Sheet Pan Gnocchi has become one of my favourite simple dinners in the last year! It’s perfect for busy nights, lazy nights or honestly, any night when I want something healthy-ish and comforting without making a mess of my kitchen. Everything cooks on a single sheet pan in about 30 minutes, with the oven doing the heavy lifting. That means you can multi-task (or just relax) while dinner basically cooks itself. This dish is minimal effort, but maximum flavour and comfort.

My love for this dish began with this version featuring sausage and cherry tomatoes. It was an absolute lifesaver for me last year when I was deep in grief and had no desire to cook most nights. Since then, I’ve dreamed up all kinds of flavour combos, but this one feels especially cozy and nourishing for the cooler months.

How to make Sheet Pan Gnocchi

In this wintery version, store-bought gnocchi cooks alongside cubed pumpkin and crispy prosciutto all on one tray. I like to give the pumpkin a 10 minute head start in the oven to help it soften and caramelise. Here’s the step-by-step.

1. Cut the pumpkin up into roughly 3-4cm cubes, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
2. Add the whole packet of gnocchi to the tray (no boiling needed!) and scatter with fresh or dried thyme. Drizzle with a little more olive oil and toss everything to coat. Return to the oven.
3. After another 10 minutes, toss everything to ensure it’s all cooking evenly. Layer the prosciutto over the top and return to the oven for a final 10-15 minutes until the gnocchi is golden and prosciutto is crisp.
4. Remove from the oven and top off with fresh rocket/arugula (or whatever greens you like) and crumbled feta. Yep all on the same tray!
5. The finishing touch is a punchy honey mustard dressing that ties everything in together beautifully. It takes about 2 minutes and 4 ingredients to make. I always make dressings in a recycled jar because whisking in a bowl inevitably ends in a mess. I highly recommend saving this one for your next salad too. It’s sweet, a little tangy and so delicious!

If I was making this for friends, I would place the whole tray onto the table for everyone to serve themselves. This dish is really colourful and beautiful and I love the way it looks. You could serve it with some focaccia or garlic bread on the side too.

This sheet pan gnocchi is also meal prep friendly! I like to make a big batch and store it in glass containers, but keep the greens and dressing separate. Then just warm it up, toss through the rocket and drizzle with dressing when you’re ready to eat. No soggy salads around here!

This recipe is super flexible, so feel free to change things up based on what’s in your fridge or pantry. Here’s some other ideas:

• Use sausage, bacon or pancetta instead of prosciutto, or just skip it for a delicious vegetarian version
• Add chickpeas (coated in a little olive oil) to the sheet pan for extra plant-based protein. They get crispy and so delicious!
• I used Kent pumpkin because it was in season and on special but any kind of pumpkin would work here
• Substitute blue cheese or goat cheese in place of feta
• Try baby spinach, kale or watercress instead of rocket. And you can add extra greens if you want to get another serving out of this recipe.

Whether you’re juggling homework and bath time or just trying to get something warm and satisfying on the table after a long day, I hope you’ll give this Sheet Pan Gnocchi a try. It’s comfort food made easy, and once you try crispy gnocchi, you may never go back!

Related Post: Roasted Vegetable Salad with Quinoa

Print

Sheet Pan Gnocchi with Pumpkin, Prosciutto and Feta

Make this easy Sheet Pan Gnocchi with pumpkin, crispy prosciutto, feta, and a punchy honey mustard dressing. A cozy 30-minute dinner with minimal cleanup and maximum flavour!

Course Dinner, lunch, Pasta, Salad

Keyword Pasta, Salad, Simple Dinners

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3 (or 4 for lunch)

Ingredients

• 700 g kent pumpkin, skin and seeds removed and cut into 3-4cm cubes (about 500g when prepped)
• Olive oil
• Salt
• Pepper
• 500 g packet gnocchi
• 4-5 sprigs fresh thyme, leaves removed (about 1/2 teaspoon dried)
• 4-6 slices prosciutto
• 100 g Danish feta, crumbled
• A few handfuls fresh rocket/arugula

Honey Mustard Dressing

• 3 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• Salt and pepper

Instructions

1. Preheat your oven to 180°C (350°F).
2. On a non-stick baking tray or a tray lined with baking paper, spread the pumpkin in an even layer. Drizzle with olive oil and season with salt and pepper, tossing gently to coat. Bake for 10 minutes.
3. Add the gnocchi to the tray and scatter over the fresh thyme. Toss again to evenly coat in the olive oil, adding a little more if needed. Return to the oven for another 10 minutes.
4. After 20 minutes total, remove tray from the oven and toss well to ensure even cooking. Layer over the sliced prosciutto and return to the oven for another 10-15 minutes or until the gnocchi is golden and the prosciutto is crisp.
5. In the meantime, make the honey mustard dressing. Add all the ingredients to a small jar and shake to combine. Set aside.
6. While still hot, scatter the fresh rocket or greens of your choice over the gnocchi and crumble feta over the top. Drizzle with the honey mustard dressing and gently stir so the ingredients are evenly coated and serve.