Sheet Pan Roasted Vegetable Soup with Gnocchi

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 generous servings
Author Karen Gibson


  • 4 cups chopped mixed vegetables see suggestions below
  • extra virgin olive oil
  • Kosher salt
  • 3 cups vegetable broth
  • 3 tablespoons basil pesto
  • 8 ounces gnocchi
  • 1 baby bok sliced (stem end removed)


  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment, foil, or a silpat mat.
  • In a large mixing bowl, toss the vegetables with a tablespoon of olive oil and a big pinch of salt. Spread on the prepared pan in a single layer.
  • Roast for 20 to 30 minutes. Softer vegetables like onions will have lightly browned edges.
  • Transfer roasted vegetables to a 4-5 quart Dutch oven or soup pot, and turn heat to medium. Add 3 cups broth, and bring to an active simmer. Add the gnocchi. They'll float when cooked.
  • Reduce heat to low and stir in 3 tablespoons prepared pesto and the baby bok choy. Cook until greens are wilted but still bright.
  • Serve immediately.


Use your favorite vegetables; any vegetable that will stand up to roasting, including onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.