Sheet Pan Gnocchi
Shop-bought gnocchi roasted on a tray with sausage, peppers and cherry tomatoes until crisp at the edges. Four servings in 35 minutes.
Don't Make These Mistakes
Do not boil the gnocchi first.
Use a large tray so they sit in a single layer.
Stir once only; constant stirring stops them crisping.
Check at 20 minutes if your oven runs hot.
How to Make Sheet Pan Gnocchi
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Heat the oven to 220°C / 430°F (200°C / 390°F fan) with a large tray inside.
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Toss the gnocchi, peppers, onion, tomatoes, garlic, oregano and salt with the oil. Tear the sausage into chunks and add.
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Tip onto the hot tray in a single layer and roast for 25 minutes, stirring once, until the gnocchi are crisp and the sausage is browned.
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Scatter with the parmesan and serve straight from the tray.
Why It Works
Gnocchi straight from the packet are soft and pale, and a tray in a hot oven gives them something they never get from a pan of water: a crisp, golden outside and a pillowy middle.
The gnocchi go in dry and from the packet. Do not boil them first. Roasted in oil, they cook through in the steam of their own surface moisture, and boiling would make them wet and soft before they ever touch the tray.
Toss them with oil and spread them over a very hot tray. Give them room, since crowded gnocchi steam and stick. A tray large enough to leave small gaps between each piece is the whole requirement.
Sausage, peppers and tomatoes roast alongside and make their own sauce. Squeeze the sausage out of the skins in chunks, so it browns on all sides. Stir once during the cooking, and expect to see the edges dark and crisp at 25 minutes. A grating of parmesan and a handful of basil finish it.
Leftovers, Reheating and Keeping
Best eaten straight away. Keeps in the fridge for up to 2 days; reheat in a hot frying pan.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
What to Serve Alongside
- Green salad
- Basil leaves
- Garlic bread
- Chili flakes
Questions and Answers
How long does Sheet Pan Gnocchi take to make?
About 35 minutes in total — 10 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Sheet Pan Gnocchi?
Do not boil the gnocchi first. Use a large tray so they sit in a single layer. Stir once only; constant stirring stops them crisping. Check at 20 minutes if your oven runs hot.
What should I serve with Sheet Pan Gnocchi?
Green salad; Basil leaves; Garlic bread; Chili flakes.
How should Sheet Pan Gnocchi be stored?
Best eaten straight away. Keeps in the fridge for up to 2 days; reheat in a hot frying pan.
Is Sheet Pan Gnocchi suitable for a special diet?
This recipe is no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Sheet Pan Gnocchi?
About 536 kcal per serving, with 18 g protein, 53 g carbohydrate and 28 g fat. The figures are calculated from the ingredient list and are an estimate.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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