We’re quickly entering that time of year when the calendar is filling up. I’m cooking for holiday potlucks, office gatherings, and cozy evenings with friends. And while I love all things recipe-making and holiday baking, even I get tired at the thought of coming up with another weeknight dinner during this busy time of year. That is, until now. This sheet pan gnocchi recipe is nourishing, delicious, and the best part? It requires minimal effort and takes only 30 minutes.
Leaning on the flavors of fall, this sheet pan gnocchi recipe is filled with vegetables, is totally customizable, and is super hearty and satisfying for all your cozy season dinners.
Ingredients for Sheet Pan Gnocchi
The ingredient list for this recipe is super approachable and can totally be adjusted for the season and what you have on hand. Here’s what I used for this version:
Gnocchi. Store-bought gnocchi that you’ll find in the pasta aisle works best here.
Yellow onion. Thinly sliced for a little savory sweetness.
Squash. I used honeynut, but butternut squash works great.
Broccolini. Chopped for a little color and fresh flavor.
Herbs. Rosemary, thyme, sage—all of your favorite herbs work here.
Feta. Adds a little salty bite and gets just a bit creamy once baked.
Olive oil. To roast the veggies.
Garlic. Thinly sliced for extra flavor.
Lemon. You could make a warm vinaigrette if you like, but I like the melty feta and bright lemon together for a very clean sauce.
Preparation Tips
When I tell you this is incredibly easy, I mean it. Like, this might be one of the easiest recipes I’ve ever made. All you have to do is chop up your veggies and toss them with the gnocchi. Halfway through baking, add your torn feta. To serve, simply toss everything together in the vinaigrette. Dinner is served!
I like this preparation method because it cooks the gnocchi through without making it feel super doughy and heavy. Cooking gnocchi in the oven gives you those crispy edges and pillowy texture without drowning everything in sauce. It also means you can cook everything at once instead of worrying about coordinating different cook times.
You can prepare the vinaigrette ahead of time or cook it on the stove while the gnocchi bakes.
Ingredient Swaps
This sheet pan recipe is simple to make swaps and additions. Here are a few that I liked:
Swap onions for shallots, or use a red onion. Yellow onions will be sweeter in flavor as they caramelize, red onions will add a bit of an extra bite, and shallots will lean sweeter and a bit more subtle. Use what you have on hand to make things easy!
Use your favorite root vegetables. I used honeynut squash, but you could use butternut squash, sweet potato, turnips, beets, or whatever you prefer. Just chop them up smaller so they cook at the same time as the other vegetables.
More ingredient swaps. Swap asparagus for broccolini, or add chopped kale in the last few minutes of cooking for extra greens. You could also add some white beans for extra protein or sausage or chicken for your protein of choice.
Description
An easy sheet pan dinner full of fall flavors.
- 1/2 yellow onion sliced
- 1 bunch broccolini, chopped
- 2 honeynut squash, chopped
- 1 pack gnocchi
- 2–3 tablespoons olive oil
- fresh thyme and rosemary
- salt and pepper
- 2–3 cloves of garlic, sliced
- 6 ounces feta, in chunks
- juice of 1 lemon
- Preheat oven to 450 F or set to convection/air fry at 400 F.
- On a sheet tray, add all ingredients except feta and lemon juice. Toss together until ingredients are coated.
- Bake for 15 minutes. Remove from oven and flip vegetables. Add feta in chunks to the baking tray and the sliced garlic, and cook for another 10-15 minutes until everything is golden brown.
- Remove from oven and toss with lemon juice or dressing/vinaigrette of choice. Enjoy!
- Prep Time: 15
- Cook Time: 30
