Sheet Pan Parmesan Gnocchi With Roasted Tomatoes and Herbs

Why You’ll Love This Recipe

• Everything roasts on a single sheet pan, so cleanup is wonderfully minimal.
• The gnocchi turn crisp and golden outside while staying tender and pillowy inside.
• Sweet, blistered cherry tomatoes and fragrant herbs create their own light, garlicky sauce.
• A generous Parmesan crust adds deep, nutty flavor and irresistible crunchy bits.

Grocery List

• Produce: Cherry or grape tomatoes, red onion, garlic, fresh basil or parsley, optional lemon (for serving)
• Dairy: Parmesan cheese (block for grating is best)
• Pantry: Potato gnocchi, extra-virgin olive oil, dried Italian seasoning, red pepper flakes, salt, black pepper, optional balsamic glaze or vinegar

Full Ingredients

Parmesan-Crusted Gnocchi Sheet Pan

• 1 1/2 lb (680 g) potato gnocchi, shelf-stable or refrigerated (uncooked)
• 1 pint (10 oz / 280 g) cherry or grape tomatoes
• 1 small red onion, peeled and cut into thin wedges
• 3 garlic cloves, thinly sliced or finely minced
• 1/4 cup (60 ml) extra-virgin olive oil
• 1 cup (about 90 g) finely grated Parmesan cheese, divided
• 1 1/2 tsp dried Italian seasoning (or a mix of dried oregano, thyme, and basil)
• 1/4 tsp red pepper flakes, optional for gentle heat
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For Finishing & Serving (Optional but Recommended)

• 1/4 cup chopped fresh basil or flat-leaf parsley
• 1–2 tsp lemon zest or a squeeze of fresh lemon juice
• Balsamic glaze or a few drops of balsamic vinegar, to drizzle
• Extra grated Parmesan, to serve at the table

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Heat your oven to 425°F (220°C), with a rack in the middle.
Use a large, rimmed sheet pan (about 18 x 13 inches / half-sheet size) so everything can spread out in a single layer.
Lightly oil the pan with a teaspoon of olive oil or spray it with nonstick spray.
A bare metal pan (instead of lined with parchment) will help the gnocchi and Parmesan brown more deeply, but if you are worried about sticking, you may line the pan with parchment.

Step 2: Prep the tomatoes, onion, and garlic

Rinse and dry the cherry tomatoes. If some are quite large, cut them in half so they cook at the same rate as the smaller ones.
Peel the red onion and cut it into thin wedges, about 1/2 inch thick at the widest part, so the layers separate slightly.
Peel and thinly slice or finely mince the garlic cloves. Sliced garlic will give you toasty little chips; minced garlic will melt more into the sauce. Either is delicious; just be sure to spread it out well so it does not burn.

Step 3: Season the gnocchi and vegetables

In a large mixing bowl, combine the gnocchi, cherry tomatoes, onion wedges, and garlic.
Drizzle with the 1/4 cup olive oil.
Sprinkle over the dried Italian seasoning, red pepper flakes (if using), 3/4 tsp salt, and 1/2 tsp black pepper.
Toss everything very well so that each piece of gnocchi is lightly coated in oil and seasonings. This coating helps the Parmesan stick and promotes even browning.

Step 4: Add the Parmesan crust

Sprinkle 3/4 cup of the grated Parmesan over the bowl (reserve the remaining 1/4 cup for later).
Toss again until the gnocchi are well coated and you see flecks of cheese on every surface.
Some cheese will land on the tomatoes and onions, and that is perfect.
As the pan roasts, this Parmesan will melt, bubble, and then crisp into golden, lacy bits that cling to the gnocchi and scatter around the pan.

Step 5: Arrange everything on the sheet pan

Spread the cheesy gnocchi, tomatoes, and onions onto your prepared sheet pan in a single, even layer.
Try to ensure the gnocchi are not stacked on top of one another; crowded gnocchi will steam instead of crisp.
If you have the patience, flip most of the gnocchi so one of their cut sides is facing down and in contact with the pan—this is where you will get those deep golden, crisp edges.
Scatter any remaining cheese or seasoning left in the bowl over the top of the pan.

