This sheet pan gnocchi recipe is phenomenal. The roasted gnocchi is cooked to perfection, slightly crispy on the outside and tender on the inside. It's loaded with vegetables and aromatic herbs. Everyone at your dinner table will love it.
In this post, I will show you how to roast gnocchi with vegetables all in one pan. This sheet-pan gnocchi recipe is the perfect healthy sheet-pan dinner for any weeknight. Easy peasy!
This recipe was inspired by this roasted cherry tomatoes recipe on this site and pairs well with these baked chicken drumsticks.
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Why This Roasted Gnocchi Recipe Works
- Easy. You just need to arrange all of the fresh ingredients on a sheet pan, season them, and then roast them in the oven.
- Well-Balanced. This gnocchi is roasted with healthy vegetables and aromatic herbs. It's quite filling.
- Versatile. You can serve this as a side dish or main meal.
- Crispy Gnocchi. The gnocchi is roasted at high heat which makes the outer part of the gnocchi slightly crispy.
- Customizable. You can throw in sausage or another protein of your choice to make it a full meal.
Ingredients for Sheet Pan Gnocchi Recipe
Here are all of the ingredients you need to make sheet pan gnocchi.
- Gnocchi. Use any type of dry gnocchi, uncooked and self-stable.
- Mushrooms. You can use fresh brown or white mushrooms.
- Bell Peppers. Use mixed bell peppers to give the dish a more vibrant color.
- Onion. You can use yellow or red onions. Roasting the onion will bring out the natural sweetness and will create balance in the tartness of the tomatoes.
- Tomatoes. I used cherry tomatoes due to their sweetness and slightly tart taste. Cherry tomatoes have a higher water content than grape tomatoes which will prevent this sheet pan gnocchi from becoming too dry.
- Seasoning. I used a combination of Italian seasoning and basil since both herbs pair well with Italian pasta as well as dumplings and tomatoes.
- Cheese. I used freshly grated parmesan cheese as a topping to give an umami flavor to the gnocchi dish.
- Garlic salt. I used store-bought garlic salt to add a garlicky and salty flavor to the gnocchi. If you don't have it on hand. Feel free to use regular salt with some fresh garlic or garlic powder.
- Balsamic glaze. I added balsamic glaze to the mixture right before serving. It goes well with tomatoes and basil.
How to Make a Sheet Pan Gnocchi
Here are some easy steps to follow:
1. Prepare the Ingredients
- Chop the bell peppers, mushrooms, and onion.
- Put cherry tomatoes in a bowl and drizzle with a small amount of oil.
- Place mushrooms, bell peppers, onion, and gnocchi on a large baking sheet. Add some oil, herbs, and spices. Stir to combine.
2. Roast
- Preheat the oven to 450°F.
- Put the baking sheet in the oven and roast the mixture for 10 minutes.
- Remove the baking sheet from the oven and add cherry tomatoes.
- Put the baking sheet back in the oven. Roast for 15 minutes or until the gnocchi is slightly crispy and the vegetables are tender.
3. Serve
- Remove the baking sheet from the oven.
- Drizzle with some balsamic glaze. Stir to combine.
Tips and Variations
- Balsamic Glaze. You can buy a premade balsamic glaze at any grocery store. It's easy to make your own by cooking the balsamic vinegar over medium heat until thick and sweet (with or without sugar). If you don't have any balsamic product on hand, skip it and use zest from one lemon instead.
- Protein. As mentioned, sausages can make this dish a full meal. If you decide to do that, add sausage at the beginning of cooking.
- Type of Gnocchi. There are so many kinds of gnocchi for you to choose from! Traditional gnocchi, gluten-free gnocchi, cauliflower gnocchi, and sweet potato gnocchi are widely available at grocery stores.
How to Store the Leftover Baked Gnocchi
Discard any cold leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.
Here's how to store the leftover sheet pan gnocchi
- Let the leftover cools down to room temperature before refrigerating.
- Transfer the leftover to an airtight container. Properly stored, it can last 3-4 days in the fridge or up to 2 months in the freezer.
How to Reheat the Leftover
- Transfer the leftover to a baking sheet. Preheat the oven to 350°F.
