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Oh baby! You’re going to love this eggplant parmesan inspired Sheet Pan Gnocchi. The Italian’s did something right when they created eggplant parmesan. I love how it has the perfect crunch on the outside, while the eggplant is perfectly soft and delicious on the inside. This dish makes eggplant parm even easier to make with a Sheet Pan Gnocchi.
Why You’ll Love Sheet Pan Gnocchi
- Quick: This recipe will be on your table in 40 minutes. It’s quick to make with a very easy clean-up (since it’s on one sheet pan). The perfect dish the whole family will love.
- Healthy: Eggplant is good for you and this dish is a full, complete dinner all on one pan. You can feel good about serving this to your family or friends.
- Vegetarian: This dish packs the flavor but is vegetarian-friendly. You can always add your favorite protein to it, but it’s fantastic without it.
Ingredients
Eggplant – Eggplant offers several health benefits, and it’s incredibly nutrient dense. Eggplant is high in antioxidants like nasunin which helps protect cells and supports brain health. Eggplant also is high in fiber which helps with digestion and heart health. There are so many delicious ways to add it into your diet like in this Greek Stuffed Eggplant, or in this creamy dip.
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.
Gnocchi – Gnocchi is a little potato dumpling. It is often found in the pasta aisle and is a budget-friendly, easy ingredient to use. The best part is you don’t have to cook it in boiling water before adding it to a sheet pan dish. It bakes up perfectly by just tossing it on the pan.
How to Make Sheet Pan Gnocchi
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Make the breadcrumb topping: Heat the olive oil in a medium skillet over medium-low heat. Add the breadcrumbs, salt, pepper, garlic powder and onion powder to the pan and stir to combine with the oil. Spread into a single layer and let sit for 1-2 minutes, until they start to toast and become fragrant. Stir occasionally and cook for 3-4 more minutes until the breadcrumbs are fully golden brown. Remove from the heat and set aside to cool.
- Make the dressing: Whisk together the ¼ cup olive oil along with the salt, pepper, dried thyme and dried oregano. Set aside.
- To a sheet pan add: cubed eggplant, tomatoes, gnocchi, smashed garlic and brown lentils. Drizzle the dressing all over and toss to combine everything and make sure everything is well coated.
- Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes add the mozzarella cheese over top of all the ingredients on the pan and bake for 5-7 more minutes until the cheese is melted and bubbling (if needed, broil for 1-3 minutes on the low broil setting).
- Serve immediately topped with toasted breadcrumbs and fresh basil leaves.
Tips and Tricks
- Gnocchi: The magic of this dish is that you roast the gnocchi directly on the sheet pan. This saves time and creates a lovely crispy exterior.
- Vegetables: Add whatever veggies you want to the sheet pan to make this dish your own.
- Finishing Touches: Top your Sheet Pan Gnocchi with fresh herbs or a drizzle of flavored olive oil.
- More Tips: If you need more tips on making the perfect sheet pan gnocchi dish, check out my guide here.
Variations
If you know me, you know I love a sheet pan gnocchi meal. They are so easy and great for a busy day when I just don’t feel like cooking (believe me, it even happens to me). Here are some other sheet pan meals you’re going to love:
Best served with
- Citrus Salad (this can be a great starter)
- Fennel Salad
- Roasted Beet Salad
How to Store Leftovers
Store leftover Sheet Pan Gnocchi in an airtight container. Reheat in a frying pan or microwave. This will last about 4 days in your fridge.
Common Questions
No! One of the best things about sheet pan gnocchi is that you can bake it directly, without pre-boiling.
Traditional gnocchi is not gluten-free, as it’s made with wheat flour. However, there are definitely gluten-free options available.
Ensure your gnocchi is dry before baking and don’t overcrowd your baking sheet. Use two baking sheets if you need to!
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Ingredients
Breadcrumb topping
- 1 tbsp extra virgin olive oil
- ½ cup panko breadcrumbs
- 1 tsp kosher salt
- ¼ tsp ground pepper
- ½ tsp garlic powder
- ½ tsp onion powder
For the dressing
- ¼ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
For the gnocchi
- 2 small eggplant, chopped in 1/2 inch pieces (about 4 cups total)
- 2 pints cherry tomatoes
- 500 g store-bought potato gnocchi
- 20 garlic cloves, smashed and roughly chopped
- 19 oz (540ml) can brown lentils, drained and rinsed
- 2 cups grated mozzarella cheese
- fresh basil for garnish
Instructions
Start Cooking- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Make the breadcrumb topping: Heat the olive oil in a medium skillet over medium-low heat. Add the breadcrumbs, salt, pepper, garlic powder and onion powder to the pan and stir to combine with the oil. Spread into a single layer and let sit for 1-2 minutes, until they start to toast and become fragrant. Stir occasionally and cook for 3-4 more minutes until the breadcrumbs are fully golden brown. Remove from the heat and set aside to cool.
- Make the dressing: Whisk together the ¼ cup olive oil along with the salt, pepper, dried thyme and dried oregano. Set aside.
- To a sheet pan add: cubed eggplant, tomatoes, gnocchi, smashed garlic and brown lentils. Drizzle the dressing all over and toss to combine everything and make sure everything is well coated.
- Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes add the mozzarella cheese over top of all the ingredients on the pan and bake for 5-7 more minutes until the cheese is melted and bubbling (if needed, broil for 1-3 minutes on the low broil setting).
- Serve immediately topped with toasted breadcrumbs and fresh basil leaves.
Notes
- If lentils aren’t your favourite, try canned butter beans or chickpeas.
- If you love this recipe you’ll love our viral Sheet Pan Gnocchi Recipe
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So yummy!
Maria’s page is everything I’ve been looking for. Promoting fresh, wholesome food, but also a rich relationship with food based on love and enjoyment? Gorgeous. This was the first recipe I tried, and I am absolutely blown away. Delicious with so many layers of flavor. New fan!
wow! thank you so much, sarah! this means so much to me!
thank you so much!!!!