Easy Sheet Pan Gnocchi Recipe
This Easy Sheet Pan Gnocchi Recipe is perfect for busy weeknights. It’s budget-friendly, super tasty, and made with pantry ingredients. Plus, who doesn’t love a meal that’s ready in just 30 minutes?
Suitable for vegetarian diets. Post includes Weight Watchers points.
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Sheet Pan Gnocchi Recipe
This recipe is an absolute lifesaver for those extra-busy weeknights. We all know the dread of coming home after a long day and then stressing over dinner. This pasta recipe is all you need! Just toss a few ingredients on a sheet pan and let the oven do the rest. The best part? There’s minimal cleanup!
And let’s talk about how kid-friendly this meal is. Not only will your little ones (or big ones) love the cheesy, juicy goodness and the crispy on the outside while staying soft and pillowy gnocchi. They can literally help it is so easy to make. And do you want to know the added bonus? Kids are more likely to eat something they’ve helped make. So it’s a win all around!
This meal is made with affordable pantry staples. And if you like variety, you can easily mix things up with different veggies or add some protein like cooked chicken (hello rotisserie chicken) or sausage.
For more inspiration, check out our Baked Tortellini, Baked Ravioli Casserole, and other quick meals. Your weeknight dinners just got a whole lot easier and tastier!
Why Make This Recipe
- Easy to make – This recipe is so straightforward that even the kids can help out. Imagine a fun evening in the kitchen with your little ones, tossing gnocchi and cherry tomatoes together.
- Budget-friendly – Let’s talk about the budget! This meal uses simple pantry ingredients, so it is affordable.
- Healthy – This dish is a winner health-wise. It’s packed with fresh spinach and tomatoes, making it a wholesome budget dinner option.
Ingredient Notes
- Gnocchi – Use your favorite store-bought gnocchi. There is no need to pre-cook them.
- Cherry Tomatoes – These add a burst of juicy sweetness. If you use larger tomatoes, quarter them to ensure they roast evenly.
- Olive Oil – Good-quality olive oil is important as it adds flavor to the gnocchi and tomatoes and helps everything crisp up nicely in the oven.
- Sea Salt and Ground Black Pepper – Simple seasonings that bring out the best in all the ingredients. Adjust to taste if needed.
- Pesto Verde – This gives the dish a delicious, herby flavor. You can use store-bought pesto or homemade basil pesto, which you can make in just 5 minutes if you prefer.
- Baby Spinach – Adds a fresh, nutrient-rich green. The spinach wilts perfectly when mixed with the hot gnocchi and tomatoes.
- Mozzarella Cheese – It melts beautifully to create irresistible cheesy goodness. For the best results, use freshly grated mozzarella.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Sheet Pan Gnocchi
Get complete ingredients list and instructions from the recipe card further below.
Step 1 – Preheat your oven to 400 degrees F / 200 degrees C. Place the gnocchi and cherry tomatoes on a sheet pan.
Season with olive oil, sea salt, and ground black pepper. Toss everything together to ensure an even coating.
Pop the sheet pan in the oven and bake for 25 minutes.
Step 2 – Remove from the oven and add the pesto, baby spinach, and mozzarella cheese. Give everything a good stir.
Taste and adjust the salt and pepper if needed. Serve and enjoy!
Expert Tips
- Use a large, rimmed baking sheet so that all the ingredients have enough space to roast evenly. Overcrowding the pan can lead to steaming, making soggy veggies, and the gnocchi will not be crispy.
- Line your sheet pan with parchment paper or aluminum foil for easy cleanup. This will prevent the gnocchi and tomatoes from sticking and make washing up super easy.
- Spread the gnocchi and tomatoes in a single, even layer on the sheet pan. This helps everything to cook evenly.
- Preheat your oven before putting the sheet pan in. This helps the gnocchi and tomatoes start roasting immediately, giving them that perfect crispy texture.
- When you season the gnocchi and tomatoes with olive oil, salt, and pepper, make sure to toss them well so everything is evenly coated.
- After adding the pesto, spinach, and cheese, let the dish rest for a few minutes. This allows the flavors to combine.
