Dinner

Roasted Garlic Sheet Pan Gnocchi Recipe

Byreem everly October 17, 2025October 17, 2025

Introduction

This roasted garlic sheet pan gnocchi is an effortless, flavorful meal that combines tender gnocchi with fresh vegetables and fragrant herbs. Roasting everything together gives a delightful caramelized touch and a punch of garlic flavor that’s perfect for a quick weeknight dinner.

A white bowl filled with a mix of golden-brown gnocchi, bright red roasted cherry tomatoes, small pieces of green zucchini, and thin slices of purple onion, all sprinkled with small green herb bits and thin white cheese flakes. The gnocchi are plump and slightly browned, while the cherry tomatoes look soft and juicy. The dish sits on a white marbled surface with a white and black striped cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound shelf-stable gnocchi
1 zucchini, diced 1/2-inch
1 yellow squash, diced 1/2-inch
1 pint grape tomatoes or cherry 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

Instructions

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

Tips & Variations

For extra crispiness, spread the gnocchi and vegetables in a single layer without overcrowding the pan.
Swap fresh thyme for rosemary or oregano if preferred for a different herbal note.
Use fresh gnocchi instead of shelf-stable for a softer texture, but reduce baking time slightly to avoid overcooking.
Add a splash of balsamic vinegar before roasting for a tangy glaze.
Serve with a side of crusty bread to soak up any remaining garlic oil.

Storage

Store leftover gnocchi and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or microwave until warmed through.

How to Serve

A white bowl filled with one layer of cooked gnocchi, which are small, golden-brown, gently browned dumplings. Mixed within the gnocchi are bright red roasted cherry tomatoes and chunks of grilled green zucchini, with some pieces of purple-red onion curled around. Small green parsley bits are scattered on top alongside thin, irregular shavings of pale white cheese. The bowl sits on a white marbled surface with a white and black striped cloth beneath and around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi instead of shelf-stable?

Yes, frozen gnocchi can be used but thaw it slightly and pat dry before roasting to prevent excess moisture. You may need to adjust baking time accordingly.