Sheet pan gnocchi is a delightful twist on the traditional Italian dumplings, offering a convenient and fuss-free way to enjoy this beloved comfort food. This simple yet satisfying dish embodies effortless elegance, making it ideal for busy weeknight dinners or casual gatherings with friends and family.
Why should I make sheet pan gnocchi?
What’s great about sheet pan gnocchi is that it offers a hassle-free way to cook gnocchi without boiling water. Simply toss the gnocchi and veggies with olive oil and seasoning, and then spread them out on a sheet pan, and you’ll get perfectly cooked gnocchi with a crispy exterior and a fluffy interior. The oven does all the work, resulting in an effortlessly delicious dish.
Additionally, since everything cooks on a single pan, cleanup is a breeze. It’s a convenient and efficient way to enjoy a satisfying meal without the fuss of multiple pots and pans, making it ideal for busy weeknights or slow weekends. With sheet pan gnocchi, you get a wholesome and flavorful one-pan meal that’s as easy to make as it is to clean up afterward.
Do I need to boil the gnocchi before baking it?
No. That’s why this recipe is so easy—no need to boil the gnocchi before baking it. Just top dried gnocchi with oil and seasoning, then pop the sheet pan in the oven.
Gnocchi is considered raw because it usually has flour in it that needs to be cooked to 165°F before it is safe to eat. Baking it in the oven at 400°F for 35-40 minutes, as we do in this recipe, does the trick!
We used dried gnocchi for this recipe, but you could also use frozen. If you choose to use frozen gnocchi, add a few more minutes to the cooking time, and check that the gnocchi has reached an internal temperature of 165°F (using an instant-read thermometer) before removing it from the oven.
What ingredients do I need for sheet pan gnocchi with vegetables?
- Potato gnocchi
- Broccolini—can also use fresh broccoli if preferred
- Cherry or grape tomatoes
- Red onion
- Red bell pepper
- Yellow bell pepper
- Avocado oil. You can replace this with another cooking oil, such as extra virgin olive oil.
- Garlic powder
- Italian seasoning
- Dried sage
- Freshly shaved Parmesan cheese
- Fresh basil
What is the difference between broccoli and broccolini?
Broccoli has a thick, woody stem and a large, flowering head. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves, and small florets. Either one can be used in this recipe.
How do I make this sheet pan gnocchi recipe?
- Prep your equipment: Preheat the oven to 400°F, spray a large rimmed baking sheet with cooking spray for easy clean-up, and gather your ingredients.
- Prep the ingredients: Spread the gnocchi and vegetables across the baking sheet. Drizzle with oil and sprinkle with seasonings, and then toss everything together.
- Bake ingredients: Roast the gnocchi and veggies in the oven for 25-30 minutes.
- Plate gnocchi dish: Remove sheet pan from the oven and sprinkle with the Parmesan shavings and fresh basil. Serve!
Protip: Customize it!
Feel free to switch out the seasonings if you prefer different ones. Paprika, thyme, rosemary, or even chili powder are great ways to switch up the flavors. You can also use fresh parsley in place of the basil!
Can I make this with cauliflower gnocchi?
Yes, sheet pan cauliflower gnocchi is just as delicious. Just follow the same instructions as the traditional gnocchi.
How do you store leftovers from sheet pan gnocchi?
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Love the convenience of sheet pan dinners? Us too! Check out some of our favorites:
- Sheet Pan Greek Chicken and Vegetables
- Thanksgiving Dinner for Two (One Sheet Pan!)
- Sheet Pan Sausage And Veggies Recipe
Sheet Pan Gnocchi with Vegetables
This Sheet Pan Gnocchi is a delicious way to get more vegetables on the table. Just bake seasoned gnocchi and vegetables for a tasty dinner with easy clean-up!
Ingredients
- 1 pound (16 oz) potato gnocchi
- 1 pound broccolini
- 1 pint cherry or grape tomatoes
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tablespoons avocado oil (or other cooking oil)
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoons dry sage
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 1/2 cup fresh parmesan shavings
- 1/4 cup chopped fresh basil
Instructions
- Preheat oven to 400°F and spray a large baking sheet with cooking spray.
- Spread the gnocchi, broccolini, tomatoes, onion, and bell peppers across the baking sheet.
- Drizzle with the oil and sprinkle with the garlic powder, Italian seasoning, sage, salt, and pepper. Toss everything together until everything is coated with oil and seasoned evenly. Bake for 25-30 minutes, or until the gnocchi reaches an internal temperature of 165°F.
- Remove from the oven and sprinkle with the Parmesan shavings and fresh basil. Serve!
Notes
- Gnocchi is considered raw because it usually has flour in it that needs to be brought to 165°F before it's considered safe to eat.
- We used dry gnocchi but frozen can also be used.
- You can use fresh broccoli instead of broccolini if desired.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 326Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 530mgCarbohydrates: 42gFiber: 7gSugar: 13gProtein: 10g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
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