Sheet Pan Gnocchi with Broccoli


Vegetables and potato dumplings get cozy in this easy weeknight dinner.

Gnocchi and Broccoli Sheet-Pan Dinner Recipe
Photo: Jennifer Causey
Hands On Time:
10 mins
Total Time:
45 mins

File this one under "brilliant dinner solutions." You'll toss potato gnocchi on a rimmed baking sheet with broccoli florets, onions, and pesto, and then bake until everything's ready to go. It's an easy, delicious meal that comes together quickly with almost no cleanup.

Got leftovers? Top them with a fried egg or sliced avocado. Riff on this method for a variety of future easy weeknight meals. Try it with marinara sauce and mozzarella for a pizza-inspired version, or swap in cauliflower and some cooked Italian sausage.


  • 1 (16-oz.) pkg. shelf-stable potato gnocchi

  • 4 cups (1 1/2-in.) fresh broccoli florets (8oz.)

  • 1 small yellow onion, cut cross wise into 1/2-in.-thick slices (1 1/2 cups)

  • ¼ cup refrigerated basil pesto (from 1 [7-oz.] container) (such as Buitoni)

  • ¼ teaspoon crushed red pepper

  • 1 ounces feta cheese, crumbled (about 1/4 cup)


  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

  2. Toss together gnocchi, broccoli, onion, pesto, and crushed red pepper on prepared baking sheet until the mixture is completely coated; spread in an even layer.

  3. Roast until vegetables are tender and gnocchi start to brown, 20 to 25 minutes, stirring halfway through cook time. Sprinkle with feta, and serve.

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