This sheet pan gnocchi recipe is a weeknight hero. It comes together on a single baking sheet in right around 30 minutes. No boiling required!
If you’ve never made sheet pan gnocchi before, prepare yourself: once you try it, your weeknight dinner rotation will never be the same! The reason it’s so magical is that you don’t have to boil the gnocchi. That means that this recipe requires no pasta pot and no waiting for water to boil. It comes together on a single sheet pan, and you can get it into the oven, out of the oven, and onto the dinner table in 30 minutes.
I got the idea to try it after I developed a skillet gnocchi recipe for my new cookbook. I figured that if store-bought gnocchi could cook through in a skillet, it would roast up nicely on a sheet pan too.
…and I have a new favorite way to cook gnocchi! It becomes tender and chewy in the oven. In this recipe, its texture contrasts perfectly with juicy cherry tomatoes, crisp-edged broccolini, and silky onions. Big chunks of feta cheese add richness and briny flavor, while parsley, thyme, and a pinch of za’atar offer freshness to balance it all out. I hope you love this sheet pan gnocchi recipe as much as I do!
Sheet Pan Gnocchi Recipe Ingredients
Here’s what you’ll need to make this recipe:
- Gnocchi, of course! Refrigerated and shelf-stable potato gnocchi both work great here. I especially like the Isola brand, available at Whole Foods, and Trader Joe’s gnocchi. Note that I haven’t tried using cauliflower gnocchi here, so I’m not sure how it would work!
- Broccolini – Chop the florets into large pieces, leaving them mostly intact, and cut the stems into 1/2-inch chunks. They add fantastic crisp-tender texture to this dish!
- Cherry tomatoes – They release their juices in the oven, lightly coating the gnocchi and other veggies.
- Red onion and garlic – For savory depth of flavor. Thinly slice the garlic instead of chopping or mincing it so that it doesn’t burn in the oven.
- Extra-virgin olive oil – It helps everything brown as it roasts.
- Za’atar and fresh thyme leaves – They add earthy, aromatic flavor to this sheet pan meal. No za’atar on hand? Use Italian seasoning instead.
- Red pepper flakes – For heat.
- Feta cheese – Don’t crumble it! Instead, break it into large pieces. They offer a lovely creamy contrast to the chewy gnocchi and tender veggies.
- Fresh parsley – For a fresh finishing touch.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Sheet Pan Gnocchi
This sheet pan gnocchi recipe is so easy to make! Here’s how it goes:
First, preheat the oven to 450°F. While it heats up, line a large rimmed baking sheet with parchment paper. Wash and chop the veggies and fresh herbs.
Next, season the gnocchi and veggies. Place the gnocchi, broccolini, tomatoes, onion, and garlic in a large bowl. Drizzle with the olive oil and sprinkle with the salt, za’atar, thyme leaves, red pepper flakes, and several grinds of pepper. Toss to combine.
Then, transfer the mixture to the prepared baking sheet. Spread everything in a single layer as best you can. The pan will be somewhat crowded, but the better you can space things out, the better they will brown.
Roast for 10 minutes. Pull the sheet pan out of the oven and stir the gnocchi and vegetables. Spread them in a single layer again.
Before returning the pan to the oven, scatter on the feta. Roast for another 15 to 20 minutes, or until the gnocchi is tender and the veggies and feta are browned.
Finally, season to taste and serve with a sprinkle of parsley top!
Sheet Pan Gnocchi Serving Suggestions
We often enjoy this sheet pan gnocchi recipe as a standalone meal—the mix of gnocchi, feta, and roasted veggies makes it super satisfying. That being said, it pairs nicely with a number of side dishes.
- Serve it with focaccia or garlic bread. They’re great for sopping up any flavorful juices left behind on your plate!
- Enjoy it with a side salad. We love it with this green salad, this arugula salad, or this chopped salad.
- Or some sautéed greens, like spinach or kale. They’re always a nice way to round out a meal!
This sheet pan dinner is best right after it’s made, as the baked gnocchi firms up as it cools. However, if you have leftovers, they’ll keep well for up to 2 days in an airtight container in the refrigerator. Pop them in the microwave to reheat. The gnocchi won’t be quite as tender as it was right after it was cooked, but it’ll still taste great!