Delicious Variations
- If you are a garlic fan, add a few whole garlic cloves to the gnocchi and tomatoes and then squeeze out the garlic once cooked for a garlicky flavor.
- Add your favorite fresh herbs like rosemary, thyme, or oregano along with the pesto.
- While mozzarella is a classic choice, shredded parmesan, crumbled feta, or even a bit of ricotta can add a great taste.
- Don’t be afraid to add more vegetables to the dish. Bell peppers, zucchini, or mushrooms are nice options.
- If you want protein, add cooked rotisserie chicken, sausage, or shrimp during the last 10 minutes of baking.
Prep And Storage
- Prep Ahead – To save time, you can wash and quarter the tomatoes and pre-measure the pesto, spinach, and mozzarella cheese in advance. This way, everything is ready to toss together when you’re ready to cook.
- Store – Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To prevent the gnocchi from becoming too soft, reheat it in the oven or on the stovetop rather than the microwave for the best texture.
- Freeze – You can freeze this dish for up to one month. Allow it to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350 degrees F / 175 degrees C until warmed through. The spinach may lose some texture after freezing.
FAQs
No, the gnocchi will cook perfectly in the oven, getting crispy on the outside while staying tender on the inside.
Gnocchi should be tender on the inside with a slight chewiness on the outside. When baked, the gnocchi will develop a crispy exterior while remaining soft and pillowy inside.
Potato gnocchi can turn to mush if they are overcooked, if the dough is too wet from using watery potatoes or insufficient flour, or if the wrong type of potato is used.
To prevent this, use starchy potatoes, dry them well, and follow the recipe instructions carefully if you make them from scratch. Baking gnocchi without boiling helps maintain their shape and texture.
Similar Recipes
Looking for more EASY, delicious, and flavorful recipes? I’ve got you covered. Check out my full collection of lunch recipe ideas, or start a few of my most popular recipes:
Serving Suggestions
- This Sheet Pan pasta goes well with a simple tossed salad for a light and healthy meal.
- Garlic bread is a great side that soaks up all the delicious juices.
- These Air Fryer Brussels sprouts are quick to prepare and turn out deliciously crispy.
Recommended Tools
- Good quality measuring cups and spoons are a must for any kitchen.
- A sharp knife for slicing the larger tomatoes.
- A large meal prep container for storing leftovers.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my Sheet pan dinner recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Sheet Pan Gnocchi
Ingredients
- 1 pound (500g) gnocchi
- ½ pound (250g) cherry tomato
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 tablespoons pesto verde
- 2 cups (60g) baby spinach
- 7 ounces (200g) mozzarella cheese
Instructions
- Preheat your oven to 400 degrees F / 200 degrees C.
- Place the gnocchi and cherry tomatoes on a sheet pan. Season with olive oil, sea salt, and ground black pepper. Toss everything together to ensure an even coating.
- Pop the sheet pan in the oven and bake for 25 minutes.
- Remove from the oven and add the pesto, baby spinach, and mozzarella cheese. Give everything a good stir.
- Taste and adjust the salt and pepper if needed. Serve and enjoy!
Video
Notes
- Use a large, rimmed baking sheet so that all the ingredients have enough space to roast evenly. Overcrowding the pan can lead to steaming, making soggy veggies, and the gnocchi will not be crispy.
- Line your sheet pan with parchment paper or aluminum foil for easy cleanup. This will prevent the gnocchi and tomatoes from sticking and make washing up super easy.
- Spread the gnocchi and tomatoes in a single, even layer on the sheet pan. This helps everything to cook evenly.
- Preheat your oven before putting the sheet pan in. This helps the gnocchi and tomatoes start roasting immediately, giving them that perfect crispy texture.
- When you season the gnocchi and tomatoes with olive oil, salt, and pepper, make sure to toss them well so everything is evenly coated.
- After adding the pesto, spinach, and cheese, let the dish rest for a few minutes. This allows the flavors to combine together.
- Store – Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To prevent the gnocchi from becoming too soft, reheat it in the oven or on the stovetop rather than the microwave for the best texture.
