Description
This Sheet Pan Gnocchi is a crispy, flavorful one-pan meal that requires no boiling! With roasted vegetables and feta, it’s an easy weeknight dinner.
Ingredients
Scale
- 1 lb store-bought potato gnocchi (shelf-stable or refrigerated)
- 1 pint cherry tomatoes, halved
- 1 bunch broccolini, cut into bite-sized pieces
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tbsp extra-virgin olive oil
- ½ tsp sea salt
- ½ tsp fresh thyme leaves
- ½ tsp za’atar (or Italian seasoning)
- ¼ tsp red pepper flakes
- Freshly ground black pepper, to taste
- 6 oz feta cheese, torn into chunks
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, toss the gnocchi, cherry tomatoes, broccolini, onion, and garlic with olive oil, salt, thyme, za’atar, red pepper flakes, and black pepper.
- Spread the mixture evenly onto the prepared baking sheet, ensuring a single layer.
- Roast for 10 minutes, then stir the ingredients and scatter the feta cheese over the top.
- Continue roasting for another 15-20 minutes, until the gnocchi turns golden and the vegetables are slightly charred.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra crunch, let the gnocchi crisp up a little longer before stirring.
- Swap feta with Parmesan or goat cheese for a different flavor.
- Add protein like chicken sausage or chickpeas for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 4
- Calories: ~350
- Sugar: ~5g
- Sodium: ~550mg
- Fat: ~18g
- Saturated Fat: ~6g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~40g
- Fiber: ~4g
- Protein: ~12g
- Cholesterol: ~25mg
Keywords: Sheet Pan Gnocchi, easy one-pan meal, roasted gnocchi, vegetarian dinner, weeknight meal, crispy gnocchi, healthy Italian recipe