Sheet Pan Gnocchi

trace: Sheet Pan Gnocchi

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Sheet Pan Gnocchi #19 · dinner · italian Host: The Kitchn · Crispy Sheet Pan Gnocchi and Veggies → TikTok → web writeups Online recipe (as published / commonly shared) Serves 4 · Prep 5 min · Cook 18 minutes to 20 minutes We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. Gnocchi and vegetables roasted on one pan, with no boiling water. Arrange a rack in the middle of the oven and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper. Prepare the following. Add each item to the same large bowl as you complete it. Cut into 1-inch chunks: 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers) Halve and thinly slice: 1 small red onion Mince: 4 cloves garlic Pick the leaves from: 3 sprigs fresh rosemary Coarsely chop the leaves until you have 1 teaspoon. Add to the bowl: 1 pound fresh, shelf-stable, or frozen potato gnocchi 1 pint grape or cherry tomatoes 1/4 teaspoon kosher salt Add a few generous grinds of: Freshly ground black pepper Drizzle with: 2 tablespoons olive oil, plus more for drizzing Gently toss to combine. Transfer to the baking sheet and spread into an even layer. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender. The vegetables should be starting to brown. This takes 18 to 20 minutes total. Remove from the oven. tear into bite-sized pieces the burrata, if using, and the leaves from the basil: 4 ounces burrata cheese (optional) 2 sprigs fresh basil Scatter them over the gnocchi and vegetables. Sprinkle with the grated Pecorino or Parmesan cheese and red pepper flakes if desired: Grated Pecorino Romano or Parmesan cheese, for serving Red pepper flakes (optional) Drizzle with more olive oil, if desired. Source: The Kitchn · Crispy Sheet Pan Gnocchi and Veggies tags: gnocchi,tomato,olive-oil,cheese · popularity: spike · meat: no	Potato Gnocchi Book: Essentials of Classic Italian Cooking by Marcella Hazan (1992) crumb: potato gnocchi with tomato and cheese Essentials of Classic Italian Cooking includes “Potato Gnocchi”. Marcella Hazan wrote it (1992). This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces. Differences: Both serve potato gnocchi with tomato and grated hard cheese. The online recipe roasts store-bought gnocchi on a sheet pan at 450°F. It adds bell peppers, red onion, garlic, rosemary and cherry tomatoes. The book boils handmade gnocchi instead. The online recipe finishes with burrata, basil and Pecorino or Parmesan. The gnocchi come out crisp and chewy, not soft and fluffy.

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ANCESTOR

Sheet Pan Gnocchi
#19 · dinner · italian
Host: The Kitchn · Crispy Sheet Pan Gnocchi and Veggies → TikTok → web writeups

Online recipe (as published / commonly shared)

Serves 4 · Prep 5 min · Cook 18 minutes to 20 minutes

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Gnocchi and vegetables roasted on one pan, with no boiling water.

Arrange a rack in the middle of the oven and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

Prepare the following. Add each item to the same large bowl as you complete it. Cut into 1-inch chunks:

1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers)

Halve and thinly slice:

1 small red onion

Mince:

4 cloves garlic

Pick the leaves from:

3 sprigs fresh rosemary

Coarsely chop the leaves until you have 1 teaspoon.

Add to the bowl:

1 pound fresh, shelf-stable, or frozen potato gnocchi

1 pint grape or cherry tomatoes

1/4 teaspoon kosher salt

Add a few generous grinds of:

Freshly ground black pepper

Drizzle with:

2 tablespoons olive oil, plus more for drizzing

Gently toss to combine. Transfer to the baking sheet and spread into an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender. The vegetables should be starting to brown. This takes 18 to 20 minutes total.

Remove from the oven. tear into bite-sized pieces the burrata, if using, and the leaves from the basil:

4 ounces burrata cheese (optional)

2 sprigs fresh basil

Scatter them over the gnocchi and vegetables. Sprinkle with the grated Pecorino or Parmesan cheese and red pepper flakes if desired:

Grated Pecorino Romano or Parmesan cheese, for serving

Red pepper flakes (optional)

Drizzle with more olive oil, if desired.

