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This recipe for Sheet Pan Gnocchi with Tomatoes slow roasts pillowy soft potato gnocchi and juicy tomatoes together on one pan to give you a quick, easy, and flavorful weeknight dinner. Vegan, Gluten-Free Option.
This Sheet Pan Gnocchi Recipe is here to upgrade your weeknight dinner game. Gnocchi, cherry tomatoes, onions, and spinach are tossed with Italian seasonings and aromatics, roasted on one sheet pan, and served with fresh basil. It’s a convenient and easy-to-love dinner that’s ready in under 45 minutes!
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An Italian-Inspired Simple Weeknight Meal
Healthy sheet pan dinners are my go-to when I want a fuss-free yet delicious meal in a hurry. Like my Vegan Sheet Pan Fajitas and my Sheet Pan Tofu with Spring Vegetables recipes, cooking heaps of simple yet flavorful ingredients on one pan is the best way to get an unforgettable dinner on the table in less than an hour.
When I’m craving Italian for dinner, you’ll find me putting Sheet Pan Gnocchi with Tomatoes together. It’s possibly the easiest Italian-inspired meal you’ll ever make! All you have to do is toss pillowy soft potato gnocchi, cherry tomatoes, and onions together with Italian seasonings, lay them on a sheet pan, and roast them in the oven.
Every bite is bursting with incredible Italian flavor, all without having to boil pasta, fuss over an elaborate sauce, or sauté any veggies. Plus, you can customize this recipe with all of the Mediterranean veggies you like or even add tofu or beans for more protein. That’s the beauty of sheet pan dinner recipes—you’re free to make them your own!
What You Need for Sheet Pan Gnocchi with Tomatoes
This dish combines 5 fresh ingredients with 6 pantry staples. These are the key ingredients you need:
- Gnocchi: these pillowy nuggets are a type of pasta made from mashed potatoes and flour. Making gnocchi from scratch is surprisingly simple (I’ve even made it with butternut squash!) but store-bought shelf-stable or frozen potato gnocchi will get this meal on the table even faster. Remember to check the ingredients on the brand of gnocchi you buy, as some are made with eggs.
- Cherry Tomatoes: roasted cherry tomatoes are like little bursts of summer goodness and when combined with the olive oil and seasonings, you’re left with a make-shift tomato pasta sauce (yum!). Feel free to make this with larger tomatoes instead if cherry tomatoes aren’t available. Chopped Roma, Campari, or tomatoes on the vine will all work well.
- Vinegar: use either red or white wine vinegar to help balance the Italian-inspired flavors.
- Italian Seasonings: this herby and savory spice blend brings Italian vibes to every bite.
- Spinach: fresh baby spinach leaves add more color and veggie goodness to this dish. You can leave them out if you’d like or replace them with another leafy green, like chopped kale.
- Basil: it’s no secret that fresh basil leaves are the perfect garnish for Italian recipes and this dish is no exception!
How to Cook Gnocchi and Tomatoes on One Pan
- Lay the tomatoes, gnocchi, shallots, and garlic on a large nonstick or lined baking sheet.
- Sprinkle the vinegar, Italian seasoning, chili flakes, and salt over top, then drizzle with olive oil. Toss to coat.
- Roast the gnocchi and vegetables for 30 minutes, then remove the pan and add the spinach. Continue roasting until the spinach is wilted.
- Serve the roasted gnocchi and tomatoes in bowls and garnish with fresh basil and more olive oil.
Caitlin’s Cooking Tips
- Don’t crowd the baking sheet: As a general rule of thumb, ingredients spread out in an even layer on a baking sheet will roast evenly and become crispy on the outside. Avoid piling the gnocchi and veggies on top of each other or else they won’t cook properly.
- Roast on the top rack in the oven: Keeping the sheet pan away from the heat element in the oven ensures that the veggies and pasta slow roast, yielding the most delicious flavors!
- Be generous with the oil: The olive oil plays three key roles in this sheet pan recipe: (1) it encourages the vegetables and pasta to soften and turn golden brown; (2) it helps the seasonings stick; and (3) it adds a rich flavor profile to every bite. If you’re oil-free, check out my oil-free recipes to find a dinner recipe that will better suit your diet.
