I’m so excited to share this sheet pan gnocchi with roasted veggies and tahini sauce with you! It’s a cozy, one-pan dinner that’s as easy as it is nourishing—think golden gnocchi, jammy cherry tomatoes, caramelized pumpkin, charred broccoli, and crispy butter beans, all finished with a velvety tahini–sun-dried tomato sauce. This balanced, fiber-rich meal comes together with minimal prep and clean-up, and it’s perfect for weeknights, casual hosting, or next-day lunches. If you love simple recipes that make you feel amazing, this one’s for you.
Sheet Pan Gnocchi are quite popular on socials at the moment, and for really good reasons, it’s so easy and a clever new way to use a well loved and affordable kitchen staple! I got the inspiration from the very talented Jeanine from Love and Lemons.
Why I love this recipe (as a nutritionist)
- Fiber-forward for gut health: broccoli, onion, pumpkin, tomatoes, and beans support a diverse microbiome and good digestion
- Protein you can feel: mostly from the beans, to 25 g of protein per servings
- Antioxidant-packed: colorful veggies bring vitamin C, beta-carotene, and polyphenols for overall well-being, and some great skin healthy ingredients
- Weeknight-easy: minimal chopping, one sheet pan, and a quick blender sauce—less time cooking, more time enjoying. And almost NO dishes afterward
Ingredient notes
- Gnocchi: choose shelf-stable or refrigerated potato gnocchi; roasting makes the edges crisp and centers tender. I was not sure about it when I saw the trend, I was afraid it would be a bit too dense and chewy, but that’s not at all the case! I promise it really works, and is quite delicious, and a clever new way to use store-bought gnocchi.
- Butter beans: creamy and mild, they add protein and fiber; swap with chickpeas or cannellini beans if preferred
- Pumpkin: naturally sweet and rich in beta-carotene; chop in small cubes about half the size of the gnocchi so it roasts through (no one likes under-cooked pumpkin!)
- Broccoli: roasts to crispy, caramelized perfection; add later if you prefer a softer bite
- Tahini sauce: tahini, lemon, sun-dried tomato, miso, and maple create a bright, savory sauce, so creamy, you won’t believe it’s dairy-free
How to make this recipe (summary)
Start by preheating the oven to 400°F (200°C), fan on. Roast gnocchi, cherry tomatoes, pumpkin, broccoli, onion, and butter beans on a lined sheet pan with olive oil, garlic powder, paprika, sea salt, pepper, and rosemary until golden (about 30 minutes).
Toast the almonds on the bottom rack until lightly golden.
Blend the tahini sauce: tahini, miso, sun-dried tomato, lemon juice, maple syrup, and water until smooth, adjusting water to reach a pourable consistency.
Serve with a generous swoosh of sauce on the plate, then pile on the roasted gnocchi and veggies, almonds, and a little arugula. View recipe card below for detailed instructions.
Variations and tips
- Make it nut-free: swap slivered almonds for toasted pumpkin seeds
- Broccoli timing: add broccoli to the pan after 10 minutes so it roasts for 20 minutes total, if you like yours less charred
- Extra protein: add some tofu or tempeh cubes to the pan
- Meal prep: store components separately; whisk a little water into leftover sauce to loosen before serving
- Crispier finish: spread ingredients out on a bigger sheet pan—space equals crisp; crowding leads to steaming
- If you like this recipe, you’ll also love our Mediterranean Sheet Pan Pita with Tzatziki, Marry Me Chickpea Soup, or High-Protein Pumpkin Pasta.
Why you’ll love this sheet pan gnocchi TLDR
- One-pan meal
- Fiber-rich
- Protein-packed
- Weeknight-friendly
- Comforting
FAQ
- Is this recipe gluten-free? No, but you can make it so by using store-bought gluten-free gnocchi.
- How long does the tahini sauce keep? It lasts up to 5 days in the fridge; whisk in extra water before serving to loosen the texture, as tahini sauces tend to thicken.
- Can I swap the butter beans? Yes, chickpeas or cannellini beans work beautifully here.
- Can I meal prep this? Absolutely! Store the roasted veggies and gnocchi separately from the sauce, then combine when serving.
- Can I make it oil-free? Yes, roast with a splash of veggie broth or water instead of olive oil, though the texture will be a bit different.
Sheet Pan Pumpkin Gnocchi with Roasted Veggies & Tahini Sauce
Cozy sheet pan gnocchi tossed with roasted veggies, butter beans, and a creamy tahini–sun-dried tomato sauce. Simple, high‑protein, and weeknight‑friendly.
