Sheet Pan Gnocchi

Blue Zone

Sheet Pan Gnocchi

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10 minutes


30 minutes



This sheet pan gnocchi recipe is Blue Zone Diet-friendly. It's entirely versatile, healthy, and the perfect meal for a busy night.

I love a quick and easy (but delicious) dinner that is versatile, healthy and everyone loves. This sheet pan gnocchi is exactly what I’m talking about. This recipe also fits within the Blue Zone diet which is essentially a diet that certain countries generally stick to. It’s loaded with legumes, whole ingredients, and vegetable (or fruit) )-forward meals.

❤️ Why You’ll Love Sheet Pan Gnocchi

  • Minimal Dishes: The best part of sheet pan meals is that they require very few dishes, which is great on those busy nights when you want an easy clean-up
  • Versatile: You can totally add whatever veggies you want into this dish, and it can be a great recipe to use up things in your fridge
Sheet pan gnocchi

🍲 Ingredients

Gnocchi: Gnocchi can be found in the pasta aisle of your grocery store. It’s made with potato, and despite what you think, usually not gluten-free as it is often mixed with flour.


Lentils: The lentils in this recipe add a healthy, plant-based protein to this dish. Buy your lentils in a can, as they are already cooked. If you don’t have canned lentils, you can pre-cook your lentils first, and then add them onto your tray.

👩‍🍳 How to Make Sheet Pan Gnocchi

  1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
  2. Mix the Greek dressing ingredients together and set aside.
  3. To the sheet pan add: rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi and chopped garlic cloves.
  4. Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated.
  5. Bake for 25 minutes, tossing 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.
  6. Serve immediately topped with a mix of fresh chopped herbs, a drizzle of olive oil and a handful of fresh black olives if desired.
Ingredients for sheet pan gnocchi laid out on a tray

🪄 Tips and Tricks

  • Toppings: Top with whatever cheese, nuts, or seeds, that you wish
  • Eat Cold: This dish/leftovers can also be incredibly good cold like a pasta salad

🗒 Variations

  • Vegetables: Seriously use any veggies that roast well in this recipe – you can even use frozen veggies if you want
  • Lentils: Swap the lentils for any other canned beans like butter beans or chickpeas. You can also add in something like shrimp or sausage instead

🗒 Best served with

👝 How to Store Leftovers

Store leftovers in a container in the fridge for up to three days.

🤔 Common Questions

What is gnocchi?

Gnocchi is like a mini potato dumpling. It’s so dang good. It’s like pasta but better. Little pillows of potato!

What veggies are best for roasting on a sheet pan?

So many! Peppers, eggplant, zucchini, carrots, potatoes, onions, and even fresh tomatoes can work. They become a lot sweeter and so tasty.

Blue Zone Sheet Pan Gnocchi

5 from 43 votes
This sheet pan gnocchi recipe is Blue Zone Diet-friendly. It's entirely versatile, healthy, and the perfect meal for a busy night.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine Greek-Inspired
Servings 4
Calories 803 kcal


For the sheet pan

  • 19 oz can lentils, drained and rinsed
  • 1 pint baby tomatoes, halved
  • 1 yellow or orange pepper, chopped in 1/2 inch pieces
  • 1 small eggplant, chopped in 1/2 inch pieces
  • 1 red onion, chopped in 1/2 inch pieces
  • 2 garlic cloves, chopped
  • 500 g store-bought potato gnocchi

For the Greek dressing


  • 100-125 g plain goat cheese
  • 1/2 cup chopped fresh herbs (mix of parsley, dill and mint)
  • olive oil
  • (optional) handful of black olives
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  • If lentils aren’t your favourite, try canned butter beans or chickpeas. Alternatively, you could use a smaller can of beans and add in shrimp or sausage to the sheet pan.
  • You could also mix and match beans using a small can of each (for example, lentils and chickpeas or lentils and white beans)
  • If you like this recipe, you’ll enjoy our Easy Recipe for Baked Cod (Blue Zone Meal)


Calories: 803kcal | Carbohydrates: 106.2g | Protein: 25.5g | Fat: 34.6g | Saturated Fat: 7.9g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 21.3g | Cholesterol: 11.5mg | Sodium: 869mg | Fiber: 12.9g | Sugar: 10g
Review This Recipe Let us know how it was!
Kathleeen M

Silly question: did you boil the gnocchi first or dry cook in the over?

