Name: Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound store-bought potato gnocchi (we like Isola); 1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces; 1 pint cherry tomatoes; ½ small red onion, thinly sliced; 2 garlic cloves, sliced; 2 tablespoons extra-virgin olive oil; ½ teaspoon sea salt; ½ teaspoon fresh thyme leaves; ½ teaspoon za’atar; ¼ teaspoon red pepper flakes; Freshly ground black pepper, to taste; 6 ounces feta cheese, torn into 1-inch chunks; Fresh parsley, for garnish (optional)

Jump to Recipe·4 from 24 reviews

If you are looking to elevate your weeknight dinners without spending hours in the kitchen, this Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe is an absolute game changer. Imagine golden, tender gnocchi roasting alongside vibrant broccolini, burst cherry tomatoes, and sweet red onion—all hugged by fragrant herbs and spices, finished with tangy, creamy feta that melts beautifully in the oven. It’s uncomplicated, loaded with flavors, and perfectly balanced, making it a go-to comfort meal you’ll want to make again and again.

Ingredients You’ll Need

The image shows a large white bowl on a white marbled surface, filled with four clear layers of ingredients. Starting at the top right, there is a layer of thinly sliced red onions with light purple and white tones. Below it and to the left, there is a bright green layer of chopped broccolini with some garlic slices mixed in. Next to it towards the center-left are shiny cherry tomatoes in vibrant red, and at the top left, a layer of white gnocchi with a light dusting of black pepper. Inside the bowl, there is a wooden spoon resting among the ingredients. Around the bowl, there is a small white bowl with chunks of soft white cheese on a light terracotta plate, and a small white dish with ground black pepper. The scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

These simple yet essential ingredients are what make this Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe such a delight. Each item plays a key role, whether it’s the pillowy gnocchi, fresh veggies for texture and color, or savory spices that build layers of flavor.

1 pound store-bought potato gnocchi: Choosing quality gnocchi ensures a soft, pillowy base for the dish without the fuss of making it from scratch.
1 bunch broccolini, trimmed: Adds a tender crunch and bright green color, balancing the creaminess of the feta.
1 pint cherry tomatoes: Burst in the oven, adding juicy sweetness that complements savory notes.
½ small red onion, thinly sliced: Brings subtle sweetness and a bit of sharpness to brighten the overall flavor.
2 garlic cloves, sliced: Infuses a fragrant, aromatic depth that enhances every bite.
2 tablespoons extra-virgin olive oil: Helps everything roast to a perfect golden crisp and ties all flavors together.
½ teaspoon sea salt: Essential for seasoning and enhancing the natural flavors of the ingredients.
½ teaspoon fresh thyme leaves: Offers a delicate herbal note that pairs wonderfully with both vegetables and cheese.
½ teaspoon za’atar: Gives a warm, slightly tangy Middle Eastern spice punch that takes this dish to another level.
¼ teaspoon red pepper flakes: A little heat to balance the creamy feta and mellow sweetness of the roasted vegetables.
Freshly ground black pepper: Adds sharpness and depth, adjusted to your taste.
6 ounces feta cheese, torn: Creamy, salty, and slightly tangy, feta melts lightly and browns beautifully in the oven.
Fresh parsley, for garnish (optional): Adds a bright, fresh finishing touch and visual appeal.

How to Make Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe

Step 1: Prepare Your Oven and Pan

Start by heating your oven to a hot 450°F and line a large rimmed baking sheet with parchment paper. This sets you up for roasting to crisp perfection while ensuring an easy cleanup—a major win after cooking!

Step 2: Toss Everything Together

Grab a large bowl and combine the gnocchi, broccolini, halved cherry tomatoes, thin slices of red onion, and sliced garlic. Drizzle the extra-virgin olive oil over the top followed by sea salt, thyme, za’atar, red pepper flakes, and freshly ground black pepper. Toss gently but thoroughly so every bite is packed with herbaceous, spicy goodness.

