Dinner

Sheet Pan Gnocchi with Broccolini, Cherry Tomatoes, Feta, and Herbs Recipe

ByMaya Arden January 19, 2026January 19, 2026

Introduction

This Sheet Pan Gnocchi recipe is a quick and flavorful weeknight dinner that combines tender gnocchi with roasted broccolini, cherry tomatoes, and tangy feta. Tossed with fragrant spices and baked until golden, it’s an effortless meal full of vibrant textures and colors.

The image shows a tray and two bowls filled with roasted gnocchi mixed with roasted vegetables on a white marbled surface. The tray at the top of the image is lined with browned parchment paper and holds gnocchi, bright red roasted cherry tomatoes, green broccolini, and slices of purple onion, all with a light sprinkle of green herbs. A gray metal spatula rests on the tray, lifting a portion showing the colors and textures clearly, with golden-browned gnocchi, wilted green broccolini, and slightly charred tomato pieces. Below the tray are two white bowls each filled with a similar mix: two layers of roasted gnocchi, cherry tomatoes, broccolini, and red onions, garnished with chopped green herbs. One bowl contains a silver fork resting inside with the handle pointing out. The setting is bright and airy with a clean white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound store-bought potato gnocchi (we like Isola)
1 bunch broccolini (ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces)

1 pint cherry tomatoes
½ small red onion (thinly sliced)

2 garlic cloves (sliced)
2 tablespoons extra-virgin olive oil

½ teaspoon sea salt
½ teaspoon fresh thyme leaves
½ teaspoon za’atar

¼ teaspoon red pepper flakes
Freshly ground black pepper
6 ounces feta cheese (torn into 1-inch chunks)

Fresh parsley (for garnish, optional)

Instructions

Step 1: Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
Step 2: In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of black pepper until evenly coated.

Step 3: Spread the mixture evenly on the prepared baking sheet.
Step 4: Roast for 10 minutes, then stir everything gently to ensure even cooking.
Step 5: Scatter the feta chunks over the vegetables and gnocchi, and return to the oven.

Step 6: Roast for an additional 15 to 20 minutes, or until the gnocchi is tender and golden, and the vegetables and feta are browned.
Step 7: Garnish with fresh parsley if desired, adjust seasoning to taste, and serve warm.

Tips & Variations

For a dairy-free version, omit the feta or substitute with a plant-based cheese alternative.

Try swapping broccolini with asparagus or green beans for different vegetable flavors.
If you prefer a bit more heat, increase the red pepper flakes to taste.
Using parchment paper makes cleanup easier and prevents gnocchi from sticking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F oven until warmed through to maintain the crispness of the vegetables and gnocchi.

How to Serve

A metal baking tray is filled with roasted gnocchi, pieces of lightly charred, golden cheese, small roasted red cherry tomatoes, green broccolini with slight browning, and slices of cooked purple onion, all scattered evenly. The gnocchi are plump and pale yellow with a soft texture, the cheese chunks are creamy and slightly browned on edges, the cherry tomatoes are wrinkled and bright red, and the broccolini stems are green with some crispy tips. Fresh chopped green herbs are sprinkled on top. A silver spatula with some of the roast mix rests on the tray. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade gnocchi for this recipe?

Yes, homemade gnocchi works well. Just be careful when tossing and roasting as they can be more delicate than store-bought varieties.

What can I substitute for za’atar if I don’t have it?

You can substitute za’atar with a mix of dried thyme, oregano, and sesame seeds, or simply use more fresh thyme and a pinch of sumac if available.

Maya Arden