Sheet Pan Gnocchi with Roasted Red Pepper Sauce

When you want a cozy, flavor-packed meal without a sink full of dishes, this Sheet Pan Gnocchi with Roasted Red Pepper Sauce delivers big. 

Crispy-edged gnocchi, juicy roasted tomatoes, and a silky red pepper sauce all come together in under 30 minutes, making it a weeknight lifesaver. Plus, it’s easy to prep ahead or throw together fresh — so flexible!

What You’re gonna Love About This Recipe:

• No Boiling Required: Shelf-stable gnocchi goes straight onto the sheet pan — no need to pre-boil! This helps them crisp up beautifully in the oven.
  
• Use Parchment for Easy Cleanup: Lining your sheet pan with parchment makes for a faster cleanup.
• Don’t Skip Tossing Halfway: Giving everything a toss halfway through ensures even roasting and prevents burning on one side.
  
• Watch the Garlic: Roasting garlic in its paper skin keeps it soft and mellow, but be sure not to leave it too long or it can dry out. Squeeze it out once roasted and mix it into the gnocchi for a great punch of flavor.
  
• Warm the Sauce Gently: If you made the sauce ahead, warm it gently so it blends smoothly with the hot gnocchi. 

Ingredient Swaps & Add-Ins

• Make It Vegan: Swap the heavy cream for coconut cream or cashew cream and use nutritional yeast instead of parmesan.
  
• Add Protein: Toss in some cooked Italian sausage or shredded rotisserie chicken just before serving.
  
• Switch the Veggies: Try adding sliced zucchini, bell peppers, or spinach to the sheet pan for extra color and nutrients.
  
• Change the Gnocchi: If you can’t find shelf-stable gnocchi, you can use frozen (no thawing) — just increase the cooking time by 5-10 minutes. And don’t skip the tossing step mid-bake!
• Brighten It Up: Finish with a squeeze of fresh lemon juice or a sprinkle of lemon zest for extra brightness.
• Add Some Heat: If you like it spicy, add a dash more crushed red pepper or drizzle with chili oil before serving.

This sheet pan gnocchi recipe is one of those “save the day” dinners you’ll keep coming back to. It’s comforting, simple, and totally adaptable to what’s in your fridge. Make it once, and I guarantee it’ll join your regular weeknight rotation!

Sheet Pan Gnocchi with Roasted Red Pepper Sauce

Ruthy Kirwan

Pillowy gnocchi, roasted until crispy-edged, tossed with a creamy, smoky red pepper sauce. All made on a single sheet pan, no boiling needed!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dinner

Cuisine American, Italian

Servings 2

Ingredients

  

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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

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Instructions

 

Prep Ahead:

• In a blender or food processor, combine roasted red peppers, garlic, cream, parmesan, olive oil, and lemon juice.
• Blend until smooth and creamy.
• Taste and season with salt and pepper.
• Transfer to a sealed container and store in the fridge for up to 5 days.

Prepare From Prepped:

• Preheat oven to 425°F (220°C).
• Toss gnocchi, tomatoes, olive oil, garlic cloves, salt, pepper, and red pepper flakes on a sheet pan.
• Spread in a single layer and roast for 20–25 minutes, tossing once, until golden and blistered.
• Remove from the oven and use the back of a wooden spoon to gently crush the tomatoes
• Squeeze the garlic from its paper and gently mix into the rest of the ingredients on the pan
• Transfer everything to a serving bowl or leave on the sheet pan.
• If using roasted red pepper sauce previously prepared, heat it in the microwave or over the stove.
• Drizzle everything with warm roasted red pepper sauce and gently toss to coat.
• Garnish with torn basil and extra parmesan, if desired.
• Serve warm.

Make From Fresh:

• Preheat oven to 425°F (220°C).
• In a blender or food processor, combine roasted red peppers, garlic, cream, parmesan, olive oil, and lemon juice.
• Blend until smooth and creamy.
• Taste and season with salt and pepper.
• Toss gnocchi, tomatoes, olive oil, garlic cloves, salt, pepper, and red pepper flakes on a sheet pan.
• Spread in a single layer and roast for 20–25 minutes, tossing once, until golden and blistered.
• Remove from the oven and use the back of a wooden spoon to gently crush the tomatoes
• Squeeze the garlic from its paper and gently mix into the rest of the ingredients on the pan
• Transfer everything to a serving bowl or leave on the sheet pan.
• Drizzle with warm roasted red pepper sauce and toss everything together to coat.
• Garnish with torn basil and extra parmesan, if desired, and serve warm.

Notes

Optional Add-Ons:

• Toss in baby spinach or arugula for greens
• Add sautéed Italian sausage or rotisserie chicken for extra protein
• Top with toasted breadcrumbs for texture

Tried this recipe?Let us know how it was!