Sheet Pan Gnocchi with Pumpkin and Feta
It’s the time of year when pumpkins briefly appear in the shops – often adorable little mini ones that I can’t resist buying. This sheet pan gnocchi is the perfect recipe for them, whether you’ve got a whole pumpkin, or you’re trying to use up any scraps you have leftover after carving one!
This sheet pan gnocchi is a one pan meal, as all of the ingredients roast up on just one big baking tray (so there’s minimal washing up! Hurrah!).
This isn’t a saucy dish, but there are plenty of ingredients that keep the crispy gnocchi nice and moist – juicy roasted tomatoes, creamy feta cheese, the tender pieces of roasted pumpkin… the combination of flavours and textures is just wonderful. It really doesn’t need any additional sauce.
❓ What are Gnocchi?
Just in case you’re not aware – gnocchi are little potato dumplings that originate from Italy. You can make homemade gnocchi from mashed potatoes (or if you don’t have time for potato gnocchi, ricotta gnocchi are a lot quicker!).
However, this sheet pan recipe actually uses shop-bought gnocchi, which is shelf stable, so a great ingredient to keep in the cupboard for any day you need an easy meal.
This sheet pan gnocchi is a super simple and easy one-pan recipe that can easily be adapted to suit your preferences!
👩🍳 Why Roast Gnocchi on a Sheet Pan?
If you’ve been reading Easy Cheesy Vegetarian for a while, you might know that I usually encourage people to pan fry gnocchi, in order to crisp it up and make it extra light and fluffy (it’s so much better than boiling!).
However, I really wanted to keep this sheet pan gnocchi to just one tray – I generally don’t like recipes that give me extra chores to do. Roasting the gnocchi in the oven gives it a similar crispy exterior, while also keeping the recipe super straightforward.
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🥗 Ingredients and Substitutions
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- gnocchi – any type is fine, either fresh ones or the vacuum-packed kind
- pumpkin
- tomatoes – use nice quality ones, if you can (it makes a difference!). I used medium sized tomatoes, but cherry tomatoes would be fine too.
- arugula / rocket (whatever you like to call it)
- rosemary
- red onion
- garlic
- feta cheese
- garlic butter (or regular butter, if you don’t have garlic butter)
Because this recipe is essentially just ‘lots of stuff roasted up together’, it’s really easy to swap out any of the ingredients, if you want to put your own spin on the recipe. Here are some suggestions:
- If it’s not the right time of year to buy pumpkin in the shops, butternut squash is a perfect alternative.
- The arugula (rocket) can be replaced by any fresh green leaves which can brighten up the dish – perhaps some spinach, watercress, or even some fresh herbs like parsley or basil.
- Instead of rosemary, you could use any other woody herb, like thyme or sage.
- If you’re not a fan of feta cheese, you could use soft goat’s cheese, halloumi cheese, or even melt over a bit of cheddar!
- Feel free to add extra vegetables to this roasted gnocchi recipe – anything that will roast up nicely will work, e.g. mushrooms, zucchini, or peppers.
Becca’s Top Tip
If you add lots of extra ingredients to this recipe (e.g. extra veggies), things may start to get a bit crowded. You can always spread the ingredients across two different baking sheets if needed.
📹 Recipe Video
🖨️ Printable Instructions
Sheet Pan Gnocchi with Pumpkin and Feta
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 500 g (~ 1 lb) pumpkin (~ 1/2 a small pumpkin)
- 1 red onion
- 3 cloves garlic (unpeeled)
- 1 Tablespoon oil
- 200 g (~ 7 oz) tomatoes (~ 5 medium)
- 500 g (~ 1 lb) gnocchi
- 4 sprigs rosemary
- 25 g (~ 1 Tbsp) garlic butter
- 100 g (~ 3 1/2 oz) feta cheese
- Large handful fresh rocket (arugula)
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Cut the skin from the pumpkin, and chop it into bitesized chunks (perhaps an inch or so). Peel the red onion, and cut into wedges. Cut one end off each garlic clove, but otherwise leave unpeeled. Add the pumpkin, red onion and garlic to a baking tray, and toss with a tablespoon or so of oil.
- Roast the vegetables for 20 minutes, until they are starting to soften.
- Cut the tomatoes into wedges and add those to the tray, along with the gnocchi. Mix gently to combine, and top with the whole stalks of rosemary.
- Return to the oven for a further 20 minutes, until the gnocchi is just beginning to turn golden.
- Remove the rosemary from the tray, and squeeze the garlic out of the peels. Crumble over the feta cheese, and dot with pieces of garlic butter.
- Return to the oven for a final 5 minutes, then serve topped with fresh rocket.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
No! Just like when you fry gnocchi, you don’t need to boil the gnocchi before roasting it in the oven.
This roasted gnocchi is best eaten fresh, but if you do have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Leftovers can be reheated in the microwave for a couple of minutes, until piping hot. Don’t cook them for longer than necessary, or the gnocchi can become a little too chewy.
This recipe is designed to be a full meal-in-one, so it doesn’t really need anything else served alongside it. However, if you’d like to make side dishes, a simple salad or some garlic bread would be nice!
Sure – just skip the garlic butter, and either leave out the feta altogether, or use your favourite vegan cheese.
