Description

This easy sheet pan gnocchi dinner combines store-bought potato gnocchi roasted to golden perfection alongside vibrant broccolini, sweet cherry tomatoes, red onion, and garlic, all seasoned with za’atar, thyme, and red pepper flakes. Finished with tangy feta cheese melted on top, this one-pan meal requires no boiling and makes a flavorful, hassle-free weeknight dinner for four.

Ingredients

Main 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

Seasonings and Oil

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

Finishing Touches

6 ounces feta cheese, torn into 1-inch chunks
Fresh parsley, for garnish (optional)

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Instructions

Preheat the oven: Set your oven to 450°F (232°C) and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
Prepare the ingredients: In a large bowl, combine the store-bought potato gnocchi, trimmed and chopped broccolini, whole cherry tomatoes, thinly sliced red onion, and sliced garlic cloves.
Season and toss: Add the extra-virgin olive oil, sea salt, fresh thyme leaves, za’atar, red pepper flakes, and freshly ground black pepper to the bowl. Toss everything thoroughly to ensure all ingredients are coated evenly.
Arrange on the baking sheet: Spread the tossed gnocchi and vegetable mixture in an even layer across the prepared baking sheet to promote even roasting.
First roast: Place the baking sheet in the preheated oven and roast for 10 minutes, allowing the gnocchi and vegetables to begin cooking and develop some color.
Stir and add feta: Carefully remove the pan, stir the contents to redistribute, and scatter the torn chunks of feta cheese evenly over the top.
Final roast: Return the baking sheet to the oven and roast for an additional 15 to 20 minutes, until the gnocchi is tender, vegetables are nicely browned, and the feta has melted and slightly browned.
Garnish and serve: Remove from the oven, garnish with fresh parsley if desired, adjust seasoning with additional salt and pepper to taste, and serve warm.

Notes

No boiling required: The gnocchi roasts directly on the sheet pan, making this a quick and easy recipe.
Za’atar adds a fragrant Middle Eastern twist, but you can substitute with oregano or thyme if unavailable.
For extra heat, increase red pepper flakes to your preference.
Leftovers can be refrigerated for up to 2 days and reheated in the oven or a skillet for best texture.
Use parchment paper or a non-stick baking mat to prevent sticking and simplify cleanup.