Marry Thompson This Sheet Pan Gnocchi is a vibrant, one-pan meal featuring crispy gnocchi roasted with colorful vegetables and mozzarella, served over fresh arugula with a sprinkle of Parmesan. Ready in about 45 minutes, it’s perfect for a quick, flavorful weeknight dinner.
Jump to RecipeSheet Pan Gnocchi Recipe Ingredients
- 1 1/2 lb. refrigerated, shelf-stable, or frozen gnocchi
- 1 pt. grape tomatoes
- 4 garlic cloves, finely chopped
- 2 broccoli crowns, cut into florets
- 2 medium bell peppers, seeded and cut into 1-inch pieces
- 1 medium red onion, peeled and cut into 1-inch pieces
- 1 1/2 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/3 cup olive oil
- 1 (8-oz.) container small fresh mozzarella balls or pearls, drained
- 1/4 cup chopped fresh basil
- 4 oz. baby arugula, for serving
- Grated Parmesan cheese, for serving
How To Make Sheet Pan Gnocchi
- Preheat the Oven: Preheat the oven to 450°F (230°C/gas 8).
- Combine Ingredients: In a large bowl, toss together the gnocchi, grape tomatoes, chopped garlic, broccoli florets, bell peppers, red onion, kosher salt, Italian seasoning, black pepper, and red pepper flakes. Pour olive oil over the mixture and toss to coat evenly.
- Bake the Gnocchi and Vegetables: Spread the gnocchi mixture evenly onto a large baking sheet. Bake for 35–40 minutes, stirring halfway through, until the gnocchi are golden and crispy.
- Add Mozzarella: Remove the baking sheet from the oven and scatter the drained mozzarella balls over the top. Return to the oven and bake for an additional 5 minutes, until the mozzarella is melted.
- Finish and Serve: Remove from the oven, sprinkle with chopped basil, and serve hot over a bed of baby arugula. Sprinkle with grated Parmesan cheese, if desired.
Recipe Tips
- Can I use frozen gnocchi? Yes, no need to thaw; frozen gnocchi will crisp up nicely during baking.
- How do I prevent sticking? Ensure the gnocchi and vegetables are well-coated with olive oil and spread evenly on the baking sheet.
- Can I make this ahead? Prep the vegetables and seasonings ahead, but bake just before serving to maintain the gnocchi’s crispy texture.
- How do I adjust the spice level? Reduce or omit red pepper flakes for a milder flavor, or increase for more heat.
What To Serve With Sheet Pan Gnocchi
This hearty dish pairs wonderfully with:
- A glass of white wine, like Pinot Grigio, to complement the vegetables
- Crusty bread or garlic bread for added texture
- A simple side salad with a light vinaigrette to balance the richness
How To Store Sheet Pan Gnocchi
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10–15 minutes to restore crispiness.
Freeze: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven to crisp up.
Sheet Pan Gnocchi Nutrition Facts
Serving: 1 portion (1/6th of recipe)
- Calories: ~450 kcal
- Carbohydrates: ~55g
- Protein: ~15g
- Fat: ~20g
- Saturated Fat: ~7g
- Sugar: ~6g
- Fiber: ~6g
Nutrition information is estimated and may vary based on ingredients and preparation methods used.
FAQs
Yes, substitute with zucchini, asparagus, or mushrooms, keeping pieces similar in size for even cooking.
Make your own by mixing equal parts dried oregano, basil, and thyme, or use just one of these herbs.
Omit mozzarella and Parmesan or use vegan cheese alternatives, and ensure the gnocchi is egg-free.
Try More Recipes:
Sheet Pan Gnocchi Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes40
minutes450
kcalA one-pan meal of crispy roasted gnocchi with colorful vegetables and melted mozzarella, served over arugula with a sprinkle of Parmesan, perfect for an easy dinner.
Ingredients
1 1/2 lb. refrigerated, shelf-stable, or frozen gnocchi
1 pt. grape tomatoes
4 garlic cloves, finely chopped
2 broccoli crowns, cut into florets
2 medium bell peppers, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch pieces
1 1/2 tsp. kosher salt
1 tsp. Italian seasoning
1/2 tsp. black pepper
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
1/3 cup olive oil
1 (8-oz.) container small fresh mozzarella balls or pearls, drained
1/4 cup chopped fresh basil
4 oz. baby arugula, for serving
Grated Parmesan cheese, for serving
Directions
- Preheat oven to 450°F (230°C/gas 8).
- In a large bowl, toss gnocchi, tomatoes, garlic, broccoli, bell peppers, red onion, salt, Italian seasoning, black pepper, and red pepper flakes with olive oil.
- Spread on a baking sheet and bake for 35–40 minutes, stirring halfway, until gnocchi are crispy.
- Dot with mozzarella and bake for 5 more minutes until melted.
- Sprinkle with basil and serve hot over arugula with Parmesan, if desired.
Notes
- Use frozen gnocchi without thawing for best texture.
- Refrigerate leftovers for 3 days or freeze for 2 months.
- Substitute vegetables like zucchini or mushrooms if preferred.
- Adjust red pepper flakes for spice preference.
- Ensure even oil coating to prevent sticking.