Sheet Pan Gnocchi

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!

Sheet pan gnocchi

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

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.

Gnocchi in large bowl with cherry tomatoes, red onion, garlic, and chopped broccolini

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.

Hands using wooden spoons to toss gnocchi with vegetables

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.

Hands pouring gnocchi and vegetables from mixing bowl onto baking sheet

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 on a baking sheet

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.

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!

Sheet pan gnocchi recipe

More Easy Dinner Recipes

If you love this sheet pan gnocchi, try one of these easy dinner recipes next:

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Sheet Pan Gnocchi

rate this recipe:
5 from 26 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 4
This sheet pan gnocchi recipe is one of our favorite easy dinners! Store-bought gnocchi roasts alongside fresh veggies and tangy feta cheese. No boiling required!

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.

41 comments

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Rate this recipe (after making it)




  1. Lisa
    02.24.2024

    5 stars
    Wonderful recipe — will keep this in the rotation! For folks wondering about frozen gnocchi, we used frozen cauliflower gnocchi — straight from freezer. Did have to break up the frozen clump, but just spread that out on the pan with the rest of the ingredients. Also used a mix of Italian herbs, since we didn’t happen to have zaatar. Looking forward to leftovers tonight!

  2. Tenisha
    12.22.2023

    5 stars
    We loved it! Very lightly sautéed spinach as the pan was finishing roasting and stirred it all together. Will make again! Thank you!

    • Jeanine Donofrio
      12.24.2023

      I’m so glad you loved it!

  3. Lina Correa
    12.22.2023

    5 stars
    So savory and flavorful! I used broccoli instead of broccolini. I’m bringing zahtar to work so a couple of coworkers can make this too!

    • Jeanine Donofrio
      12.24.2023

      I’m so glad you loved it!

  4. KJohnson
    10.25.2023

    5 stars
    Very quick, easy, delicious, healthy dinner. I did use a head of broccoli instead of broccolini, but I couldn’t resist. Will definitely make this over and over again!

    • Jeanine Donofrio
      10.27.2023

      I’m so glad you loved it!

  5. Kate
    09.13.2023

    Hi. I’d like to know what other cheeses can be used beside feta and goat. Thanks

  6. Julia
    09.07.2023

    5 stars
    This was absolutely delicious! I used regular broccoli and herbes de provence instead, but loved how easy this was and how well it came out. Will definitely be making again!

    • Phoebe Moore (L&L Recipe Developer)
      09.08.2023

      Hi Julia, I’m so glad you loved it!

  7. Erica
    09.06.2023

    5 stars
    This was incredible and so easy for a weeknight meal! I added asparagus and squash, as I had some that needed to be used. We loved the combination of spices, and baked Feta may be my new favorite! I’m already looking forward to making this again.

    • Phoebe Moore (L&L Recipe Developer)
      09.08.2023

      Hi Erica, I’m so glad you loved it! Isn’t baked feta the best?

  8. Christine
    07.21.2023

    5 stars
    Loved this! Will definitely be adding into my rotation and love that it’s simple enough for my husband (who doesn’t love to cook) to make. I added 3-4x amount of za’atar and also finished it with some lemon juice when it was done. Some of the gnocchi got a little hard in the pan. Any way to prevent this?

    • Jeanine Donofrio
      07.24.2023

      I’m glad you loved it! If some of the gnocchi overcooked, you could take everything out a little sooner. If they were hard because they didn’t cook all the way through, I’d leave them in a little longer – and just make sure everything is well coated in the oil.

  9. Shannon
    06.15.2023

    5 stars
    This was duh-licious!! (and EASY) My whole family enjoyed it (2 adults 2 teens). Next time I may add broccolini when I add the feta because it cooked a bit more than I prefer.

    • Jeanine Donofrio
      06.19.2023

      Hi Shannon, I’m so glad it was such a hit!

