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

If you love gnocchi recipes, other must try favorites include creamy pesto gnocchi, chicken gnocchi soup and mushroom gnocchi!

Sheet pan gnocchi in a white bowl.

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Sheet Pan Gnocchi with Roasted Vegetables

Baking gnocchi in the oven may be my newest obsession. It makes the edges crispy and full of flavor. The onions and tomatoes are roasted alongside it and caramelize with the perfect flavors.

If you’re looking for a 30-minute meal with only 5 ingredients to stash in your back pocket, this vegetarian recipe 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 add some sausage fora heartier meal.

Why I Love This Recipe

  • Fresh and colorful: This sheet pan gnocchi recipe is one of my favorite sheet pan dinner recipes with nutritious fresh ingredients baked together in one pan.
  • Versatile: Use store-bought shelf stable gnocchi to keep it simple in this light meal or make homemade gnocchi. Add some legumes or sausage for a protein option.

Ingredients Needed

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!

Gnocchi cooked on a sheet pan.
  • Toss. In a large bowl, toss together gnocchi, tomatoes, bell peppers, onions, pesto, salt, and pepper. Place on baking sheet.
  • 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.
Sheet pan gnocchi cooked with veggies.

Tips and 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!

  • 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: Add in different oven roasted vegetables such as mushrooms, broccoli, or some halved roasted Brussels sprouts. Avoid root vegetables such as a carrot or potato, as those take longer to cook. Keep 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 in sheet pan gnocchi.
  • Seasonings: Add in fresh herbs or Italian seasoning for extra flavor. Make it spicy with red pepper flakes or sprinkle with garlic.

Serving Suggestions

The best part of this sheet pan gnocchi is that it can be a complete meal! I often love to serve it with a fruit salad, chopped salad or in the summer grilled salmon.

A white bowl with gnocchi and vegetables.

Looking for more sheet pan meals? Try this pork chop sheet pan dinner, sheet pan chicken and potatoes or sheet pan meatloaf.

More Sheet Pan Dinner Recipes

spoonful on gnocchi

Sheet Pan Gnocchi

5 from 21 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
This sheet pan gnocchi is perfect for a last-minute vegetarian dinner or side dish. The pillowy gnocchi becomes crispy and the colorful vegetables are roasted to perfection. 
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Ingredients 

  • 16 ounces potato gnocchi , uncooked
  • 1 pint cherry tomatoes
  • 2 red or orange bell peppers , sliced
  • ½ red onion , sliced
  • ⅓ cup pesto , plus more if needed
  • Salt
  • Ground black pepper

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

Instructions

  • Prep: Preheat the oven to 425°F.
  • Add to baking sheet. Place 16 ounces potato gnocchi, 1 pint cherry tomatoes, 2 bell peppers, and 1/2 red onion on a 18×13-inch baking pan.
  • Spread pesto. Spread 1/3 cup pesto on top of the vegetables and toss until coated. Add more pesto if needed to fully coat. Sprinkle with salt and pepper.
  • Roast. Bake 20 to 25 minutes, tossing halfway through. Remove from oven. Add fresh Parmesan and basil on top, if using. Serve while warm.

Last step: Please leave a comment and rating after you make the recipe.

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.

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 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.

How to store 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.