Sheet pan gnocchi is one of my favorite vegetarian sheet pan dinners. For this recipe, I use roasted bell peppers, onion, spinach, and tender pillowy gnocchi. It’s both colorful and nutritious and it only requires about 15 minutes of hands-on time.
This sheet pan gnocchi recipe is colorful, nutritious, vegetarian (easily vegan if you want it to be) and a frequently requested meal in my home. A dinner made in 4 steps and 1 sheet pan? You bet I’ll make that all day every day. Well, maybe not every day, but you get the idea.
To keep this recipe super simple I use store-bought shelf stable gnocchi. You can also use homemade gnocchi or even sweet potato gnocchi if you happen to have some around. Then it’s as simple as tossing it onto a sheet pan with colorful bell peppers, an onion, cherry tomatoes and herbs and spices. I love the combination of basil, oregano, and thyme, but you could also just toss in some Italian seasoning to make it even easier. I stir some baby spinach in at the end for an even bigger vegetable boost, and finish with parmesan cheese, which is optional, of course.
This dinner is so weeknight friendly, but also beautiful enough for company and it makes excellent leftover desk lunches if I do say so myself.
Table of Contents
Ingredients You’ll Need
- Gnocchi: These delightful little potato dumplings are like soft pillows of deliciousness. They are perfect for soaking up all the flavors from the vegetables as they roast. My favorite brand is called Pranzo and I buy it at Trader Joes. I prefer shelf stable gnocchi to frozen potato gnocchi in this recipe. The frozen gnocchi was still good, it was just a little chewy for my taste.
- Red bell pepper: Bursting with vibrant color red bell peppers add a delightful and subtle sweetness to this sheet pan gnocchi. They are a fantastic source of vitamin C. If you don’t have any, use store-bought or Homemade Roasted Red Peppers. If you use store-bought just stir them in at the end with the spinach to warm through.
- Yellow bell pepper: With its sunny hue and mild, slightly tangy flavor, the yellow bell pepper brings a touch of sunshine to your plate.
- Red onion: Red onions bring a burst of roasted sweetness and a lovely pop of color to this vegetarian recipe. If you don’t have a red onion, substitute a yellow or white onion instead.
- Cherry tomatoes: Juicy and sweet, cherry tomatoes break down in the oven creating moisture and light sauce for the gnocchi.
- Garlic cloves: A kitchen staple, garlic, adds a fragrant and savory note that enhances the flavors of your favorite recipes.
- Olive oil: The liquid gold of the Mediterranean Diet, olive oil is not just a cooking essential but a flavor powerhouse. Here it’s used to roast the vegetables while adding healthy fats and a rich flavor.
- Dried oregano: This versatile herb brings a touch of earthiness and warmth adding a delightful Mediterranean flair.
- Dried basil: Fragrant and slightly sweet, dried basil adds an aromatic touch to any recipe. If you have fresh, go ahead and add it after you’ve dished up the sheet pan gnocchi into individual servings to protect the delicate flavor.
- Kosher salt: This coarse-grained salt enhances the flavors of all the other ingredients.
- Dried thyme: With its earthy and slightly floral flavor, dried thyme adds a comforting and aromatic touch.
- Red pepper flakes: For those who love a little heat, red pepper flakes are the perfect spice to add a kick to your dishes. A pinch of these fiery flakes can add a wonderful zing to this recipe. Add as much or as little as you’d like.
- Freshly ground black pepper: The unsung hero of seasoning, freshly ground black pepper adds depth, complexity and an earthy warmth to roasted vegetable dishes like this one.
- Baby spinach: Tender and vibrant, baby spinach adds a nutritious boost to any meal. Its delicate flavor and vibrant color enhance the beauty of even simple weeknight dinners.
- Parmesan cheese: Parmesan brings a nutty, savory punch to any dish. Grated over pasta, sprinkled on salads, or shaved over roasted veggies, it adds a touch of richness and umami that takes your recipes to new heights.
What is the Best Gnocchi for Sheet Pan Gnocchi?
I tested this recipe using 3 different kinds of gnocchi (potato, sweet potato, and cauliflower) stored in 3 different ways—shelf stable, frozen, and homemade.
My favorite way to make this recipe is using shelf stable gnocchi and my favorite brand is Pranzo. It’s made in Italy and I can find it at Trader Joes. It cooked into beautiful, pillowy bites lightly coated with the sauce created by the roasting vegetables. I don’t know the science behind it but the shelf stable gnocchi just cooked to a texture I preferred for this sheet pan gnocchi recipe.
I also tried this recipe with frozen sweet potato gnocchi and frozen (regular) potato gnocchi. Both worked fine, the gnocchi cooked, but they were chewier than I preferred. If that’s what you have, go ahead and use it. I had one kid that liked the chewier gnocchi and one who didn’t.
