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Crispy Sheet Pan Gnocchi

One of the easiest sheet pan dinners you’ll find! This crispy sheet pan gnocchi combines sweet mini bell peppers, cherry tomatoes and potato gnocchi for a super fast meal the whole family will love!

crispy sheet pan gnocchi

Who’s with me when it comes to easy dinners these days?! I have to say, as a food blogger, there’s often days where I spend all day making shooting food, that it when it comes to actual dinner for the family I just want to order takeout. 

Food blogging aside, there’s also so many super busy days during the week that I need tons of easy dinner options! It doesn’t get much easier than 3 ingredients that you can literally toss onto a pan and throw in the oven. Pro tip: always have a package of gnocchi or tortellini handy. They are the BEST when you aren’t feeling the creative juices! 

So let me tell you about this seriously easy crispy sheet pan gnocchi! 

crispy sheet pan gnocchi

What goes into this easy 3 ingredient meal?

You’ll need:

  • cherry tomatoes
  • potato gnocchi
  • bell peppers

I used mini bell peppers because they’re so cute, but you could definitely use regular bell peppers too. Just chop them into large chunks! Other than the few ingredients I listed above, you’ll need a touch of olive oil and salt and pepper. Also, I added some torn basil and parmesan for flavor at the end of the dish!

Once the tomatoes start to cook on the pan, they release their juices and add a ton of flavor and a bit of sauciness to the whole dish.

How long does crispy sheet pan gnocchi take?

That’s the other best part about this easy 3 ingredient recipe. It only takes about 18 minutes in the oven! Woop! Spend that 18 minutes doing a few dishes, packing a lunch for the next day or just putting your feet up with a glass of wine. I’d go with that last option!

Can you use something other than peppers and tomatoes?

Yes! Use this meal as a base for countless possibilities. I’ve done similar sheet pan meals to this with roasted broccoli and even mushrooms. It’s so super easy and gnocchi is always something my kids will eat.

PS – Wally and I made sweet potato gnocchi yesterday and it was soooo good. I’m thinking I will be posting a recipe for that soon too!

It’s not necessary, but think about topping this dish with fresh basil and parmesan. The flavors mingle together so well. So good!

crispy sheet pan gnocchi

Is this sheet pan meal freezer friendly?

This one is definitely freezer friendly! Once everything cools down you can pack it into freezer-safe containers and then freeze for up to 2 months. You can heat it up from frozen or just let it thaw overnight in the fridge. 

I love the idea of creating a double batch of this and then freezing one whole batch for an easy week of lunches. 

Hopefully you guys give this super easy one a try. It’s so good!

PS – did you realize that it’s October 1st!? How is that even possible?

crispy sheet pan gnocchi

Some other sheet pan meals that you will love:

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crispy sheet pan gnocchi

Crispy Sheet Pan Gnocchi


  • Author: Katherine | Love In My Oven
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x

Description

One of the easiest sheet pan dinners you’ll find! This crispy sheet pan gnocchi combines sweet mini bell peppers, cherry tomatoes and potato gnocchi!


Scale

Ingredients

  • 2 cups cherry tomatoes
  • 2 cups mixed baby bell peppers*, cut lengthwise
  • 1 lb fresh or frozen potato gnocchi
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • optional: parmesan cheese, basil for serving

Instructions

  1. Preheat the oven to 425 F. In a large mixing bowl, combine the cherry tomatoes, bell peppers and gnocchi with the olive oil, salt and pepper.
  2. Spread the ingredients out in an even layer on the sheet pan. Pop it in the oven for 18-20 minutes or until the tomatoes start to blister, and the peppers pierce easily with a fork. Shake the pan halfway through the cooking time.
  3. Remove the pan from the oven and sprinkle parmesan and fresh basil over, if desired. Serve immediately!

Leftovers can be stored in the fridge for 2-3 days, in an airtight container, or in the freezer for up to 2 months.


Notes

*You can also use 2 cups of chopped regular-sized bell peppers

  • Category: dinner
  • Method: oven
  • Cuisine: Italian

Keywords: easiest sheet pan meals

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Crispy Sheet Pan GnocchiCrispy Sheet Pan Gnocchi

15 Comments

  1. I would probably have to add a few more things, but I love what you did here. The pre-made gnocchi are such time savers, and they’re so good! I have no qualms about using that product.

  2. Yummy! I love gnocchi and I need to try making it crispy like this! It sounds so delicious Katherine!

  3. We love gnocchi! This looks like something hubby and I would enjoy on a busy weeknight! Actually, this would be perfect for tonight, too, with a glass of vino! Happy Friday, my friend 🙂

  4. Perfect timing Katherine. Just bought mixed baby bell peppers to make some bean preserves and have some extra to use ! Thank you so much for this simple week dinner. Enjoy your week end !

  5. My mouth is literally watering looking at these photos, Katherine! Love how easy this is and how delicious is looks and sounds.

  6. I always love your 3-ingredient recipes and this easy dinner is a winner! Definitely need to make this!

  7. Good and tasty. Your method is simple and easy to do. I followed your instructions and I got it. Delicious. Thank you for your helpful sharing. Hope you will have more good articles like this one.

  8. I was just telling my husband tonight that we have entered gnocchi season! This easy sheet pan dish looks perfect! Thanks for sharing Katherine!

  9. I picked up everything I need to make this recipe! We love gnocchi but I never think of it for a quick and easy dinner! Love that I can change up the veggies too. I’ll report back when I make it!

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