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Greek-Inspired Gnocchi & Vegetable Sheet Pan Dinner

This Greek-inspired gnocchi and vegetable sheet pan dinner is a one-pan wonder! Packed with fresh flavors, creamy goat cheese or burrata, and a homemade Greek dressing, it’s perfect for busy weeknights or casual entertaining.
Prep Time 5 minutes
Cook Time 25 minutes
Author Kasey Lynch

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!