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Sheet Pan Gnocchi with Zucchini, Tomatoes, and Parmesan Recipe

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4.1 from 4 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Sheet Pan Gnocchi recipe is a quick and easy weeknight meal featuring tender gnocchi roasted with fresh zucchini and grape tomatoes. Tossed with garlic, Italian seasoning, and finished under the broiler with melted parmesan cheese and fresh herbs, it offers a flavorful and comforting dish that requires minimal cleanup.

Ingredients

Main Ingredients

  • 1 lb. gnocchi (shelf stable or refrigerated, uncooked)
  • 2 medium zucchini (14 oz), cut into half moons about 1/3-inch thick
  • 2 cups grape tomatoes (1 pint)

Seasonings & Oils

  • 3 Tbsp olive oil (about 2 Tbsp for gnocchi, 1 Tbsp for vegetables)
  • 4 tsp minced garlic (about 4 cloves)
  • 1 1/2 tsp Italian seasoning
  • Salt and black pepper, to taste

Finishing Ingredients

  • 1/2 cup (1.5 oz) finely shredded parmesan cheese
  • 2 Tbsp butter, melted
  • 2 Tbsp minced fresh parsley
  • 2 Tbsp minced fresh basil

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 450°F (232°C). Spray an 18 by 13-inch baking sheet with non-stick cooking spray to prevent sticking and make cleanup easier.
  2. Combine Main Ingredients: Place the uncooked gnocchi, sliced zucchini, and grape tomatoes onto the prepared baking sheet, spreading them out evenly to ensure even roasting.
  3. Season and Toss: Drizzle olive oil over the gnocchi and vegetables — approximately 2 tablespoons over the gnocchi and 1 tablespoon for the zucchini and tomatoes. Sprinkle minced garlic, Italian seasoning, salt, and black pepper evenly over the mixture. Toss everything gently to ensure the gnocchi and vegetables are well coated with oil and seasoning.
  4. Bake the Gnocchi and Vegetables: Place the baking sheet in the preheated oven and bake for 18 minutes, allowing the gnocchi to become tender and the vegetables to roast through.
  5. Add Cheese and Broil: Remove the pan from the oven and sprinkle the shredded parmesan cheese evenly over the gnocchi and vegetables. Switch your oven to the broiler setting. Return the baking sheet to the middle rack of the oven and broil for 1 to 2 minutes, watching closely until the cheese melts and the tomatoes get lightly charred.
  6. Finish with Butter and Herbs: Remove the pan from the oven. Drizzle the melted butter over the dish, then sprinkle with minced fresh parsley and basil. Toss gently to combine all flavors.

Notes

  • Use shelf-stable or refrigerated gnocchi depending on what’s available; cooking times remain the same.
  • Watch the broiler carefully to avoid burning the cheese and tomatoes; it only takes 1 to 2 minutes.
  • For a vegan option, substitute parmesan and butter with plant-based alternatives.
  • Serve immediately for best texture; leftovers can be reheated in a skillet or oven.
  • You can add other vegetables like bell peppers or mushrooms for variety.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/sheet-pan-gnocchi-with-zucchini-tomatoes-and-parmesan-recipe/