Vegan Sheet Pan Gnocchi with Tempeh

Sheet pan gnocchi with broccoli, carrots, tomatoes, and tempeh on a pan.

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Vegan Sheet Pan Gnocchi with Tempeh

Vegan sheet pan gnocchi with tempeh, broccoli, carrots, and tomatoes is an easy week night meal that's ready in 40 minutes. Mix everything right on the pan and you don't need a bowl!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Diet: Vegan

Servings: bowls

Calories: 467kcal

Author: Sarah Pilley

Equipment

1-2 sheet pans

Ingredients

16 ounces gnocchi or 1 package
16 ounces frozen broccoli florets or 1 bag
1 cup chopped frozen carrots about 3 carrots
10 ounces grape tomatoes
½ sweet yellow onion chopped into ½ - 1" chunks
4 garlic cloves sliced
8 ounces tempeh crumbled into 1" pieces
½ teaspoon oregano
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
¼ cup nutritional yeast

Instructions

Preheat oven to 450°F for 10 minutes with clean sheet pan inside.
Add 16 ounces gnocchi, 16 ounces frozen broccoli florets, 1 cup chopped frozen carrots, 10 ounces grape tomatoes, ½ sweet yellow onion, 4 garlic cloves, 8 ounces tempeh, ½ teaspoon oregano, ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and 2 tablespoons olive oil to the preheated sheet pan. Mix and spread into even layer.

Depending on how crispy you want your gnocchi and veggies you can use 1 or 2 sheet pans. I used 1 and my gnocchi was soft and tender.

Cook for 30 minutes, until the tomatoes blister and the gnocchi is tender. Stir halfway through. Be careful as you mix to not burst the tomatoes.
Add your gnocchi to 4 bowls and sprinkle about 1 tablespoon of nutritional yeast over each.

Notes

Instead of frozen broccoli, you can use fresh or a bag of refrigerated broccoli florets.

Store leftover sheet pan gnocchi in an airtight container in the fridge for about 7 days. Reheat in the microwave for 60 to 90 seconds, or until warmed through.

Nutrition