Sheet Pan Gnocchi with Vegetables

This sheet pan gnocchi with vegetables is a deliciously simple dinner idea! Everything cooks together on one sheet pan, and you can add any additional vegetables you like!

I love gnocchi. These little pillows of potato pasta are so tasty, especially with creamy fontina cheese and a rainbow of vegetables. I couldn’t believe how easy this recipe turned out to be. Alex and I couldn’t stop grabbing bites from the pan when it was straight out of the oven.

Tips for sheet pan gnocchi

• I used shelf-stable gnocchi. If you decide to use frozen gnocchi, you may need to increase the baking time. I’d recommend baking the gnocchi for 5 minutes, then add the rest of the vegetables.
• I used a combination of Fontina and Parmesan cheese. Fontina is deliciously creamy, and Parmesan adds a nice salty bite.
• Don’t rush the cooking time. I like to let the vegetables get caramelized and the gnocchi nice and browned.

Substitution Ideas

• No broccoli? Try asparagus for a different green vegetable!
• You can also use mini sweet peppers instead of bell peppers. That’s an easy way to add additional color.
• If you like things spicy, add a pinch of red pepper flakes!
• Can’t find Fontina? Try shredded mozzarella instead.

Sheet Pan Gnocchi

★★★★★ 5 from 5 reviews

• Author: Liz Thomson
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Baked
• Cuisine: Italian

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Description

This sheet pan gnocchi with vegetables is a deliciously simple dinner idea! Everything cooks together on one sheet pan and you can add any additional vegetables you like!

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Ingredients

Scale 1x2x3x

• 1 (16oz) package gnocchi
• 1 large bell pepper chopped into 1” pieces
• 1 cup chopped broccoli florettes
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 oz fontina cheese, shredded
• 1 oz parmesan cheese, grated

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Instructions

• Preheat the oven to 425 degrees.
• Line a large rimmed baking sheet with parchment paper, or spray with non-stick spray.
• Spread the gnocchi and vegetables in an even layer.
• Drizzle with olive oil then sprinkle with garlic powder, and salt and mix until evenly coated.
• Bake for 15 minutes, then flip the vegetables and gnocchi.
• Top with grated fontina and continue to bake for 10-12 minutes.
• Sprinkle with parmesan cheese just before serving.

Notes

This recipe could serve 2-3 people. Alex and I typically have a little bit leftover, so if you served this with a salad or another side dish, you could stretch it to 3-4 people.

Keywords: sheet pan gnocchi

Gnocchi Side Dish Ideas

Need something to pair with this sheet pan gnocchi? Here are a few ideas to get you started:

• Italian Chopped Salad
• Easy Cucumber & Tomato Salad
• Feta Stuffed Sweet Peppers

Looking for other sheet pan meal ideas? Try this roasted chickpea and vegetable bake!

Have you ever tried baked gnocchi?