This sheet pan gnocchi recipe is a weeknight hero. It comes together on a single baking sheet in right around 30 minutes. No boiling required!

If you’ve never made sheet pan gnocchi before, prepare yourself: once you try it, your weeknight dinner rotation will never be the same! The reason it’s so magical is that you don’t have to boil the gnocchi. That means that this recipe requires no pasta pot and no waiting for water to boil. It comes together on a single sheet pan, and you can get it into the oven, out of the oven, and onto the dinner table in 30 minutes.

I got the idea to try it after I developed a skillet gnocchi recipe for my new cookbook. I figured that if store-bought gnocchi could cook through in a skillet, it would roast up nicely on a sheet pan too. And I have a new favorite way to cook gnocchi! It becomes tender and chewy in the oven. In this recipe, its texture contrasts perfectly with juicy cherry tomatoes, crisp-edged broccolini, and silky onions. Big chunks of feta cheese add richness and briny flavor, while parsley, thyme, and a pinch of za’atar offer freshness to balance it all out. I hope you love this sheet pan gnocchi recipe as much as I do!

Here’s how it goes:

First, preheat the oven to 450°F. While it heats up, line a large rimmed baking sheet with parchment paper. Wash and chop the veggies and fresh herbs.

Next, season the gnocchi and veggies. Place the gnocchi, broccolini, tomatoes, onion, and garlic in a large bowl. Drizzle with the olive oil and sprinkle with the salt, za’atar, thyme leaves, red pepper flakes, and several grinds of pepper. Toss to combine.

Then, transfer the mixture to the prepared baking sheet. Spread everything in a single layer as best you can. The pan will be somewhat crowded, but the better you can space things out, the better they will brown. Roast for 10 minutes. Pull the sheet pan out of the oven and stir the gnocchi and vegetables. Spread them in a single layer again. Before returning the pan to the oven, scatter on the feta. Roast for another 15 to 20 minutes, or until the gnocchi is tender and the veggies and feta are browned. Finally, season to taste and serve with a sprinkle of parsley on top!

We often enjoy this sheet pan gnocchi recipe as a standalone meal—the mix of gnocchi, feta, and roasted veggies makes it super satisfying. That being said, it pairs nicely with a number of side dishes.

This sheet pan dinner is best right after it’s made, as the baked gnocchi firms up as it cools. However, if you have leftovers, they’ll keep well for up to 2 days in an airtight container in the refrigerator. Pop them in the microwave to reheat. The gnocchi won’t be quite as tender as it was right after it was cooked, but it’ll still taste great!