Sheet Pan Gnocchi

Why You’ll Love This Recipe

This recipe is incredibly easy with minimal prep and cleanup. Everything cooks on one pan, making it perfect for busy weeknights. Roasting gives the gnocchi a delicious crispiness you don’t get from boiling. It’s also highly customizable with different vegetables, seasonings, and add-ins to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound shelf-stable gnocchi
2 cups vegetables (such as cherry tomatoes, bell peppers, zucchini, or red onion)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese

Directions

1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Place the gnocchi and chopped vegetables on the pan.
3. Drizzle with olive oil.
4. Sprinkle garlic powder, Italian seasoning, salt, and pepper over everything.
5. Toss well to coat evenly.
6. Spread the mixture into a single layer.
7. Roast for 20 to 25 minutes, stirring halfway through, until the gnocchi are golden and the vegetables are tender.
8. Remove from the oven and sprinkle with grated parmesan cheese.
9. Serve warm.

Servings and timing

This recipe makes about 3 to 4 servings.

Prep time: 10 minutes
Cook time: 20 to 25 minutes
Total time: 30 to 35 minutes

Variations

You can customize sheet pan gnocchi in many ways. Add cooked sausage, chicken, or shrimp for extra protein. Use different vegetables like broccoli, mushrooms, or asparagus. Toss with pesto or a light sauce after roasting for added flavor. For a spicy kick, add red pepper flakes. You can also use vegan cheese or skip the cheese entirely for a dairy-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to restore crispiness. Avoid microwaving if possible, as it can make the gnocchi soft.

FAQs

Do I need to boil the gnocchi first?

No, shelf-stable gnocchi can be roasted directly.

What type of gnocchi works best?

Shelf-stable gnocchi is ideal for roasting.

Can I use frozen gnocchi?

Yes, but thaw slightly before roasting.

How do I make it crispier?

Spread everything in a single layer and avoid overcrowding the pan.

Can I make it vegan?

Yes, skip the cheese or use a plant-based alternative.

What vegetables work best?

Bell peppers, zucchini, tomatoes, and onions are great choices.

Can I add sauce?

Yes, toss with pesto or marinara after roasting.

Can I use fresh herbs?

Yes, add them after roasting for the best flavor.

Why is my gnocchi not crispy?

Overcrowding the pan or not enough oil can prevent crisping.

Can I make it ahead of time?

It’s best fresh, but leftovers can be reheated.

Conclusion

Sheet pan gnocchi is a quick, easy, and delicious meal that brings together crispy textures and bold flavors in one pan. With endless customization options and minimal cleanup, it’s a perfect go-to recipe for busy days. Whether simple or loaded with extras, it’s sure to become a favorite.

Sheet Pan Gnocchi

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A simple and flavorful sheet pan gnocchi dish with crispy golden edges and tender roasted vegetables. This easy one-pan meal is perfect for busy weeknights with minimal cleanup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3-4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 pound shelf-stable gnocchi
• 2 cups vegetables (such as cherry tomatoes, bell peppers, zucchini, or red onion)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan cheese

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Instructions

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Place gnocchi and chopped vegetables on the pan.
3. Drizzle with olive oil.
4. Sprinkle garlic powder, Italian seasoning, salt, and pepper over the mixture.
5. Toss everything to coat evenly.
6. Spread into a single layer.
7. Roast for 20 to 25 minutes, stirring halfway, until gnocchi are golden and vegetables are tender.
8. Remove from oven and sprinkle with parmesan cheese.
9. Serve warm.

Notes

• Avoid overcrowding the pan for crispier gnocchi.
• Add cooked sausage, chicken, or shrimp for protein.
• Toss with pesto or marinara after roasting for extra flavor.
• Use different vegetables like broccoli or mushrooms.
• Store leftovers in the refrigerator for up to 3 days.
• Reheat in oven or skillet to maintain texture.

Nutrition

• Serving Size: 1 serving
• Calories: 340 kcal
• Sugar: 5 g
• Sodium: 480 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 10 mg