Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Book a timeBook a time
Checkout
Total number of items in your cart 0. Cart amount $0.00.
Minimum: $35.00
Promotions
Favourites
Lists
Regulars
Recipes
Gnocchi Sheet Pan Dinner

Gnocchi Sheet Pan Dinner – Two Ways

By Chef Nancy Adie
Published on August 21, 2025
Gnocchi done two ways: Kid-approved cheesy sheet pan gnocchi and Maple-mustard roasted gnocchi
Shop for ingredients

Time and servings

30 minsTotal time
8Servings
5 minsPrep time
25 minsCooking time

Ingredients

  • Base Ingredients (Both Versions)
  • 2 × 700 g potato gnocchi
  • 4 tbsp olive oil
  • salt lightly
  • pepper lightly
  • 4 cups vegetables (see each version below)
  • Version 1: Kid-Approved Cheesy Sheet Pan Gnocchi
  • 2 cups broccoli florets (small pieces)
  • 1 cup cherry tomatoes, halved
  • 1 cup diced bell peppers (red, orange, or yellow)
  • ¾ cup shredded mozzarella
  • ¼ cup grated Parmesan
  • Version 2: Maple-Mustard Roasted Gnocchi
  • 1 cup butternut squash cubes
  • 1 cup Brussels sprouts halves
  • 1 small red onion, sliced
  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • Fresh parsley, chopped

Directions

15 steps

Version 1: Kid-Approved Cheesy Sheet Pan Gnocchi

  1. Step 1

    Preheat oven to 425°F (220°C).

  2. Step 2

    Toss gnocchi and veggies with olive oil, salt, and pepper on a sheet pan. Spread evenly.

  3. Step 3

    Roast for 15 minutes, stirring once halfway.

  4. Step 4

    Sprinkle mozzarella and Parmesan on top, then return to oven for 3–5 minutes until melted and gooey.

  5. Step 5

    Serve warm with marinara sauce for dipping (optional).

  6. Step 6

    Can be batch-cooked and stored in airtight containers in the fridge for 3-4 days.

  7. Step 7

    Swap veggies and add proteins as desired

Version 2: Maple-Mustard Roasted Gnocchi

  1. Step 1

    Preheat oven to 425°F (220°C).

  2. Step 2

    Toss gnocchi and veggies with olive oil, salt, and pepper on a sheet pan. Spread evenly.

  3. Step 3

    Roast for 20-25 minutes, tossing halfway, until gnocchi is golden and veggies are tender.

  4. Step 4

    Whisk together maple syrup and Dijon mustard.

  5. Step 5

    Remove gnocchi from the oven and drizzle maple-mustard sauce over the gnocchi and veggies, tossing gently to coat.

  6. Step 6

    Garnish with fresh parsley and serve warm.

  7. Step 7

    Can be batch-cooked and stored in airtight containers in the fridge for 3-4 days.

  8. Step 8

    Swap veggies and add proteins as desired