Learn how to make a crispy sheet pan gnocchi recipe in just 25 minutes, using simple ingredients! The gnocchi are coated pesto, tomatoes, flavorful herbs and topped with cheese. This quick sheet pan meal is the perfect family dish for busy weeknights. Included are tips for tasty variations plus instructions for meal planning, storing, and reheating leftovers.
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Crispy sheet pan gnocchi
Sheet pan gnocchi have become a new favorite for us. They’re roasted, not boiled, and have loads of flavor. Every time I make it, my family gets excited. They say it’s one of the best sheet pan recipes! And I love making it because it’s super quick and simple. Prep is less than 5 minutes with these crispy oven-roasted gnocchi.
Part of what makes this easy sheet pan dish so good is the combination of tomatoes and pesto. The pesto gives the gnocchi a real kick and the tomato juices cook the gnocchi super soft and pillowy. If you’re looking for an easy + tasty way to satisfy your gnocchi craving, this is it.
What are sheet pan gnocchi?
Sheet pan gnocchi is a baked gnocchi dish with a delicious tomato sauce where the gnocchi aren’t boiled in hot water but roasted on a baking pan (tray) in the oven. It’s the easiest way to make gnocchi for dinner!
Ingredients for oven baked gnocchi
The oven gnocchi recipe uses simple ingredients, and you may have several of them on hand already.
- Gnocchi: I usually use dried gnocchi for this recipe. You can also use fresh or frozen gnocchi or gluten-free if you need a gluten-free meal.
- Tomatoes: You can either use cherry tomatoes/grape tomatoes or cut regular tomatoes into chunks. The tomatoes are essential as they provide the liquid to cook the gnocchi in the oven. Marinara sauce will work, too.
- Pesto: I used basil pesto, but you could use another pesto, too.
- Olive oil for coating and roasting the gnocchi.
- Salt and black pepper: Taste the pesto before seasoning with salt. Some brands are very salty, and you may not need extra salt. I also use ground pepper to season, which you can swap for red pepper flakes.
- Herbs provide extra flavor. Basil, parsley, thyme, and oregano would all be delicious.
- Cheese: I like to serve this dish with freshly grated parmesan cheese or parmesan flakes. You can omit the cheese if you want vegan or dairy-free gnocchi.
- Onion or garlic: Amp up the flavor with 1 chopped red onion or 2 minced garlic gloves. 1 tbsp onion powder or 1 tsp garlic powder will do the trick, too.
- Veggie: Gnocchi with roasted vegetables are so good! Add 2 cups of chopped butternut squash, bell pepper, sweet potato, or Brussels sprouts. You may have to roast for an extra 5 minutes until the veggies are tender.
- Sausage: Sheet pan gnocchi with sausage make for an extra hearty meal. Simply cut 1 chicken sausage or Italian sausage into 1 in/ 2.5 cm slices and roast with the rest of the ingredients.
To serve, you can also drizzle the baked gnocchi with brown butter or lemon juice.
How to make sheet pan gnocchi
This simple sheet pan meal is mostly hands-off. Here are the easy steps for how to make sheet pan gnocchi:
- Step1: Preheat oven. Preheat your oven to 400°F / 200°C / gas mark 6 and arrange a rack in the middle.
- Step 2: Prep sheet pan. Line a rimmed baking pan (tray) with parchment (baking) paper.
- Step 3: Prepare gnocchi. Remove the gnocchi from the package and separate any that are sticking together.
- Step 4: Mix ingredients. Put the gnocchi on the baking sheet (tray). Add the tomatoes, pesto, and oil. Season with salt and pepper. Toss until everything is combined and the gnocchi are evenly coated. Spread out in a single layer.
- Step 5: Roast. Roast for 15 to 20 minutes or until the gnocchi are tender and the tomatoes soft and caramelized. The time may vary a little depending on the size and brand of your gnocchi. Stir halfway through baking.
- Step 6: Serve. Divide the gnocchi into plates or bowls. Serve immediately, sprinkled with parmesan cheese and fresh basil leaves/herbs if desired.
