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I’m a fan of sheet pan recipes. But a gnocchi sheet pan recipe? Yes, please!
I love dinners where you can throw everything together on a sheet pan and cook it all together. It’s easy and results in little cleanup.
I also like skipping steps in recipes, especially when they require bringing water to a boil and cooking pasta or gnocchi. I know it’s not a big deal, but any small thing that I can skip, I will do it.
This gnocchi sheet pan recipe does just that. You toss some broccoli florets and a package of gnocchi on a sheet pan. Add some oil, salt, and pepper, and roast at high heat. The gnocchi becomes tender and browned, with a lightly crisp outer shell.
You can certainly eat it as is, but I made an easy cheese sauce to go with it and sprinkled it with crispy toasted breadcrumbs with a bit of heat. I used something called Hot Roasted Garlic, but you can also use a combination of red pepper flakes and garlic powder for a similar result.
This is pretty easy to customize. You can add whatever veggies you like — I think cauliflower or peppers would be nice here.
For the cheese sauce, use the sharpest cheddar you can get. The broccoli has a lot of flavor thanks in part to the roasting, but also it’s, well, broccoli. You want something that will shine through and compliment that. Sharp cheddar is best. I used Tillamook Extra Sharp Cheddar and it was perfect.
You can also make this gluten-free by using gluten-free gnocchi, breadcrumbs, and swapping the flour for the cheese sauce with a gf blend (King Arthur is best for this, fyi.) If you choose the right gluten-free swaps, you won’t even be able to tell the difference.
Sheet Pan Gnocchi with Broccoli, Cheddar Sauce, and Hot Garlic Breadcrumbs
A gnocchi sheet pan recipe that combines broccoli and cheese sauce is a win for dinner anytime.