Name: Sheet Pan Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces Gnocchi (refrigerated or shelf stable); 15 Cherry Tomatoes; 1 Medium Zucchini (or 2 small); 8 ounces Mushrooms (sliced); 1 Red Bell Pepper (cut into chunks); Parmesan Cheese; 1/2 cup Pesto Sauce

Prep Time 10

Cook Time 20

Total Time 30

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Sheet pan gnocchi comes together in about 30 minutes with just one pan to clean up. It’s simple to make with tender and chewy gnocchi, tender-crisp zucchini, savory mushrooms, juicy tomatoes, sweet bell pepper, and fresh, herby pesto sauce. Everything roasts together in the oven for about 20 minutes, and dinner is ready; perfect for a weeknight dinner.

a picture of sheet pan gnocchi plated in a white bowl with a fork and a sheet pan in the background

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I started making this a lot in the summer, especially when I had too much zucchini and not a lot of time to make dinner. Then I discovered that a sheet pan full of vegetables and gnocchi is one of the easiest dinners to make. All the ingredients cook quickly; it’s flexible, use whatever vegetables are in season. And the best part is that can add everything at once and serve it when it’s done. If you have a little extra pesto on hand, my summer pesto pasta salad is another easy way to use it up during the week.

Recipe Highlights

Ready in about 30 Minutes in one pan, with minimal cleanup.
A great way to use up summer vegetables – zucchini, tomatoes, mushrooms, and bell pepper all roast well together.
Serves well as a main or a side.

a photo of the ingredients needed to make sheet pan gnocchi

Ingredient Notes

Gnocchi: I usually use store-bought shelf-stable or refrigerated potato gnocchi. You can also use sweet potato gnocchi or cauliflower gnocchi. I like to boil it for about 5 minutes first for a tender interior, but you can let it cook right on the sheet pan.

Pesto: Store-bought works fine. If you have homemade on hand, even better. You’ll use about a quarter of it on the gnocchi and the rest on the vegetables, so a half cup total goes a long way. My garlic scape pesto or basil cashew pesto are good to make ahead and keep in the fridge for this kind of dinner.

Vegetables: Use what you have. This recipe calls for zucchini, mushrooms, cherry tomatoes, and bell pepper, but yellow squash, eggplant, asparagus or any seasonal vegetable will work. Cut everything into similar sizes so it roasts evenly.

Parmesan Cheese: Fresh grated melts in and sticks better than the pre-shredded kind. Add it in the last few minutes of roasting or right after the pan comes out of the oven.

Can You Use Frozen Gnocchi?

It’s best to use refrigerated or shelf-stable gnocchi. Frozen gnocchi releases more water as it cooks, which can make it soft instead of allowing it to brown and get some color on the outside. If frozen gnocchi is what you have, boil it first, then drain and pat it dry really well before adding it to the pan.

How to Make Sheet Pan Gnocchi with Vegetables

Preheat your oven to 400°F and line a large baking sheet with parchment paper. If you are boiling the gnocchi, add it to boiling water for about 5 minutes, drain it and pat it dry.
Chop the vegetables into similar bite-sized pieces so they roast evenly.
Toss the gnocchi with about a quarter of the pesto in a bowl, then spread it out in a single layer on one side of the prepared baking sheet.
Toss the vegetables with the remaining pesto in the same bowl, then arrange them on the other side of the pan.
Roast for 20 minutes, until the vegetables are tender and the gnocchi starts to get a little golden.
Top with Parmesan and serve straight from the pan.

a photo collage showing the steps needed to make sheet pan gnocchi

Make it Your Way

This is such an easy dinner and a blank slate. Once you have the basics down, you can change it up every time based on what’s in the fridge. I also like to make a fall version with butternut squash, onions and sage pesto.

Vegetables: Swap in yellow squash, eggplant, cherry tomatoes, broccoli, or asparagus, winte squash, sweet potatoes. Use whatever needs to be used up.

Protein: Add white beans, chickpeas, or leftover cooked chicken or pre-cooked slices of sausage to the pan with the vegetables for a heartier meal.

Sauce: No pesto? A simple drizzle of olive oil, garlic, and Italian seasoning works just as well.

Cheese: Parmesan cheese is classic, but crumbled goat cheese or fresh mozzarella balls, feta cheese added after roasting, are both good options.

If you enjoy building sheet pan dinners around vegetables and a simple sauce, check out my free sheet pan dinner builder.

a picture of sheet pan gnocchi and sprinkled with cheese

Tips for the Best Results

Don’t crowd the pan. If the gnocchi and vegetables are piled on top of each other, they’ll steam instead of roast. Use a large sheet pan or two smaller ones.
Toss separately. Keep the gnocchi and vegetables in separate sections of the pan. The gnocchi needs a little less time to cook through and can get too soft if it’s buried under vegetables.
Cut vegetables uniformly. This is the most important prep step. Uneven pieces mean some vegetables will be overcooked before others are done. If the vegetables are cooked before the gnocchi is finished, remove them from the oven so they don’t become too soft.
Add Parmesan at the end. It can burn if it goes on too early. Sprinkle it on in the last 3-4 minutes, or right when the pan comes out of the oven.

How to Store Leftover Sheet Pan Gnocchi with Vegetables

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the texture from getting too mushy. The microwave works in a pinch, but the gnocchi will soften.

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Serve it With

This is a full meal on it’s own, but I like to garnish it with chopped fresh basil a sprinkle more of parmesan cheese alongside a quick sala like this arugula salad or spinach salad.