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crispy sheet pan gnocchi

Crispy Sheet Pan Gnocchi

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


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!


  • 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


  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.


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

  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Category: dinner
  • Method: oven
  • Cuisine: Italian

Keywords: easiest sheet pan meals

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