Vegan Sheet Pan Gnocchi with Tempeh

Some days call for a hands off meal and this is one of my favorites. Simply dump your ingredients onto the pan, mix, and bake! It's even easier because it uses frozen vegetables, so there's no prep work there.

The beauty of this recipe is that the bursting tomatoes and frozen broccoli release some liquid as they roast, in turn cooking the gnocchi.

While the soft little pillows of gnocchi are, of course, the main draw of the recipe, the juicy tomatoes are bursting with flavor. So much so, you don't even need a sauce!

Everything is seasoned with sweet onion, garlic, spices, and olive oil to bring all the flavors together. You'll definitely want to get a bit of everything in each bite.

Ingredient Notes

You will need these simple ingredients to make vegan sheet pan gnocchi:

A package of premade gnocchi makes this sheet pan dinner quick and easy. I get Trader Joe's shelf-stable gnocchi (it's in the pasta aisle!) which is vegan. I've only tested this with shelf stable gnocchi but refrigerated should also work. Just make sure to look for one made without egg so it's vegan.

Apart from the gnocchi, either grape or cherry tomatoes are nonnegotiable for this recipe. They blister in the oven and their juices coat the gnocchi so you don't even need a sauce. I leave them whole and used multicolored tomatoes.

I always have a bag of frozen broccoli on hand. The broccoli comes out fork tender with a little bit of crispiness on some pieces. If you have any leftover, it's great to make crispy smashed broccoli.

I also added some frozen carrots, but feel free to use whatever you have on hand. Bell peppers or Brussels sprouts would also be delicious. Break up an vegetables that are stuck together.

To amp up the protein I added a block of tempeh. Tear it into pieces and let it crisp up with everything else on the sheet pan. I prefer this to tofu in this recipe because it cooks a lot quicker.

How to Make Sheet Pan Gnocchi

Before you begin! Preheat the oven with a clean sheet pan inside. This step ensures the gnocchi and veggies cook fast and crisp up.

1. Dump all the ingredients except for nutritional yeast onto the preheated sheet pan. Mix and spread into even layer.

2. Cook until the tomatoes blister and the gnocchi is tender, stirring halfway.

Ways to Serve

The tomatoes add so much flavor that this sheet pan gnocchi is delicious as is. That being said, who doesn't love to switch it up with some extra sauces?

Arugula pesto, chimichurri, and balsamic glaze are some of my favorites when I want a different flavor. Marinara sauce is nice if you want to double down on the tomatoes.

If you're looking for extra cheesiness and the nutritional yeast isn't enough, just add some vegan parmesan, a little tofu ricotta, or your go-to store-bought vegan shredded cheese.