This sheet pan gnocchi recipe uses ingredients from “Blue Zones” – aka, areas of the world in which people most often live to over 100 years old. That means plenty of Mediterranean vegetables, plant-based ingredients, and a healthy mix of protein, fiber, and other nutrients.

I love how flavorful this sheet pan gnocchi is – it’s simple to put together, but so delicious and the perfect healthy filling meal. It’s a little lighter than some other gnocchi recipes I often make, too – such as this gnocchi alla vodka or this tomato gnocchi.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

• Gnocchi: I used fresh gnocchi in this recipe, but shelf-stable gnocchi works well too. The beauty of this dish is that you don’t need to boil the gnocchi first; baking them directly results in gnocchi that are perfectly soft on the inside and crispy on the outside.

• Red Onion, Red Pepper, and Zucchini: These vegetables add a wonderful mix of flavors and textures. You can substitute or add other vegetables like cherry tomatoes, eggplant, or mushrooms.

• Kalamata Olives: They bring a briny, rich flavor to the dish. If you’re not a fan, you can leave them out or replace them with black olives.

• Green Lentils: Packed with protein and fiber, the lentils make this dish more filling and nutritious. You can use other types of lentils or beans, like chickpeas if you prefer.

• Red Pesto: Adds a punch of flavor. If you don’t have red pesto, sun-dried tomato pesto or regular basil pesto would also work.

• Mozzarella Cheese: Melts beautifully over the gnocchi and veggies. You can also use a vegan cheese substitute or another melty cheese like fontina or provolone.

• Fresh Basil and Lemon Juice: These add a fresh, vibrant finish to the dish. The lemon juice helps to brighten up all the flavors.

Variations & Substitutions

This recipe is flexible and easy to adapt. You could add tofu for extra protein, or swap out the lentils for butter beans or tofu to keep it plant based.

You could also experiment with different types of pesto, like arugula or walnut pesto, for a new flavor twist.

How To Make Sheet Pan Gnocchi

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe.

1. Prep the Oven and Ingredients:

Preheat your oven to 200C (395F) and line a baking tray with baking paper. Chop the red onion, red pepper, zucchini, and olives into chunks. Drain the green lentils.

2. Assemble the Sheet Pan

Add the chopped vegetables, drained lentils, and gnocchi to the baking tray. Drizzle with olive oil, then add the red pesto, Italian seasoning, basil, and salt. Gently toss everything together until evenly coated.

Spread the mixture as evenly as possible across the tray and bake in the oven for 20 minutes.

4. Add Cheese and Finish

Remove the tray from the oven, add the sliced mozzarella on top, and bake for another 10 minutes until the cheese is melted and bubbly.

5. Garnish and Serve

Once out of the oven, top with fresh basil and squeeze over the lemon juice for a burst of freshness. Serve hot.

Top Tips \ Chef’s Notes

– Even Coating: Make sure to toss the gnocchi and vegetables well with the pesto and oil so that everything is evenly coated, which helps the gnocchi crisp up and the flavors meld together.

– No Boiling Needed: Many people are surprised that you can bake gnocchi without boiling it first, but this method works perfectly, giving you a lovely texture.

– Monitor Baking Time: Depending on your oven and the size of your vegetable chunks, the baking time might vary slightly. Keep an eye on the tray to avoid overcooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of water if needed to prevent the dish from drying out.

FAQs

Can I use frozen gnocchi?

Yes, frozen gnocchi can be used directly on the sheet pan, though you may need to add a few extra minutes to the baking time.

Can I make this dish ahead of time?

Yes, you can prep the ingredients and assemble the sheet pan ahead of time. Store it in the fridge until you’re ready to bake.

Is there a gluten-free option?

To make this dish gluten-free, simply use gluten-free gnocchi, which is widely available.