.
It depends! Shelf-stable potato gnocchi is often made with wheat flour as a binding agent. If you are gluten-free, look for a shelf-stable gluten-free potato gnocchi made without eggs.
Storage Instructions
Leftover gnocchi primavera will keep for 3-4 days in an airtight container in the refrigerator. Freezing leftover gnocchi is not recommended as it will change the texture unfavorably.
More Gnocchi Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Roasted Gnocchi Primavera Recipe
- Total Time: 50 minutes
- Yield: About 6 servings
Description
This Roasted Gnocchi Primavera is made with fluffy gnocchi, tons of fresh vegetables, lemon zest, and a simple light and cheesy primavera sauce. All you need is 1 hour to make any night of the week!
Ingredients
- 3 tablespoons oil
- 2 (16-ounce) packages shelf-stable potato gnocchi
- 8 ounces mushrooms, sliced
- 1 1/2 cups broccoli, cut into bite-sized pieces
- 1 pint of small tomatoes, such as cherry or grape
- 1/4 cup vegan butter, divided
- 1 medium shallot, thinly sliced
- 1/4 teaspoon red pepper flakes, or as desired
- 6 large garlic cloves, finely chopped
- 1 cup unsweetened almond milk
- ¼ cup vegan parmesan
- ¼ cup vegan mozzarella
- Optional: 3 tablespoons nutritional yeast
- Optional: 1 heaping tablespoon white miso paste
- 1 cup frozen peas
- ¼ to ½ cup water, or as needed to thin
- 1/3 cup chopped fresh basil
- 2 tablespoons fresh chopped parsley
- 1–2 tablespoons fresh lemon juice, or to taste
- Salt and black pepper, as desire
Equipment
Instructions
- Bake the gnocchi for 35 minutes. Preheat the oven to 425 degrees F. Add the gnocchi, tomatoes, broccoli, and mushrooms to a large baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper, then toss everything together until well coated. Spread evenly on the baking sheet, and bake for 35 minutes, or until the gnocchi becomes crispy, mixing halfway through.
- Sauté the aromatics. While the gnocchi bakes, prepare the sauce. Melt 2 tablespoons of vegan butter in a large skillet over medium heat. Once melted, add the shallots and red pepper flakes and cook, stirring frequently, until softened and fragrant, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
- Whisk in the remaining sauce ingredients. To the same skillet, add the non-dairy milk, parmesan, mozzarella, nutritional yeast, and miso paste. Whisk together until the sauce is smooth and emulsified.
- Stir in the frozen peas. If the sauce appears too thick, add water as needed to thin to desired consistency (up to 1/3 cup). Remove from the heat.
- Add the gnocchi and vegetables. Carefully transfer the roasted gnocchi, tomatoes, broccoli, and mushrooms to the skillet, along with the fresh lemon juice, basil, and parsley. Mix everything until uniform and well coated.
- Serve. Season with salt and black pepper to taste, then serve immediately while warm. Enjoy!
Notes
- Storage: Leftovers will keep for 3-4 days in an airtight container in the refrigerator.
- Freezing: Not recommended as it will change the texture unfavorably.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Just made this for dinner and it is absolutely delicious! Everyone loved it! That sauce😍😍!!
Can fresh or refrigerated gnocchi be used? (That’s the only kind our local store has)
Yes, absolutely!
Excellent meal. We didn’t have broccoli so I subbed Brussels sprouts. Used dried basil from last year’s garden, but will be curious to try fresh when we have it. This one’s a keeper!