This sheet pan gnocchi is a simple, one-pan dinner that comes together in about 25 minutes. Tender gnocchi is roasted with fresh tomatoes, red onion, olive oil and herbs for a flavorful, comforting meal that requires minimal hands-on time and very little cleanup.
If you want an easy weeknight meal that’s satisfying and packed with flavor, add this to your rotation. It’s a great way to eat more vegetables, is filling enough for dinner, and leaves you with just one pan to wash.
Because it’s so straightforward, this recipe is perfect for busy nights and for meal prep. Roasting concentrates the tomato flavor and softens the gnocchi without the need to boil it first.
Looking for more ideas? Try Sun Dried Tomato Pasta or Pesto Tortellini Salad next!
Reasons You’ll Love This Recipe
- Vegetarian/Plant-Based friendly: No meat is required; swap in a plant-based mozzarella to keep it fully vegan.
- Beginner-friendly: Straightforward steps make this ideal for cooks of any skill level.
- Minimal cleanup: Only a cutting board, knife and one baking sheet are needed.
- Great for meal prep: This reheats well and stores easily in the refrigerator for a few days.
Ingredient Notes
Gnocchi: Use your preferred gnocchi—classic potato gnocchi works great. You may also choose gluten-free or sweet potato gnocchi if you prefer.
Vegetables: Cherry tomatoes and red onion add sweetness and texture. Halving the tomatoes helps them roast more evenly.
Cheese: Mozzarella melts beautifully on this bake. For a vegan version, use plant-based mozzarella or omit the cheese altogether.
Seasoning: Simple salt, pepper and fresh basil are all you need to enhance the ingredients without overpowering them.
The full ingredient list with quantities appears in the recipe card below.
Substitutions & Additions
Add heat: Stir in 1–2 teaspoons crushed red pepper flakes before roasting for a spicy kick.
Gluten-free option: Substitute gluten-free gnocchi (or sweet potato gnocchi) to make the dish gluten-free.
Vegan option: Choose dairy-free mozzarella or leave the cheese out and finish with extra fresh basil.
Top Tip: Toss the gnocchi and vegetables halfway through cooking to promote even browning and prevent sticking.
Step by Step Instructions
Step 1: Preheat the oven to 350°F (175°C). Wash and prepare the red onion and cherry tomatoes.
Step 2: In a large bowl, toss the gnocchi, halved cherry tomatoes and sliced red onion with olive oil, salt and pepper until lightly coated. Spread the mixture in a single layer on a baking sheet.
Step 3: Roast for about 15 minutes, then remove the pan, toss the ingredients, scatter mozzarella over the top and add half of the chopped basil. Return to the oven for another 5–10 minutes, until the gnocchi is cooked through and the cheese is melted.
Step 4: Remove from the oven and finish with the remaining basil. Serve hot.
Expert Tips
- Coat the gnocchi well in oil: Because the gnocchi is roasted rather than boiled first, a good coating of olive oil helps it cook through and develop a pleasant texture while holding the seasoning.
- Reserve basil for garnish: Add half the basil when you add the cheese, and save the rest to finish the dish. Fresh basil brightens the final plate.
Frequently Asked Questions
No. For this recipe the gnocchi is roasted raw on the sheet pan with the vegetables. Tossing it in oil and roasting will cook it through without boiling.
Yes. Allow the gnocchi to cool to room temperature, then store it in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or in a skillet until warmed through.
Serving Recommendations
This sheet pan gnocchi suits many occasions and uses:
- Dinner
- Weeknight meals
- Meal prep and packed lunches
- School or work lunches (pack chilled or reheat)
- Potlucks or casual gatherings
Try These Pasta Recipes Next:
-
Vegan Mushroom Pasta
-
Sun Dried Tomato Pasta
-
Creamy Hummus Pasta
-
Roasted Red Pepper Sauce
If you try this recipe, please consider leaving a star rating or a comment — feedback is appreciated!
Sheet Pan Gnocchi
Kelsey Riley
Ingredients
- 1 lb gnocchi
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups cherry tomatoes, halved
- 2 cups red onion, sliced
- ½ cup mozzarella
- ¼ cup basil, chopped
Instructions
- Preheat oven to 350°F (175°C). Wash and prep the onion and tomatoes.
- Toss gnocchi, tomatoes and onion with olive oil, salt and pepper. Spread evenly on a baking sheet.
- Roast 15 minutes, remove and toss. Add mozzarella and half the basil, then return to oven for 5–10 minutes until heated through and cheese is melted.
- Remove from oven and top with the remaining basil before serving.
Notes
Nutrition
Carbohydrates: 103 g
Protein: 18 g
Fat: 22 g
Sodium: 2131 mg
Fiber: 9 g
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