Sheet Pan Gnocchi Recipe
There’s something magical about how a handful of pantry staples can come together to create a dish that feels both comforting and absolutely effortless. This Sheet Pan Gnocchi might just steal the spotlight on your weeknight dinner table: pillowy gnocchi roasted to golden perfection right alongside juicy tomatoes and fresh zucchini, all finished with a shower of parmesan and herbs. Whether you’re new to sheet pan meals or a seasoned pro, this recipe delivers a crowd-pleasing blend of flavors and colors—straight out of the oven and onto your plate.
Ingredients You’ll Need
One of the joys of making Sheet Pan Gnocchi is how every ingredient works together to create layers of texture and flavor, with almost no fuss. Each element brings something special, from the heartiness of the gnocchi to the brightness of fresh herbs.
- Gnocchi (1 lb, shelf-stable or refrigerated, uncooked): These little Italian dumplings crisp up beautifully on the sheet pan, becoming both tender and toasty.
- Zucchini (2 medium, about 14 oz, cut into half moons): Zucchini adds a wonderful freshness and color, soaking up all the olive oil and seasonings.
- Grape tomatoes (2 cups, about 1 pint): Roasting these bursts them just enough for sweet, juicy pops throughout the dish.
- Olive oil (3 Tbsp): Helps the gnocchi and veggies caramelize and prevents sticking.
- Minced garlic (4 tsp, from about 4 cloves): This infuses every bite with irresistible aroma and gooey roasted flavor.
- Italian seasoning (1 1/2 tsp): A blend of dried herbs that effortlessly boosts savory notes throughout.
- Salt and black pepper: Season to taste to bring out the depth of all the other flavors.
- Finely shredded parmesan cheese (1/2 cup, or about 1.5 oz): Melts on top and adds a salty, nutty richness.
- Butter (2 Tbsp, melted): Adds an extra layer of silkiness and richness at the end.
- Minced fresh parsley (2 Tbsp): Sprinkles of parsley make every serving feel fresh and lively.
- Minced fresh basil (2 Tbsp): Adds an herbaceous, summery lift just before serving.
How to Make Sheet Pan Gnocchi
Step 1: Preheat and Prep Your Sheet Pan
The first order of business is to crank up your oven to 450 degrees and give your trusty sheet pan a quick spray with non-stick cooking spray. This sets the scene for a hassle-free roasting session, ensuring nothing sticks and everything turns golden and crispy in all the right ways.
Step 2: Arrange the Gnocchi and Veggies
Scatter the uncooked gnocchi across the sheet pan, then add the zucchini half moons and grape tomatoes. Don’t worry about perfection—just make sure everything is spread out so each piece gets its own bit of direct heat.
Step 3: Season and Toss
Drizzle the vegetables and gnocchi with olive oil, and then sprinkle over the minced garlic, Italian seasoning, and a generous pinch of salt and black pepper. Give everything a thorough toss with your hands (or two spatulas) so all the ingredients are glossy and evenly coated before you spread them back into a single layer.
Step 4: Roast Until Golden
Slide the sheet pan into the preheated oven and roast for around 18 minutes. What you’re looking for: gnocchi that’s slightly puffed and taking on golden brown edges, zucchini that’s meltingly tender, and tomatoes that are starting to burst.
Step 5: Broil with Parmesan
Pull the pan out and sprinkle the parmesan cheese evenly over everything. Switch your oven to the broiler setting and return the sheet pan (center rack) for 1 to 2 minutes. Keep a keen eye here—the goal is gooey, melted cheese and just-charred tomatoes, but things can brown quickly.
Step 6: Finish with Butter and Herbs
Once you’ve reached roast-y, cheesy perfection, drizzle the whole pan with the melted butter and shower with fresh parsley and basil. Toss gently, and your Sheet Pan Gnocchi is ready to serve!
How to Serve Sheet Pan Gnocchi
Garnishes
A finishing touch of extra parmesan or a scattering of toasted pine nuts can really dial up the flavor and texture. Freshly ground black pepper, a few stray basil leaves, or even a drizzle of balsamic glaze will make each plate feel special and restaurant-worthy.
