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Sheet Pan Gnocchi with Roasted Broccoli Pesto

We’re all in on sheet pan dinner recipes, and this vegetarian sheet pan gnocchi with roasted broccoli pesto is on heavy rotation. Quick and easy, it’s a serious weeknight win.


Sheet Pan Gnocchi with Roasted Broccoli Pesto in a bowl

Crispy Sheet Pan Gnocchi: Meatless Monday Has Never Been Easier

We’re going to let you in on a little secret—contrary to what the packaging tells you, the best way to cook store-bought gnocchi is in the oven! Baking those plump little potato pillows transforms them into crisp-on-the-outside, tender-on-the-inside bites of pure deliciousness. Plus! Toss some broccoli on that sheet pan, too, and you’ve got the makings of a simple roasted broccoli pesto, AKA an ideal sauce for all that perfectly baked gnocchi. Every sheet pan dinner is a little bit magical—one pan dinners always feel a little bit like magic, right? Especially when it’s time to clean up—but this one has a little extra sparkle. Something about cooking both the pasta and the sauce (or at least the makings of the sauce) on the same sheet pan feels like a truly genius move.

Gnocchi in a bowl, broccoli in a bowl, olive oil, red onion, parmesan, salt, garlic and pepper

Everything You’ll Need to Make Our Super Easy Gnocchi Recipe

The fact that the ingredients list for our sheet pan gnocchi tops out at seven items is yet another reason to love it dearly. Even a jam-packed, schedule-managing weeknight brain can probably remember the two or three things you’d need from the store to make this recipe (fresh basil! Wedge of Parm!). And since the gnocchi can be either the frozen or shelf-stable kind, it’s super easy to have the main ingredient handy just about any time. Here’s everything you’ll need to make the greatest vegetarian sheet pan recipe ever:

  • Gnocchi

  • Onion (a red onion or shallot is best)

  • Broccoli

  • Extra virgin olive oil

  • Fresh basil

  • Fresh garlic

  • Parmesan

broccoli, gnocchi and red onion on a sheet pan
broccoli, gnocchi and red onion roasted on a sheet pan
roasted broccoli, parmesan cheese and basil in a food processor for pesto
roasted broccoli pesto in a food processor

P.S. What Is Shelf-Stable Gnocchi?

Shelf-stable gnocchi is just what it sounds like! Everyone’s favorite pillowy potato pasta, all vacuum-sealed and ready to sit in your pantry (for up to three months) until you’re ready to eat it. It’s not as cloud-like and airy as fresh gnocchi, but that’s OK! We think of it as sort of its own delicious thing, and as a must-have pantry item, too. Gnocchi is comforting and fast, and the packaged stuff is just terrific if you know how to cook it (baking gnocchi instead of boiling). Just open that package and roast or pan-fry the gnocchi to slightly-crispy perfection—it is so easy. So load up next time you’re at the store—look for shelf-stable gnocchi in the same aisle as any other dried pasta that you love.

roasted broccoli pesto tossed with gnocchi on a sheet pan

The Best Sheet Pan Gnocchi Sauce? Hellooooo Pesto!

Roasted broccoli pesto, to be specific. While it’s really hard to say what is the best sauce for gnocchi, we are partial to this easy, healthy gnocchi sauce recipe because it’s loaded with umami and is a terrific way to work some vegetables into an otherwise carb-reliant meal. The roasted broccoli has a complex flavor—roasting this ultra-nutritious cruciferous vegetable brings out its sweetness—and an irresistible texture, too. We like to leave the pesto a bit thick—just stop the food processor when you’re happy with the thickness of the pesto sauce—so that the finished dish has a little added textural goodness, too.

roasted broccoli pesto on a sheet pan with a wooden spoon
roasted broccoli pesto on a sheet pan

How To Make Sheet Pan Gnocchi (Plus Pesto!)

Grab your trusty sheet pan and a good appetite—a super healthy, easy, vegetarian dinner is so close we can taste it! Here’s how to cook up a speedy gnocchi feast (complete with homemade sauce) all on one sheet.

  1. Make three little sections on your sheet pan—one for gnocchi, one for shallots or red onions and one for broccoli. Keep them separate so that the gnocchi can get crispy and the broccoli is on its own (since you’ll be using it to make the pesto).

