This easy gnocchi sheet pan dinner with halloumi and vegetables features roasted bell peppers, eggplant, and cherry tomatoes, finished with a homemade green olive pesto.
Did You Know You Can Roast Gnocchi?
Roasting gnocchi in the oven is a game-changer. It’s one of those “why didn’t I do this sooner” methods that makes one-pot meals so easy, creating gnocchi that are pillowy on the inside and deliciously crisp on the outside.
Both refrigerated and shelf-stable store-bought potato gnocchi work great for roasting. While the packages might suggest boiling, these gnocchi roast or pan-fry beautifully without falling apart. That’s because the starches have already begun to set during production, and the gnocchi are briefly blanched or steamed in the factory—a step called par-cooking—which stabilizes their shape while keeping them tender inside.
If you’re considering using homemade gnocchi: I haven’t tried this cooking method with homemade gnocchi, but research suggests it may fall apart or become gummy. A quick boil is likely needed before roasting or pan-frying.
A Closer Look at the Ingredients
- Store-bought gnocchi: Rana skillet gnocchi or De Cecco shelf-stable gnocchi are two excellent examples of what will give you the crispy-on-the-outside and tender-on-the-inside effect when roasted.
- Green bell pepper: Bell peppers hold up beautifully when roasted. For more sweetness, you can sub with red, yellow, or orange bell peppers (which are essentially riper green bell peppers).
- Eggplant: Hearty and adds a meaty texture. Absorbs flavor beautifully. It’s also a great choice because like bell peppers, eggplant does not release much moisture when cooking.
- Red onion: Adds a subtle sweetness and texture.
- Cherry tomatoes: I love using whole multicolor cherry tomatoes, which provide bursts of juiciness and color.
- Halloumi cheese: This cheese holds its shape when roasted, without melting. It’s also very high in protein, which makes it perfect for a satisfying vegetarian meal.
- Herbes de Provence or Italian seasoning: You can also use any mix of dried thyme, oregano, basil, and rosemary.
- Olive oil: Coats the vegetables and gnocchi to promote browning and flavor development.
- Green olive pesto: We finish this gnocchi sheet pan dinner off with my Ultimate Green Olive Pesto, which is ready in 5 minutes thanks to the magic of a food processor. While you can use store-bought pesto, this homemade version is easy and really elevates your dish.
How to Make My Gnocchi Sheet Pan Dinner with Halloumi and Vegetables (Plus Tips and Tricks)
Preheat your oven
Preheat your oven to 450°F (230°C) for conventional heat, or 425°F (220°C) for fan assist/convection.
Line a sheet pan with aluminum foil for easy cleanup and even roasting. I’ve also tried a silicone baking mat, but I prefer foil because metal conducts heat better, promoting superior browning and crisping of the ingredients. It also helps prevent the finished dish from becoming watery.
Prepare the ingredients
Cube the bell pepper and eggplant into bite-sized pieces and place them in a large mixing bowl. Thinly slice the red onion and add it, along with the whole cherry tomatoes and store-bought gnocchi. Sprinkle with herbes de Provence or Italian seasoning, drizzle with olive oil, and season with salt and pepper. Gently toss until everything is evenly coated.
Note: The halloumi cheese and green olive pesto will be added later.
Roast for 20 minutes, and prepare the pesto
Spread the vegetable and gnocchi mixture into a single layer on the prepared sheet pan. Place the pan in the mid-top section (third from the top) of the oven and roast for 20 minutes. While it’s roasting, drain and cut the halloumi into 32 cubes and prepare the green olive pesto in a food processor.
Add the halloumi
Remove the sheet pan from the oven and scatter the halloumi cubes evenly over the top of the roasted vegetables and gnocchi. Do not mix at this stage, to avoid breaking apart the softened cherry tomatoes.
Roast again
Return the sheet pan to the oven and roast for another 20 minutes, until all the vegetables are tender. For extra texture, broil for a couple of minutes at the end to crisp the gnocchi and brown some of the vegetables. Keep a close eye on the pan, as it can quickly go from golden brown to overly crispy.
Toss with pesto and enjoy your gnocchi sheet pan dinner!
Remove the sheet pan from the oven and transfer to a hot plate. Stir in the green olive pesto until everything is coated. Serve immediately and enjoy!
Simple Gnocchi Sheet Pan Dinner with Halloumi and Vegetables
Equipment
- sheet pan and oven
- food processor for pesto
Ingredients
- 1 large green bell pepper
- 1 small/medium eggplant
- ½ small red onion
- 30 cherry tomatoes (multicolor)
- 17½ oz store bought gnocchi (500g)
- 1 Tbl herbes de Provence or Italian seasoning
- ¼ cup olive oil
- salt and pepper to taste
- 8 oz block of halloumi cheese (225g)
- ½ cup
green olive pesto (100g)
Instructions
- Preheat your oven to 450°F (230°C) conventional or 425°F (220°C) fan. Line a sheet pan with aluminum foil.
- Cut the bell pepper and eggplant into bite sized cubes, thinly slice the red onion, and combine with whole cherry tomatoes, gnocchi, herbs, olive oil, salt, and pepper in a large bowl. Mix gently.
- Spread the mixture in a single layer on the sheet pan and roast in the mid-top section (3rd rack) of the oven for 20 minutes. Meanwhile, cut the halloumi into cubes and prepare the
green olive pesto . - Remove the sheet pan from the oven and scatter the halloumi cubes evenly over the roasted vegetables and gnocchi.
- Return to the oven for another 20 minutes until the vegetables are tender. Broil for a few minutes if you want crispy gnocchi and browned vegetables, keeping a close eye to avoid burning.
- Remove from the oven, stir in the pesto, and serve immediately.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Cooked it for some friends, the pesto was a great addition 👍🏻
Thanks so much for making! Glad you enjoyed!