Print

Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Sheet Pan Gnocchi recipe combines store-bought potato gnocchi with fresh broccolini, cherry tomatoes, red onion, and tangy feta cheese, all roasted together on one pan for a flavorful and hassle-free dinner. No boiling required, making cleanup a breeze!

Ingredients

Gnocchi and Vegetables

  • 1 pound store-bought potato gnocchi (we like Isola)
  • 1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces
  • 1 pint cherry tomatoes
  • ½ small red onion, thinly sliced
  • 2 garlic cloves, sliced

Seasonings and Extras

  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon za’atar
  • ¼ teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • 6 ounces feta cheese, torn into 1-inch chunks
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Toss Ingredients: In a large bowl, combine the potato gnocchi, broccolini pieces, cherry tomatoes, thinly sliced red onion, garlic slices, olive oil, sea salt, fresh thyme leaves, za’atar, red pepper flakes, and freshly ground black pepper. Toss everything thoroughly to evenly coat all ingredients with the seasonings and oil.
  3. Initial Roast: Spread the mixed gnocchi and vegetables evenly across the prepared baking sheet. Place it in the oven and roast for 10 minutes to start cooking the vegetables and soften the gnocchi.
  4. Add Feta and Continue Roasting: After 10 minutes, remove the sheet pan from the oven and stir the contents gently. Scatter the torn feta cheese chunks evenly over the gnocchi and vegetables. Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the gnocchi is tender, and the vegetables and feta have a nice golden-brown color.
  5. Garnish and Serve: Once roasted, remove from the oven, garnish with fresh parsley if using, adjust seasoning to taste with extra salt and pepper, and serve immediately for a warm, flavorful meal.

Notes

  • No boiling required for the gnocchi, making this a quick and easy one-pan dinner.
  • Parchment paper helps prevent sticking and simplifies cleanup.
  • You can substitute broccolini with broccoli or other preferred vegetables.
  • Za’atar adds a unique Middle Eastern flavor, but you can omit or substitute with Italian seasoning if unavailable.
  • Adjust red pepper flakes to control the spice level.
  • Feta provides a tangy contrast but can be replaced with goat cheese or omitted for a dairy-free version.
  • Serve this dish immediately for the best texture and flavor.

Find it online: https://recipesbyliza.com/sheet-pan-gnocchi-with-roasted-vegetables-and-feta-recipe/