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Sheet-Pan Gnocchi, Mushroom and Spinach Dinner

Sheet-Pan Gnocchi, Mushroom and Spinach Dinner

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You’ve had gnocchi in tomato sauce, in soups and pan-fried in butter—but have you tried roasting it on a sheet pan yet? This cozy, hearty dinner is the definition of curl-up-with food, thanks to the rich tomatoes, fresh thyme, pockets of crispy, meaty mushrooms and easy premade gnocchi.MORE+LESS-


package (16 oz) gluten-free potato gnocchi

1 1/2

teaspoons finely chopped fresh thyme leaves


cloves garlic, finely chopped


package (10.5 oz) grape tomatoes (about 2 cups)


package (5 oz) baby spinach


cup shredded Parmesan cheese (1 oz)

Hide Images

  • 1

    Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Make gnocchi as directed on package; drain.

  • 2

    In large bowl, place gnocchi, mushrooms, thyme, garlic, salt and pepper. Drizzle with oil; gently toss to combine. Spread gnocchi mixture evenly in pan.

  • 3

    Roast 20 minutes. Add tomatoes; stir. Continue baking 7 to 12 minutes or until gnocchi is slightly brown and vegetables are just tender. Add spinach; continue to bake about 2 minutes or until slightly wilted. Remove from oven, and stir. Serve garnished with Parmesan cheese.

Expert Tips

  • Cooking Vegetarian and Gluten Free? Always read labels to make sure each recipe ingredient is vegetarian and gluten free. Products and ingredient sources can change.
  • Precooking the gnocchi before roasting helps to give it a more tender texture in the end.
  • Can’t find the gnocchi? Shelf-stable, unrefrigerated gnocchi is usually found in the pasta section of the grocery store.

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Roasted Mushroom and Spinach Gnocchi

The best thing about this gnocchi recipe is that sounds so much fancier than it actually is to make! There’s no need to precook the gnocchi here, it’s all done in the oven! All you need is a sheet pan or baking tray, some easy to find store bought ingredients and 30 minutes to whip up a delicious, healthy dinner made with next to no effort (and next to no washing up!).

This recipe is perfect for weeknights after work or for lazy weekend lunches at home. The lemony, garlic flavours go so well with these roasted mushrooms, and you can easily make this recipe gluten-free by using gluten-free gnocchi, or vegan by using a vegan parmesan style cheese.

Sheet Pan Gnocchi

I never had gnocchi growing up, we weren&rsquot Italian nor were my parents big into pasta dishes so I didn&rsquot get the chance to experience the magic of these little potato clouds called gnocchi until just a few years ago. And when I discovered them oh man I could stop with the gnocchi recipes!

Naturally my gnocchi moved their way from a pot of boiling water to the oven real fast. I love my sheet pan meals and gnocchi and vegetables are the perfect match.

Now when I was developing this recipe I really went for it with the vegetables, like I really stuff the pan full. So this meal definitely gets your your veggies for the day!

Crispy Sheet Pan Gnocchi and Veggies

You start of this dish with a pound of store bought gnocchi. Usually found in the pasta aisle I recommend not using frozen gnocchi for this recipe, go with the shelf stable variety. Although you really could if you wanted to the frozen gnocchi just might make the whole pan watery as the gnocchi heat up.

Next vegetables, like I said I use A LOT.

1 container Sliced Mushrooms

1 container of Cherry Tomatoes

(Okay so I just checked the internet and according to the internet it kind of is a vegetable. Garlic truly is in a class of its own, a cousin to the onion. So it doesn&rsquot truly fit the description of vegetable, herb, or spice so many just lump it in with the vegetable family)

Back to the rest of the ingredients, on top of the vegetables and gnocchi we have olive oil, salt, pepper, dried rosemary, dried thyme, fresh basil, and parmesan cheese.

The oil and spices are used to coat the gnocchi and vegetables for baking and the fresh basil and parmesan are for garnishing.

Sheet Pan Baked Gnocchi Recipe

Preheat the oven to 450º F. The high heat gets the vegetables cooked fast and keeps the gnocchi crispy!

Getting this meal ready is as easy as adding the gnocchi, prepared vegetables, and olive oil to sheet pan. Toss together to mix and coat.

Sprinkle the salt, pepper, thyme, and rosemary over top the gnocchi and vegetables. Transfer the pan to the oven.

