Our prayers have been answered: sheet pan gnocchi.
This is my newest obsession.
When I say obsession, I mean serious obsession. Why didn’t I think to roast gnocchi on a sheet pan before? The gnocchi gets lightly toasted, cherry tomatoes burst into sweet juice, and peppers and onions caramelize into pure flavor.
I HAVE NO IDEA.
Really, what was I waiting for?
If you want an easy, fast dinner that tastes different from the usual weeknight rotation, this is it.
Why I love this sheet pan gnocchi so much:
- It makes an excellent side dish—serve it with grilled chicken, salmon or a big salad.
- It also stands alone as a satisfying main: think roasted-vegetable pasta in gnocchi form.
- If you want extra protein, add smoked turkey sausage or another sausage to roast alongside the gnocchi and vegetables.
This recipe is embarrassingly easy, which of course makes it a favorite.
With a drizzle of olive oil, a mix of fresh and dried herbs, garlic powder, seasonings and a shower of parmesan, the flavors are concentrated and bright. The gnocchi develops a slight, toasty crust—more toasted than crisp—which is irresistible.
Note: you can make this with Trader Joe’s cauliflower gnocchi too; instructions are included in the recipe card below.
This is an ideal weeknight meal: chop ahead if you like, spread everything on a sheet pan, let it roast while you tidy up or watch a short show, and dinner is ready. The result is comforting, colorful and flavorful.
This easy dinner is ridiculously pleasing to the palate.
Sheet Pan Gnocchi
Sheet Pan Gnocchi and Vegetables
2
people
10 mins
25 mins
35 mins
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Ingredients
- 1 16 ounce package uncooked potato gnocchi
- 1 pint grape tomatoes
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- ½ red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch crushed red pepper
- ¼ cup freshly shaved parmesan cheese, for topping
- sprinkle of fresh herbs
Instructions
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Preheat the oven to 425°F. Line a baking sheet with foil and spray with nonstick spray.
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Spread the gnocchi, tomatoes, peppers and onions on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, pepper, oregano, basil and crushed red pepper. Toss well so everything is evenly coated and seasoned, especially the gnocchi.
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Roast for 20 to 25 minutes, tossing once during cooking. The tomatoes should burst and the peppers should be soft and caramelized.
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Serve immediately, topped with shaved parmesan and a sprinkle of fresh herbs.
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For Trader Joe’s cauliflower gnocchi: ensure the pan is well-greased and the gnocchi pieces aren’t clumped together. No need to defrost, but remove any large ice. Roast about 25 to 30 minutes; the exterior may not get as toasty as potato gnocchi.
Notes
Did you make this recipe?
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That caramelized, golden goodness—unbeatable.