8 Sheet Pan Gnocchi Recipes for Easy Weeknight Lazy Dinners

These sheet pan gnocchi recipes for easy weeknight lazy dinners are the shortcut I wish I’d learned years ago, because gnocchi goes into the oven straight from the package, no boiling, and roasts up crispy on the outside and soft in the middle.

From a crispy pesto gnocchi to a version with burst cherry tomatoes, a garlic butter tray, and a Greek gnocchi with feta, they all cook on one pan with whatever vegetables are around.

Here are the eight I make on the laziest nights!

Shelf-stable gnocchi is what makes this work, since it roasts straight from the package and comes out with crisp, golden edges that boiled gnocchi never gets.

Toss it in oil with the vegetables, spread it in one layer, and the oven does everything else in about twenty-five minutes.

1. Crispy Pesto Gnocchi

Gnocchi, cherry tomatoes, and green beans roasted until crispy, then tossed with pesto the moment they come out of the oven.

The pesto goes on at the end so it stays fresh and green.

The gnocchi crisps up where it touches the pan, which is the whole reason to roast it.

Parmesan over the top, and it’s dinner in one pan!

2. Sheet Pan Gnocchi with Tomatoes

Gnocchi, cherry tomatoes, garlic, and red onion roast together until the tomatoes burst and make a light sauce that coats the gnocchi.

It’s vegan as written and nobody misses the cheese, though a little goes on at my house.

The burst tomatoes are the sauce, so there’s nothing else to make.

Basil torn over the top when it comes out.

3. Sheet Pan Gnocchi and Cherry Tomatoes

A loaded version with gnocchi, cherry tomatoes, mozzarella pearls, and herbs, roasted until the cheese melts and the tomatoes collapse.

The mozzarella goes on partway through so it melts without burning.

It eats like a deconstructed caprese that happens to be dinner.

A drizzle of balsamic glaze to finish.

4. Sheet Pan Gnocchi

The basic template, with gnocchi and a mix of peppers, zucchini, and onion tossed in oil and Italian seasoning and roasted.

It’s the one to start with, and it works with whatever vegetables are in the drawer.

Spread it in a single layer so the gnocchi crisps and doesn’t clump.

Parmesan and red pepper flakes over the top.

5. Garlic Butter Sheet Pan Gnocchi

Gnocchi and broccoli roasted in garlic butter until the edges are golden and the broccoli is crispy.

The garlic butter is what makes this one feel like a treat on a lazy night.

Add cooked chicken or sausage to make it heartier.

A squeeze of lemon cuts the richness at the end.

6. Parmesan Gnocchi with Roasted Tomatoes

Gnocchi and cherry tomatoes roasted with parmesan and herbs until the cheese crisps on the gnocchi and the tomatoes go jammy.

Toss the gnocchi with the parmesan before it goes in so the cheese browns on it.

It’s simple, and the parmesan does most of the flavor work.

Fresh basil and more parmesan to serve.

7. Greek Sheet Pan Gnocchi

Gnocchi roasted with peppers, red onion, olives, and tomatoes, then finished with feta and a squeeze of lemon.

The feta goes on at the end so it softens without melting away.

It’s a Mediterranean spin that turns a lazy dinner into something a little brighter.

Fresh oregano or dill over the top.

8. Sheet Pan Gnocchi with Summer Vegetables

Gnocchi roasted with zucchini, corn, and cherry tomatoes for a dinner that tastes like August.

It’s the version I make when the garden or the market is overflowing.

The corn goes sweet and a little charred in the hot oven.

Basil and parmesan, and it’s a full dinner in one pan.

Notes on Sheet Pan Gnocchi

Use the shelf-stable gnocchi from the pasta aisle, not the refrigerated or frozen kind, since the dry kind roasts up crispest and goes straight on the pan without boiling.

Toss the gnocchi in enough oil to coat it, because that’s what crisps the outside in the oven.

Spread everything in a single layer with room between the pieces, and the gnocchi browns where it touches the pan.

Delicate additions like pesto, feta, and fresh herbs go on after the pan comes out so they stay bright.

A heavy half sheet pan gives the gnocchi room to crisp, and a crowded one steams it soft.

Line it with parchment so the gnocchi doesn’t stick, and flip it once with a thin metal spatula halfway through.

Grate the parmesan fresh on a microplane so it melts and browns evenly across the gnocchi.

These are best straight from the oven, since the gnocchi softens as it sits, so serve them right away.

More Easy Dinners on the Site

My crockpot chicken alfredo pasta is the other pasta dinner I make when I don’t want to boil a pot.

The quick crockpot dinners with ten minutes of prep post has more dinners for the laziest nights.

And the crockpot meals with chicken breast that don’t dry out post has the chicken to add to any of these gnocchi trays.