A Recipe for Sheet Pan Gnocchi - The Bend Magazine

A Recipe for Sheet Pan Gnocchi

Gnocchi: pillowy potato-pasta perfection

We’ve never met a plate of gnocchi we didn’t like. Pillowy potato-pasta perfection, they’re the ultimate comfort food. Tossed in tomato sauce, adorned  with pesto or coated in cream sauce, gnocchi are one of the quickest paths to a  bowl of warming goodness – usually only a two minute dunk in boiling water. 

But sometimes you want to mix it up a bit, and we also love to bake our gnocchi rather than boil it, using fresh veggies to make the sauce. Here’s how to make it: 


1 box gnocchi 

1 pint plum (or cherry) tomatoes 

½ white onion, sliced 

1 head of garlic, broken into cloves and peeled 

1 each, red, yellow and orange bell peppers, cut into large dice 1 zucchini, cut into medium discs 

2-3 tablespoons extra virgin olive oil 

Salt, pepper and rosemary to taste 


1. Preheat your oven to 450 degrees Fahrenheit  

2. Prepare the veggies as directed – the goal is to make them about the same  size as the gnocchi. 

3. Place the gnocchi and veggies on a sheet pan; we use parchment paper on  our sheet pan to make cleanup easier.  

4. Toss the veggies and gnocchi in olive oil and sprinkle with salt, pepper and  rosemary. Spread the mixture out in one layer (if you pile them on top of each  other, they will boil more than bake). 

5. Bake for 20-25 minutes, stirring once halfway through cooking. 

6. Enjoy!