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This Baked Gnocchi is about to completely change how you think about pasta night. Instead of the usual heavy, cheese-loaded bake, this version is bright, citrusy, and packed with Mediterranean veggies and chickpeas. It’s the kind of Baked Gnocchi recipe that feels light but still totally satisfying. Perfect for a hot summers night, or a busy weeknight.
Why You’ll Love Baked Gnocchi
- Fresh, not heavy: No cream or marinara here! The citrus dressing keeps everything vibrant and summery
- Blue Zone-inspired: Loaded with vegetables, legumes, and good olive oil, all staples in the Blue Zone diet
- One pan, minimal cleanup: Everything cooks together on a single sheet pan, making it great for busy nights
- Totally customizable: Swap veggies, beans, or cheese depending on what’s in your fridge
What Makes This Baked Gnocchi Different
Most baked gnocchi recipes you’ll find are basically casseroles that have layers of marinara, cream, and melty cheese. Delicious? Yes. But also heavy.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
This Baked Gnocchi flips that idea on its head.
Instead, everything roasts together on a sheet pan with a citrusy vinaigrette. You’ve got fennel, zucchini, artichokes, and chickpeas soaking up all that flavor, while the gnocchi gets crispy on the outside and pillowy on the inside. It’s finished with arugula and creamy goat cheese for that perfect meal that feels like comfort food but is also fresh. It’s very much rooted in Mediterranean cooking which always has an emphasis on simple ingredients, lots of plants, good olive oil, and letting the flavors shine instead of covering them up..
Ingredients for Baked Gnocchi
Gnocchi
Shelf-stable gnocchi is your best friend here as it holds its shape and crisps up beautifully in the oven. No boiling needed, it goes straight onto the pan.
Chickpeas
Canned, drained, and rinsed. They get slightly crispy on the edges and add a boost of plant-based protein. You can swap with butter beans or cannellini if you like.
Fennel
Slightly sweet with a mild licorice flavor that mellows as it roasts. Slice it thin for even cooking. New to fennel? It’s amazing for digestion and adds a unique depth. If you want more ideas, check out this fennel salad.
Artichoke Hearts
Use jarred or canned, just drain and chop. They bring a briny, tangy bite that works perfectly with the citrus.
Zucchini
Adds bulk and roasts beautifully. Half-moons help them cook evenly alongside everything else.
Shallots
Milder and sweeter than onions, especially once roasted. They melt into the dish.
Citrus Dressing
A mix of orange (or blood orange) juice, olive oil, garlic, vinegar, and oregano. It caramelizes slightly in the oven and coats everything in a light sauce that is perfect for the warmer weather.
Goat Cheese
Added near the end so it softens and gets lightly golden without burning.
Arugula
Tossed on after baking so it gently wilts. It adds a fresh, peppery flavor.
How to Get Perfectly Crispy Baked Gnocchi
Getting that golden, slightly crispy texture is everything with baked gnocchi:
- No boiling needed: Store-bought gnocchi is already pre-cooked, so it crisps in the oven while staying soft inside
- 400°F is key: High heat creates browning instead of steaming
- Don’t crowd the pan: Space = crispiness, and overcrowding traps moisture
- Toss halfway through: Helps everything cook evenly and prevents sticking
- Add cheese later: Goat cheese goes on near the end so it softens, not burns
- Arugula goes on after: It wilts perfectly from the residual heat without turning bitter
Tips and Tricks
- Pat artichokes dry before roasting so they don’t steam
- No blood oranges? Regular orange juice + a squeeze of lemon works great
- Add green olives at the end for a salty, briny pop
- If you’re meal prepping this, store without arugula and add fresh when serving
- Want crispier chickpeas? Dry them really well before roasting
Easy Substitutions and Variations
- Legumes: butter beans, cannellini beans, or even lentils
- Cheese: feta instead of goat cheese, or vegan cheese
- Vegetables: swap fennel for celery, artichokes for roasted red peppers, add cherry tomatoes
- Greens: kale (can roast) or spinach (add after)
- Dressing: lemon-herb vinaigrette or balsamic for a deeper flavour
- Protein: grilled chicken, shrimp, or tofu
- Vegan option: skip the cheese or use vegan feta
What to Serve with Baked Gnocchi
- A fresh fennel salad
- Creamy tzatziki
- Classic Greek salad
- A hearty Mediterranean salad
- Warm pita or crusty sourdough for scooping everything up
How to Store and Reheat Baked Gnocchi
Fridge: Store in an airtight container for up to 4 days (without arugula)
Reheat: 375°F oven for 5–7 minutes to bring back crispiness
Freezer: Freeze (without arugula or cheese) up to 3 months
Cold option: Honestly amazing cold! It’s like a hearty salad. Just add a squeeze of lemon or extra dressing
FAQs
Nope! That’s the beauty of this recipe. Store-bought gnocchi cooks perfectly in the oven and gets crispy on the outside while staying soft inside.
