Add As A Trusted Google SourceLet your oven do the work with my easy sheet pan gnocchi! This vegetarian meal comes together in just 10 minutes of prep, with gnocchi and vegetables all baked on one pan.
Sheet Pan Gnocchi is One of the Easiest Dinners
This sheet pan gnocchi is one of the easiest dinners I’ve ever made! Baking gnocchi in the oven makes it deliciously crispy on the outside, while the inside stays soft and tender. I toss the gnocchi and veggies with simple Italian seasonings, then finish it with grated Parmesan and fresh basil. So simple, so good!
Easy sheet pan dinners like this gnocchi make cooking dinner so much easier on my busiest days. With only one pan to wash at the end, clean up is a breeze too. I think you’ll also love my Sheet Pan Chicken Fajitas, Sheet Pan Pork Tenderloin and Sausage and Peppers.
Ingredient Notes
- Potato Gnocchi: Use shelf-stable gnocchi because it crisps up better than fresh, ensuring your gnocchi won’t turn out soggy, even with the juicy tomatoes and zucchini on the pan.
- Zucchini, Red Onion & Cherry Tomatoes: I love this combination of veggies with the Italian seasonings! Feel free to swap in other vegetables that you enjoy. Broccoli, mushrooms, bell peppers or carrots would also be delicious.
- Olive Oil: We use plenty of olive oil to make sure the gnocchi doesn’t stick to the pan.
- Seasonings: Italian seasoning, garlic powder, salt and pepper bring great flavor to the gnocchi and veggies.
- Parmesan & Fresh Basil: For a pop of freshness at the end!
Find the printable recipe with measurements below.
How to Make Sheet Pan Gnocchi
Season gnocchi and vegetables: Combine the gnocchi, zucchini and red onion in a mixing bowl. Drizzle with olive oil and sprinkle on the Italian seasoning, garlic powder, salt and pepper. Stir well to distribute the seasonings and oil. Spread the mixture out in an even layer on a large rimmed baking sheet.
Bake: Bake at 425°F for 15 minutes. Then give everything a stir and add the tomatoes to the pan. Bake for about 15 more minutes, until gnocchi and vegetables are tender and lightly browned.
Finish and serve: Drizzle 1 tablespoon olive oil over the gnocchi and vegetables. Sprinkle on grated Parmesan cheese and fresh basil, then serve.
Tips for The Best Sheet Pan Gnocchi
- Don’t boil gnocchi first. It cooks through in the oven.
- Use enough olive oil. Be sure to toss the gnocchi and vegetables well with the oil so that nothing sticks to the pan.
- Don’t overcrowd the pan. You want the gnocchi to brown and crisp, not get soggy. If you’re cooking extra veggies, use two pans.
- Add the tomatoes halfway through the bake time so they don’t overcook.
- Finish it with another drizzle of olive oil for moisture.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Sheet Pan Gnocchi
Ingredients
- 1 pound potato gnocchi, shelf-stable gnocchi recommended*
- 2 medium zucchini, cut into ¾-inch thick half rounds
- 1 small red onion, sliced ½-inch thick
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 1 ½ cups whole cherry or grape tomatoes
- 1 tablespoon olive oil
- grated Parmesan cheese, to taste
- thinly sliced fresh basil, for serving
Instructions
- Preheat oven to 425°F.
- Place gnocchi, zucchini and red onion in a mixing bowl. Drizzle with 3 tablespoons olive oil and sprinkle on the Italian seasoning, garlic powder, salt and pepper. Stir well to distribute the seasonings and oil. Spread the mixture out in an even layer on a large rimmed baking sheet.1 pound potato gnocchi, 2 medium zucchini, 1 small red onion, 3 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, salt and pepper
- Bake for 15 minutes. Then give everything a stir and add the tomatoes to the pan. Bake for about 15 more minutes, until gnocchi and vegetables are tender and lightly browned.1 ½ cups whole cherry or grape tomatoes
- Drizzle 1 tablespoon olive oil over the gnocchi and vegetables. Sprinkle on Parmesan cheese and fresh basil, then serve.grated Parmesan cheese, thinly sliced fresh basil, 1 tablespoon olive oil
Notes
- I recommend using shelf-stable gnocchi because it crisps up better than fresh, ensuring your gnocchi won’t turn out soggy, even with the juicy tomatoes and zucchini on the pan.
- Feel free to swap in other vegetables that you enjoy. Broccoli, mushrooms, bell peppers or carrots would also be delicious.
- Don’t boil gnocchi first. It cooks through in the oven.
- Use enough olive oil. Be sure to toss the gnocchi and vegetables well with the oil so that nothing sticks to the pan.
- Don’t overcrowd the pan. You want the gnocchi to brown and crisp, not get soggy. If you’re cooking extra veggies, use two pans.