Maria Koutsogiannis

Cook from dry! It works perfectly!

Sose Bejian

5 stars
I made this for my mom and it was so delicious and light but filling. Drizzled some lemon infused olive oil at the end and it was (chef’s kiss). Will definitely make this again for a healthy, quick, easy, tasty dinner.

Maria Koutsogiannis

this makes me so happy, thank you so much for the love!!!!

Sofija Kujundzic

5 stars
A taste of summer. Loved it.

Maria Koutsogiannis

Thank you so much!!!!

Hannah Reneaud

SO SOO GOOD!!! This is such a great reset recipe if you are stuck in a rut for meal prepping!! I made all my roommates try it and they loved it too! I switched out fresh tomatoes for sun dried and then added mild Italian chicken sausage from Aldi and it is sooo good.

Maria Koutsogiannis

Thank you so much, Hannah!!!


This was a hit for us tonight. Used up all the wilting veggies in our fridge; carrots, cauliflower, tomato’s and zucchini. White beans instead of lentils, half the olive oil and feta instead of goat cheese

Maria Koutsogiannis

Yay!!! This makes me so happy!!!!!!

julie kate webster

5 stars

Maria Koutsogiannis

Thank you!!!!

Julie Anna Gurulé

5 stars
Eat with your eyes first! Ingredients make for a stunning display. A healthy and easy weekday dish my whole family enjoyed. The flavors are igniting to the palette. You won’t be disappointed. I will definitely make this dish regularly.

Maria Koutsogiannis

Hey Julie! This makes me so happy, thank you so much.

Maria Koutsogiannis

Thank you so much hun!

Susan Rodgers

5 stars
Made this last night, and it was absolutely incredible! Did a few tweaks of our own…deleted eggplant (didn’t have one), used a bit of feta and a bit of Borsin instead of goat cheese (because that is what I had on hand). Had no fresh herbs but didn’t miss them, I’m sure it would have been delicious with them. Plated it with a huge handful of arugula first and then the mixture on top, to get in some greens. We both had seconds!!

Maria Koutsogiannis

THIS SOUNDS AMAZING! I love that you took the recipe and ran with it. That’s what FoodByMaria is all about. I am so happy and I can’t wait to hear what you make next. Your support means everything to me! Thank you!!!!!!!

Milena Grgas

Looking forward to making this via the 803 calories fir the full recipe or per serving.

Maria Koutsogiannis

Hey Melina! A lot of the calories come from the olive oil in the dressing – if you’re looking to decrease the calories just add less dressing!

Caterina Marcellini

5 stars
Made for dinner tonight, simple and 100% delicious!!

Maria Koutsogiannis

yay!! this makes me so happy, thank you!!!

Cassie Pinkham

5 stars
So easy and so delicious! The dressing is yummy and I just used the veggies I had on hand – I needed something last minute because I failed to take chicken out of the freezer and this was INCREDIBLE! I used asparagus, broccoli and onion. Next time I will make with the listed veggies, and I know it will be even better

Maria Koutsogiannis

YESSS!!! I am so happy to hear this!! It’s such a versatile recipe!

Christine Prevost

Hi Maria, my niece shared your recipe with me and it sounds so good. I don’t eat oil, so I’m wondering if you have any ideas how to modify the dressing instead of the oil?

Maria Koutsogiannis

I would use vegetable broth maybe?! or chicken broth

5 from 43 votes (14 ratings without comment)

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