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Sheet Pan Gnocchi and Vegetables with Tangy Tzatziki Sauce

gnocchi vegetables tzatziki
gnocchi vegetables tzatziki

Crispy gnocchi and roasted juicy vegetables served with deliciously tangy tzatziki sauce. This super easy to make sheet pan dinner will sure be your new favorite! It’s a perfect weeknight dinner as it takes 40 minutes to make and satisfies the entire family!


🍽 Serves 4 🕘 35-40 minutes Difficulty: Beginner



  • 1 pack gnocchi

  • 1 bunch of asparagus

  • 2 medium zucchini/courgette, I used green and yellow but feel free to use 2 green.

  • 1 cauliflower


  • 1 block of tofu

  • 1 lemon, juiced

  • 1 telegraph or 5 mini cucumbers, chopped

  • 2 garlic cloves, minced

  • 1 Tbsp dried dill

  • Salt and pepper to taste


  • Chopped dill and parsley

  • Beetroot and apple sauerkraut (optional)



  1. Preheat the oven to 200’C. Chop the vegetables, cut the asparagus into 1-2 cm pieces, Cut the courgette/zucchini into thick quarter slices. Divide cauliflower into florets. Place the vegetables and gnocchi on a baking tray. Drizzle olive oil and sprinkle with sea salt.

  2. Roast for 30 minutes, stir halfway through the roasting process.

  3. In the meantime, prepare the sauce: chop the cucumber, mince the garlic. In a food processor/blender place tofu, lemon juice, chopped cucumber, minced garlic, and dill. Blend until very smooth. Add a drizzle of olive oil and a pinch of salt to taste.

  4. Remove the tray from the oven and serve.

  5. Assemble the plate, place vegetables and gnocchi on a plate and pour the sauce over. Garnish with fresh herbs and sauerkraut (optional)

Notes: Feel free to add cooked butter beans for more protein intake.



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