Here’s my go-to gnocchi tray bake recipe, with soft potato dumplings, your choice of seasonal vegetables, plenty of herbs, and a simple cream sauce that brings it all together.
This tray bake has become my weeknight dinner hero – it’s the kind of meal I throw together when I want something comforting but don’t have time to stand over the stove. Plus, it always leaves enough for lunch the next day, which is always a win in my book.
Why You’ll Love This Gnocchi Tray Bake
- One-pan convenience – Everything cooks together on a single sheet pan, which means minimal cleanup and less time spent in the kitchen.
- Quick preparation – From start to finish, this meal comes together in just 35-45 minutes, making it perfect for busy weeknights when you don’t want to spend hours cooking.
- No fancy techniques – Just toss everything on a pan and let the oven do the work – it’s really that simple, making this recipe perfect for beginner cooks.
- Mediterranean flavors – The combination of feta, za’atar, and fresh vegetables creates a delicious blend of flavors that feels like a restaurant-quality meal made at home.
- Vegetarian-friendly – This meatless main dish is satisfying enough for vegetarians but can easily please meat-eaters too, making it perfect for mixed dietary households.
What Kind of Gnocchi Should I Use?
For this tray bake, shelf-stable packaged gnocchi is actually your best bet – no need to splurge on fresh refrigerated versions. Most grocery stores carry several brands in the pasta aisle, and any of them will work well since they’ll get nice and crispy in the oven. Regular potato gnocchi is the classic choice, though you can experiment with whole wheat or gluten-free varieties if you prefer. Just avoid the cauliflower or other vegetable-based gnocchi for this recipe, as they tend to have different cooking times and might not crisp up the same way. If you’re new to buying gnocchi, look for packages that feel firm and intact, without any moisture or damage to the packaging.
Options for Substitutions
This easy tray bake is super adaptable and you can make several swaps based on what you have in your kitchen:
- Potato gnocchi: While potato gnocchi gives the best results, you can use cauliflower gnocchi for a lower-carb option. Just note that cauliflower gnocchi might release more water during cooking.
- Broccolini: Regular broccoli works perfectly fine here – just cut it into similar-sized florets. You could also try Brussels sprouts or asparagus, adjusting the cooking time as needed.
- Za’atar: If you can’t find za’atar, mix some dried oregano with sesame seeds and a pinch of sumac. Or simply use Italian seasoning as an easy alternative.
- Feta cheese: You can swap feta with goat cheese or even small chunks of mozzarella. Each will give a different but equally good taste to the dish.
- Cherry tomatoes: Any small tomato variety works here – grape tomatoes, baby Roma, or even regular tomatoes cut into chunks will do the job.
- Thyme: Fresh rosemary or oregano can step in for thyme. If using dried herbs instead of fresh, use half the amount called for in the recipe.
Watch Out for These Mistakes While Baking
The biggest mistake when making a gnocchi tray bake is overcrowding your pan – make sure to use a large enough baking sheet and spread ingredients in a single layer so they roast properly instead of steaming.
Another common error is not patting your gnocchi dry before roasting, as excess moisture can prevent them from getting that desirable golden-brown crust – simply drain well and give them a quick pat with paper towels.
Temperature control is crucial: don’t set your oven too low, as gnocchi needs high heat (around 425°F) to develop a crispy exterior while staying tender inside, and avoid stirring too frequently during cooking which can break apart the gnocchi and prevent proper browning.
For the best flavor development, make sure to season your vegetables and gnocchi well before they go into the oven, and consider adding the feta cheese only in the last 5-10 minutes of baking to prevent it from becoming too dry.
What to Serve With Gnocchi Tray Bake?
This Mediterranean-style gnocchi tray bake is pretty filling on its own, but a few simple sides can round out your meal perfectly. A light arugula salad dressed with lemon juice and olive oil makes a great starter, cutting through the richness of the gnocchi and feta. If you’re extra hungry, some warm crusty bread is perfect for soaking up any leftover oil and tomato juices from the pan. For a complete Italian-inspired dinner, you might want to start with a small bowl of soup, like a simple vegetable broth or minestrone – just keep portions small since the gnocchi is quite filling!
Storage Instructions
Keep Fresh: This gnocchi tray bake is perfect for leftovers! Place any remaining portions in an airtight container and pop them in the fridge for up to 3 days. The flavors actually get better as they mingle together overnight, making it a great meal prep option.
Make Ahead: You can prep all the veggies ahead of time – slice the onions, cut the broccolini, and halve the tomatoes. Store them separately in the fridge for up to 24 hours before you’re ready to bake. This makes dinner assembly super quick when you need it!
Warm Up: To enjoy leftovers, heat them in the oven at 350°F for about 10-15 minutes until warmed through. The microwave works too, but the oven helps maintain the nice roasted texture of the veggies and keeps the gnocchi from getting too soft.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 40-45 g
- Carbohydrates: 90-100 g
Ingredients
For the main dish:
- 1/2 small red onion (thinly sliced)
- 2 garlic cloves (minced for best flavor)
- 1/2 tsp za’atar spice
- 1 lb gnocchi
- black pepper (freshly ground for better aroma)
- 1/4 tsp crushed red pepper
- 1/2 tsp fresh thyme leaves
- 1 bunch broccolini (ends trimmed, cut into 1-inch pieces)
- 6 oz feta cheese (crumbled for even distribution)
- 1/2 tsp sea salt
- 1 pint cherry tomatoes (halved for easier cooking)
- 2 tbsp extra-virgin olive oil
For the garnish:
- fresh parsley (roughly chopped)
Step 1: Preheat Oven and Prepare Baking Sheet
Begin by preheating your oven to 450°F (232°C).
While the oven is heating, line a large rimmed baking sheet with parchment paper to prevent sticking and make clean-up easier.
Step 2: Prepare the Gnocchi and Vegetables
In a large bowl, combine the gnocchi, broccolini, cherry tomatoes, onion, and garlic.
Drizzle with olive oil and season with salt, thyme, za’atar, red pepper flakes, and several grinds of black pepper.
Toss everything together until the gnocchi and vegetables are evenly coated with oil and spices.
Step 3: Roast the Gnocchi and Vegetables
Spread the gnocchi and vegetable mixture evenly onto the prepared baking sheet.
Place the sheet in the preheated oven and roast for 10 minutes to allow the flavors to begin melding together.
Step 4: Add Feta and Continue Roasting
After 10 minutes, remove the baking sheet from the oven and give everything a quick stir.
Scatter the feta cheese over the top of the roasted gnocchi and vegetables.
Return the baking sheet to the oven and continue roasting for another 15 to 20 minutes, or until the gnocchi is tender and the vegetables and feta are nicely browned.
Step 5: Garnish and Serve
Once fully cooked, remove the baking sheet from the oven.
Optionally, garnish the dish with fresh parsley for added color and flavor.
Season to taste with additional salt and pepper if needed.
Serve warm and enjoy this delicious and hearty meal straight from the oven.
