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
Full ingredients and substitutions are in the recipe box below.
- 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 dish was deliciously satisfying, and so healthy at the same time. It is easy to prepare with minimal cleanup. A recipe to be shared. Thank you.
Hi. This recipe looks great !!! Quick question….I only have access to store bought frozen gnocchi that has to be gluten free (I can’t find refrigerated). Should I let the frozen gnocchi defrost first and then follow the recipe. Thanks for any advice
Hi DJF,
You do not need to defrost the frozen gnocchi first. In fact, it’s better if you skip the defrosting.
Just toss the frozen gnocchi directly with the olive oil and seasoning, and spread them out on the sheet pan with the veggies. The oven will take care of the rest! Since they are starting frozen, the total cooking time might increase by 5–10 minutes, but you’ll still get those delicious crispy edges.
Let us know how the gluten-free version turns out, I’m curious 🙂 Kindest,
Louise
Hi Louise
The recipe turned out absolutely delicious. The gluten free gnocchi got brown and crunchy on the outside (not too much) and tender on the inside. Put together with the veggies and sauce and what a terrific dish. Thanks. DJF
I’m so glad to hear that, DJF!
Crunchy-outside, tender-inside gnocchi is exactly what we want 😉 Thrilled you enjoyed the full dish, thank you for coming back to share your results!
Best, Louise
Louise, I was on the fence about this one – especially since I haven’t really tried gnocchi but once. Your explanation to Julie’s question has given me an incentive to make this… sheet pan recipes are definitely nice & easy.
I am again so very happy to have found your blog a few months ago… everything I’ve made making as written or with tip/suggestions has been spot on.
Thank you again for taking your time to explain so well as you do! That really shows how much you love what you do – and keeps followers coming back to your website!!! And, a thank-you to Nico, too!!
Hi Tricia,
Your message is incredibly kind — thank you. I’m really happy that our (Nico’s) explanations help and that the recipes have been working so well for you. That means so much to both of us.
If you try the gnocchi, I hope it becomes a new favorite 😉
Warmest thanks,
Louise