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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
This recipe is absolutely delicious.
Thank you so much, Jordan!
My family LOVED THIS!!! We put smoked salmon on top as the protein & it was the bomb. Thank you, Maria. You make me look like a Rock Star to my family.
this makes me so happy hunnie! please let me know what you make next ok?
Loved this recipe! Easy to make and tastes fresh when reheated for meal prep.
love this so much!!!
The flavors in this dish are incredible. We had leftovers for a few days but I think I could eat this forever. Will be making again!
Thank you so much for the love, hun!!!
So so so good made this one for the second time!!! I am from the Netherlands en love your recipes ,we eat a lot of recipes from your Insta and they are all So Good!!!
Thank you so much, Tilda!!!
Amazing dish! Easy and veggie packed. Not your typical sheet pan recipe – this one is better! It’s light, yet flavorful and filling. Will definitely be making again!
Thank you so much, Lauren!!!
This was truly 10/10. So easy to throw together and the flavors are delish. Fresh, olive oil-y, the gnocchi is moist and a little crispy, such a good meal prep meal as well. Yum this is for sure in my rotation now!
thank you so much hunnie!
Do you use fresh, frozen, or shelf-stable gnocchi and do you cook it first? Thanks!
shelf stable – no need to cook it first!
This was a HIT! Wow! So much flavor and nutrition all in one dish. This ended up coming out to be two 9 x 13 baking sheets worth for me. I topped it with chicken tenders for some added protein. I had this meal for days! Great meal prep!
this makes me so happy! Thank you for your support!!!
So so delicious!!!
Thank you so much, Hannah!!!