More Easy Dinner Recipes
If you love this sheet pan gnocchi, try one of these easy dinner recipes next:
- Pasta e Fagioli
- Lentil Pasta
- Pasta Primavera
- Tortellini Soup
- Spaghetti Aglio e Olio
- Pesto Pizza
- Baked Feta
- Or any of these 60 Easy Dinner Ideas!
Sheet Pan Gnocchi
Equipment
Ingredients
- 1 pound store-bought potato gnocchi (we like Isola)
- 1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 6 ounces feta cheese, torn into 1-inch chunks
- Fresh parsley, for garnish, optional
Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
- Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.
So easy to prep, super fast weeknight meal. Might toss in chickpeas or white beans the next time I make it!
So I’ve never made gnocchi before but decided to pick up a pack of shelf stable gnocchi this week, thinking I’d be forced to try making it as an “emergency/nothing else to make” meal. Well, I looked up ways to make gnocchi and saw this, and felt like I had to try it ASAP. I’m so glad I did because it was SO delicious.
I made vegan adjustments where possible and also topped it with some pesto I had to use up. Incredible texture and of course love that I didn’t have to boil the gnocchi first. My husband was devastated that there wasn’t any extra left in the pan, and has requested this be in the regular rotation.
Thank you for this incredible weeknight recipe!
Hello, I’m planning to make this for the first time tonight. I live in a small’ish town and can’t find broccolini or Zatar. What would you recommend I substitute for these ingredients, especially the Zatar. I’m assuming I can use broccoli or maybe even rapini although I’m sure it would change the flavour of the dish,
Hi Michelle, I would use regular broccoli instead of the broccolini, like you said. You could replace the za’atar with dried oregano, plus lemon wedges for serving. I hope you enjoy!
I love the sound of this, but I haven’t found a store-bought gnocchi that I’m particularly in love with.
Can you use fresh (homemade) gnocchi in this? Would you boil it first, or just bake it?
Hi Beth, fresh gnocchi tends to be much more delicate than store-bought, so I wouldn’t recommend using it in this recipe. We’ve liked Isola gnocchi in the past if that’s helpful!
A few years ago we made this (minus the zaatar spices) and it has become a go-to staple in our house. Sometimes we skip the gnocchi and toss the bake with pasta for a great meal for a larger group. We’ve made it on travel, camping, for friends and it’s one of those surprising combinations that looks way too easy to be so dang good. We make it at least twice a month, and everyone we’ve ever shared it with now also makes it in their homes. For me, this simple recipe is as close to perfect as a busy weeknight meal can get. It just happens to also be so good you can use it to impress your dinner guests too!
Do you boil the pasta and add in after everything is roasted? Thanks
Outstanding flavor! Second time we’ve made this, and our carnivorous teenage boys went back for seconds. They even asked for it to be added to the biweekly dinner rotation. Thanks so much for this quick, healthy, and scrumptious weeknight meal!
Hi Marie, I’m so glad the recipe has been a hit!
This was incredible! And so easy! I replaced the feta for vegan parmesan as that’s what we had on hand. I think next time I’m going to also roast some chickpeas for protein.
So glad you loved it, Rebekah!
This is an easy, healthy, and fabulous meal! Make it vegan using vegan feta. I couldn’t find broccolini at my store so I used broccoli and cauliflower. Even my 17 loved it!
Hi Michelle, I’m so glad it was a hit! Thanks for sharing your swaps.
I added a can of chickpeas (washed and dried) to this recipe for some protein and that worked out really well!
Hi Dejah, I love that, thanks for the suggestion!
Holy guacamole – this was amazing. It’s definitely going to go into a weekly rotation. Now to get my toddler to eat it ?
I only give star ratings based on the reactions of the recipients. My partner said “This is one of your best!” I agreed ?
Thanks for the recipe.
I’m so glad you both loved it!
If the gnocchi is frozen should be thawed first?
Hi Valerie, we haven’t tried it with frozen gnocchi, so I’m not sure.
I’ve been making this with frozen gnocchi, and it turns out perfect. No thawing required!
Made as written and was absolutely delicious! Will be in regular rotation going forward. Thank you for another great recipe!
Do you need to cook the gnocchi first? Or can you just put it on the pan?
Nope – it goes straight onto the sheetpan!
So delicious! I made it exactly to the instructions and just so yummy. I will definitely be making this again. I roasted al fresco Italian chicken sausage in a separate pan to serve with it. Family approved!
Hi Stephanie, I’m glad it was a hit!