Sheet Pan Gnocchi with Zucchini and Tomatoes

The easiest Sheet Pan Gnocchi recipe! Baked all together on one pan are tender potato gnocchi, fresh zucchini, bright tomatoes, flavorful herbs and a small mountain of parmesan for cheesy goodness! Such a quick and ultra delicious dish!

So Much to Love About Sheet Pan Gnocchi with Veggies

Welcome to your new go-to weeknight dinner staple recipe! This simple recipe is made with shelf stable gnocchi yet it doesn’t even need to be cooked beforehand.

Everything is just tossed together with olive oil on one big baking sheet, then oven roasted and finished with parmesan. Dinner really doesn’t get any easier than this!

It’s such a fresh tasting, flavorful dinner highlighted with herby, garlicky, parmesan goodness. It’s a very hands off meal with such a simple prep and you can have it ready in under 30 minutes. It’s adaptable too and you can use up other vegetables you have on hand (ideas listed below).

Plus it’s a dish everyone can agree on. There are just so many things to love about this gnocchi, zucchini and tomato sheet pan dinner!

Pair it with chicken, steak or salmon to round out the meal, or just keep it vegetarian and serve it with a side salad.

Sheet Pan Gnocchi Recipe Ingredients

Gnocchi: You can use shelf stable or refrigerated gnocchi for this recipe. It does not need to be cooked beforehand.

Zucchini: This is a fairly quick cooking, tender vegetable that works great in this dish.

Grape tomatoes: Small cherry tomatoes will work great too.

Olive oil: Just regular olive oil is used here not extra virgin or light.

Garlic: Use fresh garlic for premium flavor.

Italian seasoning: If you don’t have this dried herb blend just use 3/4 tsp dried basil and 3/4 tsp dried oregano.

Salt and black pepper: Season the dish to taste.

Parmesan cheese: I recommend authentic aged Parmigiano Reggiano cheese for best flavor.

Butter: This will add extra richness to the dish and keep the gnocchi from tasting dry. It’s a delicious finishing touch.

Fresh parsley and fresh basil: The flavor blend of these two together is delicious but you can just use one or the other if that’s what you have on hand.

How to Make Sheet Pan Gnocchi with Veggies

This easiest sheet pan recipe is made in few simple steps:

• Preheat oven to 450 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.
• Add gnocchi, zucchini and tomatoes to baking sheet.
• Drizzle with olive oil (I try to use about 2 Tbsp drizzled over gnocchi and 1 Tbsp for zucchini and tomatoes), sprinkle with garlic, Italian seasoning and season with salt and pepper to taste. Toss mixture then spread out evenly

• Bake in preheated oven for 18 minutes.
• Remove from oven and sprinkle evenly with parmesan. Heat broiler, return to oven (in center of oven is fine) and broil briefly until cheese is melted and tomatoes are lightly charred, about 1 to 2 minutes (watch it closely!).
• Remove from oven, drizzle with melted butter and sprinkle with parsley and basil and toss.

Possible Recipe Variations

Vegetables: You can use other vegetables here such as yellow squash, bell peppers or mini peppers, red onions, eggplant, broccoli, cauliflower, sliced carrots or mushrooms.

Cheese: Another cheese options would be Romano cheese, asiago cheese, or feta cheese.

How to Store

Leftovers can be stored in the fridge for up to 3 days in an airtight container.

Reheat individual portions in the microwave on 50% power until heated through, or toss in a skillet with a little olive oil and heat on medium-low heat to warm through.

Frequently Asked Questions

Can I Use Frozen Gnocchi? 

This recipe is best using just shelf stable or refrigerated gnocchi. Frozen gnocchi wouldn’t cook through and may end up mushy.

Can I Add Meat?

If you’d like to include a protein in the recipe. To do so replace 1 zucchini with half of a smoked sausage (7 oz), sliced into coins.

How Can I Make it Gluten Free?

To make this gluten free simply replace the traditional potato flour based gnocchi with a gluten free shelf stable gnocchi.

Will Homemade Gnocchi Work in this Recipe?

This recipe is intended to use only pre-made gnocchi and that’s part of the purpose of the dish is it’s ease. Fresh Gnocchi would likely not hold up as well and may dry out.

More Gnocchi Recipes to Try

Sheet Pan Gnocchi

Such a quick and easy dinner recipe! Baked all together on one pan are tender potato gnocchi, fresh zucchini, bright tomatoes, flavorful herbs and a small mountain of parmesan for cheesy goodness. And no need to pre-cook the gnocchi it cooks right along with everything else in the oven.

Servings: 4

Prep10 minutes minutes

Cook20 minutes minutes

Ready in: 30 minutes minutes

• Preheat oven to 450 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray.

• Add gnocchi, zucchini and tomatoes to baking sheet.

• Drizzle with olive oil (I try to use about 2 Tbsp drizzled over gnocchi and 1 Tbsp for zucchini and tomatoes), sprinkle with garlic, Italian seasoning and season with salt and pepper to taste. Toss mixture then spread out evenly.

• Bake in preheated oven for 18 minutes. Remove from oven and sprinkle evenly with parmesan. Heat broiler, return to oven (in center of oven is fine) and broil briefly until cheese is melted and tomatoes are lightly charred, about 1 to 2 minutes (watch it closely!).

• Remove from oven, drizzle with melted butter and sprinkle with parsley and basil and toss.

Nutrition Facts

Sheet Pan Gnocchi

Amount Per Serving

Calories 412
Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g44%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 22mg7%

Sodium 617mg27%

Potassium 536mg15%

Carbohydrates 49g16%

Fiber 5g21%

Sugar 5g6%

Protein 11g22%

Vitamin A 2100IU42%

Vitamin C 40mg48%

Calcium 218mg22%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.