Roasted Gnocchi with Vegetables and Feta
A quick and easy sheet pan dinner with pillowy gnocchi, colorful vegetables, and tangy feta, all roasted together for a fuss-free Mediterranean meal.
- Prep15 min
- Cook25 min
- Total40 min
- DifficultyEasy
- Servings4
This sheet pan gnocchi is the perfect solution for busy weeknights when you want something hearty and flavorful without spending hours in the kitchen. Store-bought gnocchi gets beautifully golden and crisp at the edges as it roasts, while cherry tomatoes burst and sweeten, and bell peppers and zucchini soften.
Tossed with Kalamata olives, oregano, and thyme, then finished with crumbled feta and fresh basil, every bite is a little taste of the Mediterranean. Best of all, it all cooks on one pan, so cleanup is a breeze.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F.
- Spread the gnocchi, tomatoes, bell pepper, zucchini, red onion, and olives on a large rimmed baking sheet. Drizzle with olive oil, then sprinkle with garlic, oregano, thyme, salt, and pepper. Toss everything directly on the pan until well coated, then spread in a single layer.
- Bake for 25 minutes, then stir once. Sprinkle the feta evenly over the top and return to the oven for 8–10 minutes more, until the tomatoes are blistered and the gnocchi are golden with crisp edges.
- Sprinkle the torn basil over the hot gnocchi and serve directly from the pan.
💡 Tips
- For extra crispiness, use a metal baking sheet instead of a non-stick one.
- If you prefer a bit of heat, add a pinch of red pepper flakes along with the other seasonings.
- Leftovers can be reheated in a skillet over medium heat to restore crispness.
Inspired by a recipe from FeelGoodFoodie