Go Back

Sheet Pan Gnocchi

Print Recipe
Sheet pan gnocchi: a quick, easy, and absolutely delicious dinner that's perfect for weeknights AND the whole family will enjoy.
Course Mains
Cuisine Italian
Keyword Dairy Free, Egg Free, Nut Free, Soy Free, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 354

Ingredients:

  • 1 lb shelf-stable potato gnocchi
  • 1 pint grape or cherry tomatoes cut in half
  • 1 small onion (sweet, yellow, or red) sliced thickly
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions:

  • Preheat the oven to 450°F.
  • In a large mixing bowl, add gnocchi, tomatoes, and onions and toss to coat with olive oil. Season to taste with salt and pepper.
  • Transfer to your rimmed baking sheet and place in oven.
  • Cook for 20 minutes, stirring at the 10 minute mark. The gnocchi should be lightly browned while the tomatoes and onions will be soft and starting to caramelize.
  • Transfer to plates and enjoy!

Notes:

  1. This recipe is super flexible and can be made with whatever vegetables and fresh herbs you like!
  2. I have tried this recipe with regular and mini gnocchi and both are yummy. You can also use a gluten-free gnocchi, just make sure to get the shelf-stable variety. The frozen gnocchi (like the cauliflower gnocchi from Trader Joe’s) turns out gummy.