Sheet Pan Gnocchi

When you're looking for an easy dinner with minimal clean-up, a sheet pan meal is always a good idea. This sheet pan gnocchi has it all: juicy, bursting tomatoes, crisp roasted vegetables, and gooey gobs of melty mozzarella. And, it couldn't be easier. Just toss the chopped veggies and gnocchi in a simple seasoning blend and pop everything in the oven. Voilà: dinner is ready in an hour.

What kind of gnocchi is best to use?

This recipe uses refrigerated gnocchi. You'll also likely see dried and frozen gnocchi at the grocery store. Any kind will work well in this recipe, though the shelf-stable dumplings are chewier. Vegetable-based gnocchi, such as cauliflower or sweet potato, might fall apart with the high heat and all the stirring.

Can you add meat to sheet pan gnocchi?

Certainly! Slice up a pound of your favorite sausage and add it to the sheet pan to give this easy meal a protein boost.

Can you bake gnocchi without boiling first?

The beauty of sheet pan gnocchi is that there's no need for boiling. Boiled gnocchi have the texture of a light, pillowy dumpling. Roasting them changes the texture entirely. They turn golden and crisp on the outside and tender in the center. Roasted gnocchi also taste more like potatoes, a flavor that complements the other vegetables in this dish.

Is there a good substitute for mozzarella balls?

If you can't find fresh mozzarella balls, you can cut a log of mozzarella into bite-sized pieces. Or substitute the mozzarella altogether with another fresh cheese, like crumbled feta. In a pinch, mild provolone will also work.

What do you serve with sheet pan gnocchi?

The glorious thing about this recipe is that it's an all-in-one vegetarian dinner. With the tender gnocchi and a medley of vegetables, there's no need for extra sides, especially when you serve it over peppery arugula. Of course, you could always serve it as a side with grilled chicken, air fryer salmon, or pork tenderloin for a protein-packed, ultra-filling meal.