This Greek Sheet Pan Gnocchi gives you a quick, veggie-packed Mediterranean dinner you can get on the table in 30 minutes with almost no cleanup.
For more easy Greek-inspired dinners, check out our Greek lentil soup, Greek chickpea soup, Greek pasta salad, and Greek zucchini patties.
A Simple Way to Enjoy Mediterranean Flavor on Busy Nights
This Greek Sheet Pan Gnocchi was inspired by one of my favorite cookbooks, Yiayia, where Greek grandmothers share their naturally veggie-packed traditional recipes 🫶. Reading it, I realized just how beautifully Greek and Italian cooking influence each other. In Greece, pasta and even parmesan are everyday staples — something that feels right at home here in Italy too.
What struck me most, though, is how Yiayias cook with time — slow simmering, multiple pots, and hours of gentle heat. As much as I admire that, Louise and I know that most home cooks today need dinner on the table fast. So I took the ingredient combinations and Mediterranean spirit from those recipes and adapted them into a simple, one-pan, 30-minute dinner.
The result is a nutritious, veggie-packed, Mediterranean sheet pan meal you can make any night of the week 😍. Tender roasted vegetables, golden gnocchi, and bright oregano-tomato flavor — all with almost no cleanup.
If you love easy gnocchi dinners and healthy weeknight cooking, this one brings a little Greek-Italian comfort right into your kitchen 🌿.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Adds richness and helps the veggies roast. Substitute avocado oil or a light spray for a lower-fat option.
- Tomato paste: Gives depth and color. Use canned crushed tomatoes or a spoon of marinara for a similar boost.
- Vegetable broth: Keeps everything moist while roasting. Swap with water plus a pinch of salt.
- Dried oregano: Classic Mediterranean flavor. Try Italian seasoning or dried thyme for variation.
- Garlic: Fresh is best, but garlic powder works in a pinch.
- Red onion: Sweetens as it roasts. Use yellow onion or shallots if that’s what you have.
- Carrot: Adds natural sweetness. Substitute sweet potato for a more hearty, high fiber vegetarian dinner.
- Zucchini: Softens beautifully in the oven. Yellow squash or extra eggplant also work.
- Eggplant: Brings a creamy texture. Try mushrooms if you prefer something quicker-cooking.
- Bell pepper: Any color works. Swap with roasted red peppers for stronger flavor.
- Cherry tomatoes: Add juiciness. Grape tomatoes or chopped Roma tomatoes are great too.
- Gnocchi: Use shelf-stable, refrigerated, or even cauliflower gnocchi for a lighter one pan Mediterranean vegetables option.
- Parsley: Fresh and bright. Use basil, dill, or mint for a twist.
- Feta: Substitute Greek yogurt or Skyr for extra protein, or swap with cottage cheese for a creamy topping. Just add a dollop to your portion, no need for broiling.
- Lemon: Brightens everything.
How to Make Greek Sheet Pan Gnocchi
Step 1. Prep the Oven and Make the Sauce
Preheat your oven to 430°F (220°C) and line a large rimmed baking sheet with parchment if you like.
In a big bowl, whisk together the olive oil, tomato paste, vegetable broth, dried oregano, garlic, salt, pepper, and chili flakes. This creates the flavorful base that keeps everything moist while roasting.
Step 2. Add the Veggies and Gnocchi
Add the chopped red onion, carrot, zucchini, eggplant, bell pepper, and the uncooked gnocchi to the bowl. Cut the carrot and eggplant slightly smaller so everything cooks in the same time. Toss well until all the pieces are coated.
Step 3. Spread and Roast
Pour the mixture onto the baking sheet and spread it into one even layer. Scatter the cherry tomatoes on top. Roast for 25 minutes, or until the vegetables are tender and the gnocchi are cooked through. If the pan looks dry at any point, add a small splash of broth or water. Taste a gnocchi to make sure it’s done.
