Get ready for a new weeknight dinner obsession that will completely change the way you think about gnocchi! This incredible, one-pan Sheet Pan Gnocchi is the ultimate dinner hack. That’s right—there is absolutely no boiling required! We’re roasting the soft, pillowy gnocchi on a single sheet pan with a medley of fresh, vibrant vegetables until they are perfectly tender on the inside and have an unbelievably delicious, slightly crispy, and golden-brown exterior.
This isn’t just a recipe; it’s a guide to the easiest, most flavorful, and most satisfying vegetarian meal you’ll make all year. We’ll show you how this brilliant, time-saving technique works and how to create a stunning, restaurant-quality meal with minimal effort and virtually zero cleanup. It’s a fun, sophisticated, and completely foolproof dish that is perfect for any night of the week.
Recipe Overview: The Ultimate One-Pan Dinner Hack
What makes this Sheet Pan Gnocchi so spectacularly delicious is its brilliant and completely revolutionary cooking method. By roasting the uncooked, shelf-stable gnocchi on a sheet pan at a high heat, you skip the boiling step entirely and create the most incredible texture. The gnocchi become plump and tender on the inside, with a satisfying, slightly chewy and crispy outside. The dish is a beautiful, Mediterranean-inspired medley of tender-charred broccolini, sweet, bursting cherry tomatoes, and warm, creamy chunks of baked feta cheese, all tied together with a unique and aromatic za’atar spice blend.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Vibrant Meal
This recipe uses a handful of fresh, high-impact ingredients to create its signature bright and savory flavor.
- The Gnocchi (The No-Boil Shortcut!):
- Shelf-Stable Potato Gnocchi: The key to this recipe’s magic is using a package of shelf-stable, vacuum-sealed potato gnocchi, which is typically found in the pasta aisle of your grocery store. Unlike fresh or frozen gnocchi, this type is sturdy enough to be roasted directly from the package, where it develops the most incredible, unique texture.
- The Fresh Vegetables:
- Broccolini, Cherry Tomatoes & Red Onion: This is a fantastic, fresh, and colorful combination of vegetables. The long, slender stems of the broccolini become wonderfully tender with crispy florets, the cherry tomatoes burst and become sweet and jammy, and the red onion softens and caramelizes beautifully.
- The Baked Feta: Using a block of feta cheese that is packed in brine is highly recommended. When it’s roasted in the oven, it doesn’t melt completely; instead, it becomes wonderfully soft, warm, creamy, and slightly browned on the edges, creating incredible, salty, and tangy pockets of flavor throughout the dish.
- The Spices (Za’atar!):
- Za’atar: This is the secret ingredient that gives the dish its unique, sophisticated, and aromatic flavor. Za’atar is a classic and beloved Middle Eastern spice blend that has a wonderful, complex flavor that is tangy, herbaceous, and nutty. It is typically made from a blend of dried thyme and/or oregano, tangy sumac, and toasted sesame seeds.
Step-by-Step to the Best Sheet Pan Gnocchi
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Toss the Gnocchi and Vegetables
Step 1: First, preheat your oven to a very hot 450°F (232°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, toss together the 1 pound of store-bought potato gnocchi, the 1 bunch of chopped broccolini, the 1 pint of cherry tomatoes, the 1/2 thinly sliced small red onion, the 2 sliced garlic cloves, the 2 tablespoons of extra-virgin olive oil, the 1/2 teaspoon of sea salt, the 1/2 teaspoon of fresh thyme leaves, the 1/2 teaspoon of za’atar, the 1/4 teaspoon of red pepper flakes, and several grinds of fresh black pepper.
Step 3: Spread the mixture evenly on your prepared baking sheet.
Part 2: Roast, Add Feta, and Finish
Step 1: Roast the gnocchi and vegetable mixture for 10 minutes.
Step 2: Carefully remove the pan from the oven. Stir the gnocchi and the vegetables. Then, scatter the 6 ounces of torn feta cheese chunks on top of the mixture.
Pro Tip: Adding the feta halfway through is a key step! It allows the feta to become perfectly soft, creamy, and browned without completely melting away or burning before the vegetables and the gnocchi are fully cooked.
Step 3: Return the baking sheet to the oven and roast for another 15 to 20 more minutes, or until the gnocchi is plump and tender, and the vegetables and the feta are beautifully browned and caramelized.
Garnish the finished dish with some fresh parsley, if you desire, and serve immediately.
