Some nights, after a long day, you just don’t have the energy to stand on your feet and cook a warm, satisfying meal — especially when it’s chilly outside, and all you want is comfort food. That’s when this Greek-inspired sheet pan gnocchi swoops in to save the evening. With just five minutes of prep — dicing zucchini and whisking up a quick Greek dressing — you’re ready to toss everything on a sheet pan and let the oven do the work.
This healthy, nourishing dinner is endlessly adaptable, making it perfect for using up whatever vegetables you have in the fridge. Don’t have white beans? Chickpeas make a great substitute. Not a fan of arugula? Skip it entirely, or swap it for spinach. Craving an extra indulgent twist? Top it with fresh burrata, grated Parmesan, or a dollop of ricotta. Whatever you choose, don’t forget the nuts!
The possibilities are truly endless, and the beauty of this recipe is its versatility and simplicity. One bite, and you’ll have a cozy, wholesome meal on your table with minimal effort — perfect for those nights when you need a little extra comfort.
Ingredients
For the Sheet Pan
- 1 (16 oz) package of gnocchi (shelf-stable or fresh)
- 2 medium zucchinis, large dice
- 1 cup canned white beans, rinsed and drained
- 2 cups fresh arugula
- ½ cup walnuts
- 3 tbsp pine nuts
For the Greek Dressing
- ¼ cup olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tbsp Italian seasoning
- ½ tsp honey
- Salt and pepper to taste
- ⅛ tsp turmeric
For Garnish
- 4 oz goat cheese or burrata (your choice)
- Lemon wedges (optional)
Instructions
- Preheat the oven
Preheat your oven to 400°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. - Make the Greek dressing
While the sheet pan is roasting, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (if using), salt, and pepper in a small bowl. - Prepare the gnocchi and vegetables
- Add the gnocchi, zucchini, and white beans to the sheet pan.
- Drizzle with the Greek dressing and mix until evenly coated.
- Roast the ingredients
Spread everything into an even layer and roast for 18-20 minutes, stirring halfway through, until the gnocchi is golden and slightly crispy, and the zucchini is tender. - Add on the nuts
Once the 20 minutes are done, add the raw walnuts and pine nuts to the sheet pan along with the goat cheese. If you’re using burrata, simply add the nuts to the sheet pan and place it back in the oven. Roast for 5 minutes. - Assemble the dish
- Once the gnocchi, vegetables, and nuts are roasted, remove the sheet pan from the oven.
- Add the fresh arugula to the sheet pan and toss gently to wilt slightly from the residual heat. Finish with burrata cheese, optional.
- Drizzle with olive oil, top with cracked pepper, and serve!
- Add the finishing touches
- Top with burrata for creamy richness
- Serve with lemon wedges on the side, if desired.
Serving Suggestions
Enjoy this dish as a light dinner, or pair it with crusty bread and a crisp white wine like Sauvignon Blanc.
Pro Tips
- For extra protein, add grilled chicken or sausage to the sheet pan.
- Swap arugula for spinach if preferred.
- Customize with your favorite vegetables, like cherry tomatoes or bell peppers.
My Favorite Weeknight Recipes
If you love this recipe, check out some of my other favorite weeknight meals:
- Savor Simplicity: Pesto Pasta with Prosciutto and Burrata
- Quick & Easy Lemon Pesto Pasta
- One-Pot Sausage and Onion Pasta in a White Wine Cream Sauce
Greek-Inspired Gnocchi & Vegetable Sheet Pan Dinner
Ingredients
For the Sheet Pan
- 1 16 oz package of gnocchi (shelf-stable or fresh)
- 2 medium zucchinis large dice
- 1 cup canned white beans rinsed and drained
- 2 cups fresh arugula
- ½ cup walnuts
- 3 tbsp pine nuts
For the Greek Dressing
- ¼ cup olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ½ tbsp Italian seasoning
- ½ tsp honey
- Salt and pepper to taste
- ⅛ tsp turmeric
For Garnish
- 4 oz goat cheese, boursin, or burrata your choice
- Lemon wedges optional
Instructions
- Preheat your oven to 400°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- While the sheet pan is roasting, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (if using), salt, and pepper in a small bowl.
- Add the gnocchi, zucchini, and white beans to the sheet pan.
- Drizzle with the Greek dressing and mix until evenly coated.
- Spread everything into an even layer and roast for 18-20 minutes, stirring halfway through, until the gnocchi is golden and slightly crispy, and the zucchini is tender.
- Once the 20 minutes are done, add the raw walnuts and pine nuts to the sheet pan along with the goat cheese. If you’re using burrata, simply add the nuts to the sheet pan and place it back in the oven. Roast for 5 minutes.
- Once the gnocchi, vegetables, and nuts are roasted, remove the sheet pan from the oven.
- Add the fresh arugula to the sheet pan and toss gently to wilt slightly from the residual heat. Finish with burrata cheese, optional.
- Drizzle with olive oil, top with cracked pepper, and serve!
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