Sheet pan gnocchi FAQ
How long does crispy sheet pan gnocchi take?
This easy gnocchi recipe is fast. It takes less than 5 minutes to assemble and 15 to 20 minutes to cook. Perfect for busy weeknights!
How do you know if gnocchi are cooked?
It’s pretty easy to tell when the sheet pan gnocchi are done. After 15 minutes, pick up a gnocco with a fork and wait cool until cool enough to eat. Once the gnocchi have a soft, fluffy texture and crisp outside they’re ready.
Do I have to cook the gnocchi first?
No, the oven does the cooking for you.
Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. You don’t have thaw the gnocchi. In fact, thawing can result in gnocchi falling apart. Just prepare the dish as described and give your frozen gnocchi another minute or two until they’re done.
Are gnocchi a side dish or main dish?
You can serve gnocchi as both, a main dish and a side dish.
What does gnocchi taste like?
Gnocchi are small Italian dumplings. Potato gnocchi (like the ones I used in this easy sheet pan meal) have a light, slightly sweet potato flavor and soft, pillowy texture. Gnocchi doesn’t taste salty or spicy by its own.
Can I make this with cauliflower gnocchi?
Yes! Swap potato gnocchi for cauliflower gnocchi if you prefer a low carb sheet pan gnocchi. Be sure to remove any clumps of ice from frozen cauliflower gnocchi.
Storage & reheating instructions
Can you make sheet pan gnocchi ahead?
Yes, you can either prepare the whole sheet pan dinner ahead of time or prep ahead many of the components:
- Weigh out the ingredients.
- Clean and chop the tomatoes.
- Assemble everything on the sheet pan and cover with foil or plastic wrap/cling film. Store in the fridge until you’re read to make the gnocchi.
How to store crispy sheet pan gnocchi
Store the fried gnocchi in an airtight food container in the refrigerator for 2 to 3 days.
Can you freeze cooked sheet pan gnocchi?
Yes, you can freeze sheet pan gnocchi if you have leftovers. Here’s how you do it:
- Allow the gnocchi to cool on the sheet pan.
- Let them freeze until solid (2 to 3 hours) and then transfer to a resealable freezer bag.
- Later, you can reheat it in the oven right from frozen.
- Frozen potato gnocchi can be kept for up to 2 weeks in the freezer.
How to reheat this easy gnocchi recipe
Reheat on a baking sheet in a preheated oven, or in the microwave until hot. Do not reheat in boiling water as the gnocchi will fall apart.
Tools to make sheet pan gnocchi
I used the items below to prepare these delicious crispy sheet pan gnocchi:
- Sheet pan – A sturdy rimmed baking pan (tray) is a must for any sheet pan dinner recipe.
- Spatula – A slotted non-stick spatula is perfect to turn the hot gnocchi.
- 1 lb / 450 g / 16 oz potato gnocchi
- 1 lb / 450 g / 16 oz cherry tomatoes, cut in half (you can also use regular tomatoes, chopped into bite-sized pieces)
- 1/4 cup / 80 g / 2.8 oz pesto
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- shredded or grated parmesan (optional, for serving)
- fresh basil or herbs (optional, for serving)
- Preheat oven. Preheat your oven to 400°F / 200°C / gas mark 6 and arrange a rack in the middle.
- Prep sheet pan. Line a rimmed baking pan (tray) with parchment (baking) paper.
- Prepare gnocchi. Remove the gnocchi from the package and separate any that are sticking together.
- Mix ingredients. Put the gnocchi on the baking sheet (tray). Add the tomatoes, pesto, and oil. Season with salt and pepper. Toss until everything is combined and the gnocchi are evenly coated. Spread out in a single layer.
- Roast. Roast for 15 to 20 minutes or until the gnocchi are tender and the tomatoes soft and caramelized. The time may vary a little depending on the size and brand of your gnocchi. Stir halfway through baking.
- Serve. Divide the gnocchi into plates or bowls. Serve immediately, sprinkled with parmesan cheese and fresh basil leaves/herbs if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 40mgSodium: 737mgCarbohydrates: 53gFiber: 4gSugar: 4gProtein: 11g