When I want a cozy, flavor-packed meal without a pile of dishes, this sheet pan gnocchi with roasted red pepper sauce always hits the spot. Crispy-edged gnocchi, blistered cherry tomatoes, and a silky, smoky red pepper sauce come together in under 30 minutes — the perfect weeknight meal that feels both comforting and elegant.
Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into something special with minimal effort. There’s no boiling needed — the gnocchi roasts right on the sheet pan, getting perfectly crisp on the outside and tender inside. The creamy roasted red pepper sauce adds a luxurious touch, while fresh basil and a sprinkle of parmesan tie everything together. Plus, it’s totally adaptable — I can prep it ahead, make it fresh, or customize it with different veggies or proteins depending on what’s in my fridge.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the sheet pan:
4 (16-ounce) packages shelf-stable gnocchi, uncooked
2 cups cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, still in their paper
Salt and pepper to taste
¼ teaspoon crushed red pepper flakes (optional)
⅓ cup fresh basil, torn
For the creamy roasted red pepper sauce:
1 cup jarred roasted red peppers, drained
1 clove garlic
⅓ cup heavy cream or half-and-half
2 tablespoons grated parmesan cheese
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Directions
Preheat the oven to 425°F (220°C).
In a blender or food processor, blend roasted red peppers, garlic, cream, parmesan, olive oil, and lemon juice until smooth and creamy. Season with salt and pepper.
On a large sheet pan, toss the gnocchi, cherry tomatoes, olive oil, garlic cloves, salt, pepper, and red pepper flakes. Spread everything in a single layer.
Roast for 20–25 minutes, tossing once halfway through, until the gnocchi are golden and the tomatoes are blistered.
Remove the pan from the oven. Use the back of a spoon to gently crush the tomatoes. Squeeze the roasted garlic from its skin and mix it in.
Drizzle the roasted red pepper sauce over everything and toss gently to coat.
Garnish with torn basil and extra parmesan if desired. Serve warm.
Servings and Timing
This recipe serves 2 generous portions or 3 smaller ones. It takes about 15 minutes to prep and 25 minutes to cook, making it ready in roughly 40 minutes total.
Variations
Make it vegan: Replace heavy cream with coconut cream or cashew cream and swap parmesan for nutritional yeast.
Add protein: Toss in cooked Italian sausage or shredded rotisserie chicken before serving.
Change the veggies: Add sliced zucchini, spinach, or bell peppers to the pan for extra color and nutrients.
Switch up the gnocchi: Use frozen gnocchi (no need to thaw) and increase the roasting time by 5–10 minutes.
Brighten it up: A squeeze of lemon juice or zest adds a fresh finish.
Add heat: Drizzle with chili oil or sprinkle extra crushed red pepper for a spicy touch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to warm it in a skillet over medium heat with a splash of cream or water to loosen the sauce. It can also be microwaved for 1–2 minutes, stirring halfway through.
FAQs
Can I use frozen gnocchi instead of shelf-stable?
Yes, I can use frozen gnocchi straight from the freezer. I just increase the roasting time by 5–10 minutes to ensure they crisp up nicely.
How can I make the sauce ahead of time?
I blend the sauce up to 5 days in advance and store it in a sealed container in the fridge. When ready to use, I warm it gently on the stove or in the microwave.
Can I make this recipe dairy-free?
Absolutely. I replace the heavy cream with coconut cream or any dairy-free alternative, and skip the parmesan or use a vegan version.
What should I serve with this dish?
I like serving it with a simple green salad or garlic bread to complete the meal. It’s hearty enough on its own, but sides make it feel more special.
How can I prevent the gnocchi from sticking to the pan?
Lining the sheet pan with parchment paper makes cleanup easier and prevents sticking. I also toss everything well in olive oil before roasting.
Conclusion
This sheet pan gnocchi with roasted red pepper sauce has become one of my favorite weeknight dinners. It’s flavorful, satisfying, and requires minimal cleanup — the kind of meal I can count on after a long day. Whether I’m cooking for myself or sharing with family, this recipe never disappoints and always feels like a cozy, homemade treat.
Sheet Pan Gnocchi with Roasted Red Pepper Sauce features crispy‑edged gnocchi, blistered cherry tomatoes, and a silky, smoky red pepper sauce—everything pulled together on one sheet pan for an easy, flavor‑packed weeknight dinner.
Ingredients
4 (16‑oz) packages shelf‑stable gnocchi, uncooked
2 cups cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, in their paper skins
Salt and pepper, to taste
¼ teaspoon crushed red pepper flakes (optional)
⅓ cup fresh basil, torn
For the creamy roasted red pepper sauce:
1 cup jarred roasted red peppers, drained
1 clove garlic
⅓ cup heavy cream or half‑and‑half
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
Instructions
Preheat oven to 425 °F (220 °C). Line a large rimmed sheet pan with parchment for easier cleanup. :contentReference[oaicite:0]{index=0}
In a blender or food processor, combine the roasted red peppers, garlic, cream, Parmesan, olive oil and lemon juice. Blend until smooth and season with salt and pepper. (You can do this ahead of time and refrigerate until ready to use.) :contentReference[oaicite:1]{index=1}
On the sheet pan, toss the uncooked gnocchi, halved cherry tomatoes, olive oil, garlic cloves (paper skin on), salt, pepper and crushed red pepper flakes (if using). Spread in a single even layer. :contentReference[oaicite:2]{index=2}
Roast in the oven for about 20–25 minutes, tossing once halfway through, until the gnocchi are golden and crisp on the edges and the tomatoes are blistered. :contentReference[oaicite:3]{index=3}
Remove the pan from the oven, gently crush the tomatoes using the back of a spoon, squeeze the roasted garlic from its skin, and stir everything together. :contentReference[oaicite:4]{index=4}
Drizzle the roasted red pepper sauce over the gnocchi and vegetables, then toss gently until evenly coated. Garnish with torn basil and extra Parmesan if desired. Serve warm. :contentReference[oaicite:5]{index=5}
Notes
You can make the sauce in advance and store it in the fridge for up to 5 days. :contentReference[oaicite:6]{index=6}
For a vegan version: substitute the heavy cream with coconut or cashew cream and use nutritional yeast instead of Parmesan. :contentReference[oaicite:7]{index=7}
If you only have frozen gnocchi: you can use it directly (no thaw), but add an extra 5–10 minutes to the roasting time so they crisp up nicely. :contentReference[oaicite:8]{index=8}
Feel free to toss in additional veggies like zucchini, spinach or bell peppers for variety. :contentReference[oaicite:9]{index=9}
For extra brightness add a squeeze of fresh lemon juice or a sprinkle of lemon zest just before serving. :contentReference[oaicite:10]{index=10}