Step 6: Roast until crisp, tossing once and finishing with more Parmesan

Place the pan in the preheated oven and roast for 15 minutes.
At this point, remove the pan and use a spatula to gently toss everything, scraping up any cheesy bits stuck to the pan and redistributing them over the gnocchi and vegetables.
Sprinkle over the remaining 1/4 cup Parmesan in an even layer.
Return the pan to the oven and roast for another 8–10 minutes, until the gnocchi are deep golden brown and crisp-edged, the tomatoes are soft and blistered, and the onions are tender and caramelized in spots.
If you want a little extra color, you can switch the oven to broil for the final 1–2 minutes—watch very closely so the cheese does not burn.

Step 7: Finish with fresh herbs and serve

Remove the pan from the oven and let it sit for 2–3 minutes; this helps the Parmesan crisp fully.
Scatter the chopped fresh basil or parsley over the top.
If you like a bright finish, add a bit of lemon zest or a light squeeze of lemon juice, and drizzle with a touch of balsamic glaze or vinegar.
Taste a gnoccho and adjust seasoning with a pinch more salt or pepper if needed.
Serve the gnocchi straight from the sheet pan family-style, or spoon generous portions into warm bowls.
Offer extra Parmesan at the table for anyone who wants an extra nutty, cheesy finish.

Pro Tips

• Use shelf-stable or refrigerated gnocchi, not frozen. Frozen gnocchi releases more water and tends to steam instead of crisp. If you only have frozen, thaw and pat dry very well before using.
• Grate your own Parmesan. Freshly grated cheese melts and crisps far better than pre-grated shreds or powder, which often contain anti-caking agents.
• Do not overcrowd the pan. If your gnocchi heap up or overlap heavily, use two pans or cook in batches; space is key for browning.
• Let the pan rest briefly after roasting. A couple of minutes out of the oven helps the cheesy bits firm up into that irresistible Parmesan crust.
• Adjust herbs to your taste. Italian seasoning is flexible; add extra dried oregano for a more robust flavor or a pinch of smoked paprika for subtle smokiness.

Variations

• Sheet Pan Gnocchi with Sausage: Add 8–10 oz (225–280 g) sliced Italian sausage or crumbled, pre-cooked sausage to the pan with the gnocchi. Reduce salt slightly, as the sausage is seasoned.
• Vegetable-Packed Version: Add 1 cup of bite-sized broccoli florets or thin slices of bell pepper along with the tomatoes and onions. Toss with the same oil and seasonings; you may need an extra tablespoon of olive oil.
• Pesto Drizzle: After roasting, drizzle the hot gnocchi with 2–3 tablespoons of basil pesto instead of lemon and balsamic. Toss lightly and serve with extra Parmesan.

Storage & Make-Ahead

This dish is best straight from the oven while the gnocchi are crisp, but leftovers still reheat well.
Cool any leftovers completely, then transfer to an airtight container and refrigerate for up to 3 days.
To reheat and revive some crispness, spread the gnocchi and vegetables on a lightly oiled sheet pan and warm in a 400°F (200°C) oven for 8–10 minutes, stirring once.
You can also reheat in a skillet over medium heat with a small splash of olive oil.
For make-ahead prep, you can cut the onion, slice the garlic, and grate the Parmesan up to 2 days in advance and store them separately in the fridge.
Wait to toss everything with oil and cheese until just before roasting so the gnocchi do not get soggy.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe):
Calories: 560;
Protein: 18 g;
Carbohydrates: 75 g;
Fiber: 5 g;
Total Fat: 21 g;
Saturated Fat: 6 g;
Sodium: 950 mg;
Sugar: 8 g.
These numbers are estimates and will vary based on specific brands and any optional toppings you use.