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.
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 baked along side 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.
Ingredients
- Gnocchi: You can find potato gnocchi near the pasta isle 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.
Cooking Tips + Variations
This crispy sheet pan gnocchi with vegetables is completely customizable and a great dish to play with.
- Protein: If you’d like to add in some meat, 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 on 5 additional minutes for cooking as well.
- Vegetables: Feel free to add in different vegetables such as mushroom, butternut squash, 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.
- Storage: This recipe will store in a covered container in the refrigerator for up to 3 days. I wouldn’t recommend freezing.
What goes with sheet pan gnocchi?
Sheet Pan Gnocchi
Ingredients
- 16 ounce potato gnocchi , uncooked
- 1 pint cherry tomatoes
- 2 bell peppers
- 1/2 red onion , sliced
- 1/3 cup pesto , more if needed
- salt and pepper
For serving (optional): Freshly grated parmesan cheese, fresh basil
Instructions
- Preheat oven to 425°F. Combine the gnocchi, tomatoes, bell peppers and onion on a half sheet baking pan (18x13).
- Spread the pesto on top of the vegetables and toss until coated. Add more pesto if needed to fully coat. Sprinkle the top with salt and pepper.
- Bake for 20 to 25 minutes, tossing half way through. Remove from oven. Add fresh parmesan and basil on top if desired. Serve while warm.
Notes
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don't forget to give it a star rating below!
This meal was a pleasant surprise! I have never used gnocchi before and while my kids said it looked like a bug Simba would eat, we ate it and loved it, haha! I appreciate the flavor and assortment of veggies Togo along with it. It’s colorful and more filling than I expected! Definitely going to be making again and again! 💗
Haha that is so funny! I’m so glad it was a hit with your family, Sarah! Thanks for your comment and review :)
💗I loved this recipe! Such an easy dinner to throw together and a great way to use up vegetables in the fridge.
I’m so glad the recipe was a hit! It’s one of our favorites too :)
My family and I loved this recipe! I added Italian chicken sausage by Aidells and doubled the pesto to make it a complete meal. Thank you so much for your wonderful recipes!
I’m so glad it was a hit! I’m going to try it with Aidell’s chicken sausage next time :)
Best dish ever, you can change out any vegetables, but keep the pesto, gnocchi and I love the cherry tomatoes, the rest can be up to you. It is delicious and so easy to make.
I’m so glad you enjoyed it, Linda! :)
Such a good recipe!
I’m so glad you enjoyed it :)
Made the gnocchi sheet pan tonight without peppers (we don’t do peppers) and with green beans cut in one-inch pieces. It was absolutely delicious!! Thank you so much for this recipe. It is going to be a regular on our table!
I’m so happy that you enjoyed the recipe, Victoria! Green beans sound like a delicious addition :)
Delicious, I added mushrooms and asparagus and eliminated peppers as I think peppers added to a dish makes it all about the peppers and I did not want to do that. My husband loved it and we will make it again and again and again.
I’m so glad your substitutions turned out delicious, Linda!
We recently learned about gnocchi and have found that we love it! This is such an easy and yummy recipe!
My kids LOVE it too! I’m so happy you enjoyed the recipe, Jen!
Do you use the dry gnocchi from the pasta aisle or do you have to use refrigerated for this recipe? I’ve never cooked gnocchi before!
I use the dry gnocchi from the pasta aisle :)
Made this with some leftover frozen pesto cubes and it turned out great! Such an easy dinner to throw to together last minute!
Such a simple gnocchi recipe – I love it!