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Sheet Pan Gnocchi
5 from 15 votes

Sheet Pan Gnocchi

Sheet Pan Gnocchi combines shelf-stable or refrigerated gnocchi with zucchini and grape tomatoes, tossed in olive oil, garlic, and Italian seasoning, then baked until lightly browned and tender. A final broil melts Parmesan cheese over the top and chars the tomatoes slightly. The dish is finished with a drizzle of melted butter and fresh chopped parsley and basil for brightness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb. gnocchi (shelf stable or refrigerated), uncooked
  • 2 medium zucchini (14 oz), cut into half moons about 1/3-inch thick
  • 2 cups grape tomatoes (1 pint)
  • 3 Tbsp olive oil
  • 4 tsp minced garlic (4 cloves)
  • 1 1/2 tsp Italian seasoning
  • salt and black pepper
  • 1/2 cup (1.5 oz) finely shredded Parmesan Cheese
  • 2 Tbsp butter melted
  • 2 Tbsp minced parsley fresh
  • 2 Tbsp minced basil fresh

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
  2. Add gnocchi, zucchini and tomatoes to baking sheet.
  3. Drizzle with olive oil (I try to use about 2 Tbsp drizzled over gnocchi and 1 Tbsp for zucchini and tomatoes), sprinkle with garlic, Italian seasoning and season with salt and pepper to taste. Toss mixture then spread out evenly.
  4. Bake in preheated oven for 18 minutes. Remove from oven and sprinkle evenly with parmesan. Heat broiler, return to oven (in center of oven is fine) and broil briefly until cheese is melted and tomatoes are lightly charred, about 1 to 2 minutes (watch it closely!).
  5. Remove from oven, drizzle with melted butter and sprinkle with parsley and basil and toss.