Step 4. Finish and Serve
Take the gnocchi out of the oven and give everything a gentle toss. Sprinkle about ⅓ cup crumbled feta on top, then return the pan to the oven and broil for 5 minutes until the feta turns lightly golden. Remove from the oven and finish with fresh parsley or dill and a generous squeeze of lemon juice. Serve right away while it’s hot and flavorful.
Tips
- Cut the vegetables evenly: Chop everything into similar bite-size pieces so the veggies roast at the same speed. Make the carrot and eggplant slightly smaller so they cook in time.
- Use uncooked gnocchi: Shelf-stable or refrigerated gnocchi work great and roast beautifully without boiling. This keeps it a true one pan vegetarian meal.
- Spread everything out: Give the vegetables and gnocchi space on the baking sheet. A crowded pan will steam instead of roast.
- Don’t skip the oil: A little olive oil helps the veggies caramelize and keeps the gnocchi tender.
- Taste for doneness: Gnocchi should be soft with lightly crisp edges. If needed, give the pan a few extra minutes.
- Adjust seasoning after roasting: Add more salt, pepper, or chili flakes once everything is cooked to bring the flavors forward.
- Brighten with acid: Lemon juice lifts the flavors of this healthy sheet pan recipe and makes it taste fresh.
Frequently Asked Questions
Yes, but fresh vegetables give the best texture. If using frozen, don’t thaw them first and expect the bake to take a few extra minutes.
No. Use uncooked shelf-stable or refrigerated gnocchi. They roast beautifully and help keep this a true easy veggie loaded dinner.
Just give them another 5 to 10 minutes. Ovens vary, and larger pieces take longer.
Absolutely. Parchment just helps with cleanup. A lightly oiled sheet pan works fine.
Serve it with low-fat Greek yogurt or Skyr, or add a can of chickpeas to the pan.
Yes, but gluten-free gnocchi can be softer. Keep an eye on it so it doesn’t overcook.
Definitely. Mushrooms, green beans, or spinach all work well in this one pan Mediterranean vegetables style dinner.
Make sure everything is coated well in the sauce and add a small splash of broth if the pan looks dry.
More Easy Mediterranean Dinners
- Sheet pan eggs with veggies and chickpeas
- Chickpea sweet potato patties
- Three bean orzo soup
- Mediterranean mushroom and rice stir-fry
- Turmeric cauliflower and chickpeas
- One-Pot Mediterranean greens and beans
- Dense chickpea sweet potato salad
- Easy black beans and rice
If you tried this Greek sheet pan gnocchi or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Sheet Pan Gnocchi (Easy Vegetable Dinner)
Ingredients
- 1 pound uncooked gnocchi shelf-stable or refrigerated gnocchi
- 2 tablespoons extra virgin olive oil
- 3 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 3 cloves garlic grated or pressed
- 1 medium red onion cut into wedges
- 1 large carrot diced
- 1 medium zucchini diced
- 1 small eggplant diced
- 1 small red bell pepper
- 1 heaping cup cherry tomatoes
- ½ teaspoon salt + black pepper or red pepper flakes for heat
- 2 tablespoons chopped parsley
- ⅓ cup crumbled feta or more to taste + lemon juice for serving
Instructions
- Make the Sauce: Preheat the oven to 430°F (220°C).In a big bowl, whisk together 2 tablespoons extra virgin olive oil, 3 tablespoons tomato paste, 1 cup vegetable broth, 1 teaspoon dried oregano, 3 cloves garlic (grated), ½ teaspoon salt, pepper, and chili flakes to taste to make a simple roasting sauce.
- Add Gnocchi & Veggies: Add 1 pound uncooked gnocchi, 1 medium red onion, 1 large carrot, 1 medium zucchini, 1 small eggplant, and 1 small red bell pepper (all chopped).Cut the carrot and eggplant a bit smaller so they cook evenly. Toss everything well so the sauce coats all the pieces.
