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!

sheet pan gnocchi

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.

sheet pan gnocchi

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.

sheet pan gnocchi

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.
Print
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sheet pan gnocchi

Sheet Pan Gnocchi

  • 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

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!


Scale

Ingredients

  • 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

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:

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

Have you ever tried baked gnocchi?