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There are nights when I just need dinner to cook itself, and this Sheet Pan Gnocchi comes pretty close. Pillowy gnocchi and caramelized veggies are roasted together on one pan for a meal that is hearty, flavorful, and ready in about 30 minutes. The best part? Hardly any cleanup.
Why you'll love this sheet pan dinner: The gnocchi gets perfectly golden and crisp on the outside while staying tender inside, the vegetables caramelize beautifully, and if you like, you can round out dinner with protein by adding sausage. It feels fancy, but couldn't be easier to make.
Kristen's Keys for Sheet Pan Gnocchi
A one pan dinner is always a weeknight winner in my book. Even better when said dinner includes pasta--my love language! So you better believe this recipe is on repeat here at my house. And after making it many, many times, I have a few key tips to keep in mind before we start.
- Use shelf-stable gnocchi. Dried potato gnocchi is sturdy enough to roast without boiling first. Refrigerated or fresh gnocchi tend to break apart or become gummy.
- A hot oven equals perfect caramelization. That 450°F temp may feel high, but it's what gives the gnocchi its golden, toasted bite in under 30 minutes.
- Make it your way. Swap broccolini and tomatoes for broccoli florets, asparagus, mushrooms, zucchini, or bell peppers or add in sliced Italian sausage for a heartier option.
How to Make Sheet Pan Gnocchi
Think of this section as my way to guide you step-by-step to help you achieve perfect results with the least amount of effort when making Sheet Pan Gnocchi.
- Season. Toss the gnocchi, tomatoes, broccolini, and, shallot with olive oil, garlic powder, oregano, salt, pepper, and red pepper flakes on a large rimmed baking sheet then spread into a single layer so that everything evenly roasts.
No Minced Garlic?
I LOVE, and I mean love adding garlic to just about any dish, but when it comes to roasting at a high temp, fresh garlic can burn fast. This is a good time to use garlic powder and shallots, which have mild garlic flavor.
- Bake. Roast for 22-25 minutes, flipping midway through the process.
Want to Add Sausage?
Add sliced smoked sausage (any variety) when you flip the gnocchi and veggies. This keeps the sausage juicy and moist--just like my recipe for Sheet Pan Sausage and Veggies.
- Finish with Cheese. Sprinkle with freshly grated parmesan and minced parsley before serving. The fresh herbs add brightness, while the cheese melts into the hot gnocchi and veggies, pulling everything together and giving the dish a nutty finish.
Notes on Serving & Yield
Whether served as a one pan dinner, part of a family weeknight dinner, or as a side dish, everyone will love this sheet pan gnocchi. But the serving sizes will vary accordingly.
- As a Vegetarian Entree: When served without sausage or sides, you can expect 2-3 servings. Add a salad, like Kale Apple Salad or Copycat Italian Garden Salad and warm bread with olive oil bread dip to stretch this meal to feed 4-6 people.
- With the Addition of Sausage: The addition of sausage adds protein and bulks up the volume. I find I can feed 4 adults when I add sausage. Even more if I throw in a salad and garlic toast.
- As a Tasty Side: Paired with a protein-forward entree, like Balsamic Pork Tenderloin, Lemon Pepper Chicken, or Air Fryer Garlic Honey Shrimp, you can expect about 6-8 side dish servings.
More Easy Sheet Pan Recipes
Sheet Pan Gnocchi
Ingredients
- 1 (16oz) package dried potato gnocchi
- 1 pint grape tomatoes
- 1 head broccolini, ~use more if desired
- 1 small shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛-¼ teaspoon red pepper flakes
- 4 links precooked Italian-flavored sausage, optional
- minced parsley and parmesan cheese, for serving
Instructions
- Preheat the oven to 450°F (230℃).
- Add gnocchi, grape tomatoes, broccoli, and shallot to a large rimmed sheet pan. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ⅛-¼ teaspoon red pepper flakes over the gnocchi and veggies. Use your hands to toss the gnocchi and veggies with the seasonings and then spread evenly out onto the sheet pan.
- Bake for 10 minutes.
- After 10 minutes, remove the pan from the oven, add the sausage (if using), and gently stir to combine and flip the gnocchi and veggies.
- Return to the oven and continue to bake for 12-15 minutes, or until the gnocchi is tender.
- Serve with parmesan and parsley as desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family enjoyed this. I liked the ability to use a lot of different vegetables. The only reason why I'm not giving this a 5 is because my children did not prefer the crisped outside, gooey inside of the gnocchi. They prefer the texture of the gnocchi from when it's boiled. But the seasonings and vegetable mix will transfer over to boiled gnocchi just fine. Thanks for sharing your recipes.
Hi Christina! Thank you for your honest review! We love the crisp edges, but I can appreciate it is not for everyone 🙂