Go Back
+ servings
sheet pan gnocchi recipe.
5 from 14 votes

Sheet Pan Gnocchi

Rika
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. 
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine American, world
Servings 4
Calories 377 kcal

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.
Reheat
  • 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. It doesn't include the parmesan cheese. 
 
 

Nutrition

Calories: 377kcalCarbohydrates: 56gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 987mgPotassium: 697mgFiber: 6gSugar: 9gVitamin A: 2425IUVitamin C: 106mgCalcium: 59mgIron: 6mg
Tried this recipe?Let us know how it was!