Sheet Pan Gnocchi with Roasted Vegetables
Made it? Rate this recipePackaged potato gnocchi roasted straight from the pack on one sheet pan with cherry tomatoes, red onion and bell peppers until the gnocchi turn golden and crisp outside and the tomatoes blister and burst. Finished with torn basil, it is a vegetarian dinner with no pot of boiling water.
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Step-by-Step Instructions
Preheat the oven
Preheat the oven to 425°F (220°C) with a rack in the upper-middle position. If your sheet pan is a smaller quarter-sheet, plan on two pans; this quantity needs a full half-sheet pan (about 18 x 13 inches / 46 x 33cm) to roast properly.
Chef's Tips
- ›High heat is what crisps the outside of the gnocchi, so wait until the oven is fully preheated.
Separate the gnocchi and toss everything
Break apart any gnocchi that are stuck together. Put them on the sheet pan with the cherry tomatoes, red onion wedges, pepper pieces and sliced garlic. Drizzle with the olive oil, sprinkle with Italian seasoning, salt, pepper and red pepper flakes, and toss right on the pan until everything is glossy with oil.
Chef's Tips
- ›Do not boil the gnocchi first; roasting them straight from the pack is what gives a crisp shell and soft center.
- ›Make sure each gnocchi is coated in oil, or the dry ones will turn leathery.
Spread out and roast
Spread everything into a single, even layer with the gnocchi touching the pan as much as possible. Roast for 12 minutes.
Chef's Tips
- ›If the pan is packed edge to edge with no gaps, divide between two pans and swap their positions halfway.
Toss and finish roasting
Take the pan out, toss and flip the gnocchi and vegetables with a spatula, then spread them out again. Roast for 10 to 13 minutes more, until the gnocchi are golden and puffed, the tomatoes have blistered and some have burst, and the onion and pepper edges are lightly charred.
Chef's Tips
- ›The burst tomatoes become a light sauce; press a few with the back of a spoon to release more juice.
- ›Gnocchi brands vary; pull the pan when they are golden and crisp outside even if that is a few minutes early.
Add basil and serve
Scatter the torn basil over the hot pan, drizzle with the balsamic vinegar if using, and give it a gentle toss. Taste and add a pinch more salt if needed. Serve right away, while the gnocchi are crisp.
Chef's Tips
- ›Add basil at the end only; it turns black in the oven.
- ›Grated vegetarian hard cheese or a few torn pieces of fresh mozzarella are good additions at the table.
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About This Recipe
What is this dish?
Sheet pan gnocchi is a shortcut way to cook packaged potato gnocchi: instead of boiling, you roast them on a hot pan with vegetables. The gnocchi turn golden and lightly crisp outside while staying soft in the middle, and the cherry tomatoes collapse into a jammy, slightly sweet sauce.
Why you'll love it
There is no pot of water and no sauce to make. About 10 minutes of chopping and one pan give you a complete vegetarian dinner with contrasting textures, from crisp gnocchi to soft roasted peppers and burst tomatoes.
When to serve
Serve as a weeknight dinner, a meatless Monday main, or a side next to grilled chicken or sausages.
Quick tips
Do not boil the gnocchi, roast at 425°F (220°C) in a single layer, toss once halfway, and add basil at the end.
Ingredient Highlights
Potato Gnocchi
Shelf-stable vacuum-packed gnocchi are partly dried, which is exactly why they crisp so well in a hot oven. Refrigerated fresh gnocchi also work and turn out slightly softer.
Cherry Tomatoes
Left whole, cherry tomatoes blister in the oven and then burst, releasing juice that coats the gnocchi like a quick, light tomato sauce.
Fresh Basil
Torn basil added at the very end brings a fresh, peppery note that lifts the roasted flavors. Tearing rather than chopping bruises it less.
Substitution Options
Swap bell peppers for zucchini, eggplant cubes, broccoli florets or halved Brussels sprouts (larger, denser vegetables may need an extra 5 minutes). Use shallots instead of red onion. Replace basil with parsley or baby spinach stirred in at the end to wilt. Gluten-free gnocchi can be used if you need the dish gluten-free; check the label and timing, as some brands brown faster.
Chef's Tips
Techniques that separate good from great
Add protein without a second pan
Slice 2 pre-cooked chicken or plant-based sausages into coins and add them with the vegetables at the start. They brown in the same time and make the meal more filling.
Crisp the bottoms on a hot pan
Put the empty sheet pan in the oven while it preheats, then carefully tip the oiled gnocchi and vegetables onto the hot surface. The gnocchi start browning on contact and develop a crisper base.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Spatula
- Sharp knife and cutting board
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Use shelf-stable or refrigerated gnocchi. Frozen gnocchi release water and need a different method.
- Cut the onion and peppers into pieces about the same size as the gnocchi so they finish together.
- Leave some space on the pan. Crowded gnocchi steam and stay pale and gummy.
- Serve straight away; roasted gnocchi soften as they sit.
Recipe Variations
Different ways to make this dish your own
Sausage and Pepper Gnocchi
Add 2 sliced pre-cooked Italian-style sausages with the vegetables. If using raw sausage, cut it into 1-inch (2.5cm) pieces and cook until it reaches 160°F (71°C).
Pesto Gnocchi
Skip the balsamic and toss the finished pan with 3 tablespoons basil pesto before serving. Add a handful of baby spinach and let it wilt from the heat of the pan.
Mozzarella-Topped Gnocchi
For the last 3 minutes, scatter 4 oz (115g) torn fresh mozzarella over the pan and return it to the oven until melted, then add the basil.
What to Serve With
Perfect pairings to complete the meal
Arugula Salad
A peppery arugula salad with lemon and olive oil cuts through the rich, roasted gnocchi.
Garlic Bread
Warm garlic bread is a hearty partner if you are feeding bigger appetites.
With Grilled Chicken
Serve the gnocchi as a side next to grilled or roasted chicken breast for a higher-protein plate.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftovers in an airtight container for up to 3 days. The gnocchi soften in the fridge.
Freezer
Not recommended. Roasted gnocchi turn dense and gummy after freezing and thawing.
Make-Ahead
Chop the vegetables up to a day ahead and refrigerate them in a covered container. Roast with the gnocchi just before serving for the best texture.
Reheating
Reheat on a sheet pan at 400°F (200°C) for 8 to 10 minutes or in a hot skillet with a little olive oil to bring back some crispness. The microwave makes them soft.
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