Description

Craving a quick, vibrant meal that’s packed with roasted veggies and cheesy goodness? The Sheet Pan Gnocchi, rated 4.89 from 93 votes, is your answer! This vegetarian recipe transforms store-bought potato gnocchi into a crispy, tender delight by roasting it alongside broccolini, cherry tomatoes

Ingredients

To make Sheet Pan Gnocchi for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this easy dish:

Store-Bought Potato Gnocchi (1 lb): Soft, pillowy base that crisps up when roasted (recommended brand: Isola).
Broccolini (1 bunch, ends trimmed, florets cut into big pieces, stems cut into ½-inch pieces): Adds crisp, green flavor.
Cherry Tomatoes (1 pint): Brings sweet, juicy bursts.
Red Onion (½ small, thinly sliced): Provides savory depth.
Garlic Cloves (2, sliced): Offers aromatic flavor.
Extra-Virgin Olive Oil (2 tbsp): Helps roast and crisp ingredients.
Sea Salt (½ tsp): Enhances overall flavor.
Fresh Thyme Leaves (½ tsp): Adds earthy, herbal notes.
Za’atar (½ tsp): Brings a Middle Eastern blend of tangy, nutty spices.
Red Pepper Flakes (¼ tsp): Adds a subtle kick.
Freshly Ground Black Pepper: Provides mild heat.
Feta Cheese (6 oz, torn into 1-inch chunks): Adds creamy, tangy richness.
Fresh Parsley (optional, for garnish): Brings a fresh, colorful finish.

Substitutions and Variations:

Gnocchi: Use cauliflower gnocchi or gluten-free gnocchi for dietary needs.
Broccolini: Swap with broccoli, asparagus, or green beans.
Cherry Tomatoes: Replace with grape tomatoes or diced zucchini.
Feta: Use goat cheese, queso fresco, or a vegan cheese alternative.
Za’atar: Substitute with Italian seasoning, oregano, or sumac.
Vegan: Use vegan gnocchi (check labels) and vegan feta or omit cheese.
Gluten-Free: Use gluten-free gnocchi and ensure all ingredients are gluten-free (check labels).
Spicy Kick: Increase red pepper flakes or add a drizzle of hot sauce.

Why These Ingredients Matter: The gnocchi provides a hearty, crispy base, while the roasted vegetables add vibrant flavor and texture. The feta and za’atar elevate the dish with tangy, aromatic notes, making this a balanced, vegetarian meal perfect for any occasion.

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Instructions

Step 1: Preheat and Prep

Preheat the oven to 450°F.
Line a large rimmed baking sheet with parchment paper (for easy cleanup).

Tip: Use a large baking sheet to ensure even roasting without overcrowding.

Step 2: Toss Ingredients

In a large bowl, combine 1 lb store-bought potato gnocchi, 1 bunch broccolini (florets in big pieces, stems in ½-inch pieces), 1 pint cherry tomatoes, ½ small red onion (thinly sliced), 2 sliced garlic cloves, 2 tbsp extra-virgin olive oil, ½ tsp sea salt, ½ tsp fresh thyme leaves, ½ tsp za’atar, ¼ tsp red pepper flakes, and several grinds of black pepper.
Toss until everything is evenly coated.

Tip: Toss thoroughly to ensure the oil and spices coat all ingredients for maximum flavor.

Step 3: Roast

Spread the mixture evenly on the prepared baking sheet.
Roast at 450°F for 10 minutes.
Stir the mixture to promote even cooking, then scatter 6 oz torn feta cheese chunks on top.
Roast for an additional 15–20 minutes, until the gnocchi is tender, the vegetables are browned, and the feta is golden.

Tip: Spread ingredients in a single layer to ensure crispy gnocchi and charred veggies; stir gently to avoid breaking the gnocchi.

Step 4: Serve

Remove from the oven and garnish with fresh parsley (if using).
Season to taste with additional salt and pepper, if needed.
Serve hot directly from the baking sheet or transfer to plates.

Tip: Serve immediately to enjoy the crispy gnocchi and melty feta at their best.