Trader Joe’s Gnocchi Sheet Pan Bake
This is the weeknight version of “let’s just go out” — except you don’t. You toss frozen gnocchi, some sauce, and whatever cheese you’ve got into the oven, and twenty minutes later, you’ve pulled a bubbly, golden dinner that looks like you put in actual effort. Bonus points if you dump it all on the table and call it “rustic.”
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
• Why it works: The gnocchi cook right from frozen, soaking up the sauce while crisping on the edges — zero boiling required.
• 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.
• 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.