Sheet Pan Gnocchi and Veggies with Sesame Gochujang Sauce (vegan, gluten-free)
This sheet pan gnocchi and veggies with sesame gochujang sauce is a quick and easy meal that requires minimal effort and is full of flavor. Everything from the gnocchi, broccoli, tomatoes, and chickpeas roasts together on one pan until golden and slightly crisp. Then it gets tossed in a creamy, savory-sweet sesame gochujang sauce that ties the whole thing together.
It’s vegan, gluten-free, and comes together with little hands-on effort, making it the kind of dinner you will want on repeat. As a busy mom of 3, sheet pan meals are seriously such a life saver!
Why This Recipe Works
One pan does everything. Gnocchi, veggies, and chickpeas all roast together at the same high heat, which means crispy edges on the gnocchi and slightly charred, caramelized vegetables — all without multiple pans or steps.
High heat is the key. Roasting at 425°F gives the gnocchi that golden, slightly crisp exterior while keeping the inside pillowy, and it lets the broccoli and tomatoes develop real color and flavor instead of just steaming.
The sauce brings it all together. Tahini and gochujang create a sauce that’s creamy, spicy, with a touch of sweetness from the maple syrup. The tamari and rice vinegar give it more depth of flavor too. Drizzle the sauce over the roasted gnocchi and veggies and toss until everything is coated perfectly.
This sheet pan gnocchi is everything a weeknight dinner should be: minimal cleanup, big flavor, and a sauce good enough to make you want to lick the bowl. The sesame gochujang drizzle turns a simple roasted veggie dinner into something you’ll actually crave and want to make again.
If you make this sheet pan gnocchi and veggies with sesame gochujang sauce, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Sheet Pan Gnocchi and Veggies with Sesame Gochujang Sauce (vegan, gluten-free)
Ingredients
For the sheet pan:
- 12 oz gnocchi, uncooked (I used mini gluten-free gnocchi)
- 3 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, rinsed and drained
- 2 Tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Sesame gochujang sauce:
- 3 Tbsp tahini
- 1 Tbsp gochujang
- 1 Tbsp tamari (or soy sauce, if not gluten-free)
- 1 tsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp pure maple syrup
- 1 tsp water (plus more to thin, if needed)
Optional Toppings:
- fresh basil, chopped
- sesame seeds
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Combine and roast. Add the gnocchi, broccoli, cherry tomatoes, chickpeas, avocado oil, sea salt, garlic powder, onion powder, and black pepper to the sheet pan. Toss until everything is evenly coated, then spread into a single layer. Roast for 25–30 minutes, or until the gnocchi and vegetables are golden.
- Make the sauce. While everything roasts, whisk together the tahini, gochujang, tamari, sesame oil, rice vinegar, maple syrup, and water in a small bowl or jar until smooth. Add another teaspoon of water if you'd like a thinner consistency.
- Toss and finish. Once the gnocchi and vegetables are done roasting, drizzle the sauce over everything and toss to combine.
- Serve. Sprinkle with fresh basil and sesame seeds, if using, and serve right off the pan. Enjoy!
