Sheet Pan Gnocchi is the ultimate weeknight hero, combining fluffy gnocchi, vibrant veggies, and savory seasonings in one effortless dish. In just 40 minutes, you’ll have a meal that’s crispy on the outside, tender on the inside, and bursting with rich, garlicky flavors. Perfectly roasted cherry tomatoes add a sweet tang, while golden gnocchi soaks up every bit of herb-infused olive oil. It’s a symphony of textures and tastes that feels indulgent yet simple to make. Whether you’re feeding a crowd or treating yourself, this recipe delivers comfort and convenience without compromising on flavor. Say goodbye to complicated dinners and hello to a dish that’s as satisfying as it is quick.
Ingredients for Sheet Pan Gnocchi
- 1 pound store-bought potato gnocchi (we recommend Isola brand)
- 1 bunch broccolini (ends trimmed, florets cut into big pieces, stems into ½-inch pieces)
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- ½ teaspoon za’atar (optional, but adds a unique flavor)
- ¼ teaspoon red pepper flakes (adjust to taste)
- Freshly ground black pepper, to taste
- 6 ounces feta cheese, torn into 1-inch chunks
- Fresh parsley, for garnish (optional)
Step-by-Step Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, red onion, garlic, olive oil, sea salt, thyme, za’atar, red pepper flakes, and several grinds of black pepper until evenly coated.
- Spread the mixture evenly on the prepared baking sheet.
- Roast for 10 minutes, then remove from the oven and give everything a good stir.
- Scatter the feta chunks evenly over the top of the gnocchi and vegetables.
- Return the sheet pan to the oven and roast for 15 to 20 more minutes, or until the gnocchi is tender, the vegetables are caramelized, and the feta is lightly browned.
- Remove from the oven and garnish with fresh parsley, if desired. Season with additional salt and pepper to taste, and serve immediately.
Perfect Pairings: Serving Suggestions
This Sheet Pan Gnocchi is a complete meal on its own, but you can elevate it with a few simple additions. Serve it with a side of crusty bread to soak up the flavorful juices or a light arugula salad dressed with lemon vinaigrette for a fresh contrast. For a heartier option, pair it with grilled chicken or shrimp.
Make It Your Own: Recipe Variations
Customize this dish to suit your taste or pantry staples! Swap broccolini for asparagus or zucchini, or use sun-dried tomatoes instead of cherry tomatoes. If you’re not a fan of feta, try goat cheese or mozzarella. For a vegan twist, skip the cheese and add a sprinkle of nutritional yeast for a cheesy flavor.
Quick Tips for Success
To save time, prep your vegetables while the oven preheats. Use pre-sliced garlic or a garlic press to speed things up. If you’re short on za’atar, a mix of oregano, sesame seeds, and sumac works as a great substitute. Don’t overcrowd the baking sheet—this ensures everything roasts evenly and gets that perfect caramelization.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the gnocchi and veggies on a baking sheet and warm in a 350°F oven for 10-15 minutes, or microwave in 30-second intervals until heated through. Add a splash of olive oil to revive the dish’s moisture.
Why This Recipe Works
This Sheet Pan Gnocchi is a winner because it’s simple, flavorful, and requires minimal cleanup. The high heat of the oven crisps the gnocchi and caramelizes the veggies, while the feta adds a creamy, tangy finish. It’s a versatile dish that’s perfect for busy weeknights or casual dinners with friends.
Sheet Pan Gnocchi
Ingredients
- 1 pound store-bought potato gnocchi we like Isola
- 1 bunch broccolini ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces
- 1 pint cherry tomatoes
- ½ small red onion thinly sliced
- 2 cloves garlic sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 6 ounces feta cheese torn into 1-inch chunks
- Fresh parsley for garnish, optional
Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
- Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.