Side Dishes
Sheet Pan Gnocchi is a complete meal all on its own, but you can round it out with a crisp green salad tossed in a lemony vinaigrette or some warm, crusty bread for swooping up all those delicious juices. For extra veggies, roast a pan of broccoli or serve with sautéed spinach.
Creative Ways to Present
For a fun twist, pile the Sheet Pan Gnocchi into shallow bowls and top each with a soft poached egg—the runny yolk is a decadent sauce all by itself. Or, let everyone build their own bowls, adding their favorite garnishes and extra veggies for a customizable meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let your Sheet Pan Gnocchi cool to room temperature, then transfer it to an airtight container. It will keep well in the fridge for up to three days, making for a satisfying grab-and-go lunch or quick dinner.
Freezing
While gnocchi freezes well before cooking, this particular dish is best enjoyed fresh or from the fridge. That said, if you do want to freeze leftovers, place them in a single layer on a baking sheet until frozen, then transfer to a zip-top freezer bag. Reheat straight from frozen—just know that the texture of the veggies may soften a bit.
Reheating
For best results, reheat Sheet Pan Gnocchi in a 350-degree oven until warmed through, about 10-15 minutes. If you’re in a hurry, a minute or two in the microwave works too, but use a microwave-safe cover to keep everything moist and prevent splatter.
FAQs
Can I use frozen gnocchi for Sheet Pan Gnocchi?
You can! Just add the frozen gnocchi right to the pan—no need to thaw. Bake a few extra minutes if needed to ensure they puff up and get golden.
What other vegetables work well in Sheet Pan Gnocchi?
Feel free to play with the veggies: bell peppers, red onions, mushrooms, or asparagus are delicious swaps or additions. Just try to cut them to a similar size for even roasting.
Is this recipe vegetarian?
Yes, as written, Sheet Pan Gnocchi is vegetarian. If you need to make it vegan, simply swap the butter and parmesan for your favorite plant-based options.
Can I add protein to Sheet Pan Gnocchi?
Absolutely! Cubed chicken breast, cooked sausage slices, or cannellini beans can be added to the sheet pan along with the gnocchi and veggies for a more filling meal.
How do I prevent the gnocchi from being gummy?
Make sure your oven is fully preheated and don’t overcrowd the pan, so the gnocchi roast rather than steam. This gives you those coveted crispy edges and pillowy centers.
Final Thoughts
Whether you’re after a super-simple weeknight meal or something you can proudly serve at a casual supper with friends, Sheet Pan Gnocchi is always a winner. I hope you’ll give it a try—once you experience how easy and rewarding it is, it just might become your new go-to comfort dish!
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Sheet Pan Gnocchi Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy and flavorful Sheet Pan Gnocchi recipe is a delicious one-pan meal that’s perfect for a quick weeknight dinner. The gnocchi, zucchini, and tomatoes are roasted to perfection and then topped with a cheesy parmesan mixture.
Ingredients
Gnocchi:
- 1 lb. gnocchi (uncooked)
Zucchini:
- 2 medium zucchini (cut into half moons)
Grape Tomatoes:
- 2 cups grape tomatoes
Seasonings and Others:
- 3 Tbsp olive oil
- 4 tsp minced garlic
- 1 1/2 tsp Italian seasoning
- Salt and black pepper to taste
- 1/2 cup finely shredded parmesan cheese
- 2 Tbsp butter, melted
- 2 Tbsp minced fresh parsley
- 2 Tbsp minced fresh basil
Instructions
- Preheat Oven: Preheat oven to 450°F and spray a baking sheet with non-stick spray.
- Prepare Ingredients: Place gnocchi, zucchini, and tomatoes on the baking sheet.
- Add Seasonings: Drizzle with olive oil, sprinkle with garlic, Italian seasoning, salt, and pepper. Toss to combine.
- Bake: Bake for 18 minutes, then sprinkle with parmesan and broil until cheese is melted.
- Finish: Drizzle with butter, sprinkle with parsley and basil, toss to combine, and serve.
Notes
- Watch the broiler closely to prevent burning.
- You can customize the vegetables and seasonings to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Sheet Pan Gnocchi, One-Pan Meal, Vegetarian Dinner
