Oh my gosh, let me tell you about my absolute favorite weeknight lifesaver – Sheet Pan Gnocchi! You know those nights when you’re exhausted but still want something delicious? That’s when this magical one-pan wonder comes to the rescue. I’ve been making variations of this dish for years, tweaking it until I landed on this perfect combo of crispy gnocchi and roasted veggies.

What I love most (besides the incredible smell filling my kitchen) is how it all comes together with minimal effort. Just chop, toss, and roast – that’s it! No babysitting a stove or washing a mountain of dishes afterward. Even my picky eaters gobble this up, and I don’t blame them. That contrast of crispy-on-the-outside, pillowy-on-the-inside gnocchi with sweet roasted tomatoes? Absolute perfection.

After testing dozens of one-pan meals, this Sheet Pan Gnocchi remains my go-to because it delivers big flavor with so little work. Whether you’re cooking for one or feeding a crowd, this recipe adapts beautifully. Let me show you how it’s done!

Why You’ll Love This Sheet Pan Gnocchi

Trust me, this isn’t just another weeknight dinner—it’s a game-changer. Here’s why you’ll be as obsessed as I am:

One pan = zero stress: No juggling multiple pots or scrubbing dishes forever. Just toss everything on a sheet pan and let the oven do the work while you relax.
Crispy magic: Roasting transforms gnocchi into little golden nuggets with the BEST texture—crispy edges, soft centers. (Way better than boiled, if you ask me!)

Your kitchen, your rules: Swap veggies based on what’s in your fridge. Zucchini? Mushrooms? Throw ’em in! Add red pepper flakes for heat or pesto for freshness.
Flavor bomb: Sweet tomatoes, savory garlic, and that optional Parmesan? Every bite is a perfect balance. Even my “I don’t like vegetables” niece asks for seconds.

Seriously, it’s the kind of meal that makes you feel like a genius with minimal effort. What’s not to love?

Sheet Pan Gnocchi Ingredients

Here’s everything you’ll need to make this simple yet spectacular meal (exact measurements matter here for that perfect crispy-to-tender ratio!):

1 lb (450g) potato gnocchi – The star! Shelf-stable or fresh both work great.
2 cups cherry tomatoes, halved – They burst into juicy pockets of flavor.

1 bell pepper, sliced – Any color you love (I’m partial to red for sweetness).
1 small red onion, sliced – About 1/2 cup for just the right bite.
2 cloves garlic, minced – Because everything’s better with garlic.

2 tbsp olive oil – Helps everything crisp up beautifully.
1 tsp dried oregano – Or fresh if you have it (use 1 tbsp).
1/2 tsp salt – Flaky sea salt is my secret weapon.

1/4 tsp black pepper – Freshly cracked, please!
1/4 cup grated Parmesan cheese (optional) – For that salty, umami finish.
Fresh basil leaves for garnish – The vibrant green makes it pretty and tasty.

Ingredient Notes & Substitutions

Flexibility is key! Try zucchini or mushrooms instead of bell peppers—just avoid watery veggies like eggplant (they’ll steam instead of roast). No Parmesan? Nutritional yeast works for vegan versions. For gluten-free friends, swap in GF gnocchi. Pro tip: If using frozen gnocchi, thaw it first so it crisps properly. And don’t skip halving those tomatoes—whole ones can explode messily in the oven!

Equipment Needed for Sheet Pan Gnocchi

You’ll be shocked how little you need for this recipe! Here’s the short but mighty list:

Large sheet pan – Standard half-sheet size (18×13 inches) is perfect. No crowding means better crispiness!

Mixing bowl – Just big enough to toss everything with oil and spices.
Spatula or wooden spoon – For stirring halfway through roasting. (I like silicone—won’t scratch my pan.)

That’s it—no fancy gadgets required! Though I sometimes use tongs for serving if I’m feeling fancy.

How to Make Sheet Pan Gnocchi

Okay, let’s get cooking! This couldn’t be simpler, but I’ll walk you through each step so your gnocchi turns out perfectly crispy every time. (I’ve learned a few tricks the hard way—like that time I forgot to stir halfway and ended up with some very…creative char patterns.)

Step 1: Prep the Vegetables & Gnocchi

First, preheat your oven to 425°F (220°C)—this is crucial for getting that golden crispiness. While it heats, grab your veggies: halve those cherry tomatoes (about 1-inch pieces), slice the bell pepper into 1/2-inch strips, and cut the red onion into thin wedges. No need to be perfect here—rustic is good!

Toss everything (including the whole gnocchi—no boiling needed!) in a bowl with olive oil, oregano, salt, and pepper. Get your hands in there if you want—I find mixing by hand coats everything more evenly than a spoon. The gnocchi should look lightly glossy but not swimming in oil.

