Mediterranean Sheet-Pan Gnocchi

Sheet-pan gnocchi had its viral moment, and it’s easy to understand the hype. Instead of boiling the gnocchi, you toss them with olive oil and roast them alongside vegetables or sliced chicken sausage until they’re crispy on the outside and tender on the inside. The best part is that everything cooks in one pan, so cleanup is a breeze.​

This Mediterranean version, shared by Taste of Home reader Elisabeth Larsen of Pleasant Grove, Utah, is an easy vegetarian dinner that features a colorful mix of zucchini, grape tomatoes and fennel. While fresh fennel can taste like black licorice, roasting softens its flavor to make it mellow and slightly sweet. The tomatoes burst as they roast, creating a light sauce that coats the gnocchi. But it’s the finishing touches that make this dish shine. Tangy feta, briny Kalamata olives and fresh dill deliver big, bright Mediterranean flavor.

Ingredients for Mediterranean Sheet-Pan Gnocchi

• Olive oil: Coating everything with olive oil helps the seasoning stick, crisps the gnocchi around the edges, and caramelizes the vegetables. Since this recipe calls for so few ingredients, a good-quality extra virgin olive oil really shines here.
• Seasoning: Dried oregano and salt give this sheet-pan meal its classic Mediterranean flavor. If you’re out of oregano, try dried basil, rosemary or parsley, or you can use Italian seasoning.
• Gnocchi: Shelf-stable potato gnocchi are the secret to an easy sheet-pan dinner. There’s no need to boil them first; they roast right alongside the vegetables, turning tender on the inside and golden and crispy on the outside.
• Vegetables: Zucchini, fennel and grape tomatoes bring bright color and fresh summer flavor to every bite. Cut the zucchini and fennel into similar-sized pieces so everything finishes cooking at the same time.
• Kalamata olives: Salty, briny Kalamata olives deliver big Mediterranean flavor with little effort. Buy them already pitted to save yourself a little prep work.
• Feta cheese: Crumbled feta cheese adds a creamy, tangy element that complements the sweet roasted vegetables. A block of feta packed in brine has the freshest flavor and texture, but packaged crumbled cheese works in a pinch.
• Fresh dill: Just a sprinkle of dill before serving adds a bright, herby finish that makes the whole dish taste light and fresh. If you’re not a fan of dill, fresh parsley or basil work just as well.

Directions

Step 1: Season the gnocchi and vegetables

Preheat the oven to 425°F. In a large bowl, whisk together the olive oil, oregano and salt. Add the gnocchi, zucchini, fennel and tomatoes, then toss until they’re evenly coated.

Step 2: Bake everything on a sheet pan

Spread the gnocchi and vegetables in an even layer on a greased 15x10x1-inch baking pan. Bake them for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the gnocchi is lightly golden.

Editor’s Tip: If your pan looks crowded, divide everything between two sheet pans. Giving the vegetables a little breathing room helps them roast and crisp around the edges instead of steaming.

Step 3: Add the finishing touches

Transfer the roasted gnocchi and vegetables to a serving platter or bowls. Sprinkle them with the olives, feta and fresh dill before serving.

Editor’s Tip: You can also add a dollop of tzatziki or a squeeze of fresh lemon juice just before serving for extra Mediterranean-inspired flavor.

Mediterranean Sheet-Pan Gnocchi Variations

• Add protein: Make this sheet pan meal even heartier by adding sliced chicken sausage before roasting. Italian-style chicken sausage, sun-dried tomato sausage or a mild garlic herb variety all fit right in with the Mediterranean flavors. You could also add cooked shrimp during the last few minutes of baking so it warms through without overcooking.
• Swap the vegetables: Try bell peppers, red onion, mushrooms or chopped eggplant in place of or in addition to the zucchini, tomatoes and fennel.
• Make it spicy: In addition to dried oregano, toss the gnocchi and vegetables with a pinch of crushed red pepper before roasting for a spicy twist.

How to Store Mediterranean Sheet-Pan Gnocchi

Store leftover Mediterranean sheet-pan gnocchi in an airtight container in the refrigerator for up to four days. The gnocchi will soften as they sit, but the flavors continue to meld, making leftovers just as delicious for lunch the next day.

Can you freeze this sheet-pan gnocchi?

This Mediterranean sheet-pan gnocchi isn’t the best recipe for freezing. The zucchini and tomatoes contain a lot of water and tend to release extra moisture as they thaw, which can make the dish a bit soggy when reheated.

Can you make Mediterranean sheet-pan gnocchi ahead of time?

You can get a head start on dinner by chopping the zucchini and fennel up to one day in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to cook, simply toss them with the gnocchi, tomatoes, olive oil and seasonings, then roast as directed.

How do you reheat sheet-pan gnocchi?

For the best texture, reheat the gnocchi and vegetables in a 375° oven or air fryer until they’re warmed through and the gnocchi crisp up again. You can also microwave individual portions, but the gnocchi will be softer.

Mediterranean Sheet-Pan Gnocchi Tips

Do you have to boil gnocchi before roasting them?

Nope! Shelf-stable potato gnocchi can go straight from the package to the sheet pan with no boiling required. The outsides turns golden and crispy as the gnocchi roast, while the insides stay soft and pillowy. Just be sure to coat the gnocchi well with olive oil so they brown evenly and don’t stick to the pan.

Can you use fresh or frozen gnocchi?

Yes! Fresh, refrigerated gnocchi work just as well as shelf-stable gnocchi, though they may brown a little more quickly. Start checking them a few minutes early so they don’t overcook.

You can also make this recipe with frozen gnocchi straight from the freezer—no need to thaw them first. Just add a few extra minutes to the roasting time until the gnocchi are heated through and golden around the edges.

What can you serve with Mediterranean sheet-pan gnocchi?

Mediterranean sheet-pan gnocchi is satisfying enough to be a meal on its own, but it also makes a delicious side dish for grilled chicken, garlic butter shrimp, or salmon filets. If you’d rather keep dinner to just one pan, adding sliced chicken sausage to the sheet pan is an easy way to bulk up the meal with extra protein. Round out the meal with a Greek salad, cucumber and red onion salad, or warm pita bread and hummus for an easy Mediterranean-inspired feast.