I actually preferred the frozen cauliflower gnocchi in this recipe over the frozen potato gnocchi. They were a bit larger than the potato gnocchi, but the texture was more tender than the frozen potato gnocchi in this sheet pan recipe.
If you are an expert gnocchi maker, then by all means, make it from scratch. We have a lovely recipe for How to Make Homemade Potato Gnocchi.
If you want to try your hand at Homemade Ricotta Gnocchi we have a recipe for that too and even though I didn’t test ricotta gnocchi in this specific recipe, I’m sure it would be amazing. However, if you opt for homemade gnocchi I would still boil it first (it only takes two minutes) before roasting it on the sheet pan with the vegetables.
Ultimately, my go-to gnocchi for this recipe is shelf-stable store-bought gnocchi. It cooks well. Saves me tons of time in the kitchen on a busy weeknight when I’m running kids from one place to the next.
How to Make Sheet Pan Gnocchi
This recipe couldn’t be easier and it only dirties a knife, cutting board, and a sheet pan. It only takes 10 to 15 minutes to throw it together, and could even be prepped the night before. Let it roasts in the oven for 40 minutes and dinner is served. This recipe is so easy a teenager could do it!
- Preheat the oven: Heat the oven to 425°F.
- Mix everything together: On a large sheet pan add the gnocchi, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, olive oil, oregano, basil, salt, thyme, red pepper flakes, and black pepper. Use your hands to combine everything together. Make sure everything is well coated in the spices and oil.
- Bake: Place the sheet pan in the oven and bake for 40 minutes, stirring halfway through. Five minutes before the gnocchi and vegetables are finished, remove the sheet pan from the oven. Add the spinach and stir to combine. Return to the oven for the remaining five minutes, just until the spinach is wilted.
- Serve: Serve with shaved parmesan cheese, and a drizzle of olive oil.
Ways to Make this Sheet Pan Dinner Your Own
When I first made this recipe it was a total clean out the refrigerator situation. I used what I had and then improvised. You can and should feel free to do the same. Here are a few more ideas to make this sheet pan gnocchi your own.
- Use in Season Vegetables: Use thinly sliced fennel, cubed butternut squash, and kale for a fall inspired version of sheet pan gnocchi. In the spring use asparagus and radish and for summertime try zucchini and green beans–check out our Pesto Gnocchi with Summer Veggies for more summertime inspiration.
- Experiment with Gnocchi: This recipe calls for a pretty standard potato gnocchi, but you could also use cauliflower gnocchi, butternut squash gnocchi, or ricotta gnocchi.
- Swap the Seasonings: I have an Italian vibe going in this recipe, but you could also head over to France and sprinkle these veggies with a little Herbs de Provence. You could also go Greek, add a little lemon zest, some Greek oregano and a touch of rosemary.
- Change up the Cheese: I used Parmesan cheese, but I’ve also made this and served it on top of a bed of ricotta drizzled with olive oil when I’m feeling fancy. Or pile everything onto a platter and put a gooey round of burrata right in the center. Drizzle with olive oil and sprinkle with fresh herbs. Or crumble the whole shebang with goat cheese. It will melt and get creamy as it warms.
What to Serve With Sheet Pan Gnocchi
The beauty of sheet pan gnocchi is that it’s a complete meal in one dish. But when dinner is this easy, you might as well make dessert!
While the gnocchi and vegetables are roasting in the oven, prepare cinnamon-scented Baked Apples. As soon as the sheet pan dinner is cooked to perfection remove it from the oven and place the baked apples in it.
Let it bake while you enjoy dinner. Or keep it super simple and just make a colorful fruit salad to wrap up the evening.
More Easy Sheet Pan Dinner Recipes
Meat and Poultry
Sheet Pan Paprika Chicken and Vegetables
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Mediterranean Sheet Pan Baked Shrimp and Veggies
Browse all Mediterranean recipes.
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Sheet Pan Gnocchi with Roasted Vegetables
Ingredients
- 16 ounces gnocchi, store bought or homemade
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 pint cherry tomatoes
- 6 garlic cloves, minced
- 1/4 cup olive oil
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
- 3 to 4 handfuls baby spinach
- Parmesan cheese, to serve
Instructions
- Preheat the oven: Heat the oven to 425°F.
- Mix everything together: On a large sheet pan add the gnocchi, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, minced garlic, olive oil, oregano, basil, salt, thyme, red pepper flakes, and black pepper. Use your hands to combine everything together. Make sure everything is well coated in the spices and oil.
- Bake: Place the sheet pan in the oven and bake for 40 minutes, stirring halfway through. Five minutes before the gnocchi and vegetables are finished, remove the sheet pan from the oven. Add the spinach and stir to combine. Return to the oven for the remaining five minutes, just until the spinach is wilted.
