One of the tastiest sheet pan dinners you’ll ever have, baked gnocchi with feta and broccoli is a vegetarian explosion of flavor. A fresh herb sauce with mint, parsley, and lemon is drizzled over crispy gnocchi, perfectly browned vegetables, and warm feta cheese. Plus, a sprinkle of pistachios adds some extra crunch! It’s so easy to prepare with minimal clean-up.
I know it’s still February, but I am READY for spring vegetables in the Veg World kitchen! The weather this week has been gorgeous, and the unlimited sunshine is totally boosting my mood.
So naturally, I had to lean into some warm weather flavors for this sheet pan gnocchi with feta and broccoli! It’s a perfect transitional meal for those of you who also have a little more winter on the horizon (it’s served warm!) but want some spring freshness (mint, parsley, lemon, oh my!!).
This recipe reminds me of the reader favorite Sheet Pan Gnocchi with Asparagus, but the sauce is more like chimichurri than vinaigrette. Both are must-makes that you need to add to your rotation.
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Ingredients and Substitutions
- Gnocchi: Shelf-stable, fresh, and frozen gnocchi should all work for this recipe. I prefer to use shelf-stable gnocchi. DeLallo is one of my favorite brands. Use a gluten-free gnocchi if you need it (DeLallo also makes a good one!).
- Broccoli: You can sub broccolini or cauliflower, but I think broccoli works best. Asparagus may also work!
- Feta: Even though it’s a main ingredient in sheet pan gnocchi with feta, you can still swap in some other cheeses in its place. Halloumi is the best substitute, since it’s salty like feta, but paneer would work too. It just won’t have as similar of a flavor. If you need the recipe to be strictly vegetarian, use a feta cheese labeled as such.
- Red onion: Sub white or yellow onion if that’s what you have.
- Pistachios: Use raw shelled pistachios that have not been roasted or salted for best results (they will roast a little in the oven). If you only have roasted, just add them at the end instead. If you don’t have/like pistachios, try almonds, walnuts, pine nuts, or even sunflower seeds. You’ll want something with a little crunch!
- Mint and parsley: These are my favorite herbs for the sauce. Possible subs include basil, cilantro, dill, or oregano. If you come up with a fun combo, let me know!
- Extra virgin olive oil: I love Partanna and Zoe brands.
- Lemon juice: Sub apple cider vinegar if needed.
- Red pepper flakes: Omit if you don’t want a teensy bit of heat.
Instructions
The full recipe card for sheet pan gnocchi with feta, broccoli, and herb sauce is at the bottom of the post. Here’s a preview of the instructions with photos to guide you.
Toss the gnocchi, red onion, and broccoli in olive oil. Spread out on a half sheet pan. Roast for 10 minutes.
Nestle the feta into the mix. Add the pistachios.
Bake for another 20 to 30 minutes until the gnocchi, vegetables, and feta are lightly browned.
Drizzle the dressing over everything and toss until coated.
Equipment Notes
I recommend using a half sheet pan for this recipe. If you don’t have one that size, use two baking sheets so that the ingredients don’t overlap. They won’t get as crispy and browned if they don’t have room to roast. I also prefer to use no liner/parchment paper to get the best texture. However, if ingredients typically stick to your pans, you may want to line them first.
Storage and Reheating
Gnocchi with feta and vegetables is best when enjoyed right away, but leftovers will keep well in an airtight container in the fridge for 2 to 3 days. It honestly tastes good cold as a pasta salad. To reheat, microwave in 30-second intervals on high, stirring between them, until warmed through.
More Sheet Pan Dinners
If you love sheet pan recipes like this one, check out these while you’re here:
📖 Recipe
Sheet Pan Gnocchi with Feta, Broccoli, and Herb Sauce
Equipment
- Half sheet pan (or use 2 smaller ones)
Ingredients
Sheet pan ingredients
- 1 pound gnocchi
- 4 cups broccoli florets - from 2 small heads
- ½ small red onion - thinly sliced
- 1 tablespoon extra virgin olive oil
- 6 ounces feta cheese - cut into planks or triangles
- ¼ cup shelled pistachios - preferably raw and unsalted
Mint parsley sauce
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice - from 1 small lemon
- 1 tablespoon honey
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425℉/218℃. I prefer to use a half sheet pan and no liner or parchment paper to get the best crispy texture for the veggies and gnocchi. I don't have issues with sticking since everything is tossed in olive oil, but if your sheet pan is prone to sticking, you may want to line it. If you don't have a half sheet pan, use 2 regular baking sheets so that the ingredients don't overlap. Rotate them halfway through cooking.
- Put the gnocchi, broccoli florets, and red onion slices on the half sheet pan. Drizzle with olive oil. Use your hands or a spoon to stir until coated. Spread out in a single layer. Roast for 10 minutes.
- After 10 minutes, remove the pan from the oven. Nestle slices of feta between the gnocchi and vegetables. Sprinkle the raw pistachios onto the pan. (If you only have roasted pistachios, just add those before serving instead.)
- Return to the oven and roast for another 20 to 30 minutes until everything is browned to your liking. Stir halfway through cooking time to promote a more even browning if preferred.
- In the meantime, whisk together the olive oil, lemon juice, honey, parsley, mint, salt, pepper, and red pepper flakes in a measuring cup or bowl.
- When the veggies, gnocchi, and feta are finished baking, remove the pan from the oven. Whisk the dressing again to make sure it's well-combined before drizzling over the rest of the ingredients. Stir until coated.
- Serve warm, garnished with more herbs and pistachios if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage and reheating: Store leftovers in an airtight container in the fridge for 2 to 3 days. It honestly tastes great cold (sort of like pasta salad)! To reheat, put on a microwave-safe plate and heat in 30-second intervals on high, stirring in between, until warmed through.
- Time-saving tips: Use bagged broccoli florets or cut it up in advance. Make the herb sauce up to a day in advance and store in the fridge.
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