Step 3: Roasting the First Round

Spread the mixture evenly on your prepared baking sheet and roast in the preheated oven for 10 minutes. This first roast softens the vegetables and starts the gnocchi’s transformation from doughy to golden and tender.

Step 4: Add Feta and Finish Roasting

After 10 minutes, pull the pan out and stir everything gently to ensure even roasting. Scatter the torn chunks of feta cheese evenly over the top, then pop the sheet back into the oven for another 15 to 20 minutes. You’ll see the gnocchi get beautifully tender, the vegetables caramelize, and the feta edges turn delightfully golden and slightly crisp.

Step 5: Final Touches

Once roasted to perfection, garnish with fresh parsley if you’d like a pop of color and freshness. Season with additional salt or pepper if needed, then serve hot and enjoy the wonderful medley of textures and tastes.

How to Serve Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe

This image shows a silver baking tray filled with roasted gnocchi, broccolini, cherry tomatoes, cauliflower, and slices of red onion. The gnocchi are light golden with a slightly crispy texture and placed all over the tray. The broccolini is green with some charred edges, scattered unevenly on top. Bright red cherry tomatoes are roasted and softened, nestled between the gnocchi and vegetables. White cauliflower pieces with a light brown roasted surface are spread through the dish. Slices of purple-red onion with a soft roasted texture are mixed in. All the ingredients are sprinkled with small green parsley bits. A silver spatula holds some of the mixture near the left side of the tray. The tray is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh herbs like parsley or even a sprinkle of crushed red pepper flakes right before serving can lift this dish even further. A squeeze of lemon juice adds a bright finish that plays beautifully with the roasted elements and feta’s tang.

Side Dishes

While this recipe shines as a full meal on its own, pairing it with a crisp green salad or a simple garlic bread can round it out perfectly, making the dinner feel even more special and satisfying.

Creative Ways to Present

For a fun twist, try assembling this sheet pan feast in individual oven-safe dishes for personalized servings. Alternatively, serving it family-style in the pan on the table invites sharing and conversation—a perfect comfort-food vibe.

Make Ahead and Storage

Storing Leftovers

Store leftover Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days and still tastes fantastic reheated.

Freezing

While fresh is best, you can freeze leftovers by placing them in a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat thoroughly. Note that the texture of the gnocchi might soften slightly after freezing.

Reheating

To reheat, pop leftovers into a hot oven at 375°F for about 10 minutes to regain some crispness. Alternatively, a quick sauté in a skillet can revive that just-roasted deliciousness with a little extra olive oil.

FAQs

Can I use homemade gnocchi for this recipe?

Absolutely! Homemade gnocchi would be delightful here, though keep in mind it may cook more quickly or require a different roasting time. Just watch for that perfect golden and tender texture.

What can I substitute for broccolini?

If broccolini isn’t available, baby broccoli, asparagus, or even green beans make great alternatives. These veggies roast beautifully and provide a similar texture and flavor profile.

Is feta necessary or can I use a different cheese?

Feta offers a unique tang and saltiness that complements the roasted flavors wonderfully, but you can substitute with goat cheese or halloumi for a different twist, keeping in mind their melting properties and saltiness.

Can I make this recipe vegan?

Yes! Simply swap out feta for a plant-based cheese or omit it entirely. To boost creaminess, consider adding a drizzle of tahini or a sprinkle of nutritional yeast after roasting.

How spicy is this dish?

The red pepper flakes add a mild heat that’s easy to adjust or omit if you prefer a milder flavor. The warmth from the za’atar and black pepper adds depth without overwhelming spice.

Final Thoughts

This Sheet Pan Gnocchi with Roasted Vegetables and Feta Recipe is a joyous celebration of simple ingredients coming together in the most delightful way. Easy, flavorful, and perfect for any night, it has quickly become one of my favorite go-to meals whenever I want comfort without complexity. Give it a try—you might just find yourself roasting gnocchi on repeat!