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Feel Good Foodie

Easy Sheet Pan Gnocchi

Pillowy potato gnocchi roast alongside blistered grape tomatoes, peppers, zucchini, and Kalamata olives until the edges turn golden and crisp. A shower of feta and torn basil finishes it right on the pan.

⏱ 40 min4Mediterraneansheet pangnocchivegetarianeasy dinnermediterranean

Ingredients

  • 1 poundpotato gnocchi · low sodium if available
  • 1 pintgrape tomatoes
  • 1orange bell pepper · cut into chunks
  • 1small zucchini · cut into chunks
  • 1small red onion · cut into chunks
  • 1/2 cuppitted Kalamata olives · halved
  • 3 tablespoonsextra-virgin olive oil
  • 3garlic cloves · minced
  • 1 teaspoonoregano
  • 1 teaspoonthyme
  • 1/2 teaspoonsalt
  • 1/2 teaspoonfreshly ground black pepper
  • 1/2 cupcrumbled feta cheese
  • 1/4 cupfresh basil leaves · torn

Steps

  1. 1

    Preheat the oven to 425°F.

  2. 2

    Spread the gnocchi, tomatoes, bell pepper, zucchini, red onion, and olives on a large rimmed sheet pan.

  3. 3

    Drizzle with the olive oil, then sprinkle on the garlic, oregano, thyme, salt, and pepper. Toss directly on the pan until everything is well coated, then spread in a single layer.

  4. 4

    Bake for 25 minutes, stirring once, then sprinkle the feta evenly over the top.

  5. 5

    Return to the oven for 8–10 minutes more, until the tomatoes are blistered and the gnocchi are golden with crisp edges.

  6. 6

    Sprinkle the basil over the hot gnocchi and serve right off the pan.

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