Sheet Pan Gnocchi Recipe
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.
Servings: 4 servings
Equipment
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.
Notes
Add easy protein. To stay with the Mediterranean theme, add a drained 15-ounce can of chickpeas in step 2 of the recipe.
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. Please note that Metric conversions are estimates only.
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. Please note that Metric conversions are estimates only.
Nutrition
Serving: 2cups | Calories: 402kcal | Carbohydrates: 53g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 894mg | Potassium: 505mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2235IU | Vitamin C: 63mg | Calcium: 167mg | Iron: 5mg
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