For an easy dinner, there's nothing better than a sheet pan meal! With the easiest bursting tomato sauce, perfectly roasted vegetables, and dreamy white pools of gooey mozzarella, this sheet pan gnocchi recipe delivers a dish even the staunchest meat eaters won’t be able to resist. The chef will also be grateful for having just one pan to clean! Just toss the chopped veggies and gnocchi in simple seasonings and spread onto the pan. That's all it takes!
What kind of gnocchi goes into sheet pan gnocchi?
This recipe was developed using refrigerated gnocchi. There are so many packaged varieties of gnocchi these days; some of them are right next to your favorite dried pasta while others are chilling in the freezer section. Shelf-stable, refrigerated, and frozen gnocchi will work wonderfully for this recipe, though the shelf-stable ones might be chewier. Using cauliflower or squash gnocchi might be too fragile for the roasting and stirring.
Can you add meat to sheet pan gnocchi?
Certainly! Slice up a pound of smoked sausage and add it to the sheet pan to give this easy meal a protein boost.
Can I bake gnocchi without boiling first?
The beauty of sheet pan gnocchi is that they do not need to be boiled. Boiled gnocchi is like biting into a light, pillowy dumpling. Roasting them changes the texture entirely, producing gnocchi that is golden and lightly crisp on the outside while remaining tender on the inside. It also gives them more of a roasted potato flavor that perfectly complements the other vegetables.
What do you serve with sheet pan gnocchi?
The glorious thing about this recipe is that it's an all-in-one vegetarian dinner! With the tender gnocchi and a medley of vegetables, there's no need for any extra sides, especially when you serve it over arugula. Of course, you could always serve it as a side to grilled chicken or pork tenderloin for a protein-packed, ultra-filling meal.
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- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
Ingredients
- 1 1/2 lb.
refrigerated, shelf-stable, or frozen gnocchi
- 2
broccoli crowns, cut into florets
- 1 pt.
grape tomatoes
- 2
medium bell peppers, seeded and cut into 1-inch pieces
- 1
medium red onion, peeled and cut into 1-inch pieces
- 4
cloves garlic, finely chopped
- 1 1/2 tsp.
kosher salt
- 1 tsp.
Italian seasoning
- 1/2 tsp.
freshly ground black pepper
- 1/4 tsp.
red pepper flakes
- 1/3 c.
olive oil
- 1
(8-oz.) container small fresh mozzarella balls or pearls, drained
- 1/4 c.
chopped fresh basil
- 4 oz.
baby arugula, to serve
Grated parmesan cheese, to serve
Directions
- Step1Preheat the oven to 450°F.
- Step2In a large bowl, combine the gnocchi, broccoli, tomatoes, bell peppers, red onion, garlic, salt, Italian seasoning, black pepper, and red pepper flakes. Pour the oil over the gnocchi and vegetables, tossing to coat.
- Step3Spoon the gnocchi onto a baking sheet. Bake until the gnocchi have begun to brown and crisp, 35 to 40 minutes, stirring halfway through. Remove the baking sheet from the oven and dot with the mozzarella balls. Bake until the mozzarella is melted, 5 minutes.
- Step4Remove the baking sheet from the oven and sprinkle with basil. Serve hot over arugula and sprinkled with parmesan, if you like.
Tip: Add 1 pound sliced smoked sausage to the pan for added protein!
