Sheet Pan Gnocchi Recipe

Picture this: tender pillows of Sheet Pan Gnocchi roasting to golden perfection alongside colorful vegetables, all coated in a savory blend of herbs and olive oil. The aroma filling your kitchen as this effortless dinner cooks is absolutely irresistible. This Sheet Pan Gnocchi Recipe transforms store-bought gnocchi into a crispy-on-the-outside, tender-on-the-inside delight without the need for boiling. It’s the ultimate weeknight dinner solution when you crave something homemade but don’t want to spend hours in the kitchen. You’ll learn how to create a complete, nutritious meal on a single pan with minimal prep and cleanup.

Why You’ll Love This Recipe

The Sheet Pan Gnocchi Recipe is about to become your new weeknight hero. First, there’s the incredible texture contrast – those little potato dumplings develop a wonderfully crisp exterior while maintaining their signature pillowy centers. Unlike traditional boiled gnocchi, this roasting method creates an entirely new eating experience that’s utterly addictive.

Then there’s the convenience factor. Everything cooks together on one pan, meaning dinner is ready in about 30 minutes with minimal cleanup afterward. Who doesn’t love that? The versatility is another major plus – you can customize the vegetables based on what’s in season or what you have on hand.

Perhaps best of all is how this dish manages to feel both comforting and fresh simultaneously. The roasted vegetables caramelize slightly, adding natural sweetness, while the herbs and garlic infuse everything with mouthwatering aroma. It’s the kind of easy baked gnocchi dinner that feels special enough for guests but simple enough for a Tuesday night.

Ingredients

For this Sheet Pan Gnocchi Recipe, you’ll need 1 pound (about 500g) of shelf-stable potato gnocchi – look for it in the pasta aisle, no need to refrigerate. For vegetables, gather 1 pint (about 300g) of cherry tomatoes, 1 medium zucchini (about 200g) cut into half-moons, 1 medium yellow bell pepper (about 150g) chopped into 1-inch pieces, and 1 small red onion (about 100g) sliced into thin wedges.

The flavor comes from 4 tablespoons (60ml) of olive oil, 4 cloves of garlic minced (about 1 tablespoon), 1 teaspoon dried Italian seasoning, 1/2 teaspoon red pepper flakes (adjust to taste), 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. For finishing, have ready 1/4 cup (25g) grated Parmesan cheese and 1/4 cup (10g) fresh basil leaves, roughly torn. Optional additions include 1 tablespoon balsamic glaze for drizzling before serving and 1/4 cup (35g) pine nuts for extra crunch.

Pro Tips

Get the Perfect Crisp: The secret to truly crispy oven baked gnocchi is to start with completely dry gnocchi straight from the package. Don’t boil it first! Toss it directly with olive oil and spread it in a single layer on your sheet pan. If the gnocchi pieces are touching or overcrowded, they’ll steam rather than roast. Use two pans if necessary for that golden-brown exterior.

Cut Vegetables Strategically: For even cooking, cut all vegetables to similar sizes, keeping in mind their natural cooking times. Dense vegetables like carrots should be cut smaller than quick-cooking ones like zucchini. Cherry tomatoes can stay whole as they’ll burst and release their juices, creating a light sauce that coats everything beautifully.

Timing is Everything: Give your Sheet Pan Gnocchi Recipe a good toss halfway through cooking. This ensures even browning and prevents sticking. If you notice some areas cooking faster than others, rotate the pan or rearrange ingredients as needed. The dish is ready when the gnocchi is golden and crisp, and the vegetables are tender with caramelized edges – usually about 20-25 minutes at 425°F (220°C).

Instructions

Step 1

Preheat your oven to 425°F (220°C) and grab a large rimmed baking sheet. No need to line it with parchment – direct contact with the pan helps your Sheet Pan Gnocchi get that perfect crispy exterior. In a large mixing bowl, combine the uncooked gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion.

Step 2

In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper until well combined. This seasoned oil is the key to flavoring every bite. Pour this mixture over your gnocchi and vegetables, then use your hands or a spatula to toss everything until thoroughly coated. Feel the satisfaction of transforming simple ingredients into what will soon be a stunning meal.

