Cauliflower Gnocchi with Roasted Fall Vegetables

Cauliflower Gnocchi with Roasted Fall Vegetables 8

A comforting and easy sheet pan frozen cauliflower gnocchi recipe made with roasted fall vegetables. This is perfect for a quick, healthy meal or side dish for busy weeknights, meal prep, and even for holidays.

I love a quick and easy sheet pan style recipe that can put a great meal or side dish on the table with little effort. If you’re looking to amp up your veggie intake or want to try and enjoy a meatless meal idea, give this pesto cauliflower gnocchi recipe a try!

Have you jumped on the frozen cauliflower gnocchi trend yet? I love creating new ways to enjoy this easy lower carb and effortless ingredient lately.

You can use it to make cauliflower gnocchi nachos, this delicious chicken and cauliflower gnocchi soup (similar to the one Olive Garden makes), and even this addictive cauliflower gnocchi pizza skillet too.

I’ve been buying Trader Joe’s cauliflower gnocchi for a while now, and with it’s popularity I’ve even seen it at regular grocery stores like Whole Foods and Kroeger.

Additionally, I love that this recipe is lifestyle friendly for vegetarians (or if you’re low carb and gluten free too). If you wanted to pair this with fish, chicken, or even Italian sausage too for a full meal you can easily find ways to make it a family friendly hands off meal.

Below I’ll share my roasting tips, techniques, and the best methods to cook Trader Joes frozen cauliflower gnocchi in the oven. Grab all the details just below or jump to the recipe and dive in!

“School” Supplies:

  • Large Sheet Pan
  • Mixing Bowl
  • Knife and Cutting Board
  • Spatula

“Class” Notes:

Use the culinary notes to help answer commonly asked cooking questions, note recipe substitutions, and to feel confident cooking this recipe. Enjoy!

Cauliflower Gnocchi and Fall Roasted Vegetable Ingredients:

Here were the ingredients I chose to use for a variety of color, flavor, and ease of cooking.

  • Frozen Cauliflower Gnocchi: If you don’t want to use cauliflower gnocchi, you can substitute with traditional potato gnocchi for this recipe as well.
  • Butternut Squash: Microwave the whole squash for two minutes to make it easier to cut. Slice in half, remove the seeds, cut away the outside peel and then dice into one inch cubes.
  • Red Beets: Red beets stain easily, so keep that in mind when prepping them (I used gloves). Slice away the outside skin and then dice into one inch pieces. You can sub with other types of beets too if desired.
  • Yellow Potatoes: I had yellow potatoes on hand, but sweet potatoes, russet, or red potatoes are great options to use here too. I left the skin on for ease and added nutrients and diced into one inch cubes.
  • Brussel Sprouts: Trim your sprouts at the root and slice in half and set them aside.
  • Olive Oil: For the root veggies
  • Salt and Pepper: Seasoning for the veggies
  • Pesto: I used pesto just on the cauliflower gnocchi to really add some extra flavor. You can use a vegan pesto (since regular pesto contains parmesan cheese) if desired.
Cauliflower Gnocchi with Roasted Fall Vegetables ingredients

Cooking tips and instructions for roasting your vegetables:

Here are a few helpful tips for properly roasting your vegetables before you get started-

  • Slice and dice all your vegetables to be a similar size and thickness. This helps promote even cooking and browning.
  • Roast your vegetables at a higher temperature (preheat your oven to 425 degrees F.) for encouraging golden brown veggies and gnocchi.
  • Want to jump start your cooking process? Always let the sheet pan preheat in the oven as well so it’s very hot when you add the raw veggies to it.
  • Coat your veggies in an even layer of oil and season with salt and pepper.
  • Place the vegetables on a pan so they lay flat and even. Vegetables that touch or are over crowded encourage steam to form, preventing your vegetables to brown.
  • Cook your vegetables for about 25-30 minutes and flip them. Then continue roasting as needed until tender (about another 20-30 minutes).
fall roasted root veggies

How to cook frozen cauliflower gnocchi?

For this recipe, I actually chose to bake it straight from the bag fully frozen. While I often prefer to pan fry or even air fry the cauliflower, it actually works great to roast these with the veggies.

Because the root veggies are quite dense however, they need to roast for a while without the gnocchi to start.

Cauliflower gnocchi by itself is honestly a bit bland. I used store bought pesto to really doctor this up, add some serious flavor, and keep it simple too. Here is a great recipe for homemade pesto too.

While you can add pesto to everything, I like it personally just on the gnocchi itself. I find it can be somewhat overpowering if it’s on everything.

If you do opt to add it to the other veggies, you may want to mix it in only at the end so it doesn’t burn while the veggies roast (since they take a decent amount of time to cook).

roasting frozen cauliflower gnocchi with veggies

Serving, Pairing, and Reheating:

  • When the recipe is fully cooked, let it rest 2-3 minutes before serving or transferring to a serving bowl.
  • Pair with main proteins like my air fryer salmon, these maple pecan chicken thighs (so festive for fall), or just a simple reverse seared steak!
  • Reheat on the stove in a pan and pair with eggs for breakfast or pop back in the oven to reheat throughout the week and enjoy!
Cauliflower Gnocchi with Roasted Fall Vegetables in a serving bowl
Cauliflower Gnocchi with Roasted Fall Vegetables 8

Cauliflower Gnocchi with Roasted Fall Vegetables

A comforting and easy sheet pan frozen cauliflower gnocchi recipe you can make as side dish or main dish. This is perfect for a quick, healthy meal on those busy weeknights.
Print Pin Rate
Course: Side Dishes
Cuisine: American
Keyword: Cauliflower Gnocchi with Roasted Fall Vegetables
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 209kcal
Author: Bon Appeteach


  • 1 Package Frozen Cauliflower Gnocchi
  • 1 cup Cubed Butternut Squash
  • 1 cup Cubed Red Beets
  • 1 cup Halved Brussel Sprouts
  • 1 cup Cubed Yellow Potatoes (skin on optional)
  • 1/4 cup Pesto
  • 2 tbsp. Olive Oil
  • 2 tsp. Salt
  • 2 tsp. Pepper
  • Optional – Additional Parmesan or pesto


  • Begin by preheating your oven to 425 degrees F. Place an empty sheet pan in the oven to also preheat (this jump starts the cooking process).
  • Cut up all your vegetables and add them to a mixing bowl. Keep them all about one inch thick in size for evening cooking. Be cautious with beets as they stain surfaces and your fingers temporarily (I wear gloves).
  • Toss the olive oil, salt and pepper in with the veggies and coat them fully. Pour them out onto your preheated sheet pan and spread them out so they lay flat and don’t touch.
  • Bake them for 25-30 minutes. While they are baking, add the pesto to the frozen cauliflower gnocchi in a bowl and set them aside.
  • After the 25-30 minutes, flip your roasted vegetables over. Add the cauliflower gnocchi to your pan and place it back into the oven for about another 25-30 minutes. Everything should begin to brown and become tender.
  • Remove the pan from the oven and let it rest 2-3 minutes before serving or placing in a bowl. You can add parmesan to the top if desired and serve.


If you want to add pesto to the vegetables as well, wait to mix in at the end when they’re cooked. Adding at the beginning will cause the pesto to burn and become bitter.


Serving: 1g | Calories: 209kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 708mg | Fiber: 5g | Sugar: 4g

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