Ingredient Substitutions:
🔄 Gnocchi → Cauliflower gnocchi or cooked pasta (tossed with the roasted vegetables at the end)
🔄 Cherry Tomatoes → 2–3 large tomatoes (chopped) or 1 can whole peeled tomatoes, drained and crushed by hand
🔄 Zucchini → Yellow squash, more eggplant, or mushrooms
🔄 Yellow Onion → Red onion, shallots, or white onion
🔄 Eggplant → Yellow squash, extra zucchini, or mushrooms
🔄 Red Bell Pepper → Orange or yellow bell pepper, mushrooms, or skip
🔄 Italian Seasoning → Any mix of dried herbs you have, fresh basil added at the end instead, or just salt, pepper, and garlic if that’s all you’ve got
🔄 Parmesan → Goat cheese crumbled on top, burrata added at the end, or leave it dairy-free

Recipe notes:
Chop everything smaller thank you think you should → The tiny dice is what helps everything melt together and turn saucy.

Overcrowd the pan on purpose → I know every sheet pan recipe tells you not to. Ignore that. The vegetables release liquid and that’s how you get the built-in sauce. If it looks like too much, you’re doing it right.

Stir halfway through if you can → Just once. It helps the gnocchi get coated in all the tomato-y juices and keeps anything from sticking.

Don’t expect crispy gnocchi → This is saucy gnocchi. If you want crispy edges, you can pull the gnocchi on a separate sheet pan and combine after baking.

Taste before you serve → Sometimes it needs another pinch of salt or a squeeze of lemon to wake everything up.