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.
  • Looking for a fall version? Try this butternut squash and gnocchi sheet pan recipe!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sheet pan gnocchi

Sheet Pan Gnocchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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


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!


  • 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


  • 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.


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.

gnocchi on a baking sheet

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?

Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!