Bake for 15 minutes, then toss contents of the sheet pan.

Resume baking another 15-20 minutes until vegetables are tender and gnocchi is crispy.

To serve top the gnocchi with parmesan cheese and fresh basil leaves. Serve immediately.

Can I switch up the vegetables?

If mushrooms aren&rsquot your jam, thats okay leave them out. If you aren&rsquot the biggest pepper fan use only one. Or try using a red onion instead of a sweet onion.

This meal is definitely open to interpretation! My only bit of advise would be to make sure you don&rsquot over crowd the recipe any more than what the recipe calls for I tried adding even more, it didn&rsquot work. I had to cut it back to the amount and that is the recipe I am sharing with you today, otherwise it just didn&rsquot bake right.

Gnocchi with Spinach, Mushrooms and Crispy Prosciutto

You'll be fighting over the last bite of Gnocchi with Spinach, Mushrooms and Crispy Prosciutto. This 30 minute, gluten and dairy-free meal is a stunner!

This post may contain affiliate links.

Move over, Bacon and Brussels Sprouts Spaghetti Carbonara, there’s a new favorite pasta dish in town (slightly kidding, carbonara – still got mad love for you!) Here’s 10 Things I LOVE About You, Gnocchi with Spinach, Mushrooms and Crispy Prosciutto!

  1. 30 Minute meal. Actually shorter but, coming from experience, I’m padding the recipe so you can spend some extra QT with the prosciutto.
  2. Gluten-Free. Oh yes, you can axe the gluten and have your gnocchi, too! Whether it’s homemade or store-bought, gluten-free gnocchi exits, and you should totally eat it.
  3. All in one meal. Forget the salad and extra sides – this dish is a complete meal in one. Slow clap for a recipe incorporating meat, potatoes, and fresh vegetables!
  4. No fuss. Boil some stuff. Suate other stuff. Combine. Could not be easier.
  5. HEALTHY! No butter, no cream, just a few drizzles of healthy fat, lots of vegetables, and all of the tastes.

Ok I’m cutting things short – I think you get the point, plus what’s a list like this without Julia Stiles dancing on a table to Biggie Smalls? Teens of the 90s, HOLLARRR. In case you can’t tell, Gnocchi with Spinach, Mushrooms, and Crispy Prosciutto is my current everything!

This recipe came into existence the way many great recipes do – by raiding the refrigerator. Several weeks ago, after I’d been to the grocery store 16 times in three days (we go so often that Lincoln is legitimately friends with several of the grocery store employees – if they had a bar, my drink would be waiting for me on the counter before I sat down. Wait a minute, they DO have a bar! This changes everything…) and had no plans for dinner, I decided to raid my refrigerator for inspiration. After some digging and silently scolding myself upon finding a clump of herbs in the cheese drawer that’d likely been in there since the dawn of time, I emerged with a package of prosciutto, gnocchi, and mushrooms, sauteed them up, and created the most scrumptious dinner in no time flat.

As I polished off the last gnocchi I thought to myself, Self? The only way this dish could get any better would be if I caramelized shallots in with the mushrooms. So I did.

Seriously though, I am going cuckoo for this simple yet wildly-delicious dish! Mushrooms and shallots are sauteed until caramelized before being joined by minced garlic, baby spinach, and simmered gnocchi, then each serving is sprinkled with sizzling, crispy prosciutto. As easy as it is dreamy – I cannot stop thinking about it. Get on this dish, pronto!

Greek Zoodles

Start by cooking 12oz gnocchi, either store-bought or homemade. I used Cappello’s gluten-free gnocchi for this dish. To be honest it’s a little pricey, but worth the money for an occasional treat. Their fettuccine and lasagna sheets are also unbelievably good – you’d never guess they’re gluten-free!

Cappello’s gnocchi comes frozen from my grocery store but the package recommends that you use it refrigerated vs frozen, so I let it thaw in the fridge overnight before using.

Pop the gnocchi into a big pot of salted, boiling water then cook according to package/recipe directions. In my experience with this particular brand, the gnocchi needs roughly double the time the package states to cook, and never float to the top, so I taste test for doneness along the way.

While the water for the gnocchi is coming to a boil, get the rest of the ingredients ready starting by chopping 1-1/2oz prosciutto. I am so, so proud that the best prosciutto in the world is made in Norwalk, IA. La Quercia is the creme de la creme of pork products. The owner is so serious about it that he sends his employees to “meat school” at the University of Wisconsin. Pork = life here in the Midwest! All that said, if you ever get a chance to try this particular brand – do not hesitate.

