This sheet metal gnocchi recipe is a weeknight hero. It comes together on a single baking sheet in about 30 minutes. No cooking required!
If you’ve never made sheet metal gnocchi, prepare: once you’ve tried it, your weeknight rotation will never be the same! That’s why it’s so magical You don’t have to cook the gnocchi. That means that this recipe requires NO pasta pot u NO wait for the water to boil. It comes together on a single sheet and you can get it in the oven, out of the oven, and on the dinner table in 30 minutes.
I got the idea to try it after developing a skillet gnocchi recipe for my new cookbook. I figured if store-bought gnocchi could cook through in a skillet, they’d also cook well on a sheet pan.
…and I have a new favorite way to cook gnocchi! It becomes tender and chewy in the oven. In this recipe, its texture contrasts perfectly with juicy cherry tomatoes, crunchy broccolini and silky onions. Big chunks of feta cheese add richness and salty flavor, while parsley, thyme and a sprinkling of za’atar add freshness to balance it all. I hope you love this sheet pan gnocchi recipe as much as I do!
Sheet pan gnocchi recipe ingredients
What you need for this recipe:
- gnocchi, Naturally! Refrigerated and preserved potato gnocchi work great here. I especially like the Isola brand, available at Whole Foods, and Trader Joe’s Gnocchi. Note that I wasn’t trying to use cauliflower gnocchi here, so I’m not sure how it would work!
- broccoli – Cut the florets into large pieces, leaving mostly intact, and cut the stems into 1/2-inch pieces. They give this dish a fantastic crunchy-tender texture!
- cherry tomatoes – They release their juices in the oven and lightly coat the gnocchi and other veggies.
- Red onion and garlic – For savory depth of taste. Thinly slice the garlic instead of chopping or mincing it so it doesn’t burn in the oven.
- Extra virgin olive oil – It helps to brown everything when frying.
- Za’atar and fresh thyme leaves – They add an earthy, aromatic flavor to this sheet pan dish. No za’atar handy? Use Italian seasoning instead.
- Red pepper flakes – For warmth.
- feta cheese – Don’t crumble! Instead, break it up into large chunks. They offer a nice creamy contrast to the chewy gnocchi and tender veggies.
- Fresh Parsley – For a fresh finishing touch.
- And salt and pepper – To make all the flavors burst!
The full recipe with measurements is below.
How to make sheet metal gnocchi
This sheet metal gnocchi recipe is so easy to make! That’s how it’s done:
First preheat the oven to 450°F. While it is heating, line a large, rimmed baking sheet with parchment paper. Wash and chop the vegetables and fresh herbs.
Next, season the gnocchi and vegetables. Place the gnocchi, broccolini, tomatoes, onion, and garlic in a large bowl. Drizzle with olive oil and sprinkle with salt, za’atar, thyme leaves, red pepper flakes and several peppercorns. Throw to combine.
Then pour the mixture onto the prepared baking sheet. Spread everything out in a single layer as much as possible. The pan will be a bit crowded, but the better you can spread things out, the better they brown.
Fry for 10 minutes. Remove the tray from the oven and stir the gnocchi and vegetables. Spread them out again in a single layer.
Before putting the pan back in the oven, sprinkle the feta on top. Cook for an additional 15 to 20 minutes, or until the gnocchi are tender and the vegetables and feta are browned.
Finally taste and serve with a sprinkling of parsley on top!
Serving suggestions for sheet metal gnocchi
We often enjoy this sheet pan gnocchi recipe as a standalone meal—the mix of gnocchi, feta, and roasted veggies make it super filling. However, it goes well with a range of side dishes.
This sheet pan dish tastes best right after it’s made, as the baked gnocchi will firm up as it cools. However, if you have leftovers, they will keep in an airtight container in the fridge for up to 2 days. Place them in the microwave to reheat. The gnocchi won’t be quite as tender as they are right after cooking, but they’ll still taste great!
More easy dinner recipes
If you love those sheet metal gnocchi, try one of these easy dinner recipes next:
Gnocchi from the sheet pan
serves 4
This sheet metal gnocchi recipe is one of our favorite easy dinners! Store-bought roast gnocchi alongside fresh veggies and flavorful feta cheese. No cooking required!
- 1 Pound Store-bought potato gnocchi (we like Isola)
- 1 Bunch of broccolini, Ends trimmed, flowers cut into large pieces and stems cut into ½ inch pieces
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 Garlic cloves, cut
- 2 tablespoon 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 cm pieces
- Fresh Parsley, for garnish, optional
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Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
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In a large bowl, combine the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several peppercorns. Spread evenly on the baking sheet.
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Fry for 10 minutes. Stir, then sprinkle the feta on top. Cook for an additional 15 to 20 minutes, or until the gnocchi are tender and the vegetables and feta are browned. Garnish with parsley if you like. Taste and serve.