Sheet Pan Gnocchi
Published Aug 27, 2025
Easy Sheet Pan Gnocchi made with pre-made gnocchi, mixed veggies, a little olive oil, and seasoning, all tossed together and roasted in the oven.
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Easy sheet pan gnocchi recipe for weeknights!
I usually make sheet pan gnocchi when I don’t feel like cooking but still want everyone fed. It’s one of the recipes I like to throw together at the end of the week when the fridge is looking a bit sad before the weekend shopping. You know, half a bell pepper, a lonely zucchini, a handful of tomatoes, all sitting around without a purpose. Everything roasts together on a single sheet pan, the gnocchi gets crisp edges, and the veggies get caramelized, and of course, I can’t not add feta on top!
Happy Cooking!
– Yumna
Sheet Pan Gnocchi Ingredients
- Gnocchi: I use low-sodium, shelf-stable or refrigerated potato gnocchi. I don’t boil them first, just add straight to the sheet pan.
- Veggies: Grape tomatoes, orange bell pepper (any color is fine), zucchini, and red onion. Cut the veggies into similar-sized chunks so it all roast evenly.
- Kalamata Olives: I like to slice them in half so they don’t overwhelm everything. Make sure you get pitted so you don’t have to waste time removing the seed.
- Olive oil + garlic: Coat everything well so the gnocchi and veggies roast instead of drying out. Fresh garlic works best here.
- Seasonings: Oregano, thyme, salt, and black pepper give the dish a Mediterranean flavor. If you have some za’atar, use that instead!
- Feta cheese: Sprinkle it on near the end so it softens but doesn’t burn.
- Fresh basil: Tear it right before serving.
How to Make Sheet Pan Gnocchi
Sheet Pan Gnocchi Recipe
Ingredients
- 1 pound potato gnocchi I use low sodium
- 1 pint grape tomatoes
- 1 orange bell pepper cut into chunks
- 1 small zucchini cut into chunks
- 1 small red onion cut into chunks
- ½ cup pitted Kalamata olives halved
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup crumbled feta cheese
- ¼ cup fresh basil leaves torn
Instructions
- Preheat the oven to 425°F.
- Spread the gnocchi, tomatoes, bell pepper, zucchini, red onions, and olives on a large rimmed sheet pan. Drizzle with olive oil, then sprinkle on the garlic, oregano, thyme, salt and pepper. Toss directly on the pan until everything is well-coated and then spread in a single layer.
- Bake for 25 minutes, stir once, then sprinkle the feta evenly over the top. Return to the oven for 8–10 minutes more, until the tomatoes are blistered and the gnocchi are golden with crisp edges.
- Sprinkle the basil over the hot gnocchi and serve right off the pan.
Equipment
Notes
Storage: Leftovers in an airtight container in the fridge for up to 3 days. Just know the gnocchi will lose some of that crisp texture as it sits, but the flavors will still be good. The best way to bring back some crispness is in the oven. Spread the gnocchi and veggies on a baking sheet and bake at 375°F for about 10 minutes, or until warmed through. If you’re in a rush, the microwave works too, but the gnocchi will be softer.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t line the sheet pan with parchment paper or foil. Gnocchi should touch the pan to make sure they get crispy.
- Spread everything in a single layer. If the gnocchi or veggies are piled on top of each other, they’ll steam instead of roast. Use a large pan or two smaller pans if needed.
- Stir halfway through. Tossing the gnocchi and veggies once during roasting helps them cook evenly and get color on more than one side.
FAQs
Leftovers in an airtight container in the fridge for up to 3 days. Just know the gnocchi will lose some of that crisp texture as it sits, but the flavors will still be good. The best way to bring back some crispness is in the oven. Spread the gnocchi and veggies on a baking sheet and bake at 375°F for about 10 minutes, or until warmed through. If you’re in a rush, the microwave works too, but the gnocchi will be softer.
I don’t recommend freezing it. Cooked gnocchi doesn’t thaw well; it tends to get mushy and lose its texture.
