Print

Sheet Pan Gnocchi

Sheet Pan Gnocchi
Print Recipe

Sheet Pan Gnocchi is a quick, flavorful, and fuss-free dinner combining pillowy potato gnocchi, fresh vegetables, and optional proteins all roasted together on a single pan. This easy-to-make recipe delivers crispy, caramelized textures and robust Italian herb flavors with minimal cleanup—perfect for busy weeknights, beginners, or anyone craving comforting food without the hassle.

Ingredients

Scale

Base Ingredients

  • 1 lb potato gnocchi (store-bought or homemade)
  • 2 cups fresh vegetables (such as bell peppers, zucchini, cherry tomatoes, broccoli)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning (blend of oregano, basil, thyme)
  • Salt and pepper, to taste
  • 1/3 cup grated Parmesan cheese

Optional Proteins

  • 1 cup chicken breast, cut into bite-sized pieces
  • 1 cup sausage, sliced or crumbled
  • 1 cup firm tofu, cubed

Instructions

  1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking, ensuring even roasting later.
  2. Combine Ingredients: In a large bowl, gently toss the potato gnocchi with your chosen fresh vegetables. Drizzle with olive oil, add minced garlic, Italian seasoning, salt, and pepper. If using optional proteins like chicken or sausage, cut them into bite-sized pieces and mix them in. The olive oil helps create crispy edges and locks in moisture.
  3. Arrange on Sheet Pan: Spread the mixture evenly over the prepared sheet pan in a single layer. Ensure there is enough space between ingredients to allow roasting instead of steaming for a golden, crispy finish.
  4. Roast Until Crispy: Roast in the preheated oven for 20-25 minutes, tossing halfway through cooking. The gnocchi should be puffed, golden, and crispy at the edges while vegetables become tender and caramelized.
  5. Finish and Serve: Remove the sheet pan from the oven, sprinkle generously with grated Parmesan cheese, and return to the oven for another 2-3 minutes if you want the cheese to melt. Serve immediately for the best texture and flavor.

Notes

  • Choose fresh or high-quality gnocchi for best texture.
  • Don’t overcrowd the pan; give each piece room to crisp.
  • Toss the ingredients halfway through roasting for even cooking.
  • Use parchment paper to simplify cleanup and prevent sticking.
  • Customize seasonings with herbs like rosemary, smoked paprika, or lemon zest for varied flavors.
  • Frozen gnocchi can be used; increase roast time by a few minutes.
  • No need to boil gnocchi before roasting.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Freeze cooked leftovers for up to 2 months, spreading them first on a baking sheet until firm.
  • Reheat in a skillet or oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: Sheet Pan Gnocchi, Gnocchi recipe, One pan dinner, Easy weeknight meal, Roasted vegetables, Italian comfort food, Gluten free gnocchi, Quick dinner

Find it online: https://marygourmet.com/sheet-pan-gnocchi/