The Best Crispy Sheet Pan Gnocchi (Easy One-Pan Dinner!)
A simple and flavorful one-pan vegetarian meal featuring store-bought potato gnocchi that is roasted on a sheet pan instead of being boiled. The gnocchi is tossed with fresh broccolini, cherry tomatoes, and red onion, and seasoned with a Mediterranean-inspired blend of thyme, za’atar, and red pepper flakes. Chunks of feta cheese are scattered on top partway through the roasting process, and the entire dish is cooked until the gnocchi is tender and the vegetables and feta are browned.
Ingredients
- 1 pound store-bought potato gnocchi
- 1 bunch broccolini, trimmed and chopped
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 6 ounces feta cheese, torn into 1-inch chunks
- Fresh parsley, for garnish (optional)
Instructions
- 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 the mixture evenly on the prepared baking sheet.
- Roast for 10 minutes.
- Remove the pan from the oven, stir the contents, and scatter the chunks of feta cheese on top.
- Roast for an additional 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned.
- Garnish with fresh parsley, if desired. Season to taste with more salt and pepper and serve.
Notes
- This is a true one-pan meal, which is great for easy cleanup on a weeknight.
- Roasting the gnocchi directly from the package without boiling is a key technique that gives it a unique, slightly crispy texture.
- Adding the feta cheese partway through the bake prevents it from burning and allows it to soften and brown perfectly.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by chopping all your vegetables up to a day in advance. Store them in an airtight container in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish and bring back some of its original crispy texture is on a baking sheet in a hot 400°F oven or in an air fryer for about 5-8 minutes.
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Creative Recipe Variations
- Add a Savory Protein: For a hearty, non-vegetarian version, you can toss about 1/2 pound of sliced, pre-cooked Italian sausage or some crumbled chorizo onto the sheet pan along with the vegetables. You could also stir in one 15-ounce can of drained and rinsed chickpeas for an extra boost of plant-based protein.
- Use Different Vegetables: This recipe is a fantastic template for using up whatever vegetables you have on hand! It would also be delicious with an equal amount of chopped broccoli florets, asparagus spears, or colorful bell peppers.
- Add a Drizzle or a Dollop: For a delicious, finishing touch, you can drizzle the hot, finished dish with a thick balsamic glaze or serve it with a dollop of a vibrant basil pesto.
Enjoy The Ultimate One-Pan Dinner Hack!
You’ve just discovered a truly magical recipe that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Sheet Pan Gnocchi is a testament to the power of a simple, creative idea to become an instant family favorite. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your weeknight dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and impressive meal!
Frequently Asked Questions (FAQs)
Q1: Do I really have to roast the gnocchi without boiling it first? Yes, that is the brilliant secret to this recipe!
When you use the shelf-stable, vacuum-sealed potato gnocchi that is found in the pasta aisle, you can roast it directly from the package. It steams from the inside out in the hot oven, becoming wonderfully plump and tender, while the outside gets a fantastic, light golden-brown and slightly crispy texture that is absolutely delicious and so different from boiled gnocchi.
Q2: What is the best kind of gnocchi to use for a sheet pan meal like this one?
For this specific roasting method, it is essential to use a package of shelf-stable, vacuum-sealed potato gnocchi. Fresh, refrigerated gnocchi or frozen gnocchi have a much higher moisture content and will not achieve the same, slightly crispy result.
Q3: What is za’atar, and is there a good substitute?
Za’atar is a classic and very popular Middle Eastern spice blend. While the exact ingredients can vary, it is typically a wonderfully aromatic and flavorful mix of dried thyme, tangy sumac, and toasted sesame seeds. If you cannot find it, you can create a simple substitute by mixing together 1 teaspoon of dried thyme, 1 teaspoon of toasted sesame seeds, and 1/4 teaspoon of sumac (or a little extra lemon zest).
Q4: Can I make this dish ahead of time?
This dish is at its absolute best when it is served fresh and hot from the oven so that the gnocchi is tender and the feta is warm and creamy. However, for a fantastic time-saving trick, you can chop all your vegetables and prepare your spice blend in advance. This makes the final assembly a true, 2-minute “dump and go” job.
Q5: How do I keep my sheet pan dinner from getting soggy?
There are two main secrets! First, make sure you are roasting at a high temperature, as the recipe directs. The 450°F heat is key to caramelizing the vegetables and the gnocchi, not just steaming them. Second, be sure to not overcrowd your pan. Spread the ingredients out in a single, even layer so that they have plenty of space to roast.