Equipment
- large sheet pan
- Parchment paper
- Small Blender
Ingredients
Sheet Pan Gnocchi & Veggies
- 10.5 oz (300 g) gnocchi
- 12 (100 g) cherry tomatoes
- 9 oz (255 g) pumpkin - chopped into small cubes about half the size of a gnocchi
- 1 small head broccoli - chopped into large florets
- 1 red onion - cut into large chunks
- 1.5 cups (280 g) cooked butter beans - cooked
- 2 rosemary sprigs - or sub 1/2 tsp dried rosemary
- 1 tbsp (15 ml) olive oil
- 1 tsp (3 g) garlic powder
- 1 tsp (2.5 g) paprika
- sea salt flakes - to taste
- freshly ground black pepper - to taste
- 1.5 tbsp (10 g) slivered almonds
- 1 cup (40 g) arugula - optional
Tahini Sauce
- 2 tbsp (30 g) hulled tahini
- ½ cup (120 ml) water
- ½ tsp (3 g) white miso paste
- 1 oz (28 g) sun-dried tomato
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) maple syrup
Instructions
- Preheat the oven to 400°F (200°C), fan on.
- Prepare the vegetables: The key to this recipe is chopping the vegetables to the correct size so they cook evenly. Refer to the photos above for visual cues if needed.
- Bake: Line a large sheet pan with parchment paper. Add the gnocchi, cherry tomatoes, pumpkin (cut into small cubes, about half the size of the gnocchi so they cook through), broccoli (see notes), onions, and butter beans. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss everything well to coat. Add the rosemary sprigs and spread everything evenly on the pan. Bake for 30 minutes on the middle rack of the oven, rotating halfway to ensure even baking.
- Toast the almonds: Place them in an oven-safe dish on the bottom rack and bake for 7 to 10 minutes, or until lightly golden.
- Prepare the sauce: In a small blender, combine the tahini, miso paste, sun-dried tomato, lemon juice, maple syrup, and 1/2 cup water. Blend until smooth, adding more water 1 tablespoon at a time if needed. The sauce will thicken slightly once blended, so don't worry if it looks a little runny at first (see notes).
- Assemble: Spread the sauce on your plate, then top with the baked vegetables, gnocchi, toasted almonds, and arugula (if using). Enjoy!
Notes
Broccoli: I like my broccoli charred and crispy. If you prefer it less cooked, add it to the pan after 10 minutes so it only bakes for 20 minutes.
Sheet Pan: The more spread out the ingredients are, the crispier they’ll get. If they’re packed closer together, they’ll steam instead of crisping.
Nut-Free Option: Swap the almonds for pumpkin seeds.
No small blender? Make a larger batch in a standard blender instead. It keeps in the fridge for up to 5 days and works great as a salad or pasta sauce. Or, swap in green or red pesto. Or swap for a good quality store-bought pesto.
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Can you use sweet potatoes instead?
Absolutely 🙂
Delicious. I’m a big fan of sheet pan recipes, especially with gnocchi. Definitely eat with the optional arugula, the flavor combination is incredible!
Thank you for sharing Lisa, I’m so happy you loved it! It always blows my mind how a little bit of salad on the side really elevates any pasta dish 😍
So so so so good, my very picky Indian family who usually don’t like Italian food, loved it!
Wow that’s a big praise! Thank you for sharing Rachel, I’m so happy it was a hit with the whole family 💚
Astounding! Every time I’m dubious, you knock it out of the park again! The texture of the gnocchi and beans reminded me somewhat of roasted chestnuts and sent me into my cosy place!
That looks beautiful Saffie! To be fair I was dubious about baked gnocchi too before I tried it 😂 I did not expect to taste that good!
Ps: now I feel like chestnuts 😍
This was delicious! I added a bit more miso.. And my sun-dried tomato was in olive oil. So, not sure if that’s what you use. I kept adjusting for salt. But really loved this. Thank you.
So glad you loved it! I use oil-packed sun-dried tomatoes too, just drained before adding. Either type works fine though, and a little extra miso sounds perfect for even more flavor!
looks delicious, is the miso white or the brown, as im new to miso thanks
Hi Vicki, I used white miso. Thank you for asking. I’ve adjusted it in the recipe card now 🙂 Welcome to the wonder of miso, it’s so delicious, I use it a lot in my recipes to bring a beautiful umami taste. Hope you love this recipe, let me know how you go 💚
Hi Sarah, this looks lovely but do we not need to boil the gnocchis? I’ve always boiled mine for 2 minutes and then fry them with a bit of oil for crispiness…
Hi Geraldine, I totally get where you’re coming from! I’ve always done the same and was skeptical too when I first saw the baked gnocchi trend on Instagram—that’s why it took me so long to try it 😂. But no, you do not need to boil them for this recipe. The texture ends up soft and lightly chewy underneath, with a slightly crispy top. It’s actually really lovely and such a clever way to use store-bought gnocchi! Let me know what you think if you give it a go 🙂
You’re going to love this Sheet Pan Pumpkin Gnocchi! Make sure to rate it 5 stars and leave a comment if you enjoyed it!