Sheet Pan Gnocchi

This sheet pan gnocchi is a 30-minute weeknight dinner that practically makes itself. Toss everything in pesto, roast it on one pan, and come back to crispy gnocchi and caramelized vegetables.

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Ingredients Needed

Find the full printable recipe with specific measurements below.

• Gnocchi: I prefer shelf stable potato gnocchi which is located in the pasta aisle at the grocer. You can also use frozen gnocchi. No boiling needed either way, the moisture from the tomatoes and veggies does the job.
• 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, drizzle with olive oil and add Italian seasoning or fresh basil instead.

How to Make Sheet Pan Gnocchi

Add the gnocchi, tomatoes, bell peppers, onions, pesto, salt, and pepper to a large sheet pan. Add pesto and toss well. Don’t be shy with the pesto. Spread it all out in a single layer on your baking sheet so everything roasts evenly rather than steaming.

Roast for 20 to 25 minutes, tossing halfway through. You’re looking for golden edges on the gnocchi and tomatoes that have started to burst and get jammy. That’s when you know it’s ready.

Top with freshly grated parmesan and a handful of fresh basil. I think both are non-negotiable, but that’s just me!

Tips and Variations

• Protein: Chicken sausage or Italian sausage slices are my go-to additions here. Just toss them on the pan with everything else. If you use cubed chicken, add a little extra pesto to coat it and give it an extra 5 minutes in the oven.
• Roasted vegetables: Almost anything works as long as it roasts quickly. Mushrooms, broccoli, and halved Brussels sprouts are all great. Just avoid root vegetables like carrots or potatoes since they need more time and will come out undercooked.
• Don’t skip the tomatoes: The tomatoes burst as they roast and create a light sauce that pulls the whole dish together.
• Gnocchi: Potato gnocchi is the classic but cauliflower gnocchi works really well here too, especially if you need gluten-free. Pumpkin, spinach, and ricotta varieties are all worth trying if you spot them at the store.
• Seasonings: Red pepper flakes are great if you want a little heat. A sprinkle of garlic powder or some fresh herbs right before serving goes a long way too.

Serving Suggestions

This is a complete meal on its own, which is honestly one of my favorite things about it. If I’m feeding a crowd or want something a little heartier, I’ll serve it alongside grilled chicken or grilled salmon. A simple chopped salad on the side rounds it out nicely.

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