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–+ servings
Sheet pan gnocchi with roasted cherry tomatoes, crispy potato gnocchi, red onion, pancetta, garlic, fresh basil, and Parmesan cheese served in a white bowl

Sheet Pan Gnocchi

An easy sheet pan dinner with soft, golden gnocchi, burst cherry tomatoes, crispy pancetta, and caramelized red onion. Finished with fresh basil and Parmesan, this cozy one-pan meal comes together in just 15–18 minutes for the perfect weeknight recipe.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 people
Calories 365 kcal

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

Expert Tips & 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.

Nutrition

Serving: 1gCalories: 365kcalCarbohydrates: 48gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 19mgSodium: 1165mgPotassium: 315mgFiber: 4gSugar: 4gVitamin A: 468IUVitamin C: 24mgCalcium: 48mgIron: 5mg
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