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This sheet pan gnocchi recipe is one of those rare dinners that delivers big flavor with minimal effort. No need to boil water or dirty multiple pots—just toss everything on a sheet pan and let the oven do the work. It’s fast hearty and endlessly adaptable depending on what vegetables and herbs you have on hand.
I first tried this when I needed a fast dinner and had some store-bought gnocchi sitting in the fridge. After one bite my family was hooked and now it’s a weekly go-to.
Ingredients
- Gnocchi: from the fridge or pantry brings chewy comfort and requires no pre-cooking
- Broccolini: adds vibrant color and crisp texture especially when chopped into large pieces
- Cherry tomatoes: burst in the oven coating everything in natural juices
- Red onion and sliced garlic: give rich aromatic depth without overpowering the other flavors
- Extra-virgin olive oil: helps everything roast evenly and develop golden edges
- Za’atar and fresh thyme: create a warm earthy undertone throughout
- Red pepper flakes: offer a subtle kick that balances the creamy elements
- Feta cheese: broken into big chunks adds tangy creaminess and browns beautifully
- Fresh parsley: gives a cool fresh finish and brightens the plate
- Salt and freshly ground black pepper: enhance every ingredient and bring it all together
- Note: Choose high quality gnocchi and feta for best flavor and texture
Step-by-Step Instructions
- Preheat the Oven:
- Set the oven to four hundred fifty degrees Fahrenheit and line a large rimmed baking sheet with parchment paper to keep ingredients from sticking
- Chop and Prepare:
- Wash and cut the broccolini into bite-sized florets and stems. Halve the cherry tomatoes slice the red onion thinly and cut the garlic into slivers
- Combine the Ingredients:
- In a large bowl mix the gnocchi broccolini tomatoes onion and garlic. Drizzle with olive oil and season with salt thyme za’atar red pepper flakes and black pepper. Toss well so everything is evenly coated
- Roast the Base:
- Spread the gnocchi and vegetable mixture across the prepared baking sheet in a single even layer. Roast in the oven for ten minutes until things begin to brown
- Add Feta and Continue Roasting:
- Stir the pan contents gently then scatter the torn feta cheese over the top. Return to the oven and roast for another fifteen to twenty minutes until the vegetables are tender and the feta is golden and bubbly
- Finish and Serve:
- Remove from the oven season to taste with more salt and pepper if needed and top with fresh parsley before serving hot
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I love using za’atar here because it brings a flavor my grandmother used in everything from bread to roast veggies. It reminds me of her every time I cook this dish.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. Reheat in the microwave for quick meals or pop into the oven for a few minutes to re-crisp the edges.
Ingredient Substitutions
Try cauliflower or sweet potato gnocchi if avoiding regular potatoes though texture may vary. Substitute broccoli or asparagus for broccolini. Use goat cheese instead of feta if you prefer milder tang.
Serving Suggestions
Serve alongside a leafy green salad like arugula or spinach for contrast. Add a slice of focaccia or crusty bread to soak up juices. A light white wine or sparkling water with lemon makes a refreshing pairing.
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Cultural Context
Gnocchi originated in Italy and has evolved into many variations. This sheet pan version brings a modern convenience to a centuries-old comfort food while maintaining the heart of Italian home cooking.
Frequently Asked Questions About Recipes
- → Do I need to boil the gnocchi first?
No boiling is needed. The gnocchi roasts directly on the sheet pan until tender and golden.
- → What kind of gnocchi works best?
Refrigerated or shelf-stable potato gnocchi work well. Avoid cauliflower versions unless tested separately.
- → Can I use other vegetables instead of broccolini?
Yes, try chopped zucchini, bell peppers, or asparagus as substitutes. Adjust roasting time as needed.
- → How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or oven.
- → What herbs can I substitute for za’atar?
Italian seasoning or a mix of oregano and sumac can be used as an alternative to za’atar.
- → Can I make this dish vegan?
Yes, simply omit the feta or use a plant-based feta alternative for a vegan version.