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Sheet pan gnocchi with roasted vegetables in a bowl.

Roasted Garlic Sheet Pan Gnocchi

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 30-32 minutes
  • Yield: Serves 4
  • Category: Pasta
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian


Zucchini, yellow squash, tomatoes, red onions and gnocchi share the same pan in this easy 30-minute sheet pan gnocchi with roasted garlic.


  • 1 pound shelf-stable gnocchi
  • 1 zucchini, diced 1/2-inch
  • 1 yellow squash, diced 1/2-inch
  • 1 pint grape tomatoes
  • 1/4 small red onion, thinly sliced
  • 4 garlic cloves in their skins
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 sprigs fresh thyme
  • Shaved Parmesan for serving
  • Chopped parsley for serving


  1. Preheat the oven to 450 degrees F.
  2. On a sheet pan toss the gnocchi, zucchini, squash, tomatoes, onions and garlic with 2 tablespoons olive oil, salt and pepper. Spread everything into a single layer. Scatter the thyme sprigs in top.
  3. Bake for 20-22 minutes until the gnocchi and vegetables are lightly browned and tender.
  4. Carefully squeeze the garlic cloves out of their skins into a large bowl. Mash them into 1 tablespoon olive oil.
  5. Spoon the gnocchi and vegetables into the bowl, gently stirring into the roasted garlic oil.
  6. Divide the gnocchi onto serving dishes and top with Parmesan and parsley.


Store leftovers in an airtight container up to 3 days. Rewarm in the microwave or in a skillet with a splash of olive oil on the stove.


  • Serving Size:
  • Calories: 311
  • Sugar: 2.2 g
  • Sodium: 732.7 mg
  • Fat: 11.1 g
  • Carbohydrates: 48.5 g
  • Fiber: 1.3 g
  • Protein: 6.5 g
  • Cholesterol: 0.9 mg

Keywords: sheet pan gnocchi