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Wooden spoon scooping up roasted sheet pan gnocchi, tomatoes, and broccolini seasoned with Italian seasoning.
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4 from 1 vote

Sheet Pan Gnocchi

Pillowy gnocchi and caramelized veggies are roasted together on one pan for a sheet pan meal (or side) that is hearty, flavorful, and ready in about 30 minutes.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Main Course, Pasta, Side Dish
Cuisine: American
Servings: 4
Author: Kristen Chidsey

Equipment

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.
    Potato gnocchi, broccolini, and grape tomatoes tossed with olive oil garlic powder, red pepper flakes, and oregano.
  • 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.
    Roasted gnocchi, broccolini, and grape tomatoes tossed with olive oil garlic powder, red pepper flakes, and oregano.
  • Serve with parmesan and parsley as desired.

Notes

Gnocchi: Use refrigerated or shelf-stable potato gnocchi for best results.
Veggies: Swap out broccolini, tomatoes, and shallot for what you like. Red onion, broccoli florets, asparagus, mushrooms, zucchini, or bell peppers are all great options.
Adding Sausage: Add sliced smoked chicken or pork sausage midway through the baking process so the sausage does not dry out.
Parchment Paper: Do not use parchment paper for easy clean-up unless safe for ovens up to 450°F.
Storage: Store any leftovers in airtight container in the refrigerator for up to 4 days.
Reheat: Bake at 350°F (175°C) for 10-15 minutes until heated through, air fry at 350°F (175°C) for 3-4 minutes, or warm in a skillet over medium heat. This helps to maintain the crisp texture of the gnocchi.

Nutrition

Calories: 277kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 688mg | Potassium: 321mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 5mg
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