Sheet Pan Gnocchi

Name: Sheet Pan Gnocchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 pound store-bought potato gnocchi (we like Isola); 1 bunch broccolini; 1 pint cherry tomatoes; ½ small red onion; 2 garlic cloves; 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; fresh parsley

User Reviews

4.9

237 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Course
Main Course
Cuisine
American

Sheet Pan Gnocchi

Iris Warren

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This sheet pan gnocchi recipe is one of our favorite easy dinners! Store-bought gnocchi roasts alongside fresh veggies and tangy feta cheese. No boiling required!

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Ingredients

Servings

1 pound store-bought potato gnocchi (we like Isola)
1 bunch broccolini ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces
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

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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 evenly on the baking sheet.
Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.

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