- Reheat for 15 minutes or longer until hot.
- Alternatively, you can reheat an individual portion in the microwave for 1 minute or longer until hot.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Sheet Pan Gnocchi
This sheet pan gnocchi recipe is phenomenal. The gnocchi is cooked to perfection, slightly crispy on the outside and tender on the inside. It's loaded with vegetables and aromatic herbs. Everyone at your dinner table will love it.
Equipment
- a jumbo baking sheet
Ingredients
- 1 pound dried gnocchi
- 12 oz fresh white or brown mushrooms, (cut into thick slices)
- 2 fresh mixed bell peppers, any color of your choice, (dice into an inch cubes)
- 1 small red onion , (diced)
- ½ teaspoon Italian seasoning , (or more according to your liking)
- 1 teaspoon dried basil
- ¼ cup olive oil
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 16 oz fresh cherry tomatoes
For Serving:
- freshly grated or shaved parmesan cheese , (as needed)
- ½ - 1 tablespoon balsamic glaze
Instructions
- Preheat the oven to 450°F.
- In a large bowl, combine all of the ingredients (except cherry tomatoes and balsamic glaze). Transfer to a baking sheet and roast for 10 minutes.
- Remove the baking sheet from the oven. Add cherry tomatoes and drizzle with a small amount of oil.
- Return the sheet pan to the oven and cook for 15 minutes or until the gnocchi crisps. Remove from the oven. Drizzle with balsamic vinegar and serve with parmesan cheese.
Notes
Don't overcrowd the pan. Make sure all of the ingredients are evenly dispersed. That way, the gnocchi crisps up, and all of the ingredients cook at the same rate. It's recommended to use a jumbo baking sheet to prevent ingredients from piling up, which can result in the dish being too soft or saucy. With a jumbo baking sheet, the ingredients aren't layered, which results in them being tender, yet still crispy. If you don't have a large sheet you can batch-cook the recipe by cutting it in half.
Cherry tomatoes. I added the cherry tomatoes about 10 minutes later to keep them from bursting entirely (partial is ok). If you prefer them to be completely burst, you can add the cherry tomatoes at the beginning of cooking.
Garlic salt. If you don't have garlic salt, you can replace it with ¾ teaspoon of salt and 1 teaspoon of minced garlic
Balsamic Vinegar. It's sweet, tangy, and very intense in flavor. Go easy on it and you can always add more at the end of the cooking and before serving.
If you don't have balsamic vinegar, you can skip it or use zest from one lemon to add a bright and citrusy flavor to the dish.
Store
- Let the leftover cools down to room temperature before refrigerating.
- Transfer the leftover to an airtight container. Properly stored, it can last 3-4 days in the fridge or up to 2 months in the freezer.
- Transfer the leftover to a baking sheet. Preheat the oven to 350°F.
- Reheat for 15 minutes or longer until hot.
- Alternatively, you can reheat an individual portion in the microwave for 1 minute or longer until hot.
Nutrition
Calories: 377kcalCarbohydrates: 56gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 987mgPotassium: 697mgFiber: 6gSugar: 9gVitamin A: 2425IUVitamin C: 106mgCalcium: 59mgIron: 6mg
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Paweł says
I stumbled upon your recipe and it sounds fantastic, I'm planning to make it as a side for my next week meal prep.
However, I'm not entirely sure what type of gnocchi are you using here. Are we really talking dry, shelf stable one without cooking it first or are you using refrigerator ones?
I was going to use DeCecco (I think you even have those in America!), but they are extremely dry just out of the package. Will this really work without cooking them first in water?
Rika says
Hi Pawel,
Thanks for your interest in trying this recipe. Yes, I used the dry, shelf table version. There is no need to boil them first. Make sure that the gnocchi is fully coated by the oil. You need to roast the gnocchi until crispy on the outside and tender on the inside. This recipe works with refrigerator/fresh, or frozen ones too.
Best,
Rika
Naomi says
Great! So easy to make and so delicious! What more can you ask fir in August?
Rika says
Hi Naomi,
I’m glad you liked the sheet pan gnocchi! It’s great to hear that it was easy to make and tasty.
Best,
Rika