Serving Suggestions
This easy sheet pan dinner uses minimal ingredients and takes about 45 minutes to put together, making it perfect for simple weeknight dinners. Pair it with simple side dishes, like this Dilly White Bean Cucumber Salad, these Garlic Green Beans, or this Everything Bagel Panzanella Salad for a well-rounded meal.
Also, the combo of roasted cherry tomatoes and olive oil will leave an incredible sauce behind on your plate. Make sure to soak up every last drop with my Pesto Star Bread or vegan garlic bread!
If you’re looking for more vegan sheet pan recipes, you’ll also love these Vegan Sheet Pan Quesadillas, these Sheet Pan Za’atar Chickpeas with Sweet Potatoes, and these Dijon Garlic Sheet Pan Veggies & Chickpeas!
How to Store Leftover Gnocchi and Tomatoes
The leftover roasted gnocchi and tomatoes will stay fresh for up to 5 days when stored in an airtight container in the fridge. Wait for the leftovers to cool to room temperature before storing.
I don’t recommend freezing the leftovers because the texture of the gnocchi and veggies will change after thawing.
Substitutions and Variations
- Gluten-Free Option: Swap the regular gnocchi for a gluten-free variety. Trader Joe’s cauliflower gnocchi is a good option!
- Add More Vegetables: Roast chopped bell peppers, zucchini, kalamata olives, eggplant, broccoli, or broccolini along with the gnocchi and tomatoes. You may need to use two sheet pans if the ingredients are overcrowded on one.
- Add Plant-Based Protein: Roast tofu cubes or your favorite white beans along with the gnocchi and vegetables for a protein boost.
- Garnish with Vegan Cheese: Along with the basil, sprinkle the roasted gnocchi and veggies with grated vegan parmesan or serve it with a dollop of my Vegan Ricotta Cheese.
Recipe FAQs
Both shelf-stable and frozen gnocchi will work well in this recipe. No need to thaw the frozen gnocchi ahead of time; just lay it on the sheet pan with the vegetables and seasonings. Keep in mind that may need a few extra minutes in the oven, so watch it carefully.
No, you don’t need to cook the gnocchi before roasting. It will soften and cook as it roasts with the vegetables.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sheet Pan Gnocchi with Tomatoes
Ingredients
- 1 16 ounce package shelf-stable gnocchi
- 20 ounces cherry tomatoes half of them cut in half
- 1 shallot or 1/2 red onion
- 1 tablespoon red or white wine vinegar
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 5 cloves garlic
- 1/2 teaspoon red chili flakes optional
- 1 teaspoon kosher salt
- 2-3 cups spinach (optional)
- fresh basil for serving
Instructions
- Prep: Preheat the oven to 400F.
- Mix: Add the tomatoes, gnocchi, shallot, and garlic to a large nonstick baking sheet (if your baking sheet is not nonstick, line it with parchment paper). Sprinkle the vinegar, Italian seasoning, chili flakes, and salt over the gnocchi, then drizzle generously with olive oil. Toss well until all ingredients are evenly coated.
- Roast: Roast on the top rack of the oven for 30 minutes. Remove from the oven and sprinkle the spinach on top; return to the oven for an additional 3 to 5 minutes, until the spinach is wilted.
- Serve: Stir the gnocchi again, then divide among serving dishes. Sprinkle with fresh basil and (optional) an additional drizzle of olive oil. Serve warm; leftovers will keep in the refrigerator in an airtight container for up to 5 days.
Recipe Notes
- Gluten-Free: Use gluten-free gnocchi, such as Trader Joe’s cauliflower gnocchi.
- Larger Tomatoes: Use the same volume of larger tomatoes; just cut them into bite-sized pieces!
This was delicious and easy to prepare. The flavors were so fresh – both my husband and I thoroughly enjoyed it. I can’t wait to be able to pick fresh tomatoes and basil from my garden to make this in the future. Now I’m going to focus on mastering homemade gluten free gnocchi (I used frozen pre-made this time) and I think that will elevate this dish even more.
That would be delicious!
This is such a great simple recipe! I could only find refrigerated gnocchi that is supposed to be pan fried but it still worked great. I reduced the heat to 350 and used apple cider vinegar and cut the oil in half so the gnocchi wasn’t as nicely golden as yours but it was still delicious and so quick to assemble. Thanks!
I’m glad it still worked out and you enjoyed!