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sheet pan gnocchi

Sheet Pan Gnocchi - 30 Minute Dinner

Sheet pan gnocchi with roasted vegetables is the perfect weeknight go-to dinner. Toss everything in spices and olive oil, put it all on a rimmed baking sheet and cook for 25 minutes. And voila, dinner is served! There's zero fuss and minimal cleanup. What could be better?
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course dinner
Cuisine Italian
Servings 2 people


  • 400 grams gnocchi
  • 325 grams plum tomatoes cut in half
  • 1 red onion cut into wedges
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • 2 tablespoon olive oil
  • handful fresh basil roughly torn
  • 4 garlic cloves skins on
  • 1 tablespoon lemon juice


  • Preheat the oven to 220 C (425 F). Line a rimmed baking sheet with parchment paper.
  • Put the gnocchi, veg, and garlic in a medium sized bowl. Drizzle with olive oil and sprinkle with sea salt and few grinds of black pepper.
  • Spread the gnocchi and veg out evenly on the baking sheet and roast for 20-25 minutes, flipping everything halfway through.
  • Pick the garlic out and slide them out their skins. In a small bowl, smash them with the back of a fork. Squeeze the lemon juice into the bowl.
  • Transfer the sheet pan gnocchi to a bowl, stir in the garlic/lemon sauce and roughly torn basil. Season to taste.
Keyword sheetpan gnocchi
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