Yes! Just skip the goat cheese or use a vegan alternative. Everything else is already plant-based.
You can swap it for thinly sliced celery or even onions. The flavor will be different but still delicious.
Absolutely. Chop everything and mix the dressing ahead, then assemble and bake when ready. For leftovers, store without arugula.
Most likely the pan was overcrowded or the oven temperature was too low. Make sure everything is in a single layer and bake at 400°F.
Yes, but let it thaw slightly and pat dry before baking to avoid excess moisture.
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Ingredients
Greek inspired citrus dressing
- ½ cup olive oil
- ½ tbsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp orange and/or blood orange juice, (from about 1 large or 2 small oranges)
- ½ tbsp red wine vinegar
- 2 small garlic cloves, pressed
Toppings
- 3 cups arugula
- ½ cup finely chopped green olives
- olive oil and salt
- 100 g goat cheese, crumbled
Instructions
Start Cooking- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- To the sheet pan add: rinsed chickpeas, chopped zucchini, sliced fennel, chopped artichokes, gnocchi and sliced shallots.
- Drizzle the dressing over the ingredients on the pan and toss to ensure everything is very well coated.
- Bake for 25 minutes, tossing gently at the 15 minute mark. After 25 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 5 more minutes.
- Top with arugula and green olives and a drizzle of olive oil and salt if desired. Serve immediately.
Notes
- If chickpeas aren’t your favourite try canned butter beans or cannellini beans.
- If you like this recipe, try our Sheet Pan Gnocchi
85 people are discussing this recipe. Join in
I was looking for a quick easy yet impressive recipe to make at a baby shower for a small crowd, and this nails the brief! I tested it at home, and I loved how it was light yet filling, easy on the eye, and delicious to boot. The goats cheese is non negotiable.. everything is balanced and beautiful 🙂 I didn’t have blood oranges however I will be using them this weekend, and I look forward to trying the dressing as it was intended. Can’t wait to make it for the girls, thank you!
you are the best, thank you so much!!!!!
Delicious meal! Made a few minor substitutions (lemon for blood orange, etc) but it still turned out fantastic. Such an easy and yet nutrient dense one pot meal 😍
thank you so much savannah
All week I’ve been excited to make this recipe and today was the day…it is seriously so delicious! The perfect combination of delicious, easy, and veggie-packed. Can’t say enough about this recipe!
Thank you so much, Sarah!!! this means so much to me!
So flavorful and delicious!
Thank you so much hun!!!
Phenomenal
Thank you so much hunnie!
Just made this tonight! I was very skeptical…I am happy to report I was wrong! I subbed feta cuz that’s all I had and I served it with marinated grilled loin lamb chops. super yummmmm. It is great for folks who can’t eat tomatoes. Also, I doubled the gnocchi. At least I think I did……the recipe jumps between metric and regular measurements : ) . Great summer recipe and easy and fast to make!! Plus healthy!
Glad you enjoyed this lisa.
The flavors! It will become a new favorite. Loved it!
thank you so much hun!
This recipe exceeded our expectations, it was fun to prepare and SO delicious with lots of leftovers we can enjoy. Eating healthy never tasted so good. Definitely give this one a try.
thank you so much for the love, danielle!!
LOVED this recipe!! Will be making this regularly. We were out of goat cheese but served it with grilled halloumi which was a great complement. Curious whether you store leftovers with or without the arugula – do you want it to wilt a bit, or stay crunchy? Delicious!
Either is fine but I think without would be better!!
It was delicious! Thanks for the recipe.
Greetz from Amsterdam 🙂
hi!!!!