La Quercia prosciutto is shaved so thin you can see right through it, and each slice starts melting the minute it hits your mouth. There’s a large portion of my last-meal-on-earth-plate saved just for this stuff!

Normally I’d consider it a sin to alter the creamy prosciutto slices in any way, but boy oh boy does the flavor concentrate even more when you get it sizzling in a skillet. Which is what we do next. Add a drizzle of extra virgin olive oil to a large skillet over medium heat then add the prosciutto and saute until slightly crisp, 2-3 minutes, and then remove to a plate. Finally, eat the remaining prosciutto directly from the package. That’s an unofficial direction! )

Add another drizzle of extra virgin olive oil to the skillet then add 8oz sliced mushrooms and 1 sliced shallot. Saute until the mushrooms release their liquid then start turning golden brown, season with salt and pepper, and then continue sauting until tender and caramelized, 5-7 minutes. Add 3 cloves minced garlic then saute for 1 minute.

Next, transfer the cooked gnocchi from the pot directly into the skillet. I snagged this little strainer scoop at IKEA a few years ago and it’s definitely a MVP in my kitchen. I use it all the time. It’d make a great stocking stuffer!

Once all the gnocchi is in the skillet, add 4 loosely packed cups baby spinach, season with salt and pepper, then saute until the spinach is slightly wilted, about 1 minute.

Last step is to add 1/4 cup chicken broth to the skillet then stir until the dish comes together. Scoop the gnocchi onto plates then sprinkle with the crispy prosciutto, and devour.

One Pan Creamy Gnocchi With Shrimp and Spinach

29 May, 2019 One Pan Creamy Gnocchi With Shrimp and Spinach Joanne Rappos mains A creamy under 30 min meal seafood gnocchi one pot meals, shrimp, seafood, gnocchi one pot meals, shrimp, seafood, under 30 min, sponsored

I’m always craving comfort food and this is a dish that just screams comfort. Our Spring in Canada, or at least in our area, has felt more like Fall. It’s been cool straight through with a couple of hopeful warm days and so I’m still turning on the oven and still roasting things including delicious quick and easy meals like this one that are perfect for a quick midweek family dinner or date night.

I was so happy to partner up with Metro again to shed some light on the newest service they are providing for customers. Metro now offers a fresh, fast and personal online shopping experience to its customers in the greater Toronto-Hamilton area and I’m very excited about it. I have a Metro right near me and I swear I spend half my day there on shoot days. Even though I have lists upon lists of things that I need, I always end up back there. I’m there so often that they know me. You all know what I mean - you have your list that you have either scribbled on a sheet of paper or on your phone but when you get back home and check your recipe again you realize you forgot the butter or something else. This is a service I will absolutely be utilizing. It will save me so much time and I can shop while I plan out my recipes and shoots in advance and have everything I need because I can order while sitting with my recipes checking everything off as I order it. No distractions (are we out of milk, oh look this is on sale) - I can get online get exactly what I need and click checkout!

Metro is a trusted source of fresh produce. When I’m shooting recipes I need the freshest produce so that my ingredients look their best when I’m shooting them and Metro is where I go to get them. I had no problem trusting I would get fresh produce delivered by them because of this. They are committed to “Freshness Delivered to your Door”, as their products are hand-selected by specially-trained employees so that customers feel as though they’ve selected the items themselves. To ensure that freshness is maintained from the moment the products leave the store to the moment it arrives, Metro’s exclusive Tri-Zone delivery trucks have been implemented for delivery. While in-transit, products are kept in designated, temperature- controlled areas (ambient, refrigerated and frozen zones) to optimize preservation and guarantee freshness for customers. You can choose between grocery pick-up or delivery as it pertains to your schedule and lifestyle. There is a delivery service fee is $11.99 plus HST but no extra fees for same day delivery. Same-day delivery is offered for those customers who place their order before 1:00 PM and next day for orders received before midnight. Any flyer deals or store promotions are totally applicable online as well.

