sheet pan gnocchi

You’ve had gnocchi in tomato sauce, in soups and pan-fried in butter—but have you tried roasting it on a sheet pan yet? This cozy, hearty dinner is the definition of curl-up-with food, thanks to the rich tomatoes, fresh thyme, pockets of crispy, meaty mushrooms and easy premade gnocchi.

Sheet-Pan Gnocchi, Mushroom and Spinach Dinner

(16 oz) gluten-free potato gnocchi

oz sliced mushrooms

thyme leaves

garlic,

salt

pepper

olive oil

(10.5 oz) grape tomatoes (about 2 cups)

(5 oz) baby spinach

Parmesan cheese (1 oz)

 Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Make gnocchi as directed on package; drain.

In large bowl, place gnocchi, mushrooms, thyme, garlic, salt and pepper. Drizzle with oil; gently toss to combine. Spread gnocchi mixture evenly in pan. 

Roast 20 minutes. Add tomatoes; stir. Continue baking 7 to 12 minutes or until gnocchi is slightly brown and vegetables are just tender. Add spinach; continue to bake about 2 minutes or until slightly wilted. Remove from oven, and stir. Serve garnished with Parmesan cheese. 

This tomato basil sheet pan gnocchi recipe is so easy: there's no boiling required! Bake it up with pesto and prepare to be amazed.

Tomato Basil Gnocchi

potato gnocchi

grape or cherry tomatoes, cut in half

basil pesto (use Vegan Pesto for vegan)

garlic powder

black pepper

oregano

basil

red pepper flakes

Parmesan cheese,

basil leaves, for topping

Preheat the oven to 425 degrees Fahrenheit. Spray a baking sheet with non-stick spray or line it with parchment paper. 

SPread the gnocchi and tomatoes out on the prepared baking sheet in a single layer. Drizzle with the olive oil and toss. Spoon on the pesto and toss until everything is coated. Sprinkle with the garlic powder, salt, pepper, oregano, dried basil, and red pepper flakes and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well. 

Roast for 20 to 25 minutes until the gnocchi is tender, tossing once during the cook time. 

Serve the gnocchi immediately. Sprinkle with the Parmesan, additional red pepper flakes, and fresh basil. (As a note, any leftover gnocchi becomes hard in the fridge; you&#8217;ll want to reheat it again before eating leftovers.)

This sheet pan gnocchi recipe is one of our favorite easy dinners! Store-bought gnocchi roasts alongside fresh veggies and tangy feta cheese. No boiling required!

Sheet Pan Gnocchi

store-bought potato gnocchi (we like Isola)

broccolini

cherry tomatoes

red onion (thinly sliced)

garlic

sea salt

za’atar

feta cheese

parsley (for garnish, optional)

Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.

In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.

Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.

Zucchini, yellow squash, tomatoes, red onions and gnocchi share the same pan in this easy 30-minute sheet pan gnocchi with roasted garlic.

Roasted Garlic Sheet Pan Gnocchi

shelf-stable gnocchi

zucchini, (diced 1/2-inch)

yellow squash, (diced 1/2-inch)

grape tomatoes or cherry tomatoes

red onion, (thinly sliced)

thyme

Parmesan

parsley

Preheat the oven to 450 degrees F.

On a sheet pan toss the gnocchi, zucchini, squash, tomatoes, onions and garlic with 2 tablespoons olive oil, salt and pepper. Spread everything into a single layer. Scatter the thyme sprigs in top.

Bake for 20-22 minutes until the gnocchi and vegetables are lightly browned and tender.

Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil.

Spoon the gnocchi and vegetables into the bowl, gently stirring into the roasted garlic oil.

Divide the gnocchi onto serving dishes and top with Parmesan and parsley.

This turned out tasty for me. The only difference I did was zested lemon with the parmesan cheese and then squirt lemon juice after serving. My bf went wild and don't take any offense, but he mixed in some sour cream and black hot sauce from our hot sauce collection. He enjoyed it! Haha we ate it all except 1/2 for a snack later.

