Sheet-Pan Crispy Gnocchi with Roasted Eggplant and Burst Tomatoes Recipe

If you’re looking for a simple, satisfying meal that combines crispy textures with fresh, roasted flavors, this sheet-pan gnocchi recipe is a perfect choice. It brings together tender eggplant, juicy burst tomatoes, and melty mozzarella pearls, all roasted to golden perfection on one pan. The best part? You don’t need to boil the gnocchi beforehand, which saves time and cleanup. This dish is ideal for busy weeknights or casual weekend dinners when you want something delicious without fuss.

Sheet-Pan Crispy Gnocchi with Roasted Eggplant and Burst Tomatoes

Ingredients You’ll Need

• 1 lb shelf-stable or refrigerated gnocchi (do NOT boil)

• 1 medium eggplant, cut into 1-inch cubes

• 2 cups cherry or grape tomatoes

• 1 small red onion, sliced (optional but adds great flavor)

• 4 cloves garlic, smashed

• 3–4 tbsp olive oil

• 1 tsp salt

• ½ tsp pepper

• 1 tsp Italian seasoning or dried oregano

• ½ tsp red pepper flakes (optional for a bit of heat)

• ¼ cup grated parmesan (optional for dairy-free)

• 1 cup mozzarella little pearls

• Fresh basil for garnish

• Optional: 1–2 tbsp balsamic glaze to drizzle at the end

• Optional protein: sliced chicken sausage or rotisserie chicken (add after roasting)

  
  

How to Make Crispy Gnocchi with Roasted Vegetables

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 425°F. Line a large sheet pan with parchment paper or foil to make cleanup easier. This high temperature helps the gnocchi get crispy while roasting the vegetables evenly.

Step 2: Toss Everything Together

Place the uncooked gnocchi directly on the sheet pan. Add the cubed eggplant, cherry tomatoes, sliced red onion, and smashed garlic cloves. Drizzle with olive oil, then sprinkle salt, pepper, Italian seasoning, and red pepper flakes if using. Use your hands to toss everything well, making sure the gnocchi and vegetables are coated evenly with oil and seasoning. Spread the mixture into a single layer for even roasting.

Step 3: Roast Until Golden and Tender

Put the sheet pan in the oven and roast for 25 minutes. After that, give everything a good toss to turn the gnocchi and vegetables. Roast for another 10 to 15 minutes until the gnocchi turns golden and crispy, and the eggplant becomes soft and tender.

Step 4: Add Mozzarella and Broil

About five minutes before the gnocchi is done, take the pan out of the oven. Scatter the mozzarella pearls evenly over the top. Return the pan to the oven and switch to broil for 3 to 5 minutes. Watch closely as the cheese melts and develops a light golden color. Remove the pan once the cheese looks bubbly and slightly browned.

Step 5: Finish with Fresh Basil and Optional Glaze

Remove the sheet pan from the oven. Sprinkle fresh basil leaves over the top for a burst of color and flavor. If you like, drizzle some balsamic glaze to add a sweet and tangy finish that complements the roasted vegetables and crispy gnocchi.

Tips for Serving and Variations

• Serve this dish as a main course or a hearty side.

• Add a dollop of pesto or a spoonful of ricotta on top for extra creaminess.

• For added protein, stir in sliced chicken sausage or shredded rotisserie chicken after roasting.

• If you want a dairy-free version, skip the mozzarella and parmesan, or use plant-based cheese alternatives.

• This recipe works well with other vegetables like zucchini or bell peppers if you want to mix it up.

  
  

Why This Recipe Works So Well

This sheet-pan recipe is a winner because it combines convenience with great taste. Using shelf-stable gnocchi without boiling saves time and keeps the gnocchi crispy. Roasting the eggplant and tomatoes brings out their natural sweetness and soft texture, which pairs beautifully with the crispy gnocchi. The mozzarella pearls melt perfectly under the broiler, adding a creamy, cheesy layer that ties everything together.

The seasoning blend of Italian herbs and red pepper flakes adds depth and a subtle kick without overpowering the fresh ingredients. Plus, the fresh basil and optional balsamic glaze brighten the dish with fresh and tangy notes.

This meal is also flexible and forgiving. You can easily swap vegetables or add proteins to suit your preferences or what you have on hand. It’s a great way to enjoy a comforting, flavorful dinner with minimal effort.