So is this a service you would use? That is totally up to you. I know that 12 dollar fee is one I’m willing to swallow because the hour out of the day or more that gets eaten up at the store is an hour or more I could be shooting. Time is money. You really have to see if it’s worth it for you but say you want to pass on delivery, think of the time saved by ordering online and picking up. A busy parent can place their order on their lunch break and pick up on the way home, meaning less time out and more time to be home with family. Or for a busy single person it means more time at the gym or for meal prep before a busy week. It all comes down to your lifestyle. For me it’s a life saver and am super thankful that grocery stores like Metro are moving in this direction.

All the ingredients in this dish were purchased via Metro’s Online Grocery service. I chose this dish because I knew you would love it, but also because it also tested the service. This recipe calls for milk and butter and even frozen shrimp. It also calls for fresh spinach and herbs along with some staple pantry ingredients. It’s a well rounded recipe showcasing ingredients from almost all departments. I was happy with the selected produce and the shrimp was completely frozen when it arrived and the milk and butter were colder than they are when I bring them home from a trip to the grocery store. The herbs and spinach were fresh and fabulous, and I wouldn’t expect it to be any other way because it’s Metro! We loved this one pan meal and know you will too. Enjoy!

I have partnered up with Metro Ontario to bring you this fabulous recipe, but all opinions are my own. Thank you for supporting Olive & Mango.

Sheet-Pan Gnocchi, Mushroom and Spinach Dinner - Recipes

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!

I'm a big fan of the ol&rsquo spud whether it be roasted, fried or mashed, but at the throne of all potato recipes sits the mighty gnocchi combining my love for mashed potatoes and fresh pasta into one heavenly creation. And if fresh pasta might seem a little daunting, gnocchi is the perfect gateway starch to get you going.

One of my first feature pieces I tested when I worked at Saveur Magazine was a deep dive of gnocchi by chef Jenn Louis. I had to make many dozens of batches of her gnocchi recipes, which at the time was torture. It honestly took me about a year to be able to eat a bowl of the stuff again after having it for dinner two weeks straight. However, it gave me a feel for a perfect, pillowy gnocchi dough that&rsquos now like second nature. The two biggest issues I learned, when it comes to making this dish from scratch, are adding too much flour and not kneading the dough enough. You&rsquore looking for soft gnocchi, not toothsome pucks, so you&rsquore going to need less flour than you think. The sorcery comes by properly kneading it to ensure there is a sturdy gluten structure to hold each piece together.

While you can definitely roll out these starchy superstars and cook just as is, I&rsquom all about the gnocchi board, which creates a gorgeous indent when each gnocchi is pressed against it. But looks aren&rsquot everything! The indents help each piece pick up any sauce you choose, though in this recipe I keep it simple with sautéed mushrooms and spinach with tons of Parm and a healthy dose of butter. Don&rsquot have a board? Roll each gnocchi against the back of the fork to make it work!

Go ahead and pop a couple of russets in the oven, it&rsquos time for a little Starch Madness!

Our Best Sheet Pan Recipes

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Sheet Pan Shrimp Scampi

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Sheet-Pan Eggplant Parmesan

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Sheet Pan Chicken and Waffles

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Extra-Crunchy Sheet-Pan Mac and Cheese

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Curried Shrimp Biryani

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All-Crust Sheet-Pan Scalloped Potatoes

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Sheet Pan Glazed Meat Loaf

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Sheet Pan Shrimp Puttanesca

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Sheet Pan Caprese Chicken

Inspired by the classic appetizer, this full meal is made on only one sheet pan and quick enough for a weeknight. Don&rsquot forget to serve with a nice, crusty Italian bread to soak up the delicious pan juices.

Sheet Pan Cinnamon Rolls

Get ready to wow a crowd with this sheet pan &mdash packed with everyone's favorite warm, gooey breakfast rolls.

Sheet Pan Breakfast Bake

Bacon, eggs, home fries, oh, and don't forget the toast! We're making everything you could possibly want for breakfast on a single sheet pan, and we're making enough for four hungry people.

Sheet-Pan Apple Crumble

If the ratio of filling to crumb topping on a classic apple crumbles always seems out of whack, this sheet pan version is for you. Each bite of apple filling has some of the crumb topping, which is the perfect proportion, if you ask us.

Sheet-Pan Lasagna

Baking lasagna in a sheet pan cuts down on cook time and creates extra crunchy edges, so everyone can get a bite. You might be tempted to add extra sauce, but there&rsquos no need &mdash no-boil noodles come out to a perfect al dente.

