Sheet Pan Gnocchi Recipe

Gnocchi: Soft, pillowy little dumplings made from potatoes and flour, either store-bought or homemade.

Cherry tomatoes: Small, sweet tomatoes that roast beautifully and add a burst of color.

Bell peppers: Crisp and colorful, they bring a mild sweetness and crunch.

Zucchini: A tender green vegetable that roasts nicely and soaks up flavors.

Olive oil: Adds richness and helps everything crisp up in the oven.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a little kick and depth.

Garlic powder: Gives a warm, savory taste without needing fresh garlic.

Italian seasoning: A blend of herbs like oregano and basil that brings a classic Italian flavor.

One of the most helpful tricks in this Sheet Pan Gnocchi Recipe is how to toss the gnocchi and vegetables with the olive oil and seasonings before baking. Doing this right makes sure every bite is full of flavor and that nothing sticks to the pan.

Here’s how to do it step by step:

1. Put your gnocchi, halved cherry tomatoes, sliced bell peppers, and sliced zucchini into a big bowl.
2. Drizzle the olive oil over everything.
3. Sprinkle the salt, black pepper, garlic powder, and Italian seasoning evenly on top.
4. Use your hands or a big spoon to gently toss everything together. Make sure the oil and spices coat every piece.

Why does this help? When the gnocchi and vegetables are evenly coated, they roast better in the oven. The olive oil helps the gnocchi get golden and crispy on the outside while keeping the inside soft. The spices stick to the food, so every bite tastes just right. Plus, the oil stops the gnocchi from sticking to the sheet pan and burning.

A little personal note: I used to just dump everything on the pan without tossing first, and some pieces ended up dry or bland. Once I started tossing everything in the bowl, the whole dish came out way better. Also, using your hands to toss feels fun and helps you get every bit coated without squishing the gnocchi too much.

Give this a try next time you make this recipe—it really makes a difference!

• gnocchi - Substitute with mini potato dumplings: They have a similar texture and can be cooked in the same way.

• cherry tomatoes - Substitute with grape tomatoes: They are similar in size and flavor, making them an easy swap.

• bell peppers - Substitute with poblano peppers: They offer a slightly different flavor but still provide a good crunch and color.

• zucchini - Substitute with yellow squash: They have a similar texture and mild flavor, making them interchangeable in most recipes.

• olive oil - Substitute with avocado oil: It has a similar smoke point and neutral flavor, making it a good alternative for roasting.

• salt - Substitute with sea salt: It provides the same salty flavor but with a slightly different mineral content.

• black pepper - Substitute with white pepper: It offers a similar heat and flavor profile but with a slightly different appearance.

• garlic powder - Substitute with onion powder: It provides a similar depth of flavor, though it will be slightly different in taste.

• italian seasoning - Substitute with herbes de Provence: It contains a similar blend of herbs and can provide a comparable flavor profile.

• Allow the gnocchi and vegetables to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled gnocchi and vegetables into an airtight container. Make sure to use a container that seals well to maintain freshness.
• Store the container in the refrigerator. The sheet pan gnocchi will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled gnocchi and vegetables in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the gnocchi and vegetables to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to eat, reheat the refrigerated gnocchi and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• For frozen gnocchi and vegetables, reheat directly from the freezer in a preheated oven at 375°F (190°C) for 20-25 minutes, or until hot and crispy.
• To add extra flavor during reheating, drizzle a bit more olive oil and sprinkle some fresh Italian seasoning or parmesan cheese before placing in the oven.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover gnocchi and vegetables evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, or until heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a small amount of butter. Add the leftover gnocchi and vegetables to the skillet. Stir occasionally, cooking for about 5-7 minutes until everything is warmed through and slightly crispy.

• Microwave Method: Place the leftover gnocchi and vegetables in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 2-3 minutes, stirring halfway through. Continue to heat in 30-second intervals if needed, until hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover gnocchi and vegetables in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until heated and slightly crispy.

• Steaming Method: Place the leftover gnocchi and vegetables in a steamer basket. Bring a pot of water to a simmer and place the steamer basket over the pot. Cover and steam for about 5-7 minutes, or until heated through.

• Oven: Used to preheat to 425°F (220°C) and bake the gnocchi and vegetables until golden and tender.

• Large mixing bowl: Used to combine the gnocchi, cherry tomatoes, bell peppers, and zucchini with olive oil and seasonings.

• Sheet pan: Used to spread the gnocchi and vegetable mixture evenly for baking.

• Measuring cups: Used to measure out the cherry tomatoes, bell peppers, and zucchini.

• Measuring spoons: Used to measure the olive oil, salt, black pepper, garlic powder, and Italian seasoning.

• Knife: Used to slice the bell peppers and zucchini.

• Cutting board: Used as a surface to slice the bell peppers and zucchini.

• Spatula: Used to toss the gnocchi and vegetables with the olive oil and seasonings in the mixing bowl.

• Oven mitts: Used to safely handle the hot sheet pan when removing it from the oven.

Pre-chop vegetables: Prepare your cherry tomatoes, bell peppers, and zucchini in advance and store them in the fridge.

Use pre-made gnocchi: Opt for store-bought gnocchi to save time on preparation.

One-bowl mixing: Combine all ingredients in one bowl to minimize cleanup.

Line your sheet pan: Use parchment paper or a silicone baking mat to reduce sticking and make cleanup easier.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.