Crispy Sheet Pan Gnocchi

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Published on 02/18/21
gnocchi on a plate with garnish of basil and parmesan cheese
The Spruce / Diana Rattray
Prep: 12 mins
Cook: 20 mins
Total: 32 mins
Servings: 4 servings
Yield: 1 sheet pan
Nutrition Facts (per serving)
418 Calories
14g Fat
64g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 418
% Daily Value*
Total Fat 14g 17%
Saturated Fat 3g 13%
Cholesterol 38mg 13%
Sodium 288mg 13%
Total Carbohydrate 64g 23%
Dietary Fiber 7g 24%
Total Sugars 10g
Protein 11g
Vitamin C 138mg 692%
Calcium 104mg 8%
Iron 4mg 21%
Potassium 827mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gnocchi pasta, whether store-bought or homemade, makes a fabulous dinner any night of the week and this sheet pan recipe is a great example of its versatility. Bell peppers, shallots, and tomatoes add color to the dish, while a variety of seasonings and a finishing touch of freshly grated Parmesan cheese make it a complete meal. Feel free to add seasonal vegetables to the sheet pan such as fresh asparagus, sugar snap peas, and young green beans. If you're in the mood for a boost of protein, bulk this sheet pan out with ground meat, tofu, or chickpeas.

Serve sheet pan gnocchi with a tossed green salad and garlic bread or breadsticks for a satisfying meatless meal, or add a meat, fish, or poultry entrée for a heartier dinner.

Ingredients

  • 1 pound gnocchi (fresh store-bought or homemade)

  • 3 medium shallots

  • 12 mini bell peppers (seeds removed, sliced lengthwise)

  • 1 pint grape tomatoes (or cherry tomatoes, about 1 pound)

  • 4 cloves garlic

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon kosher salt (or to taste)

  • 1/4 teaspoon ground black pepper (or to taste)

  • 3 tablespoons olive oil

  • 4 tablespoons grated Parmesan cheese, garnish

  • 2 tablespoons chopped basil (or parsley), garnish

Steps to Make It

  1. Gather the ingredients.

    ingredients for sheet pan gnocchi
    The Spruce / Diana Rattray

  2. Heat the oven to 425 F and line a large rimmed baking sheet or two small baking sheets with parchment paper or foil. If using foil, spray or brush it with cooking oil.

  3. In a large bowl, combine the gnocchi, shallots, bell peppers, tomatoes, and garlic. Toss the gnocchi and vegetables with oregano, kosher salt, and freshly ground black pepper. Drizzle olive oil over the mixture and toss again.

    tossing the sheet pan gnocchi with seasonings and oil
    The Spruce / Diana Rattray

  4. Spread the gnocchi and vegetables onto the prepared baking sheet(s) and bake for 20 to 24 minutes, or until the vegetables begin to brown and the gnocchi are crispy.

    Italian style sheet pan gnocchi with peppers and tomatoes
    The Spruce / Diana Rattray

  5. Serve the gnocchi garnished Parmesan cheese and chopped parsley or basil.

    sheet pan gnocchi on a plate with garnish of basil and parmesan cheese
    The Spruce / Diana Rattray

How do you pronounce "gnocchi?"

  • The correct Italian pronunciation of gnocchi is "nyoh-key" or "nyaw-kee." In the US, it is often pronounced simply "noh-kee."

What is gnocchi?

  • Gnocchi is a type of small, thick pasta made with a soft dough. The basic gnocchi dough typically contains flour, salt, cooked potato, and there are many variations on the basic dough. The pasta may be made with sweet potato, squash, cheese, or cauliflower.
  • To shape the gnocchi, the dough mixture is rolled into ropes and cut into bite-size pieces. For the ridges, each piece is rolled over a specialized textured board or the tines of a fork.

What's the difference between cherry tomatoes and grape tomatoes?

  • Cherry tomatoes and grape tomatoes are similar in size and nutrients, but they differ in shape and flavor.
  • Cherry tomatoes are round, juicy, and very sweet.
  • Grape tomatoes are oblong in shape and meatier with a bit of crunch.
  • Grape tomatoes are also sweet, but with more balance between sweetness and acidity.

Recipe Variations

  • Add fresh Italian sausages to the sheet pan for a hearty dinner.
  • Replace the oregano with an Italian herb blend.
  • Instead of mini peppers, use 2 to 3 multi colored bell peppers, cut into strips.

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