- Spread & Roast: Spread the mixture on the baking sheet in one layer. Scatter 1 heaping cup cherry tomatoes on top.Roast 25 minutes at 430°F (220°C), until the veggies are tender and the gnocchi are soft.
- Finish and Serve: Take the gnocchi out of the oven and give everything a gentle toss. Sprinkle with ⅓ cup crumbled feta, and broil for 5 minutes until lightly golden.Remove from the oven, add 2 tablespoons chopped parsley and a squeeze of lemon, and serve right away.
Notes
- Olive oil → Avocado oil, or a light cooking spray for a lower-fat option
- Tomato paste → Canned crushed tomatoes or a spoonful of marinara
- Vegetable broth → Water plus a pinch of salt
- Dried oregano → Italian seasoning or dried thyme
- Garlic → Garlic powder
- Red onion → Yellow onion or shallots
- Carrot → Sweet potato or butternut squash
- Zucchini → Yellow squash or extra eggplant
- Eggplant → Mushrooms
- Bell pepper → Any color pepper or jarred roasted red peppers
- Cherry tomatoes → Grape tomatoes or chopped Roma tomatoes
- Gnocchi → Shelf-stable, refrigerated, or cauliflower gnocchi
- Parsley → Basil, dill, or mint
- Feta → Greek yogurt, Skyr, or cottage cheese – just add a dollop on your portion without broiling.
- Cut evenly: Keep veggies in similar bite-size pieces; make carrot and eggplant slightly smaller so they cook through.
- Use uncooked gnocchi: Shelf-stable or refrigerated gnocchi roast perfectly—no boiling needed.
- Spread it out: Don’t crowd the pan or everything will steam instead of roast.
- Don’t skip the oil: A little olive oil helps caramelize veggies and keeps gnocchi tender.
- Check for doneness: Gnocchi should be soft with lightly crisp edges; add a few more minutes if needed.
- Season at the end: Taste after roasting and adjust salt, pepper, or chili flakes.
- Add something creamy: Finish with Greek yogurt, feta, or low-fat Skyr for balance.
- Brighten with acid: A squeeze of lemon makes the whole dish taste fresh.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
This was balanceed perfect!! I submitted mushrooms for eggplant. Delicious
Hi Janice, I love it. Mushrooms are perfect here. I’m so glad you enjoyed the recipe, thank you for trying it and for taking the time to rate it.
Best, Louise
Happy Thanksgiving.
Anxious to try this. GF gnocchi recipes hard to find.
This will taste amazing. Thanks for your time and share. Eating more plant based,with the rainbow. Blessings
Happy Thanksgiving, Valerie!
I hope you enjoy the recipe, I’m glad that it’s useful. Thank you for the kind words and blessings,
Louise
How can I achieve golden feta cheese without boiling?
Hi J.D.,
You can skip boiling and broiling and bake the feta directly—just brush it with a little olive oil and bake until golden. It will brown nicely in the oven.
Hope that helps 🙂
Hi, thanks for your Thanks
Great inspirations. Must admit that in most cases I can’t withstand changing things a little to my gusto
But as I said, thanks for your great and delicious inspirations
And I am impressed about the amount of recipes. Incredible!
To me every two days or even twice a week would be sufficient. There are a lot of recipes one can’t try cause of the amount
All the best
Bernhard
Hi Bernhard,
Thank you for the lovely message… always feel free to adapt recipes to your taste—that’s the fun part.
And thank you for the feedback on the recipe volume—we truly appreciate it.
All the best to you too,
Louise
I love all your recipes and enjoy them, thank you for posting the wonderful recipes, bless you both
Hi Tahera,
Thank you so much for your kind words. We’re grateful you’re here and enjoying the recipes.
Blessings to you as well from both of us 🙂
Happy Thanksgiving to you. Love your recipes.
Hi Lesley,
Happy Thanksgiving! Thank you for the sweet message—and we’re SO glad you enjoy the recipes. All the very best,
Louise