Sheet Pan Gnocchi

Dinner (and meals in general) have been a struggle in our house for as long as I can remember. Anna is a super picky kid who likes precisely five things and will eat them on repeat ad nauseam. So when she tried AND LIKED the gnocchi from this sheet pan gnocchi, I was floored.

FLOORED, I tell you.

And while she had her gnocchi tonight as a side with her favorite hot dog and cucumber slices, I wasn’t fussing because she ate every single piece on her plate without complaint.

Some of my favorite things about this recipe:

• It’s easy.
• It requires 5-10 minutes of hands on time, depending on how fancy you want to get with it.
• It is infinitely flexible and works with whatever veggies you like and/or have on hand.
• It’s ready and on the table in 25 minutes. That includes prep and cooking time.
• It’s seriously delicious.
• MY KID WILL EAT IT.

Which means you can file this under easy weeknight dinners, delicious sheet pan dinners, and make a double batch so you can eat it all week dinners. I’m also going to file this under I can’t believe my kid actually likes this dinners.

This recipe was inspired by The Kitchn’s Crispy Sheet Pan Gnocchi and Veggies.

How To Make Sheet Pan Gnocchi

Supplies:

• Rimmed baking sheet*
• Shelf-stable gnocchi* (I get ours at Trader Joe’s)
• Tomatoes
• Onions
• Olive oil
• Salt
• Pepper
• Additional veggies of your choice (peppers, mushrooms, etc.)

*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.

Sheet Pan Gnocchi

5 from 1 vote

Recipe by Emily LevensonCourse: MainsCuisine: Sheet Pan MealDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

354

kcal

Total time

25

minutes

Sheet pan gnocchi: a quick, easy, and absolutely delicious dinner that’s perfect for weeknights AND the whole family will enjoy.

Ingredients

• 1 lb shelf-stable potato gnocchi

• 1 pint of grape or cherry tomatoes, cut in half

• 1 small onion (sweet, yellow, or red), sliced thickly

• 2 tbs olive oil

• 1 tsp salt

• 1/2 tsp pepper

• Optional veggies (add one or add them all):

• 1 bell pepper

• 1/2 cup mushrooms

• 1 cup broccoli florets

• whatever else you have on hand or like!

Directions

• Preheat the oven to 450°F.
• In a large mixing bowl, add gnocchi, tomatoes, and onions and toss to coat with olive oil. Season to taste with salt and pepper.
• Transfer to your rimmed baking sheet and place in oven.
• Cook for 10 minutes, stir, and return to the oven for another 10 minutes. The gnocchi should be lightly browned while the tomatoes and onions will be soft and starting to caramelize.
• Transfer to plates and enjoy!

Notes

• Feel free to dress it up with whatever herbs and spices you like. We keep it pretty plain because a.) it’s delicious the way it is and b.) because Anna complains if it’s too “spicy”. (That includes using too much black pepper.) She also hates basil. So…

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