Name: Mediterranean Sheet Pan Gnocchi with Lentils and Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 16 ounce shelf-stable or refrigerated potato gnocchi; 15 ounce can of lentils (drained, or 1½ cups cooked brown, green, or black lentils); 1 red bell pepper (chopped into ½” to ¾” pieces); 1 green bell pepper (chopped into ½ inch pieces); 1½ cups cherry or grape tomatoes (or more, to taste); ½ cup chopped onion (½” pieces); 1 to 1½ cups chopped mixed vegetables (such as cauliflower, zucchini, butternut squash, sweet potato, fennel); 1 tablespoon olive oil; 2 teaspoons balsamic vinegar; 2 teaspoons lemon juice; 1 teaspoon garlic powder (or 4 cloves garlic, minced); ½ teaspoon salt; 2 teaspoons dried basil; 2 teaspoons dried oregano; ½ teaspoon red pepper flakes; 3 tablespoons kalamata olives (chopped, or more, to taste); 3 tablespoons vegan cheese (such as feta, parmesan, or mozzarella, or more, to taste); Fresh basil (for garnish); 3 tablespoons vegan pesto (or more); Lemon juice, fresh basil, or balsamic glaze/reduction (for finishing and garnish)

Description

This Mediterranean Sheet Pan Gnocchi is a flavorful, all-in-one meal featuring tender potato gnocchi, lentils, vibrant bell peppers, cherry tomatoes, and a medley of mixed vegetables. Roasted together with olive oil, balsamic vinegar, lemon juice, and fragrant herbs, this dish delivers a satisfying combination of textures and Mediterranean-inspired flavors. Topped with vegan cheese, kalamata olives, and fresh basil, it’s a quick, easy, and wholesome recipe perfect for a healthy weeknight dinner or meal prep.

Ingredients

Base

16 ounce shelf-stable or refrigerated potato gnocchi
15 ounce can of lentils (drained, or 1½ cups cooked brown, green, or black lentils)

Vegetables

1 red bell pepper (chopped into ½” to ¾” pieces)
1 green bell pepper (chopped into ½ inch pieces)
1½ cups cherry or grape tomatoes (or more, to taste)
½ cup chopped onion (½” pieces)
1 to 1½ cups chopped mixed vegetables (such as cauliflower, zucchini, butternut squash, sweet potato, fennel)

Seasonings & Oils

1 tablespoon olive oil
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
1 teaspoon garlic powder (or 4 cloves garlic, minced)
½ teaspoon salt
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon red pepper flakes

Toppings & Garnishes

3 tablespoons kalamata olives (chopped, or more, to taste)
3 tablespoons vegan cheese (such as feta, parmesan, or mozzarella, or more, to taste)
Fresh basil (for garnish)
3 tablespoons vegan pesto (or more)
Lemon juice, fresh basil, or balsamic glaze/reduction (for finishing and garnish)

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Instructions

Preheat and prepare baking sheet: Line a large baking sheet (at least 11×17″) with parchment paper. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the ingredients evenly.
Combine ingredients on sheet pan: Add the gnocchi, lentils, chopped red and green bell peppers, cherry tomatoes, onion, and any additional mixed vegetables directly to the prepared baking sheet. Drizzle olive oil, balsamic vinegar, and lemon juice over everything. Toss lightly to coat all ingredients. Sprinkle garlic powder (or minced garlic), salt, dried basil, dried oregano, and red pepper flakes evenly over the pan. Toss again so all spices and liquids thoroughly coat the mixture. Spread the mixture evenly using a spatula or your hands to ensure even roasting.
Roast and stir: Place the baking sheet in the oven and bake for 18 to 20 minutes. After this time, remove the pan and stir the mixture well, moving ingredients from the center to the edges and vice versa. This step helps achieve even roasting and caramelization. Return the pan to the oven for an additional 5 minutes. Check at around 25 minutes; the gnocchi should be golden and toasty, and the vegetables tender. If desired, continue roasting for another 5 minutes or until cooked to your preference.
Add toppings and finish roasting: Remove the pan from the oven and gently fold in fresh basil, chopped kalamata olives, and vegan cheese. Return the pan to the oven for 1 to 2 more minutes to warm and slightly melt the cheese, enhancing the dish’s creaminess and flavor.
Serve and garnish: Transfer the roasted gnocchi and vegetables to a serving dish. Drizzle with additional lemon juice, vegan pesto, and/or a balsamic glaze or reduction. Garnish with extra fresh basil and a pinch of salt if needed. Serve warm as a satisfying main dish or with sides like garlic bread or sourdough for a complete meal.

Notes

You can use shelf-stable or refrigerated potato gnocchi depending on availability.
Lentils can be canned and drained, or cooked fresh; any brown, green, or black variety works well.
Feel free to customize the mixed vegetables based on seasonal availability or preference.
If you don’t have vegan cheese, omit or substitute with your favorite dairy-free cheese alternative.
For added protein, consider topping with toasted pine nuts or adding a side of steamed greens.
Make sure to stir halfway through roasting for even cooking and texture.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or skillet.
This recipe is naturally gluten free if gluten-free gnocchi is used.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean