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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.