This easy tomato and gnocchi tray bake is one of my favourite weeknight dinners. It’s ready in 30 minutes with just 5 minutes of prep. Gnocchi, tomatoes, peppers, and garlic roast together in one dish—crispy on the edges, soft inside, and full of flavour.
As you probably already know, I love a good vegetarian traybakes for dinner—if you’ve been here a while, you’ll know I’ll happily turn just about any meal into a traybake or one-pot dish. They’re comforting, flavour-packed, and perfect for busy days when I want something simple but satisfying, like sausage and potato tray bake or halloumi tray bake.
Off late, this sheet pan gnocchi has become a firm favourite. No need to pre-cook the gnocchi—they roast up beautifully crisp in the oven, just like they would in a skillet.
Jump to:
- Why This Tomato and Gnocchi Tray Bake Is Perfect for Busy Weeknights
- Ingredients
- Make This Gnocchi Tray Bake Work For You - Easy Variations
- Expert Tips
- How to Make This Tomato Gnocchi Tray Bake?
- What to Serve With Tomato Gnocchi Traybake
- What to Do with Leftover Tomato Gnocchi Traybake?
- Recipe FAQ's
- More Easy Vegetarian Tray Bake Recipes You'll Love
- Tomato Gnocchi Traybake Recipe
Why This Tomato and Gnocchi Tray Bake Is Perfect for Busy Weeknights
- Minimal cleanup – Everything cooks on one sheet pan or roasting dish, so there’s less washing up after dinner. I stopped cooking tomatoes and gnocchi on the stove.
- One-dish Dinner – This Easy Tomato Gnocchi Tray Bake Practically Cooks Itself. Just toss everything onto one tray, bake, and enjoy—like my aloo gobi traybake.
- Easy to customise – I top it with vegan cheese for myself and cheddar for the rest of the family. Both are delicious!
Ingredients
(Detailed ingredients and quantity are mentioned in the recipe card below)
- Gnocchi – Shelf-stable potato gnocchi is my go-to, but refrigerated ones work just as well. No need to boil—just roast them straight from the pack. They crisp up on the edges and stay soft inside.
- Tomatoes - I love using cherry tomatoes as they roast down into sweet, juicy bites that add so much flavour. Also a can of chopped tomatoes as it creates a lovely saucy base that coats the gnocchi and vegetables.
- Mixed bell peppers – Any colours work. They roast beautifully and add natural sweetness to the dish.
- Garlic cloves – They add loads of flavour.
- Olive oil – A generous drizzle helps everything roast nicely.
Make This Gnocchi Tray Bake Work For You - Easy Variations
- Red chilli flakes – For a little heat (Optional)
- Italian seasoning – Adds those classic herby Italian flavours.
- Cheese – Parmesan or mozzarella both work well. If you’re using mozzarella, add it during the last 10 minutes of baking so it melts nicely without drying out.
- Fresh herbs – Basil, parsley, or chives are always a lovely finishing touch with tomato-based dishes.
- Veggie swap – Swap the bell peppers for courgettes or mushrooms depending on what you have on hand.
Expert Tips
- No need to boil the gnocchi – Just toss it straight into the roasting dish. It softens and crisps up perfectly in the oven.
- Use a big roasting dish – Spread everything out so it roasts, not steams. I use a 40 x 27.2 x 8.3 cm stoneware dish.
- Stir halfway through – Helps the gnocchi cook evenly and stops it from sticking.
- Add cheese at the end – Sprinkle it over in the last few minutes so it melts nicely without burning.
- Skip the baking paper – I don’t find the gnocchi sticks, thanks to the juicy tomatoes.
- Great for meal prep – Double the batch and enjoy leftovers for lunch or dinner.
How to Make This Tomato Gnocchi Tray Bake?
This traybake couldn’t be easier. Everything Goes on One Tray—Yes, Even the Gnocchi! Here’s how I make it in just two simple steps:
Step 1. Add all the ingredients(other than cheese and basil) to a roasting dish and combine.
Step 2. Bake in a preheated oven at 200°C (180°C fan) / 400°F for 25-30 minutes. Stir once halfway through. The gnocchi should be lightly crispy on the edges, the tomatoes will be soft and blistered, and the veggies will be nicely roasted.
Sprinkle cheese, garnish with fresh basil and chilli flakes. Serve straight from the dish.
What to Serve With Tomato Gnocchi Traybake
This tomato gnocchi traybake is hearty enough on its own like my summer veggies traybake. But if you're in the mood to turn it into more of a spread, try adding a few simple sides.
- No Mayo Coleslaw - Fresh and crunchy, this light slaw cuts through the richness of the roasted gnocchi. Ready in just 10 minutes.
- Instant Pot Corn on the Cob -Its sweet, buttery and ready effortlessly in the Instant Pot.
- Garlic Knots -Soft, buttery twists of dough brushed with garlic and herbs—perfect for mopping up saucy traybakes.
What to Do with Leftover Tomato Gnocchi Traybake?
This dish is definitely best enjoyed fresh out of the oven, but if you do have leftovers, don’t worry—they’ll still taste great the next day!
- In the Fridge: Store any leftover gnocchi traybake in an airtight container in the fridge for up to 3 days.
- To reheat: Warm it up in the microwave or pop it back in the oven at 180°C / 350°F until heated through.
I don’t recommend freezing this one, as the texture of the gnocchi can change.
Recipe FAQ's
Yes, absolutely! You can roast gnocchi straight from the packet—no boiling needed. When baked with sauce and veggies, the gnocchi gets a soft, pillowy centre with slightly crispy edges. It’s so easy and saves time too.
You sure can! For this recipe, I use uncooked shelf-stable gnocchi and toss it straight into the roasting dish. As it bakes with the tomatoes and olive oil, it softens beautifully and absorbs all the flavour. No need to boil it first.
More Easy Vegetarian Tray Bake Recipes You'll Love
Ingredients
- 500 g potato gnocchi shelf-stable or refrigerated
- 1 medium onion cut into cubes
- 2 garlic cloves finely chopped
- 2 medium bell peppers red and yellow, cut in cubes
- 350 g cherry tomatoes halved
- 400 g canned chopped tomatoes
- 2 tablespoon olive oil
- Salt and pepper to taste
Toppings
- Grated cheese cheddar or vegan, optional
- Handful of basil
Instructions
- Preheat your oven to 200°C (180°C fan).
- In a large roasting dish, combine the gnocchi, onion, garlic, bell peppers, cherry tomatoes, and canned tomatoes. Drizzle with olive oil, then season with salt and pepper. Toss everything together well.
- Roast in the oven for 25–30 minutes, stirring once halfway through, until the gnocchi is golden and the vegetables are tender.
- Remove from the oven, scatter over the torn basil and grated cheese if using, and serve immediately while hot.
Video
Notes
Sandhya’s Top Tips
- No need to boil the gnocchi – Just toss it straight into the roasting dish. It softens and crisps up perfectly in the oven.
- Use a big roasting dish – Spread everything out so it roasts, not steams. I use a 40 x 27.2 x 8.3 cm stoneware dish.
- Stir halfway through – Helps the gnocchi cook evenly and stops it from sticking.
- Add cheese at the end – Sprinkle it over in the last few minutes so it melts nicely without burning.
- Skip the baking paper – I don’t find the gnocchi sticks to a stoneware roasting dish, thanks to the plenty of juicy tomatoes.
- Great for meal prep – Double the batch and enjoy leftovers for lunch or dinner.
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