Sheet Pan Gnocchi
This Sheet Pan Gnocchi is everything I love in a weeknight dinner — quick, comforting, and endlessly adaptable. Ready in just 20 minutes, it’s a family favorite you can make with whatever meats or veggies you have on hand.
When dinner feels impossible, this recipe saves the night. Everything cooks together on one sheet pan — no boiling, no fuss, and minimal cleanup. The gnocchi roast until they’re crisp on the outside and tender inside, while the pancetta turns golden and the veggies caramelize in all that flavor.
It’s an effortless, cozy dinner that feels homemade but couldn’t be simpler — perfect for busy weeknights or slow Sundays. If you’re looking for more easy Italian dinners, try my Meatballs with Ricotta Cheese or classic Chicken Cutlets — both are cozy favorites that never fail to impress.
Table of Contents
Why You’ll Love This Recipe
- Ready in 30 minutes or less
- One pan, easy cleanup
- Customizable with any veggies or meats you have on hand
- A cozy, family-friendly dinner everyone will love
- Perfect texture — crisp on the outside, soft and pillowy inside
Ingredients
- Potato gnocchi – store-bought and uncooked (do not boil)
- Cherry tomatoes – when roasted, they caramelize and release their juices, creating a light sauce that coats the gnocchi
- Red onion – adds a hint of caramelized flavor
- Garlic cloves – smashed and roasted whole for a mellow, sweet bite
- Pancetta – diced, for rich Italian flavor
- Olive oil – extra virgin for drizzling
- Sea salt + black pepper – to season everything perfectly
- Fresh basil – adds brightness and a fresh, herbal note that balances the richness of the pancetta and cheese
- Parmesan cheese – finishes the dish with a nutty, salty depth and ties all the roasted flavors together
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Combine ingredients: Spread the gnocchi, cherry tomatoes, red onion, garlic cloves, and pancetta evenly on the pan. Drizzle with olive oil, season with salt and pepper, and toss until everything is coated.
- Roast for 15–18 minutes, stirring halfway through, until the gnocchi are lightly golden, the tomatoes are blistered, the pancetta is crisp, and the onions are caramelized.
- Remove from the oven. The garlic will be soft and sweet — mash it into the gnocchi for extra flavor or discard for a milder taste.
- Serve warm, topped with fresh basil and a generous sprinkle of Parmesan.
Expert Tips
- Use store-bought potato gnocchi — no need to boil them first.
- Spread ingredients in a single layer so they roast instead of steam.
- Dice veggies evenly for even cooking.
- For extra crispiness, broil for 1–2 minutes at the end.
Variations
This recipe is endlessly adaptable:
- Meats: Italian sausage, chicken sausage, or rotisserie chicken
- Veggies: Zucchini, bell peppers, broccoli
- Cheeses: Pecorino Romano, mozzarella, or burrata
- Sauces: Toss with pesto, marinara, or a drizzle of olive oil before serving
More Easy Italian Dinner Recipes
Looking for more quick and cozy dinners? Try my Pork Milanese, Italian Steak, Steak Pizzaiola, or Ricotta and Spinach Gnocchi.
FAQs
If your gnocchi turned out mushy, it’s usually because the pan was overcrowded or there was too much moisture. When ingredients overlap, they steam instead of roast, which softens the gnocchi. Make sure everything is spread in a single layer and use a large sheet pan for good airflow. Also, skip pre-boiling — roast the gnocchi straight from the package so they stay crisp on the outside and tender inside.
You’ll know it’s ready when the gnocchi are lightly golden and just starting to crisp on the edges. The vegetables should be tender and slightly caramelized, and the pancetta should be perfectly crisp. In most ovens, that takes about 18–20 minutes at 400°F. If you want extra color, switch to broil for the last minute or two.
Line your pan with parchment paper and toss everything well with olive oil before roasting. This prevents sticking and helps the gnocchi brown evenly. Avoid foil, which can cause them to cling, and make sure the gnocchi are evenly coated in oil rather than sitting in dry spots.
Sheet Pan Gnocchi
Equipment
- Large sheet pan
Ingredients
- 16 ounces potato gnocchi store-bought, uncooked — do not boil
- 1 pint cherry tomatoes
- 1 small red onion thinly sliced
- 4 garlic cloves smashed but left whole (peeled)
- 4 ounces pancetta diced
- 1/4 cup olive oil
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Fresh basil for garnish
- Parmesan cheese for finishing
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Spread gnocchi, cherry tomatoes, red onion, garlic cloves, and pancetta evenly on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 15–18 minutes, stirring everything halfway through, until the gnocchi are lightly golden but still soft, the tomatoes are blistered, the pancetta is crisp, and the onions are caramelized.
- Remove from the oven. The garlic cloves will be soft and sweet—mash into the gnocchi for extra flavor, or discard for a milder taste.
- Serve warm, topped with fresh basil and a generous sprinkle of Parmesan.
Notes
- Use uncooked packaged gnocchi and skip boiling — roasting them straight from the package keeps them golden on the outside and soft inside.
- Cut cherry tomatoes in half if they’re large; smaller ones can be left whole to blister and burst in the oven.
- Don’t overcrowd the pan — spread everything into a single layer so the gnocchi roast instead of steaming.
- For a vegetarian version, omit pancetta and add broccoli florets or another favorite vegetable.
- Swap pancetta for cooked Italian sausage pieces for a heartier variation.
- Best enjoyed fresh from the oven — leftovers will reheat, but the gnocchi are softest right after roasting.