- Serve: Serve with shaved parmesan cheese, and a drizzle of olive oil.
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I’m confused…do you cook the gnocchi according to the directions on the package and THEN add to the recipe and bake?? Because it seems that if I don’t the gnocchi will dry up??
Hi, Gianna. In our experience, the gnocchi does not have to be precooked. One reader did find that parboiling it a bit first help with the texture, so that’s something you could certainly try if you’d like.
Is the nutrition listed for one serving or the entire recipe?
Hello! The nutritional information her is per serving (there are 4 servings in this recipe).
Im a big fan of your food/recipes! However I must be doing something wrong here?? The gnocchi turned out hard as a rock. I bought fresh gnocchi rather than shelf stable. No one else seems to be having this issue. Help!
Hi, Mara. It’s really hard to say what might have gone wrong without being there. The gnocchi may have contained too much flour or was overworked when it was being formed.
I’ve had the same issue, however, this time I parboiled the store bought gnocchi for a minute, let them cool off with some olive oil and then baked as per recipe … they cam out brilliantly.
Thanks for sharing that, Kath!
Hi, I also made this today with store bought gnocchi (chilled, not frozen) and they came out hard.
I still liked this recipe very much, so I’ll probably try it again with a different brand.
I wonder if another way to solve this is by boiling the gnocchi, cooking them separately then adding them to the vegetables…
Hi, Dana. Another reader did mention that parboiling the gnocchi first helped with this issue, so you may want to give that a try next time.
Loved this! So easy to do and you can customize it to your taste. But be careful, it’s easy to go overboard and make this a not-so-healthy recipe.
This recipe was super duper and I am so glad I found it! My dinner looked practically exactly like the images in this post. The ingredients are simple, but the result is oh so flavorful. I also love the use of multiple colorful veggies and minimal need for clean-up after. I will absolutely make this again.
My absolute favourite of all of your recipes. And so simple.
This is delicious. Yes it *could* stand along, but when feeding teenage boys I suggest making it a side dish and serving with a protein.
The leftovers are AMAZING as a filler for an omelette!
Hi, Cathy! I’m Summer and I wrote this recipe! Thank you so much for taking time to tell us how much you and your family enjoyed it. Also, LOVE the idea of using leftovers for an omelette! Have a great day!
So delicious! Very first time my Italian husband has had gnocchi without sauce or pesto and he LOVED it! I will definitely make this again soon!
Hi, Angela! I’m Summer, I wrote the recipe and I work here with Suzy at The Mediterranean Dish! I’m so glad you and your husband both enjoyed this recipe! Thank you so much for taking the time to let us know. It really means a lot.
A new favourite in our household, packed with lots of veggies and full of flavour
Hi, Sonia! Thanks for leaving a comment and telling us how much you enjoyed the sheet pan gnocchi recipe! It’s always nice when you can find something new for the rotation!
This was SO simple and shockingly flavorful. I had some fresh mushrooms on hand, so I threw those in as well, and I think they were a perfect addition. I will definitely be making this again! Thank you!
This is a wonderful easy dish that I’ve made for company with great success.
I was just wondering, could I use canned cherry tomatoes? How do you think it would be?
Hi, Diane. We have not tested that before, but I don’t think it would hurt to try! If you give it a go, please stop back and share your thoughts!
Do you put the garlic in with the other vegetables? I don’t see it listed under step 2.
Hi, Kelly. So sorry that was left out… we’ll go back in and correct that. Yes, you should add the garlic with the veggies. Enjoy!
Easy and simple. My family love it . Taste delicious.
Hi, Rada! So glad you enjoyed the recipe! Thanks for taking the time to let us know what you like so we can create more of it. Looks like you’re a fan of vegetarian gnocchi recipes. You might also like this Gnocchi alla Sorrentina
We were skeptical that the gnocchi would actually cook and were pleasantly surprised when it did. This was delicious and easy to make!
Hi, Paula! So glad you gave this recipe a chance and discovered a new favorite. Looks like you’re a gnocchi fan and soup season is upon us. You might want to try this Chicken Gnocchi Soup recipe too. Thanks for taking the time to leave a comment. We really appreciate it.
Followed directions as written except didn’t use thyme. It was easy and delicious and my husband loved it as well.
Hi, Sylvia! I’m Summer and I work here at The Mediterranean Dish. Thanks for taking the time to leave us a comment and let us know you enjoyed the gnocchi recipe. If you like gnocchi you might enjoy this Chicken Gnocchi Soup or the Baked Gnocchi recipe. Happy Cooking!
Hi, using a frozen store bought gnocci, do I need to boil first???
Hi, PM Davis — I’m Summer and I work here at The Mediterranean Dish. No you don’t need to boil the frozen gnocchi first. Place it straight from frozen onto the sheet pan and bake with the vegetables. Enjoy!