Sheet Pan Gnocchi with colorful vegetables on a baking sheet.

Sheet Pan Gnocchi

ByCasey Monroe

Why Make This Recipe

Sheet Pan Gnocchi is a fantastic choice for a weekday dinner because it’s easy to prepare and packed with flavors. This dish combines tender gnocchi with fresh vegetables, garlic, and mozzarella in a one-pan meal that requires minimal cleanup. It’s not only delicious but also colorful and nutritious, making it a great option for families or anyone looking to enjoy a healthy meal without spending hours in the kitchen.

How to Make Sheet Pan Gnocchi

Ingredients:

  • 1 1/2 lb. refrigerated, shelf-stable, or frozen gnocchi
  • 1 pt. grape tomatoes
  • 4 garlic cloves, finely chopped
  • 2 broccoli crowns, cut into florets
  • 2 medium bell peppers, seeded and cut into 1-in. pieces
  • 1 medium red onion, peeled and cut into 1-in. pieces
  • 1 1/2 tsp. kosher salt
  • 1 tsp. Italian seasoning
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/3 c. olive oil
  • 1 (8-oz.) container small fresh mozzarella balls or pearls, drained
  • 1/4 c. chopped fresh basil
  • 4 oz. baby arugula, for serving
  • Grated parmesan cheese, for serving

Directions:

  1. Preheat the oven to 450°F.
  2. In a large bowl, combine the gnocchi, tomatoes, garlic, broccoli, bell peppers, red onion, salt, Italian seasoning, black pepper, and red pepper flakes. Pour the olive oil over the mixture and toss to coat evenly.
  3. Spoon the gnocchi mixture onto a baking sheet. Bake for 35 to 40 minutes, stirring halfway through, until the gnocchi are browned and crisp.
  4. Remove the baking sheet from the oven and add the mozzarella balls on top. Bake for an additional 5 minutes until the mozzarella is melted.
  5. Remove from the oven and sprinkle with fresh basil. Serve hot over arugula and top with grated parmesan cheese, if desired.

How to Serve Sheet Pan Gnocchi

Serve Sheet Pan Gnocchi warm, on a bed of fresh arugula for a lovely pop of color and flavor. You can sprinkle extra grated parmesan cheese on top for richness. This dish pairs well with a light salad or crusty bread for a complete meal.

How to Store Sheet Pan Gnocchi

If you have leftovers, let the gnocchi cool completely and then transfer them to an airtight container. You can store it in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again. For best texture, it is recommended to eat it fresh.

Tips to Make Sheet Pan Gnocchi

  • Use a mix of colorful vegetables to make the dish visually appealing and add nutrition.
  • If you like your gnocchi extra crispy, you can broil it for the last few minutes of cooking time.
  • Feel free to adjust the amount of red pepper flakes based on your heat preference.

Variation

You can add different vegetables like zucchini or asparagus for a unique twist. You can also substitute fresh mozzarella with feta or goat cheese for a different flavor profile.

FAQs

1. Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works wonderfully. Just toss them in the bowl with the other ingredients without thawing.

2. Is there a way to make this dish vegetarian?
The recipe is already vegetarian! However, you can leave out the cheese or use a plant-based cheese if you want a vegan variation.

3. Can I prepare this recipe ahead of time?
While it’s best when fresh, you can prep the vegetables and gnocchi mixture ahead of time, store it in the fridge, and bake it just before serving.