Name: Sheet Pan Gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 1 (16-ounce) package of shelf-stable potato gnocchi; 1 cup cherry tomatoes, halved; 1 cup chopped bell pepper (any color); 1 small zucchini, sliced into half-moons; 1 cup sliced red onion; 1 tablespoon olive oil; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; ½ teaspoon sea salt; Freshly ground black pepper, to taste; 2 tablespoons fresh lemon juice; ½ cup fresh basil leaves; Grated Parmesan cheese, for serving (optional)

Why You’ll Love Sheet Pan Gnocchi Recipe

You’ll love this recipe because it’s easy, efficient, and delicious. It eliminates the need to boil the gnocchi, so fewer pots to wash. Roasting on a single pan means all the flavors blend and everything caramelizes beautifully. The contrasting textures — chewy gnocchi, crisp‑tender broccolini, juicy tomatoes, creamy feta — make every bite interesting. Plus, it’s versatile and vegetarian‑friendly, making it a great go‑to for busy weeknights.

Ingredients

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

Potato gnocchi (store‑bought)
Broccolini (trimmed, large florets and stems)
Cherry tomatoes
Red onion (thinly sliced)
Garlic cloves (sliced)
Extra‑virgin olive oil
Sea salt
Fresh thyme leaves
Za’atar (or Italian seasoning if you don’t have za’atar)
Red pepper flakes
Freshly ground black pepper
Feta cheese (torn into chunks)
Fresh parsley (for garnish)

Directions

Preheat your oven to 450°F (about 230 °C) and line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the gnocchi, broccolini, cherry tomatoes, red onion, and sliced garlic. Drizzle with the olive oil, then sprinkle the salt, thyme, za’atar, red pepper flakes and a few grinds of black pepper. Toss until everything is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet. While the pan will be somewhat crowded, try to space things out so they brown properly.
Roast in the oven for 10 minutes. Then pull out the sheet, stir the gnocchi and vegetables, and spread them out again.
Scatter the chunks of feta over the top, then return the pan to the oven and roast for an additional 15 to 20 minutes — or until the gnocchi is tender, the veggies have crisp edges, and the feta is lightly browned.
Remove from the oven, season to taste, sprinkle with fresh parsley if using, and serve immediately.

Servings and timing

Serves: 4 people
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Swap broccolini for broccoli florets, asparagus, or green beans — adapt based on what you have.
Use yellow cherry tomatoes or halved regular tomatoes for a slightly different flavor profile.
If you don’t have za’atar, substitute Italian seasoning or a mix of oregano, thyme and sumac.
Add other vegetables like zucchini or bell peppers to bulk it up.
For extra protein, stir in cooked chickpeas or top with grilled chicken or shrimp.
Use a flavored feta (herb‑infused, smoked) for a twist.
Sprinkle with pine nuts or chopped walnuts after roasting for crunch.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, microwave until warm (though the gnocchi won’t be quite as crisp as when freshly roasted). Alternatively, you can reheat in a preheated oven at around 375 °F (190 °C) for about 10 minutes to help restore some crispness.

FAQs

1. Can I use frozen gnocchi instead of store‑bought refrigerated or shelf‑stable?

Yes, you can use frozen gnocchi — just make sure to thaw it according to the package instructions first, and pat dry if needed so excess moisture doesn’t prevent browning.

2. Do I need to boil the gnocchi before roasting?

No. The beauty of this recipe is that you skip boiling entirely. The gnocchi cooks through in the oven along with the vegetables.

3. Can I make this vegan?

Yes. Replace the feta cheese with a vegan feta alternative or omit it and maybe add a sprinkle of nutritional yeast or chopped nuts for richness.

4. What if I don’t have za’atar — what’s a good substitute?

Use Italian seasoning or a mix of oregano, thyme and sumac as a substitute for za’atar.

5. How can I make the gnocchi extra crispy?

Ensure the gnocchi and veggies are spread out in a single layer so air circulates. Don’t overcrowd the pan. Use high heat (450 °F / 230 °C) and allow enough time for the edges to brown.

6. Can I prepare this ahead of time?

You can assemble most of it ahead — chop the vegetables and toss them with the seasoning in advance. But for best texture, bake just before serving so the gnocchi stays tender‑crispy and vegetables stay vibrant.

7. What sides go well with this dish?

This makes a hearty main on its own. But you can serve it with garlic bread or focaccia to soak up juices, or pair with a fresh salad or sautéed greens for extra veggies.

8. Is this freezer‑friendly?

It’s better fresh, since reheated gnocchi tends to lose some crispness. You could freeze leftovers, but texture may be less ideal when reheated.

9. Can I double the recipe for a larger crowd?

Yes — you can double or triple, but use two large baking sheets or roast in batches so everything gets properly browned and doesn’t steam.

10. What temperature should the oven be and why so hot?

450 °F (about 230 °C) is used to get the gnocchi and vegetables to crisp and caramelize quickly, bringing out flavor and contrast in texture.

Conclusion

This sheet‑pan gnocchi is the kind of dinner that hits all the right notes: minimal fuss, big flavor, one pan, and plenty of opportunity to adapt based on what you have in your fridge or pantry. Whether you keep it simple or tweak with your favorite veggies and toppings, it’s a reliable, satisfying weeknight meal. Give yourself about 40 minutes and you’ll have a meal many will ask to repeat.