  2. Drizzle each section with olive oil and salt.

  3. Roast! Until everything is cooked, about 20-30 minutes.

  4. Make the pesto! Roasted broccoli goes into a food processor with garlic, basil, Parmesan cheese, olive oil, and salt. Purée until you’re happy with the texture.

  5. Toss the pesto with the gnocchi and shallots (or red onions) and serve!

Roasted broccoli pesto gnocchi with red onions in a bowl
Roasted broccoli pesto gnocchi with red onions in a bowl with parmesan and red pepper flakes

Tools You’ll Need:

More Easy Gnocchi Recipes to Try!

Roasted broccoli pesto gnocchi with red onions in a bowl
Sheet Pan Gnocchi with Roasted Broccoli Pesto in a bowl with a spoon

Ooooh Crispy Sheet Pan Gnocchi, We Love You Forever and For Always

Simple dinners are the best, and they can be just as comforting and delectable as their elaborate counterparts. Honest! Whip up this supper, and you’ll see what we mean. When you make it, let us know how it goes OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Sheet Pan Gnocchi with Roasted Broccoli Pesto

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min
  • Calories: 432


  • 2 lbs gnocchi, refrigerated, shelf stable or frozen
  • 1 large shallot or 1/2 red onion, cut into 1/2-inch thick pieces, or slices
  • 1/2 lb broccoli florets from 3/4 lb head of broccoli, about 2 1/2-3 cups
  • 1/2 cup extra virgin olive oil (always buy a good quality brand for pesto)
  • 3/4 tsp sea salt
  • 1/4 cup lightly packed basil leaves, plus more for garnish
  • 1 garlic clove
  • 1/2 cup grated parmesan cheese, about 1 oz
  • Red pepper flakes, to taste


  1. Preheat the oven to 400°F. Place the gnocchi, shallots and broccoli onto a large rimmed sheet pan, taking care to keep them in their own separate sections, shallots on one end gnocchi in the middle and broccoli on the other end. Drizzle the whole sheet pan with 1/4 cup of the olive oil and sprinkle with 1/2 teaspoon of the salt, toss each section a little to completely coat in the oil, while still keeping them all sectioned out.Roast in the oven for 25 minutes until the shallot/onion and gnocchi are tender and the broccoli is browned on top.
  2. In the base of a food processor, add the roasted broccoli along with the basil, garlic, 1/3 cup of the parmesan, remaining 1/4 cup olive oil and remaining 1/4 tsp salt, pulse until combined and nearly smooth with a little bit of texture still remaining. Scoop the pesto out and toss it with the shallots and gnocchi on the sheet pan.
  3. Serve with remaining parmesan cheese, extra basil and red pepper flakes.

Nutrition Info

  • Per Serving
  • Amount
  • Calories432
  • Protein13 g
  • Carbohydrates54 g
  • Total Fat18 g
  • Dietary Fiber1 g
  • Cholesterol3 mg
  • sodium607 mg
  • Total Sugars0 g

Sheet Pan Gnocchi with Roasted Broccoli Pesto

Questions & Reviews

Join the discussion below.

  • Carly

    Hi! If I only have fresh gnocchi on hand, would this still work? Or does the roasting of the gnocchi really only work if it's the shelf-stable stuff? Thanks!

    Yes, this would totally work. Hope you enjoy Carly!

  • Tatum

    Not recipe related, sorry, but where did you get the flatware in the picture? It's soooo cute and cool.

    Natalie purchased them in France. They have similar "colorful" flatware on food52 website.

  • Carly

    Fabulous! Adding to our regular rotation for sure.
    The sweetness of the roasted shallot takes this dish to another level. I tossed some pine nuts on the sheet pan for the last few minutes and added them into the dish for a little extra protein and texture. Absolutely fantastic.

    Thanks Carly, we are so glad you loved this recipe. It's so exciting to hear when a recipe makes regular rotation!

  • Meg

    This was great! Made it and left a little of the roast broccoli to toss with the gnocchi. Easy and delish!

    Easy and delish is our favorite combination. Glad you liked it Meg!

  • Jean

    Absolutely superb! We like gnocchi but much prefer this slightly crispy version to the rather stodgy one you get by boiling it.
    I happened to have plenty of fresh basil leaves so I didn't measure the amount, and the flavour came through nicely, without killing the broccoli.
    And it was quick to prepare.

    So happy you enjoyed it Jean!