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  • Writer's pictureNikki Bidun

Sheet-Pan Gnocchi

Updated: Nov 6, 2022

This is one of my favorite ways to incorporate vegetables in a week-night meal without doing so much prep work..

Sheet-Pan Gnocchi is a great seasonal recipe; adding other produce to the tray is a great way to take advantage of market vegetables.

Method of Cooking

Although gnocchi is *normally* boiled, cooking it on a sheet pan crisps them up and is so much less fuss. I'm using store-bought refrigerator gnocchi to make this super simple, but they also keep their shape better in the oven than fresh-made gnocchi.

Dietary Information

This is a vegetarian recipe. Depending on the brand of gnocchi you are using this recipe can be made vegan as well, just omit the cheese at the end.


Sheet-Pan Gnocchi

40 minutes

2 servings with leftovers


- 1 package, refrigerator store-bought gnocchi

- 2 bell peppers, chopped into 1" chunks

- 1 head of garlic, separated into peeled cloves

- 2 pints cherry tomatoes

- 1/4 cup olive oil

- splash of red wine vinegar

- salt

- black pepper

-1 tsp dried oregano

- chili flakes (optional)

Optional for Serving

- grated Parmesan cheese

- chopped kalamata olives

- torn basil


  1. Preheat the oven to 425ºF with a rack in the center.

  2. On a large baking tray place 1 package gnocchi, the 2 bell peppers, 1 head of garlic, and 2 pints cherry tomatoes evenly so there is one layer.

  3. Douse with 1/4 cup olive oil, a splash of red wine vinegar, and season generously with salt, pepper, 1 tsp dried oregano and chili flakes, if using.

  4. Using your hands, mix everything together on the tray until all ingredients are coated.

  5. Bake for 30 minutes until the gnocchi is crisp, the tomatoes have burst and the garlic is soft.

  6. To serve: if you are using Parmesan cheese, grate on top of the tray when you remove it from the oven and let sit 5 minutes before serving (it lets the cheese melt evenly over all ingredients). Top with chopped kalamata olives and torn basil if desired.

  7. To store: this is another great leftovers recipe. The gnocchi will not keep as crisp, but the flavors are powerful and perfect in a thermos or Tupperware to go. If you are planning on storing a portion, do not grate cheese on top after serving, but after reheating in the microwave, oven or stovetop.

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