Source: The Kitchn · Crispy Sheet Pan Gnocchi and Veggies

tags: gnocchi,tomato,olive-oil,cheese · popularity: spike · meat: no

Potato Gnocchi
Book: Essentials of Classic Italian Cooking by Marcella Hazan (1992)

crumb: potato gnocchi with tomato and cheese

Essentials of Classic Italian Cooking includes “Potato Gnocchi”. Marcella Hazan wrote it (1992). This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces.

Differences:

Both serve potato gnocchi with tomato and grated hard cheese. The online recipe roasts store-bought gnocchi on a sheet pan at 450°F. It adds bell peppers, red onion, garlic, rosemary and cherry tomatoes. The book boils handmade gnocchi instead. The online recipe finishes with burrata, basil and Pecorino or Parmesan. The gnocchi come out crisp and chewy, not soft and fluffy.

Match: Reasonably similar, but will taste different

Online recipe

Sheet Pan Gnocchi

Online recipe (as published / commonly shared)
Serves 4 · Prep 5 min · Cook 18 minutes to 20 minutes

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Gnocchi and vegetables roasted on one pan, with no boiling water.

Arrange a rack in the middle of the oven and heat the oven to 450°F. Line a rimmed baking sheet with parchment paper.

Prepare the following. Add each item to the same large bowl as you complete it. Cut into 1-inch chunks:
1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers)

Halve and thinly slice:
1 small red onion

Mince:
4 cloves garlic

Pick the leaves from:
3 sprigs fresh rosemary

Coarsely chop the leaves until you have 1 teaspoon.

Add to the bowl:
1 pound fresh, shelf-stable, or frozen potato gnocchi
1 pint grape or cherry tomatoes
1/4 teaspoon kosher salt

Add a few generous grinds of:
Freshly ground black pepper

Drizzle with:
2 tablespoons olive oil, plus more for drizzing

Gently toss to combine. Transfer to the baking sheet and spread into an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender. The vegetables should be starting to brown. This takes 18 to 20 minutes total.

Remove from the oven. tear into bite-sized pieces the burrata, if using, and the leaves from the basil:
4 ounces burrata cheese (optional)
2 sprigs fresh basil

Scatter them over the gnocchi and vegetables. Sprinkle with the grated Pecorino or Parmesan cheese and red pepper flakes if desired:
Grated Pecorino Romano or Parmesan cheese, for serving
Red pepper flakes (optional)

Drizzle with more olive oil, if desired.

Citations
- The Kitchn · Crispy Sheet Pan Gnocchi and Veggies: https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360
- TikTok: https://www.tiktok.com/search?q=Sheet+Pan+Gnocchi
- web writeups: https://www.google.com/search?q=Sheet+Pan+Gnocchi+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0593534328?tag=recipeancesto-20
- Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.

We put this together for personal use. See the citations.

Trace receipt

Dish: Sheet Pan Gnocchi
Match: Reasonably similar, but will taste different
Ancestor: Potato Gnocchi
Source: Essentials of Classic Italian Cooking by Marcella Hazan (1992)
Differences: Both serve potato gnocchi with tomato and grated hard cheese. The online recipe roasts store-bought gnocchi on a sheet pan at 450°F. It adds bell peppers, red onion, garlic, rosemary and cherry tomatoes. The book boils handmade gnocchi instead. The online recipe finishes with burrata, basil and Pecorino or Parmesan. The gnocchi come out crisp and chewy, not soft and fluffy.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: The Kitchn · Crispy Sheet Pan Gnocchi and Veggies (https://www.thekitchn.com/recipe-crispy-sheet-pan-gnocchi-and-veggies-247360)
TikTok (https://www.tiktok.com/search?q=Sheet+Pan+Gnocchi)
web writeups (https://www.google.com/search?q=Sheet+Pan+Gnocchi+recipe)
Date: Sep 2026

Source: what this book is
Essentials of Classic Italian Cooking by Marcella Hazan (1992).
This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces.

Affiliate: buy the book

Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.

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