Greek Sheet Pan Gnocchi (Easy Vegetable Dinner)

why make this recipe

Greek Sheet Pan Gnocchi is a delightful and simple dish that comes together with minimal effort. It’s perfect for busy weeknights or when you want a healthful and flavorful meal. This recipe highlights vibrant vegetables and creamy feta, making it both satisfying and nutritious. Plus, it’s all made in one pan, which means less clean-up and more time to relax!

how to make Greek Sheet Pan Gnocchi

Making this dish is straightforward and fun. Here’s a step-by-step guide.

Ingredients :

• 1 pound uncooked gnocchi (shelf-stable or refrigerated gnocchi)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 3 cloves garlic (grated or pressed)
• 1 medium red onion (cut into wedges)
• 1 large carrot (diced)
• 1 medium zucchini (diced)
• 1 small eggplant (diced)
• 1 small red bell pepper
• 1 heaping cup cherry tomatoes
• ½ teaspoon salt (+ black pepper or red pepper flakes for heat)
• 2 tablespoons chopped parsley
• ⅓ cup crumbled feta (or more to taste)
• Lemon juice for serving

Directions :

1. Make the Sauce: Preheat the oven to 430°F (220°C). In a big bowl, whisk together 2 tablespoons of extra virgin olive oil, 3 tablespoons of tomato paste, 1 cup of vegetable broth, 1 teaspoon of dried oregano, 3 cloves of garlic (grated), and ½ teaspoon of salt. Add black pepper and chili flakes to taste to make a simple roasting sauce.
2. Add Gnocchi & Veggies: Add 1 pound of uncooked gnocchi, 1 medium red onion, 1 large carrot, 1 medium zucchini, 1 small eggplant, and 1 small red bell pepper (all chopped). Cut the carrot and eggplant a bit smaller so they cook evenly. Toss everything well so the sauce coats all the pieces.
3. Spread & Roast: Spread the mixture on the baking sheet in one layer. Scatter 1 heaping cup of cherry tomatoes on top. Roast for 25 minutes at 430°F (220°C), until the veggies are tender and the gnocchi are soft.
4. Finish and Serve: Take the gnocchi out of the oven and give everything a gentle toss. Sprinkle with ⅓ cup of crumbled feta and broil for 5 minutes until lightly golden. Remove from the oven, add 2 tablespoons of chopped parsley, and a squeeze of lemon, and serve right away.

how to serve Greek Sheet Pan Gnocchi

Serve the gnocchi hot, right from the oven. You can enjoy it as is or pair it with a side salad. The fresh flavors of the herbs and the creaminess of the feta create a delicious meal.

how to store Greek Sheet Pan Gnocchi

If you have leftovers, let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.

tips to make Greek Sheet Pan Gnocchi

• Make sure to cut the vegetables into similar sizes for even cooking.
• Feel free to mix in your favorite vegetables.
• For extra flavor, add some olives or sun-dried tomatoes to the mix.
• If you like a little spice, add more red pepper flakes.

variation

You can easily modify this recipe by using different gnocchi types or adding various vegetables such as spinach, asparagus, or mushrooms based on your preference and what you have on hand.

FAQs

Can I use frozen gnocchi?

Yes, you can use frozen gnocchi. Just add them directly to the mix without thawing.

What if I don’t have feta?

You can substitute feta with goat cheese or even leave it out for a dairy-free version.

Can I make this dish vegan?

Absolutely! Use vegan feta or just omit the cheese altogether. You can add a bit more lemon juice for flavor.

Greek Sheet Pan Gnocchi

A delightful and simple dish made with vibrant vegetables and creamy feta, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Sauce

• 2 tablespoons extra virgin olive oil Plus more for drizzling
• 3 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 3 cloves garlic (grated or pressed)
• ½ teaspoon salt Plus black pepper or red pepper flakes to taste

Main Ingredients

• 1 pound uncooked gnocchi Shelf-stable or refrigerated
• 1 medium red onion (cut into wedges)
• 1 large carrot (diced)
• 1 medium zucchini (diced)
• 1 small eggplant (diced)
• 1 small red bell pepper
• 1 heaping cup cherry tomatoes
• 2 tablespoons chopped parsley
• ⅓ cup crumbled feta Or more to taste
• to taste none lemon juice For serving

Method

 

Preparation

1. Preheat the oven to 430°F (220°C).
2. In a big bowl, whisk together extra virgin olive oil, tomato paste, vegetable broth, dried oregano, grated garlic, and salt. Add black pepper and chili flakes to taste.
3. Add uncooked gnocchi, red onion, carrot, zucchini, eggplant, and red bell pepper. Toss to coat the ingredients with the sauce.

Roasting

1. Spread the mixture on a baking sheet in one layer. Scatter cherry tomatoes on top.
2. Roast for 25 minutes until the veggies are tender and the gnocchi are soft.

Finishing

1. Remove from the oven, toss gently, and sprinkle with crumbled feta.
2. Broil for 5 minutes until lightly golden.
3. Add chopped parsley and a squeeze of lemon before serving.

Notes

Make sure to cut the vegetables into similar sizes for even cooking. Feel free to mix in your favorite vegetables. For extra flavor, consider adding olives or sun-dried tomatoes.