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This sheet pan gnocchi is perfect for a last-minute dinner or side dish. The gnocchi becomes crispy and the vegetables are roasted to perfection. 

Sheet pan gnocchi in a white bowl.
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Easy 30-Minute Meal

While recipes like this chicken gnocchi soup and mushroom gnocchi are family favorites, I have to say baking gnocchi in the oven may be my newest obsession. It makes the edges crispy and full of flavor. The onions and tomatoes are baked alongside caramelize and add the perfect flavors.

If you’re looking for a 30-minute meal with only 5 ingredients to stash in your back pocket, this is it! It seriously doesn’t get any easier than this sheet pan gnocchi. It also would make a great side dish to grilled chicken or pretty much any meal.

Recipe Ingredients

Fresh and colorful ingredients fill the baking sheet for a delicious dinner! Use store-bought gnocchi to keep it simple or make homemade gnocchi. Chop fresh vegetables for a delicious sheet pan gnocchi recipe!

Gnocchi on a sheet pan.

Find the full printable recipe with specific measurements below.

  • Gnocchi: You can find potato gnocchi near the pasta aisle in the store.
  • Tomatoes: You can use cherry or grape tomatoes for this dish. The tomatoes caramelize as they cook and add the most delicious burst of flavor.
  • Peppers: I love adding a mix of bell peppers but you can use one color. You could also swap these out for another vegetable such as mushrooms.
  • Onion: You are welcome to leave the onion out if you prefer, however, it does add a nice flavor. Feel free to swap the red onion for a sweet onion.
  • Pesto: The basil pesto adds the perfect blend of flavors to this recipe. Feel free to use a vegan pesto if you prefer a dairy-free version. If you don’t have pesto you can always drizzle olive oil and add your favorite herbs on top.

How to Make Sheet Pan Gnocchi

This five-ingredient sheet pan gnocchi is so simple to make and comes together quickly and easily! You will love the blend of fresh ingredients baked together in one pan. Get ready for a light and tasty meal.

  • Toss. In a large bowl, toss together gnocchi, tomatoes, bell peppers, onions, pesto, salt, and pepper.
  • Cook. Place in the oven and cook until vegetables are tender, tossing halfway through.
  • Serve. Top with parmesan and basil, if desired, and serve warm.
Gnocchi cooked on a sheet pan.

Cooking Tips + Variations

This crispy sheet pan gnocchi with vegetables is completely customizable and a great dish to play with. Add protein or slice a variation of veggies! Either way, this sheet pan gnocchi is customizable with several variations!

  • Protein: If you’d like to add in some meat, you can add cubed chicken, chicken sausage, or Italian sausage slices before baking. You may need a little more pesto to coat the chicken. I would add 5 additional minutes for cooking as well.
  • Vegetables: Feel free to add in different vegetables such as mushrooms, butternut squash, broccoli, or your favorite veggie. I wouldn’t add a root vegetable such as a carrot or potato, as those will take longer to cook. I wouldn’t take away the tomatoes, as they add a bit of sauce as they burst.
  • Gnocchi: Try other gnocchi besides potato. There are cauliflower gnocchi and pumpkin, spinach, and even ricotta. See which one you like best!
  • Seasonings: Add in fresh herbs or Italian seasoning for extra flavor. Make it spicy with red pepper flakes or sprinkle with garlic.

5-star review

“Love this quick and easy recipe. We usually add chicken sausage but it’s just as good sans protein, too! I appreciate that I can prep this in advance and then just throw into the oven after work and it’s done within 30 min. A great dish for a working family.”

-Dana
Sheet pan gnocchi cooked with veggies.

Recipe FAQs

Do I need to boil the gnocchi before cooking for sheet pan gnocchi?

Nope, they cook really well with all of the moisture from the other vegetables, especially the tomatoes.

Can I use frozen gnocchi?

Yup, you should be able to go straight from the freezer to the oven and keep the time the same.

Is gnocchi healthier than normal pasta?

Yes! Regular pasta is known to be carb-heavy compared to gnocchi. It has at least two times the amount of carbs per serving. On the other hand, gnocchi is filled with sodium whereas normal pasta does not.

Is gnocchi gluten-free?

No, unfortunately not. Gnocchi is made with potato and wheat flour and wheat flour contains gluten. There are some brands and types of gnocchi that is gluten-free and can be found at your local grocery store.

A white bowl with gnocchi and vegetables.

Storing and Leftovers

This recipe will store in an airtight container in the refrigerator for up to 3 days. I wouldn’t recommend freezing. Roast in the oven, reheat in the microwave or use an air fryer.

Looking for meals to make on a sheet pan? Try this pork chop sheet pan dinner or any of these favorite sheet pan dinners!

What Goes with Sheet Pan Gnocchi?

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spoonful on gnocchi

Sheet Pan Gnocchi

5 from 21 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This sheet pan gnocchi is perfect for a last minute dinner or side dish. The gnocchi becomes crispy and the vegetables are roasted to perfection.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people

Ingredients 

  • 16 ounces potato gnocchi , uncooked
  • 1 pint cherry tomatoes
  • 2 red or orange bell peppers , sliced
  • ½ red onion , sliced
  • cup pesto , plus more if needed
  • Salt
  • Ground black pepper

For serving (optional): Freshly grated parmesan cheese, Fresh basil

    Instructions

    • Preheat the oven to 425°F.
    • Place the gnocchi, tomatoes, bell peppers, and onion on a 18×13-inch baking pan.
    • Spread the pesto on top of the vegetables and toss until coated. Add more pesto if needed to fully coat. Sprinkle with salt and pepper.
    • Bake 20 to 25 minutes, tossing halfway through. Remove from oven. Add fresh parmesan and basil on top, if using. Serve while warm.

    Notes

    Servings: This recipe can serve 3 to 4 as a main dish or 4 to 6 as a side dish.
    Vegetables: Feel free to add in different vegetables such as mushrooms, broccoli, etc. I wouldn’t add a root vegetable such as a carrot or potato, as those will take longer to cook. I wouldn’t take away the tomatoes, as they add a bit of a sauce as they burst.
    Protein: If you’d like to add in some protein, you can add cubed chicken or chicken sausage slices before baking. You may need a little more pesto to coat the chicken. I would add an additional 5 minutes for cooking as well.

    Nutrition

    Calories: 309kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 594mg | Potassium: 404mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2858IU | Vitamin C: 104mg | Calcium: 76mg | Iron: 5mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish, Side Dish
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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