Greek Sheet Pan Gnocchi with Vegetables

Greek Sheet Pan Gnocchi with Vegetables

Packaged potato gnocchi roasts straight from the package with zucchini, red bell pepper, red onion, and tomatoes—no boiling first. The gnocchi becomes tender with golden edges while the vegetables soften and brown. Give everything room on the pan so it roasts rather than steams, then finish with crumbled feta, parsley, and lemon for a fresh contrast to the warm vegetables.

Prep time: 15 minutes | Cook time: 25–30 minutes | Total time: 40–45 minutes | Serves: 4

Ingredients

• 1 lb refrigerated or shelf-stable packaged potato gnocchi (450g)
• 1 medium zucchini, cut into ¾-inch pieces (200g)
• 1 medium red bell pepper, cut into bite-size pieces (150g)
• 1 small red onion, cut into bite-size wedges (150g)
• 1 pint cherry or grape tomatoes (300g)
• 3 tablespoons extra-virgin olive oil, plus a little for the pan
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ¾ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• 4 oz feta cheese, crumbled (115g)
• 2 tablespoons chopped fresh parsley
• Juice of ½ lemon

How to Make Greek Sheet Pan Gnocchi

1. Heat the oven: Preheat to 425°F (220°C) with a rack in the center. Lightly oil an unlined rimmed metal half-sheet pan, about 18 by 13 inches.
2. Cut the vegetables: Keep the zucchini, bell pepper, and onion pieces roughly ¾ to 1 inch so they cook evenly. Leave the tomatoes whole.
3. Season: In a large bowl, toss the unboiled gnocchi, vegetables, 3 tablespoons olive oil, oregano, garlic powder, salt, and pepper until lightly and evenly coated.
4. Spread on the pan: Arrange the mixture in one layer, with most of the gnocchi touching the pan. If it piles up, divide it between two pans; crowded ingredients are more likely to steam than brown.
5. Roast: Roast uncovered for about 25–30 minutes. Stir and redistribute everything after about 15 minutes, turning the gnocchi so more surfaces contact the pan. Start checking at 22–25 minutes: the gnocchi should be hot and tender with golden edges, the zucchini and pepper tender with browned spots, and the tomatoes softened or beginning to blister. If the vegetables are still firm, roast a few minutes longer and check again.
6. Finish: Let the pan stand for 2–3 minutes. Scatter the feta and parsley over the top, squeeze on the lemon juice, and serve warm. Adding the feta after roasting keeps it in distinct crumbles.

Do You Boil the Gnocchi First?

No. Refrigerated or shelf-stable packaged potato gnocchi goes onto the pan straight from the package. This recipe’s timing is for those types; frozen or homemade gnocchi may cook differently and have a different finished texture.

How to Get Better Browning

A lightly oiled, unlined metal pan gives the gnocchi direct contact with the hot surface. Parchment makes cleanup easier but may reduce browning. Whichever you use, keep the ingredients in one layer and stir once during roasting.

Serving and Leftovers

Serve the gnocchi from the pan or spoon it onto plates with a simple green salad or sautéed greens. For another vegetarian dinner, try these vegetarian black bean enchiladas.

Refrigerate leftovers in an airtight container for up to 3 days. The gnocchi will soften as it sits. For better texture, spread leftovers on a sheet pan and reheat at 375°F (190°C) for about 8–10 minutes, until heated through. Microwaving also works, but leaves the gnocchi softer. Freezing is not recommended for best texture because cooked gnocchi may become mushy.

Nutrition

Approximate nutrition per serving, based on 4 servings: 400 calories, 11g protein, 17g fat, and 50g carbohydrates. Approximate nutrition per 100g: 125 calories, 3g protein, 5g fat, and 15g carbohydrates. Values vary with ingredient brands, vegetable size, and the amount of oil used.