This turned out tasty for me. The only difference I did was zested lemon with the parmesan cheese and then squirt lemon juice after serving. My bf went wild and don't take any offense, but he mixed in some sour cream and black hot sauce from our hot sauce collection. He enjoyed it!

Have made this numerous times now and it’s a family favorite! The last time we made it we added in some hot Italian sausage chunks and red pepper flakes- it was to die for! My husband asks for this recipe multiple times a month!

This was a simply delicious and easy weeknight dinner and a great way to use up zucchini.  I used 2 zucchini instead of using squash and it was yummy!!  Even served the leftovers over spinach the next night for a salad dinner.

Ready in 30 minutes, this sheet pan gnocchi with mushrooms, asparagus, roasted garlic and lemon is a quick &amp; easy meal that uses store-bought gnocchi.

Sheet Pan Asparagus Mushroom Gnocchi Recipe

gnocchi

mushrooms

lemon, (halved)

asparagus,

parsley (for serving)

Shaved Parmesan (for serving)

On a sheet pan, toss the gnocchi, mushrooms and garlic with 2 tablespoons olive oil, salt and pepper. Spread into a single layer. Place the lemon halves cut-side down on the sheet pan. Roast for 15 minutes

Scatter the asparagus on the pan and continue roasting for 8-10 minutes until the mushrooms are browned, the gnocchi is cooked through and the asparagus is bright green.

Carefully squeeze the garlic cloves out of their skins into a large bowl. Use tongs to squeeze in the juice from the lemon. Whisk in 1 tablespoon olive oil and mash everything together with a fork. Spoon the gnocchi, mushrooms and asparagus into the bowl, gently stirring to combine.

Fold in parsley and Parmesan before serving.

Sent this to my husband( who rarely cooks)  to make for dinner and it was amazing! So simple but delicious!

The roasted lemon and garlic make this a divine dish!
I added some roasted red pepper.

This was delicious and so simple ! We served it with grilled sliced steak !  Elegant ,simple dinner !

Amazing! My husband loved it. So good yet so simple!

https://content.jwplatform.com/videos/dzWS06ZY.mp4

It doesn't get better than a 30-minute meal that only requires 10 ingredients. And that describes this sheet pan asparagus mushroom gnocchi. The vegetables involve minimal prep, and the recipe calls for packaged gnocchi, one of my favorite pantry staples for easy dinners. It also has roasted garlic and lemon.
Music: Voyage by @iksonmusic

Sheet Pan Asparagus Mushroom Gnocchi

30-Minute Sheet Pan Gnocchi Sausage with garlic herb and lemony dressing and fresh spinach is simple, bursting with flavor, and completely crave-able.

Sheet Pan Gnocchi and Sausage

dry gnocchi

turkey sausages

grape tomatoes

herbs

greens

water

lemon juice

garlic garlic

herbs herb

salt and pepper

Preheat oven to 400 degrees.

On a large, rimmed sheet pan combine gnocchi, sausage, tomatoes, garlic, olive oil, salt, pepper, red pepper flakes, and herbs. Toss to combine, then spread out on the sheet pan.

Bake in preheated oven for 20-25 minutes until gnocchi is tender and tomatoes burst.

Combine dressing ingredients in a blender or food processor and pulse for 30 seconds.

Remove from oven and toss the fresh greens in with the gnocchi and sausage mixture. Drizzle herb dressing over the top and serve.

This is seriously the best and so easy. I don’t even measure the ingredients I just throw whatever on the pan. I found the sausage burned a little on one side so next time I will flip halfway through. Instead of dressing I squeeze some lemon juice on top with some parmesan cheese.

This is such a fantastic recipe! My friends went crazy for it! I used regular Kielbasa, and chard for the “green”, and put it in uncooked in the bottom of the bowl and then dumped the hot stuff from the oven on top of it to kind of “cook it”.  Fantastic! Served with a baguette and burrata cheese on the side.

