Don’t you just wish that every day you could throw some stuff on a sheet pan, toss it around, and bake? In the end, you will have a meal that was easy, is colorful, and paired with some cheese and nice wine, fancy. This sheet pan gnocchi and vegetables with goat cheese is a weeknight meal for when you just don’t feel like cooking.
Gnocchi with cheese is usually associated with winter because it is such a carb-filled comfort food. In this easy sheet pan gnocchi recipe, you can switch up the goat cheese to anything you want. The same goes for oven-roasted veggies. Simply take what is in season, add a really good olive oil, garlic, salt, pepper, and a pinch of sugar, and roast.
You may have noticed that in my recipes I really tend to use salt and pepper the most. Sometimes honey or sugar for some sweetness, and lemon, lime, or vinegar for acidity. Besides the occasional paprika, oregano and cumin, you don’t need much.
To enjoy a wonderful seasonal meal of vegetable and cheese gnocchi, you don’t really need more spices. You can add all of your favorites, but in the summer, when everything is ripe, just add salt and pepper, and you are set. The flavors from the veggies will shine through.
This sheet pan gnocchi and vegetables with goat cheese is easily a weekday favorite. From all the goat cheese recipes that I have stashed away in my mind, this is easily one of the fastest and most delicious to make.
Lately, I have realized that the age of knocking back a bottle of wine has gone by and the only way to enjoy, it has to be shared or light. So I chose to have a really crisp Vinho Verde and even added ice. Perfect with summer veggie and cheese dinner.
Sheet pan gnocchi and vegetables with goat cheese
Ingredients
- 300 g gnocchi
- 1 red onion
- 2 corn cobs
- ½ eggplant
- ½ zucchini
- 200 g cherry tomatoes
- 3 cloves of garlic
- 4 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- Fresh basil for serving
- Goat cheese for serving
Instructions
- Preheat the oven to 200C
- Chop the veggies, remove the corn from the cob and toss everything together
- Depending on what kind of gnocchi you have, either add them as they are or boil for 2 minutes prior to cooking
- I used frozen homemade gnocchi for this recipe so I did in fact boil them for 2 minutes
- Toss everything together
- Add the oil and spices and toss
- Bake for 25 minutes and toss 2-3 times during cooking
- Remove from the oven
- Serve in a bowl with fresh basil and crumbled goat cheese
Notes