All-Crust Sheet Pan Chicken Pot Pie

Baked in a sheet pan, this take on chicken pot pie delivers flaky pastry crust with each bite. Starting with rotisserie chicken and store-bought phyllo dough cuts down on prep time, making pot pie possible even on a weeknight.

Peach Streusel Slab Pie

This slab pie is packed with the perfect ratio of filling to topping in every peachy bite. Bonus: no dough-rolling needed, all you have to do is press in the dough for an easy summer treat.

Sheet Pan Shrimp and Greens

Think healthy has to be boring? Think again. Spicy-sweet curried shrimp and roasted kale are topped with fresh herbs and lime juice, making for boldly flavored dinner that clocks in just under 300 calories per serving.

Ranch Pork Chop Sheet Pan Supper

Ree uses a packet of ranch dressing mix to spice up pork chops, potatoes and green beans for a meal that makes everyone happy.

4-Flavor Sheet Pan Pancakes

Feed a hungry crowd four kinds of pancakes, without even touching a spatula? This recipe is a breakfast dream come true.

Sheet Pan Eggs

Never play short-order cook to a group of friends with this easy hack that guarantees everyone's breakfast is done at the same time.

Chocolate-Cherry Lattice Slab Pie

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Sheet Pan Chicken Fajitas

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Sheet Pan Huevos Rancheros

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Healthy BBQ Salmon Sheet Pan Dinner

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Sheet Pan Fried Rice

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Nectarine-Raspberry Slab Pie

Ripe summer produce is the star of the show in this oversized hand &mdash pie swap in peaches and blackberries, or other in-season fruit that you have on hand. Start on a preheated baking sheet or pizza stone to make the bottom crust extra-crisp and flaky.

Crispy Sheet Pan Gnocchi with Sausage and Peppers

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North African Chicken and Chickpeas Sheet Pan Dinner

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Pumpkin Pie in a Sheet Pan

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Sausage and Peppers Sheet Pan Dinner

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Pork Chops and Apple Sheet Pan Dinner

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Grilled Sheet Pan S'mores

Enjoy everything you love about s'mores without going through the hassle of starting a campfire. The Pioneer Woman's recipe even includes two extra sweet surprises: caramel chips and toffee bits.

Salmon and Zucchini Sheet Pan Dinner

Panko-stuffed tomatoes are the perfect light side for this simple salmon and zucchini dinner that&rsquos ready to eat in just 45 minutes.

Kielbasa and Sauerkraut Sheet Pan Dinner

The classic flavors of a German meal all cook together on the same sheet pan, making for a delicious dinner and minimal amount of cleanup.

Sausage and Broccoli Rabe Sheet Pan Dinner

Sweet Italian sausage and spicy broccoli rabe come together in this simple meal that's prepared on just one sheet pan. Although the name would suggest otherwise, broccoli rabe is closely related to the turnip, and has a slightly bitter flavor similar to turnip greens.

Sheet Pan Crumb Cake

It's no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!

Sheet Pan Baked Feta with Summer Vegetables

Think of this recipe as summer on a sheet pan. The warm grilled vegetables and bulgur wilt the escarole just enough to soften its flavor and texture. The balsamic reduction adds a final note of sweetness. If you are in a rush, you can use purchased balsamic reduction, but making your own takes only a few minutes. It's worth cooking up a big batch to keep on hand for drizzling on roasted or grilled vegetables, poultry, pork and fish fillets.

11 Tasty, Easy Vegan Sheet Pan Dinners

Sheet pan dinners are flavorful, economical, and a breeze to prepare. The prep is simple and with just one pan, clean-up is a breeze. Here’s a selection of veggie-packed vegan sheet pan dinners to brighten your weekday meals.

Full dinners made on one sheet pan became the latest kitchen trend not so long ago, and in my opinion, it’s one that’s here to stay. What I don’t see enough of around the food web are enough vegan selections this round-up aims to start changing that.

Beans (including chickpeas), tofu and other plant proteins, and plenty of vegetables in a myriad of combos are what make a good plant-based sheet-pan meal.

Tip for easy clean-up: Line your sheet pan with baking parchment to make clean-up even easier.

Oven temperature: Most sheet-pan meals are cooked at 425º F, just as you would set the oven to roast vegetables and such.

What kind of sheet pan to use: A rimmed shallow baking or roasting pan is ideal. In a pinch, you can use a rimless baking sheet (otherwise known as a cookie sheet), but the ingredients are more likely to “escape” when you stir them up. Most sheet pans ideal for this use are 13- by 18 inches. Jelly roll pans work, too.

