Sheet Pan Gnocchi 🍅🥔
A one-pan dinner that’s crispy, cozy, and packed with fresh flavor
Description
When you need a quick, satisfying meal with minimal cleanup, Sheet Pan Gnocchi is a total lifesaver. Shelf-stable potato gnocchi roast up golden and lightly crispy on the outside while staying tender inside, paired with juicy cherry tomatoes and perfectly roasted zucchini. Everything cooks together on one pan, creating a comforting dish that feels both wholesome and indulgent.
This recipe is endlessly customizable and perfect for weeknight dinners, meatless meals, or a simple side dish that steals the show.
Ingredients
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1 lb shelf-stable potato gnocchi
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1 pint cherry tomatoes, halved
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1 zucchini, sliced
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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Salt and black pepper, to taste
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¼ cup grated Parmesan cheese (optional)
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Fresh basil or parsley, for garnish
Directions
1️⃣ Preheat & Prep
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2️⃣ Toss Everything Together
Add the gnocchi, cherry tomatoes, and zucchini to the sheet pan. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Toss well to coat everything evenly.
3️⃣ Roast
Spread the mixture into an even layer. Roast for 20–25 minutes, stirring halfway through, until the gnocchi are golden and slightly crisp and the vegetables are tender and blistered.
4️⃣ Finish & Serve
Remove from the oven and sprinkle with grated Parmesan cheese, if using. Garnish with fresh basil or parsley and serve hot.