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–+ servings
Feature image Greek sheet pan gnocchi baked with veggies and feta for easy Mediterranean dinner.

Greek Sheet Pan Gnocchi (Easy Vegetable Dinner)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 pound (500 g) uncooked gnocchi shelf-stable or refrigerated gnocchi
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons tomato paste
  • 1 cup (240 ml) 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 (170 g) cherry tomatoes
  • ½ teaspoon salt + black pepper or red pepper flakes for heat
  • 2 tablespoons chopped parsley
  • ⅓ cup (60 g) crumbled feta or more to taste + lemon juice for serving

  • 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.
    Step one mixing olive oil tomato paste broth and spices in large bowl.
  • 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.
    Step two adding chopped vegetables and uncooked gnocchi to bowl for tossing.
  • 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.
    Step three spreading vegetables and gnocchi mixture evenly on sheet pan before roasting.
  • 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.
    Step four serving roasted gnocchi vegetables with lemon parsley and feta topping.
Substitutions
  • 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.
 
Tips
  • 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.
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