Step 2: Roast to Crispy Perfection

Spread your mixture in a single layer on the sheet pan—overcrowding leads to steaming instead of roasting, and we want crispy! Pop it in the oven for 12 minutes, then pull it out and give everything a good stir with your spatula. This ensures even browning.

Return to the oven for another 10-13 minutes. You’ll know it’s done when the gnocchi develops golden edges (some dark spots are fine—that’s flavor!), the tomatoes collapse slightly, and the peppers soften. Your kitchen will smell AMAZING right about now.

Step 3: Finish & Serve

Pull that gorgeous pan from the oven and immediately sprinkle with Parmesan if using—the residual heat helps it melt slightly. Tear fresh basil over the top (whole leaves look pretty, but I usually chiffonade mine). Serve right from the pan for maximum “wow” factor (and fewer dishes!).

Pro tip: Let it sit for 2 minutes before serving—those crispy bits firm up even more. Then dig in while it’s hot and crispy!

Tips for the Best Sheet Pan Gnocchi

After making this recipe more times than I can count, here are my foolproof tips for perfect results every single time:

Give everything space: Use a large enough pan—if veggies are piled on top of each other, they’ll steam instead of roast. (I learned this the hard way with soggy gnocchi. Not cute.)
Fresh herbs FTW: Swap dried oregano for fresh thyme or rosemary if you have it—add them halfway through roasting so they don’t burn.
Crisp it up: For extra crunch, broil for 1-2 minutes at the end—but WATCH CLOSELY! It goes from golden to burnt fast.

Salt after roasting: A final sprinkle of flaky salt makes all the flavors pop.
Stir with confidence: When flipping halfway, don’t be shy—get under those gnocchi to prevent sticking.

Sheet Pan Gnocchi Variations

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried (and loved):

Protein boost: Toss in a can of drained chickpeas or white beans before roasting—they get delightfully crispy. Leftover chicken or sausage works too!
Spice it up: Add 1/4 tsp red pepper flakes with the oil for a kick. Or drizzle with chili oil at the end.
Mediterranean style: Swap oregano for za’atar, then top with crumbled feta and kalamata olives.

Pesto lover’s dream: Skip the Parmesan and dollop pesto over the finished dish—the bright green looks gorgeous!

The possibilities are endless—make it your own!

Storing & Reheating Sheet Pan Gnocchi

Here’s the good news – this dish keeps like a dream! Leftovers (if you have any!) will stay fresh in an airtight container in the fridge for about 3 days. But listen – don’t even think about microwaving it! The gnocchi will get sad and soggy. Instead, spread your leftovers on a sheet pan and pop them in a 375°F (190°C) oven for 5-7 minutes. That’ll bring back that perfect crispy texture we love so much. Pro tip: Add a spritz of fresh lemon or extra basil after reheating to brighten it up!

Sheet Pan Gnocchi FAQs

I get asked these questions ALL the time – let me save you some trial and error with my hard-earned wisdom!

Can I use frozen gnocchi?
Absolutely! Just thaw it first (leave it in the fridge overnight or on the counter for an hour). Frozen gnocchi straight from the freezer tends to release too much water and won’t crisp up properly. Trust me – I learned this the messy way with a pan full of soggy potato blobs!

How do I prevent sticking?
Two words: parchment paper. It’s my secret weapon for easy cleanup and perfect browning. If you don’t have any, give your pan a quick wipe with olive oil first. And don’t skip stirring halfway – those little gnocchi love to stick if left alone too long!

Is this gluten-free?
Only if you use GF gnocchi (most regular ones contain wheat flour). Check labels carefully – some brands use rice or corn flour instead. The rest of the ingredients are naturally gluten-free, so it’s an easy swap!

Nutritional Information

Okay, let’s talk numbers – but keep in mind, these are estimates based on my standard recipe with optional Parmesan. Your actual counts might vary slightly depending on your exact ingredients (I mean, who actually measures every single basil leaf, right?).

Each generous serving (about 1/4 of the recipe) comes in around 320 calories, with a good balance of carbs from the gnocchi and veggies, plus healthy fats from the olive oil. You’re getting about 4g of fiber and 8g of protein per serving too – not bad for something that tastes this indulgent!

The sodium lands around 480mg per serving (mostly from the Parmesan and salt), so if you’re watching that, you might want to cut back on the added salt or skip the cheese. But honestly? I say life’s too short to skip the Parmesan – everything in moderation!

Remember, this is comfort food that happens to be loaded with veggies – so enjoy every crispy, flavorful bite guilt-free. Your body and taste buds will thank you!

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