This sheet pan gnocchi recipe is a weekday hero. No boiling required!
If you’ve never made sheet bread gnocchi, get ready. Once you try it, your weekday dinner rotation will never be the same. The magical reason is You don’t need to boil the gnocchi. In other words, this recipe has no pasta pot and no We are waiting for the water to boil. It comes together in one sheet pan, can be put in the oven, taken out of the oven, and served at the table in 30 minutes.
After developing a recipe for skillet gnocchi for my new cookbook, I decided to give it a try.
…and I have a new favorite way to cook gnocchi! In this recipe, that texture is a perfect contrast to juicy cherry tomatoes, crunchy broccolini, and silky onions. Big chunks of feta cheese add body and flavor, while parsley, thyme and a pinch of za’tar add freshness and balance the whole thing.
Sheet bread gnocchi recipe/ingredients
Here’s what you’ll need to make this recipe:
- Gnocchi, of course! Both refrigerated and shelf-stable potato gnocchi work well here.i especially like Isola Available at brands, Whole Foods, and Trader Joe’s gnocchi. I’ve never used cauliflower gnocchi here, so I don’t know how it works!
- Broccolini – Chop the florets into large pieces, leaving them mostly intact, and cut the stems into 1/2-inch chunks. They add a nice crispy and soft texture to this dish!
- cherry tomatoes – Release the juices in the oven and lightly coat the gnocchi and other vegetables.
- red onion and garlic – For a fragrant and deep taste. Slice the garlic, not mince or mince, to avoid burning in the oven.
- extra virgin olive oil – Everything turns brown when roasted.
- Zaatar and fresh thyme leaves – Adds earthy, aromatic flavor to meals in this sheet pan. No za’tar on hand? Use Italian seasoning instead.
- red pepper flakes – For heat.
- feta cheese – Don’t fall! Instead, break it up into larger pieces. It provides a nice creamy contrast between the crunchy gnocchi and tender vegetables.
- fresh parsley – For a fresh finish.
- and salt and pepper – To make every flavor pop!
Find the full recipe with the measurements below.
How to make sheet bread gnocchi
This sheet pan gnocchi recipe is so easy! Here are the steps:
First, preheat the oven Up to 450°F. Line a large rimmed baking sheet with parchment while it heats. Wash and chop vegetables and fresh herbs.
Then season the gnocchi and vegetables. Place gnocchi, broccolini, tomatoes, onions, and garlic in a large bowl. Drizzle with olive oil and sprinkle with salt, za’atar, thyme leaves, red pepper flakes and a few peppercorns. Combine and throw.
Then transfer the mixture to the prepared baking sheet. Spread everything on a single layer as much as possible. The pan will be a little crowded, but the more space you can afford, the better the browning will be.
Roast for 10 minutes. Remove baking sheet from oven and stir in gnocchi and vegetables. Spread them out in a single layer again.
Sprinkle with feta cheese before returning pan to oven. Roast for an additional 15 to 20 minutes or until gnocchi is tender and vegetables and feta are browned.
Finally, season to taste and enjoy. Sprinkle with parsley!
Recommended ways to eat sheet bread gnocchi
This sheet pan gnocchi recipe is often enjoyed as a stand-alone meal.The mix of gnocchi, feta cheese and roasted vegetables is very satisfying. That said, it pairs well with many side dishes. doing.
This sheetpan dinner is best served right after you make it, as the freshly baked gnocchi will harden as it cools. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Place in the microwave to reheat. Freshly baked gnocchi won’t soften, but it’s delicious!
Easier dinner recipes
If you like this sheet pan gnocchi, try this easy dinner recipe.
sheet bread gnocchi
This sheet pan gnocchi recipe is one of our favorite easy dinners. Roasted store-bought gnocchi with fresh vegetables and tangy feta cheese. No boiling required!
- 1 lb store-bought potato gnocchi Isola)
- 1 bunch broccoli, Cut off the ends, cut the florets into large pieces, and cut the stems into 1/2 inch pieces
- 1 pint cherry tomatoes
- ½ small red onion, sliced
- 2 garlic, sliced
- 2 tablespoon extra virgin olive oil
- ½ tea spoon sea salt
- ½ tea spoon fresh thyme leaves
- ½ tea spoon Zaatar
- ¼ tea spoon red pepper flakes
- freshly ground black pepper
- 6 ounce feta cheese, Torn into 1 inch chunks
- fresh parsley, for decoration, optional
Preheat oven to 450°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes and a few peppercorns. Spread evenly on baking sheet.
Roast for 10 minutes. Stir, then sprinkle feta cheese on top. Roast an additional 15 to 20 minutes or until gnocchi is tender and vegetables and feta are browned. Garnish with parsley if desired. Season and serve.