We couldn’t find dried gnocchi anywhere, so used a 20 oz bag of frozen. It took 25 min to cook! Very tasty, but next time I would cut the dressing recipe in half.

LOVED this meal! I have never made gnocchi before and bought it on a whim at the store, found this recipe and now it will be a regular in our menu. My MIL was visiting and she loved it too.

This dish was easy and flavorful. I used frozen cauliflower gnocchi from tj's. Will definitely make again!

WOW just made this for a quick WFH lunch, absolutely loved it. This for sure is getting added into the rotation!

Loved this meal.  Easy and quick to make.  Full of flavor. Delicious

This was excellent! My fiancé couldn’t stop complimenting this dish. It was light, fresh, and full of flavor! I am a big gnocchi fan, so I will add the full 16oz package next time around! I also want to eventually try this with hot Italian sausage!

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Loved this.  Made it last night.  It was flavorful and filling even without the dressing.  The dressing adds a nice pop of acidity.  I did think mine was a little salty, so I’ll have to play around with that, but roasted gnocchi?  Amazing.

Tender and crisp potato gnocchi, Italian sausage, and veggies are combined in this delicious Sheet Pan Gnocchi and Sausage. It&#39;s a no-fuss effortless dinner the entire family will love!

sausage

shelf-stable potato gnocchi (, (found with the other dry pasta))

cremini mushrooms cremini (, sliced)

beans

onion

garlic (, minced)

Parmesan cheese

Preheat oven to 425 degrees. Spray an extra-large rimmed baking sheet with nonstick spray.

Place the sausage pieces, gnocchi, mushrooms, green beans, red onion, minced garlic, salt, pepper, red pepper flakes, and olive oil on the baking sheet and toss everything together until well coated.

Arrange the mixture in an even layer on the baking sheet.

Transfer to the oven and roast for 25 to 30 minutes or until the gnocchi are plump and golden, and the sausage pieces are cooked through.

Remove from the oven and sprinkle with a touch of lemon juice, the parsley, and Parmesan. Toss to coat.

Serve right away and enjoy!

Delicious and so easy! Would definitely make again.

https://content.jwplatform.com/videos/rdY5umkZ.mp4

Tender and crisp potato gnocchi, Italian sausage, and veggies come together to make a delicious, no-fuss effortless dinner in this Sheet Pan Gnocchi and Sausage recipe that the entire family will love!

An easy sheet pan meal made with roasted veggies mixed with gnocchi and optional vegan protein.

Sheet Pan Gnocchi with Vegetables

(16 oz) package gnocchi ((GF if needed))

broccoli ((1 head))

cauliflower ((1 head))

medium bell pepper

Italian herbs

salt ((or more at the end of cooking to taste))

black pepper (or red pepper flakes)

2-4 medium vegan sausage links (sliced)

chickpeas

Preheat the oven to 400°F (204°C).

Wash and chop up broccoli, cauliflower, bell peppers, and cherry tomatoes (or veggies of choice) into bite-sized pieces.  Place them on a sheet pan along with a package of uncooked gnocchi.

Drizzle the veggies and gnocchi with 4 tablespoons of olive oil, 1 tablespoon of Italian herbs, and 1/2 teaspoon of salt. Mix it up well until the oil and spices coat the gnocchi and veggies. (I usually use my hands to break up the gnocchi and make sure that it&#39;s well mixed.) (If using chickpeas or Beyond sausage, add it at this time as well.)

Bake at 400°F (204°C) for 15 minutes. Take it out of the oven, mix everything well, and place it back in the oven for 10- 15 more minutes. (If using seitan sausage or an equivalent, add it now.)

Serve hot with vegan parmesan cheese, toasted pine nuts, and/or vegan pesto.  Add a little more salt and pepper if needed.

