Delicious sheet pan gnocchi with vegetables baked on a tray.

Sheet Pan Gnocchi

ByCasey Monroe

why make this recipe

Sheet Pan Gnocchi is a simple and delicious meal that brings together the comfort of potato gnocchi with the vibrant flavors of fresh vegetables. It’s perfect for busy weeknights when you want something quick and satisfying. The best part is that everything cooks on one pan, making cleanup a breeze. With its colorful ingredients and bold flavors, this dish not only tastes great but also looks beautiful on the table.

how to make Sheet Pan Gnocchi

Ingredients:

  • 1 pound store-bought potato gnocchi (we like Isola)
  • 1 bunch broccolini (ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces)
  • 1 pint cherry tomatoes
  • ½ small red onion (thinly sliced)
  • 2 garlic cloves (sliced)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon za’atar
  • ¼ teaspoon red pepper flakes
  • Freshly ground black pepper
  • 6 ounces feta cheese (torn into 1-inch chunks)
  • Fresh parsley (for garnish, optional)

Directions:

  1. Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper.
  3. Spread the mixture evenly on the baking sheet.
  4. Roast for 10 minutes. Stir, then scatter the feta on top.
  5. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned.
  6. Garnish with parsley, if desired. Season to taste and serve.

how to serve Sheet Pan Gnocchi

Sheet Pan Gnocchi can be served right from the pan for a casual meal. It pairs well with a simple side salad or crusty bread to soak up the flavorful juices. For a heartier meal, serve it alongside grilled chicken or fish.

how to store Sheet Pan Gnocchi

If you have leftovers, store them in an airtight container in the refrigerator. They will keep for about 2-3 days. To reheat, you can pop it back in the oven at 350°F until heated through, or microwave individual portions.

tips to make Sheet Pan Gnocchi

  • Try using different vegetables, such as bell peppers or zucchini, to add more variety.
  • Adjust the spices according to your taste. If you like it spicier, add more red pepper flakes.
  • Make sure the gnocchi is in a single layer on the sheet pan for even roasting.

variation

You can easily switch the feta cheese for goat cheese or omit it altogether for a dairy-free version. Adding olives can give the dish an extra burst of flavor.

FAQs

1. Can I use homemade gnocchi instead of store-bought?
Yes, homemade gnocchi will work just as well! Just ensure it’s cooked before adding to the baking sheet.

2. What if I can’t find broccolini?
You can substitute broccolini with regular broccoli or even asparagus.

3. Can this recipe be made ahead of time?
Yes, you can prep the vegetables and gnocchi earlier in the day. Store them covered in the fridge and roast them when ready to eat.