Main Dishes

March 30, 2022

Farmers Market Sheet Pan Gnnochi

Your weeknight gnocchi meals just got a whole lot easier and tastier. The best part is, you do not have to boil the gnocchi. Can you say, winning! Cooking and getting the right gnocchi texture can be quite tricky. But, fear not, this recipe ensures your one sheet pan meal will come out perfect every time.

I not only love how effortless this is to make, but I love how it’s so perfect for anything and can act as both a main dish or a side dish. Plus, you can even prep this meal ahead of time to save time on the day of. Chop and prepare your veggies the night before and keep them in the fridge until you are ready to roast.

If you didn’t already notice, I wanted to point out that this meal does not contain a sauce. Reason being, I truly wanted these farmers market vegetables and all of their natural juices with the addition of some butter cubes to shine and get cooked into this gnocchi meal. With the combination of the fresh vibrant vegetables, tender crisp gnocchi and the creamy cheese you truly get to taste each item together in their purest and natural form. Not dousing it in sauce allows for this to be possible.

With the farmers market vegetables, I choose vegetables that I thought would be easily available at your local farmers market during the spring and summer season. I also selected a variety of colors, textures and flavors to make it a well rounded vegetarian dish. If you are looking for a farm to table, ridiculously easy, plate pleasing, eye catching dish this is it!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Farmers Market Sheet Pan Gnnochi

Hallelujah! All of your prayers have been answered and they come in the form of this Farmers Market Sheet Pan Gnocchi! A meal that gets delivered in record time without compromising the flavor or convenience. It is a dish that is truly unmatched!



  • 1 lb. fridge gnocchi
  • 2 TBSP Fresh garlic, minced
  • 1-2 Heirloom tomatoes, chopped (depending on the size, color preference is up to you)
  • 1 Corn on the cob, corn cut off the cob
  • 1 Carrots, sliced
  • Half of a head of Cauliflower
  • 1 TBSP Basil, thinly sliced
  • Lemon zest from half of a lemon
  • ¼ Cup White wine
  • Burrata, torn in pieces
  • 2 TBSP olive oil
  • 3 TBSP Cup butter, cut in small cubes
  • ½ TSP salt
  • ¼ TSP black pepper
  1. Preheat your oven to 425 degrees. Prepare a baking sheet with nonstick spray. Set aside.
  2. Prepare all of your produce: mince your fresh garlic, chop your heirloom tomatoes, cut the corn off the cob, cut your cauliflower into florets, slice your carrots, and thinly slice your fresh basil. Place all items into a large bowl together.
  3. Add your fridge gnocchi to the bowl of produce.
  4. Add 2 TBSP olive oil, ¼ cup white wine, ½ TSP salt and ¼ TSP black pepper. Mix everything well to coat.
  5. Transfer everything to your prepared sheet pan and spread out evenly.
  6. Once everything is spread out evenly, cut your butter into small cubes and place them randomly throughout the sheet pan.
  7. Tear pieces apart from your burrata and place them randomly throughout as well, so each little area on the pan gets a little burrata and butter.
  8. When ready, bake at 425 for 25 minutes. Then, broil on low for 5 minutes. When done, remove from heat and let cool for 5-10 minutes. Serve immediately.
  9. Garnish with some extra fresh basil, extra lemon zest and grated parmesan cheese if desired.
  10. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!