This recipe is fast, flavorful, and endlessly customizable. There’s no need to pre-boil the gnocchi—just toss everything on a pan, pop it in the oven, and you’ve got a full meal in under 30 minutes. It’s ideal for busy weeknights, meal prepping, or when you want something comforting without a lot of effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shelf-stable or refrigerated gnocchi
Cherry tomatoes
Bell peppers (any color)
Red onion
Zucchini or yellow squash
Olive oil
Garlic (minced or powder)
Italian seasoning
Salt and pepper
Optional: fresh basil, grated Parmesan cheese, or red pepper flakes for serving
Directions
Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine gnocchi, chopped vegetables, olive oil, garlic, Italian seasoning, salt, and pepper. Toss to coat everything evenly.
Spread the mixture evenly on the sheet pan in a single layer.
Bake for 20–25 minutes, stirring halfway through, until the gnocchi are golden and slightly crispy and the vegetables are tender and roasted.
Remove from the oven and top with fresh basil, Parmesan cheese, or a pinch of red pepper flakes if desired. Serve immediately.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 20–25 minutes Total time: 30–35 minutes
Variations
Add protein: Mix in cooked sausage, rotisserie chicken, or chickpeas before baking.
Use sweet potatoes: Swap some veggies for sweet potato chunks for added sweetness.
Try pesto or marinara: Drizzle with pesto or a spoonful of marinara sauce before serving.
Use frozen gnocchi: You can use frozen gnocchi directly—no need to thaw.
Make it spicy: Add sliced jalapeños or chili flakes for extra heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or microwave individual portions for 1–2 minutes. For crispier gnocchi, reheat in a skillet with a little oil over medium heat.
FAQs
Can I use frozen gnocchi?
Yes, frozen gnocchi works great and does not need to be thawed before baking.
Do I need to boil the gnocchi first?
No, there’s no need to boil it—just toss it on the sheet pan with everything else.
Can I make this recipe vegan?
Yes, just skip the cheese or use a vegan Parmesan alternative.
Will the gnocchi get crispy?
Yes, baking at a high temperature helps the gnocchi develop a golden, crispy exterior while staying soft inside.
Can I use homemade gnocchi?
It’s best to use store-bought gnocchi, as homemade may be too soft for roasting without boiling first.
What other vegetables can I use?
Broccoli, mushrooms, asparagus, or brussels sprouts all roast well and can be used in place of or in addition to the listed vegetables.
How do I prevent the gnocchi from sticking?
Toss everything well with olive oil and spread it out in a single layer on the pan to prevent sticking.
Can I double the recipe?
Yes, just use two sheet pans to avoid overcrowding, which helps everything roast properly.
Is this good for meal prep?
Definitely. It stores well and reheats easily, making it perfect for prepping meals ahead of time.
Can I add cheese before baking?
Yes, shredded mozzarella or Parmesan can be added in the last 5 minutes of baking for a melted finish.
Conclusion
Sheet Pan Gnocchi is a quick and satisfying dinner that delivers maximum flavor with minimal cleanup. With endless combinations of vegetables and seasonings, it’s easy to adapt to whatever you have on hand. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to become a weeknight favorite.
Sheet Pan Gnocchi is a quick, one-pan dinner where gnocchi and a medley of colorful vegetables roast together to crispy, caramelized perfection. It’s a no-boil, low-effort, high-flavor meal ideal for busy weeknights.
Ingredients
1 lb shelf-stable or refrigerated gnocchi
1 cup cherry tomatoes
1 bell pepper (any color), chopped
1/2 red onion, sliced
1 zucchini or yellow squash, sliced
2–3 tbsp olive oil
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp Italian seasoning
Salt and pepper to taste
Optional: fresh basil, grated Parmesan cheese, red pepper flakes for serving
Instructions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a large bowl, combine gnocchi, cherry tomatoes, bell pepper, red onion, zucchini, olive oil, garlic, Italian seasoning, salt, and pepper. Toss until evenly coated.
Spread everything in a single layer on the prepared sheet pan.
Bake for 20–25 minutes, stirring halfway through, until gnocchi are golden and veggies are roasted.
Remove from oven and top with fresh basil, Parmesan cheese, or red pepper flakes if desired.
Serve immediately while hot and crispy.
Notes
Add cooked sausage, rotisserie chicken, or chickpeas for added protein.Use sweet potato chunks or other favorite veggies like broccoli or mushrooms.Toss with pesto or drizzle with marinara for extra flavor.Use frozen gnocchi directly—no need to thaw.Reheat in a skillet for extra crispiness.