Here are Cooking Light’s recommendations for sheet pans (pardon the photo of sheet pan shrimp when you link through the rest of the info is very helpful!)

Complete any sheet pan meal: The sheet-pan dinner is your all-in one main dish a simple salad, coleslaw, and/or some fruit is always a welcome accompaniment.

Thanks to the generous bloggers who have provided permission to reprint photos and links to their sheet pan recipes.

Sheet Pan Hash Browns with Tofu and Kale: This sheet pan interpretation of potato hash browns is an easy-to-prep, easy clean-up weekend brunch dish and a fantastic “breakfast-for-dinner” main dish.

Sheet Pan Cauliflower & Chickpeas with Couscous and Vegan Tzatzki: From No Sweat Vegan, this cauliflower & chickpea bake is flavored by fenugreek, cumin, and coriander. Served with couscous and vegan tzatziki, it makes a quick, easy, and delicious weeknight meal.

Sheet Pan Eggplant & Chickpea Bake: From Tinned Tomatoes, an easy eggplant, chickpea, and spinach bake for a simple family dinner.

Easy Sheet Pan Chickpea and Mushroom Fajitas: From Little Sunny Kitchen, a simple and delicious dinner ready in just 25 minutes!

Sheet Pan Cauliflower Fajitas: From Thyme and Love, these easy fajitas are sure to be a crowd pleaser! Cauliflower is roasted with bell peppers and cooked with a delicious mix of spices.

Veggie Fajitas with Mushrooms & Asparagus: From Cadry’s Kitchen, veggie fajitas is a favorite under-30-minute meals. Loaded with mushrooms, asparagus, red bell peppers, and onions, this is an easy sheet pan meal.

Sheet Pan Edamame with Vegetables: From I Heart Vegetables, sheet pan edamame with vegetables has all your favorite stir fry flavors, but it’s made in the oven. It’s a high protein recipe that is completely plant-based.

Sheet Pan Meal Prep Tofu: From Running to the Kitchen, this sheet pan recipe for roasted tofu, cabbage, and peppers is an easy way to meal prep a healthy and nutritious vegetarian meal to enjoy throughout the week.

Sheet Pan Roasted Red Pepper Tomato Soup: From Soup Addict, this gorgeous fire-engine-red tomato soup has super-charged flavor, thanks to tasty roasted vegetables that gently caramelize in the oven.

Sheet Pan Fall Nourish Buddha Bowl: From Jessica in the Kitchen, this Buddha Bowl prepared on a sheet pan is filled with flavors of caramelized, crispy and crunchy veggies and is vegan, nourishing, and hearty! It’s drizzled with a creamy harissa tahini dressing – making it even better.

Sheet Pan Gnocchi and Vegetables: From Profusion Curry, this quick 30-minute dinner is exactly what you need to get an easy weeknight meal on the table fast.

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Creamy Mushroom and Bacon Gnocchi

I love creamy, hearty meals, especially in the fall and winter when the weather is getting colder. I love it even more when I can have it ready quickly without sacrificing any flavour.

This gnocchi dish, with crispy bacon and sautéed mushrooms tossed in a creamy, cheese sauce, is one of my favourites. If you&rsquove never had gnocchi before you don&rsquot know what you are missing. Gnocchi is little, pillowy potato dumplings and it is the perfect vehicle for creamy sauces. Gnocchi can be used in place of pasta in almost any dish and it is delicious.

One great thing about gnocchi, other than being delicious, is it only takes minutes to cook in a pot of boiling water. You will know it is ready when the first few start floating to the top of the pot. The fact that it cooks so fast makes it perfect for serving up a quick meal for your family.

Another bonus to gnocchi, over traditional pasta, is that the gluten free varieties are just as good, if not better, than the ones that contain wheat flour. This makes it a great option for people on a gluten free diet, just be sure to read the package carefully as some varieties do contain wheat.

Gnocchi is quite dense and filling, so a small portion goes a long way. This dish with the added mushrooms and bacon is great as a complete meal, but if you could always add a salad if you wish.

This recipe calls for cooked bacon. What I like to do is cook up a tray on the weekend when I&rsquom doing the rest of my weekly food prep and then it is ready to go throughout the week for salads, sandwiches, and recipes like this.