This easy, Summer Sheet Pan Gnocchi makes dinner a breeze! With 23 grams of protein per serving and lots of seasonal veggies for fresh flavor. Made all on one sheet pan, it’s a wholesome meal that can be customized with vegetarian and vegan options!
This Summer Sheet Pan Gnocchi answers the question of “what the heck to make for dinner”, a question I often ask myself. You’d think that being a food blogger and creator for 11+ years would lend me a little more decisiveness when it comes to making dinner. Alas, no. In fact, I’ve been mulling around the idea of creating a series titled, funnily enough, “What the Heck to Make for Dinner”. The only problem with this idea is that I actually have to come up with, you know, dinner ideas. So this will be a work in progress for sure!
But for now, this Summer Sheet Pan Gnocchi is the easiest, protein and veggie-packed dinner you could think of. You bake everything together on one pan, and that’s it! You have dinner! It doesn’t get better than that :) Enjoy!!
For more summery pasta dishes, try my Heirloom Tomato Pasta Salad, this Eggplant Risotto, or this Lemon Zucchini Pasta!
Summer Sheet Pan Gnocchi
Ingredients
Sheet Pan Gnocchi
- 1 Lb Shelf-Stable Gnocchi
- 1 Pint Grape or Cherry Tomatoes quartered, about 2 cups
- 1 Medium Zucchini sliced into 1/2" half-moon rounds
- 4 Cloves Garlic minced
- 1/2 Red Onion sliced
- 10 oz Italian Sausage cut into slices, 1 standard package
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Smoked Paprika
- 2 Tsp Italian Seasoning
- Fresh-Cracked Black Pepper to taste
- 1/2 Tsp Red Pepper Flakes optional
Optional Garnishes / Add-Ins
- 3/4 Cup Feta or Parmesan Cheese
- 1/2 Cup Fresh Herbs chopped, like oregano, parsley, etc.
- Squeeze of Fresh Lemon Juice optional
Instructions
- Preheat your oven to 450 degrees F.
- Prep all of your veggies as directed above.
- Line a large sheet pan with parchment paper. Add on the gnocchi, tomatoes, zucchini, garlic, onion, and sausage (if using).
- Drizzle everything with the olive oil, then season with salt, smoked paprika, Italian seasoning, black pepper, and red pepper flakes (if using). Mix well, until everything is evenly coated. (Alternatively, you can mix this all in a bowl if you'd like, then pour onto your sheet pan.)
- When you're done mixing, spread everything out so that it's all in one even layer.
- Bake the sheet pan in the oven for 20 minutes, then take out and stir. Put the sheet pan back in the oven for another 20-25 minutes, or until the veggies are starting to brown in places.
- For extra crisp, you can broil the sheet pan for 2-3 minutes on high, if desired.
- When done, remove from the oven and garnish with feta or parmesan cheese, fresh herbs, and any other toppings you'd like.
- Serve straight from the sheet pan, and enjoy!
Notes
- If your Italian seasoning blend contains salt, consider reducing the additional salt in the recipe to 1/4 tsp (instead of 1/2 tsp).
- If you can’t find shelf-stable gnocchi at the store, try this one from DeLallo from Amazon (affiliate link). I’ve had great success with this brand.
- To make this recipe vegetarian, use vegetarian sausage or omit entirely. To make this recipe vegan, use vegan sausage or omit entirely, and skip any added cheese.
Nutrition
Summer Sheet Pan Gnocchi FAQs
How long does this Summer Sheet Pan Gnocchi last?
This recipe will last 3-4 days in the refrigerator! Luckily, it reheats super well in the microwave.
What type of gnocchi is best for sheet pan gnocchi?
This recipe calls for shelf-stable gnocchi, which is vacuum-sealed for freshness. Dried gnocchi is a rarer option, and is not right for this recipe.
Where can I get shelf-stable gnocchi?
Most grocery stores sell shelf-stable gnocchi in the pasta aisle, but I also like this DeLallo gnocchi from Amazon (affiliate link).
Do I need to boil gnocchi before baking?
No, you do not! The juices from the tomatoes, zucchini, and onions help soften the gnocchi, while the roasting temp of 450 degrees helps the gnocchi crisp on the outsides.
Is gnocchi a pasta or potato?
Gnocchi are Italian dumplings traditionally made with flour and potatoes. So while they are pasta-adjacent, they’re not the same thing as classic pasta.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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