DinnerVegan

Sheet Pan Roasted Vegetable Gnocchi with Tangy Tahini Sauce

Name: Sheet Pan Roasted Vegetable Gnocchi with Tangy Tahini Sauce
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 3 servings
Cuisine: Vegan
Ingredients: 227g gnocchi; 227g chickpeas, drained and rinsed; 1 yellow bell pepper, sliced; 1 red bell pepper, sliced; 1 medium zucchini (~200g), sliced into half-moons; ½ red onion, cut into wedges; 1½ tbsp neutral oil; 1½ tsp cumin; 1 tsp smoked paprika; ¾ tsp turmeric; ½ tsp cinnamon; ½ tsp allspice; ¼ tsp cardamom; ¾ tsp garlic powder; Salt and black pepper; 3 tbsp tahini; 2 tbsp lemon juice; 1–2 cloves garlic, minced; 1½ tbsp za'atar; 3–4 tbsp water; Salt to taste; Fresh parsley, roughly chopped

Crispy oven-roasted gnocchi and chickpeas with double peppers, zucchini, and red onion seasoned with a warm shawarma spice blend, finished with a tangy lemon garlic tahini drizzle and fresh parsley.

By Raymond SelzerMarch 24, 2026

Prep time

10 min

Cook time

22 min

Total time

32 min

Servings

Ingredients

Sheet Pan

gnocchi
chickpeas, drained and rinsed
yellow bell pepper, sliced
red bell pepper, sliced
medium zucchini (~200g), sliced into half-moons
½ red onion, cut into wedges
½ tbsp neutral oil

Shawarma Spice Blend

½ tsp cumin
smoked paprika
¾ tsp turmeric
½ tsp cinnamon
½ tsp allspice
¼ tsp cardamom
¾ tsp garlic powder
Salt and black pepper

Tangy Tahini Sauce

tahini
lemon juice
–2 cloves garlic, minced
½ tbsp za'atar
–4 tbsp water
Salt to taste

To Serve

Fresh parsley, roughly chopped

Instructions

Sheet Pan

1
Preheat oven to 450°F (230°C). Line a large sheet pan with parchment paper.
2
Mix together all the spice blend ingredients. Add gnocchi, chickpeas, peppers, zucchini, and red onion to the pan. Drizzle with neutral oil and toss with the spice blend until evenly coated. Spread into a single layer.
3
Roast for 10 minutes.
4
Flip the vegetables and gnocchi, then roast for another 10 minutes until the gnocchi and chickpeas are golden and crisp and the vegetables are tender with some char.
5
Switch oven to broil and broil for 2 minutes until the edges are deeply charred and caramelized.

Tangy Tahini Sauce

1
While the pan roasts, whisk together tahini, lemon juice, garlic, za'atar, and a pinch of salt. Add water one tablespoon at a time until the sauce is smooth and drizzleable.

Serve

1
Divide between 3 bowls, drizzle generously with tangy tahini sauce, and finish with fresh parsley. Serve with hummus and harissa on the side.

Notes

Oil is key here — the gnocchi and chickpeas need a generous, even coating to brown properly in the oven rather than dry out. Don't be shy with it, and make sure everything is well coated before it goes on the pan. Harissa paste makes a great condiment on the side for extra heat. Serve with hummus for a more substantial meal.

Nutrition

per serving

Calories

460 calories

Protein

17g

Carbs

65g

Fat

17g

Fiber

12g

Sodium

475mg