Step 3

Spread the gnocchi and vegetable mixture in an even layer across your baking sheet. Take an extra moment to ensure nothing is piled up or overcrowded – this will make the difference between steamed and deliciously crispy roasted gnocchi dinner. If needed, use two sheet pans to give everything plenty of space.

Step 4

Place the sheet pan in your preheated oven and roast for 10 minutes. Then remove the pan and give everything a good toss with a spatula. This midway flip is crucial for even browning. Return to the oven and continue roasting for another 10-15 minutes until the gnocchi is golden and crispy on the outside, and the vegetables are tender with some caramelized edges.

Step 5

Remove your Sheet Pan Gnocchi Recipe from the oven and immediately sprinkle with the grated Parmesan cheese, allowing it to melt slightly from the residual heat. Scatter the torn fresh basil leaves over top, and if using, drizzle with balsamic glaze and sprinkle with pine nuts. Serve directly from the sheet pan for casual dining, or transfer to a serving platter for a more elegant presentation.

Variations

Mediterranean Sheet Pan Gnocchi: Transform this Sheet Pan Gnocchi Recipe with Mediterranean flavors by swapping in cherry tomatoes, sliced artichoke hearts, kalamata olives, and chunks of bell pepper. Season with oregano and thyme instead of Italian seasoning, and finish with crumbled feta cheese instead of Parmesan. A squeeze of lemon juice right before serving brightens everything beautifully.

Fall Harvest Gnocchi: For a cozy autumn version, use butternut squash cubes, Brussels sprouts, red onion, and apple chunks. Toss with olive oil, sage, and a touch of maple syrup before roasting. Top with crispy bacon bits and toasted pecans for a spectacular seasonal treat that makes this easy baked gnocchi perfect for cooler months.

Protein-Packed Option: Turn this side into a complete one-pan meal by adding protein. Toss in Italian sausage chunks or chicken breast pieces cut into 1-inch cubes when you add the gnocchi and vegetables. For a vegetarian protein boost, add drained and patted dry chickpeas or white beans during the last 10 minutes of cooking for a crispy exterior.

Storage and Serving

This Sheet Pan Gnocchi Recipe is best enjoyed immediately after cooking when the gnocchi is at its crispiest. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread the gnocchi and vegetables on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes until heated through – avoid the microwave which will make everything soggy.

For serving, try these suggestions: Pair with a simple green salad dressed with lemon vinaigrette for a complete meal. The acidity cuts through the richness of the roasted gnocchi beautifully. For a heartier option, serve alongside grilled chicken or fish for added protein. My favorite way to elevate this dish is to dollop each serving with a spoonful of fresh ricotta or burrata cheese right before eating – the creamy cheese against the crispy gnocchi creates an incredible contrast that makes this simple dish restaurant-worthy.

FAQs

Can I use frozen gnocchi for this sheet pan recipe?
Yes, you can use frozen gnocchi, but don’t thaw it first. Add it to the sheet pan frozen and increase the cooking time by about 5 minutes. You might need a bit more oil to prevent sticking.

Do I need to boil the gnocchi before roasting?
No, that’s the beauty of this Sheet Pan Gnocchi Recipe! The gnocchi goes directly from package to sheet pan, saving time and creating a unique crispy texture you don’t get from boiling.

Can I prepare this dish ahead of time?
You can prep all vegetables and mix the seasoning oil ahead of time, but for best results, toss everything together and roast just before serving. Pre-roasted gnocchi tends to lose its crispy texture.

What if my gnocchi isn’t getting crispy?
Ensure your oven is fully preheated to 425°F and that the gnocchi isn’t overcrowded on the pan. If needed, reduce other ingredients or use two sheet pans to give everything space to roast rather than steam.

Is this recipe suitable for vegetarians?
Yes, this easy baked gnocchi recipe is vegetarian as written. For a vegan version, simply omit the Parmesan cheese or replace it with a plant-based alternative.

Conclusion

This Sheet Pan Gnocchi Recipe is comfort food at its finest — crispy on the outside, tender on the inside, and bursting with roasted vegetable goodness in every bite. It’s the kind of dish that transforms ordinary weeknight dinners into something special without any fuss or complicated techniques. The combination of convenience and incredible flavor makes it the perfect solution for busy days when you want something homemade but don’t have hours to spend in the kitchen. Try this oven baked gnocchi tonight, and I’m confident it will earn a permanent spot in your recipe collection!

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