Made this a couple of nights ago and it was super easy and super yummy! I did add some vegan sausage and served it with basil pesto and homemade sun dried tomato hummus. Will definitely make again. One thing I did find is that left overs didn't re-heat well as the gnocchi was totally dried out.

Looks amazing. Just one question. Is that fresh gnocchi or gnocchi that is vacuum packed?

This recipe was so easy to make, and so delicious!  Thanks for the recipe.

Sheet Pan Gnocchi with Italian Sausage is the perfect recipe for busy nights! This flavourful and delicious meal can be on your table in about 30 minutes!

Sheet Pan Gnocchi with Italian Sausage

purple onion (chopped)

sweet peppers

grape tomatoes (cut in half)

tsp seasoning salt

tsp black pepper

Italian sausages (casing removed)

mini bocconcini cheese

parmesan cheese

Preheat your oven to 425 degrees.

Spread the uncooked gnocchi out on a baking sheet.

Add the chopped onions, peppers, tomatoes and garlic.

Drizzle with the 2 tbsp of olive oil.

Season with the salt and pepper.

Mix it all together.

Then add the Italian sausage in small pieces all around the pan.

Make sure all of the ingredients are spread out evenly in one layer on the pan.

Bake for 25 minutes.

Then after this time, add the mini bocconcini cheese and bake for about 3 - 5 more minutes. You want the cheese to melt but not disappear into the rest of the ingredients.

Remove from the oven, sprinkle with fresh basil  and freshly grated parmesan cheese.

Enjoy!

I made the recipe the other day and oh my goodness, it was delicious! Other bonuses were that it was easy to make (I actually doubled the recipe) and it was just as delicious the next day. Just wanted to let you know!
Take Care,
Thea

This sheet pan gnocchi dinner is very easy to assemble — pop it into the oven to feed a small crowd, family style. It combines store-bought Italian sausage (made with your choice of pork, chicken, or turkey) with convenient potato gnocchi and leafy spinach. Bite-size tomatoes and savory seasonings including shallots, garlic, and balsamic vinegar become caramelized and juicy in the oven, creating a delicious pan sauce.

Italian Sausage Sheet-Pan Gnocchi Dinner

extra virgin olive oil

balsamic vinegar

tomatoes

shallot (thinly sliced (¼ cup), or yellow onion)

½-1 teaspoon crushed red pepper (to taste)

baby spinach leaves (or a couple large handfuls)

Arrange the oven rack to the middle position. Heat the oven to 425 degrees (220C).

Stir together the garlic, 2 tablespoons of the olive oil and the balsamic vinegar in a small bowl and set aside.

In a large bowl, combine the gnocchi and tomatoes with the remaining 2 tablespoons of the olive oil, shallot, oregano, salt, and red pepper. Transfer to a large (17x13x1) rimmed baking sheet in one layer. Alternatively, you can toss the mixture right on the baking sheet to save time on clean-up.

Nestle the sausage links into the tomato mixture. Use the tip of a small, sharp knife (or use a fork or skewer) to poke 4-5 holes in each sausage — this step will keep them from bursting in the oven, and allows the fat and juices to drip out onto the pan.

Bake the gnocchi for 15 minutes. Flip the sausages over with a pair of tongs, and stir the gnocchi and tomatoes around gently. Continue baking for approximately 15 more minutes, until the sausages are nicely browned, the tomatoes are burst and juicy, and the shallots are caramelized.

Remove the sheet pan from the oven. Pour the reserved balsamic mixture over the hot gnocchi and sausage. Scatter the spinach leaves over the top, using tongs to gently stir them in until the leaves are slightly wilted. Sprinkle the cheese over the top and serve.

We just made this for dinner tonight and it was great! Quick to prepare, easy to find ingredients, and INCREDIBLY tasty! See our picture below (after taking it out of the sheet pan to serve).

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The most viewed sheet pan gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine