The “We’re Staying In” Power Move
There’s a point in the week when your brain starts negotiating with the takeout menu. You tell yourself you’ll just “look,” and then suddenly you’ve added dumplings, a side of fries, and somehow dessert. This sheet pan gnocchi situation is your safety net for those moments — the kind of meal that shuts down the delivery app before you even open it.
It’s also a flex. You pour a bag of frozen gnocchi straight onto a pan — no boiling, no colander, no mess — and let the oven do the magic. The gnocchi puff up and crisp at the edges, the veggies roast alongside them, and then everything gets blanketed in sauce and cheese until it’s bubbling like an Italian grandmother is humming somewhere in the background.
The best part? You don’t even need a Trader Joe’s within walking distance to pull this off. Any frozen gnocchi and decent sauce will do — but there’s something smugly satisfying about dropping the “Trader Joe’s” part when you serve it, like you’re in on a secret club.
Why You’ll Love It
- Dinner on the table in 25 minutes, no boiling required.
- Built for customization — swap the sauce, change the cheese, toss in whatever veg you’ve got.
- Crisp, cheesy edges that beat any pasta night.
Serve it family-style straight from the sheet pan or pile it onto plates with a sprinkle of fresh herbs. Either way, you’ll feel like you pulled off a dinner party on a Tuesday… for yourself.
Fancy-feeling food for fried people.
Trader Joe’s Gnocchi Sheet Pan Bake
Ingredients
- 2 16 oz packages frozen Trader Joe’s gnocchi (any variety — cauliflower, potato, or stuffed)
- 1 16 oz jar pasta sauce of choice
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup frozen or fresh vegetables like broccoli florets, zucchini slices, or spinach
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes optional
- Salt & black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 425°F (220°C).
- On a large sheet pan, toss gnocchi and vegetables with olive oil, Italian seasoning, salt, and pepper. Spread in an even layer.
- Roast for 15 minutes, stirring once halfway, until gnocchi are starting to crisp and vegetables are tender.
- Remove pan from oven, pour sauce evenly over the gnocchi and veg, then sprinkle with mozzarella and Parmesan.
- Return to oven for 5-7 minutes, or until cheese is melted and bubbly.
- Garnish with fresh basil or parsley before serving.
Notes
• Shortcuts: Buy pre-cut veggies or toss in a handful of frozen spinach at the end.
• Toddler-friendly: Skip the red pepper flakes and cut gnocchi in half for smaller bites.
• Apéro energy: Serve in a big platter with a bottle of red on the table.