  10. Barbie
    04.27.2023

    5 stars
    This recipe is simply perfect. We both loved it. We aren’t vegetarians but it was all we needed. No broccolini to be found here in Germany so I used broccoli

    • Phoebe Moore (L&L Recipe Developer)
      04.28.2023

      I’m so glad you loved it!

  11. Victoria
    04.21.2023

    5 stars
    Made this tonight with fresh spring asparagus in place of broccolini. Easy peasy and so tasty. Served with a simple arugula salad. A new L & L favourite to add to my dinner rotation. Thank you.

    • Phoebe Moore (L&L Recipe Developer)
      04.27.2023

      I’m so glad you loved the recipe! The asparagus swap is a great idea.

  12. Miki
    04.10.2023

    It looks great! Do you think goat cheese can replace feta cheese?

    • Jeanine Donofrio
      04.12.2023

      Hi Miki, yes, I think dollops of goat cheese would be great.

  13. Sage
    03.18.2023

    5 stars
    Delicious! I used mini gnocchi, so I added it for the last 6 minutes. The tomatoes were surprisingly sweet but good! It was very cheesy and my favorite part was the broccoli.

    • Phoebe Moore (L&L Recipe Developer)
      03.23.2023

      Hi Sage, so glad you enjoyed the recipe!

  14. Elaine
    03.15.2023

    5 stars
    A big hit with the family. I added black beans to one side for the vegetarians and chicken apple sausage for the meat eaters, in the second half of cooking. My parchment paper says it’s safe to 420 degrees so that’s the temp I used.

    • Phoebe Moore (L&L Recipe Developer)
      03.16.2023

      I’m so glad everyone loved it!

  15. Dagmara
    03.09.2023

    Your recipe is great. Meal is tasty, nutritious and quite fun to prepare.

    • Phoebe Moore (L&L Recipe Developer)
      03.10.2023

      Hi, I’m so glad you loved it!

  16. Emily
    03.07.2023

    5 stars
    I made this tonight for dinner with veg I had at home (Brussels sprouts, mini peppers, and beets); and I had a quarter of a package of frozen potato gnocchi. I was pleasantly surprised by the result. Really tasty and loved the crispy gnocchi.

    • ReaderRita
      03.08.2023

      Hi!
      If you don’t mind me asking- did you thaw the frozen gnocchi first or roast them from frozen? And mmm- roasted Brussels Sprouts for the win!

    • Phoebe Moore (L&L Recipe Developer)
      03.10.2023

      So glad you loved it!

  17. Liz
    03.07.2023

    5 stars
    This was a recipe that only called for ingredients I already had on hand, aka the best kind of recipe. It was easy to pull together and tasted great. This will be going into my regular rotation for sure. Thanks for sharing!

    • Phoebe Moore (L&L Recipe Developer)
      03.10.2023

      Hi Liz, I’m so glad you loved it!

  18. ReaderRita
    03.07.2023

    This sounds so good, time saving, and everything roasted tastes better. But here’s a question: if I am going to use Trader Joe’s frozen gnocchi, do you think I should thaw them first, or roast from frozen?

    • A.M.
      03.09.2023

      I have the same question. I think defrost first because she doesn’t discuss frozen gnocchi.

      • A.M.
        03.09.2023

        Follow-up: she also mentions that “refrigerator or shelf-stable gnocchi both work”. And the brand she recommends is not frozen.

    • Phoebe Moore (L&L Recipe Developer)
      03.10.2023

      Hi, we haven’t tested this recipe with frozen gnocchi. It sounds like we definitely should! My guess is that it would work straight from frozen, but I can’t guarantee until we give it a try.

      • ReaderRita
        03.10.2023

        Thank you. I think I will try both what A.M. suggested (because that’s where my mind went first also) and then from frozen. I’ll post again after we try both ways.

  19. Nora
    03.07.2023

    Store bought gnocchi? I don’t think so but I will keep this recipe in mind for my own gnocchi. thanks for the inspiration. I think this recipe seems delicious.

    • nora
      03.08.2023

      I just had to comment because my name is also nora and i had the very same reaction to store bought gnocci 🤣

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.