🥔 Sheet Pan Gnocchi with Leeks & Tomatoes
Some nights call for dinner that feels effortless but still comforting — the kind of meal that doesn’t require three burners, a sink full of dishes, or a complicated grocery list. That’s exactly where Sheet Pan Gnocchi with Leeks & Tomatoes comes in.
Hi, I’m Luma from recipeshall.com, and this recipe is one of my favorite “throw it on a pan and let the oven do the work” dinners. It’s cozy, colorful, and deeply satisfying, yet light enough that you don’t feel weighed down afterward. Perfect for busy weeknights, quiet Sundays, or those evenings when you just don’t want to babysit a pot.
The magic? Store-bought gnocchi turns golden and crispy in the oven, leeks become sweet and silky, and tomatoes burst into juicy little flavor bombs. One pan. Minimal prep. Maximum comfort.
🌟 Why You’ll Love This Sheet Pan Gnocchi with Leeks & Tomatoes
- One pan = easy cleanup (future-you will thank you)
- Crispy gnocchi without boiling
- Vegetarian & flexible
- Comfort food that still feels fresh
- Perfect for busy weeknights or meatless Mondays
If you love simple dinners like this, you might also enjoy my No-Fry Skillet Chicken Parm or High-Protein 30-Minute Skillets, both great options for fast, satisfying meals.
🛒 Ingredients (Serves 3–4)
- 1 lb shelf-stable potato gnocchi
- 2 large leeks, cleaned and sliced (white + light green parts)
- 1½ cups cherry or grape tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional: red pepper flakes for heat
- Optional: grated Parmesan or crumbled feta
- Optional garnish: fresh basil or parsley
👩🍳 How to Make Sheet Pan Gnocchi with Leeks & Tomatoes
1. Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Prep the Leeks
Slice leeks lengthwise, then into half-moons. Rinse thoroughly to remove any grit — leeks love hiding dirt, and no one wants crunchy surprises.
3. Toss Everything Together
On the sheet pan, add gnocchi, sliced leeks, tomatoes, garlic, olive oil, Italian seasoning, salt, and pepper. Toss well until everything is evenly coated.
Spread everything out into a single layer. Crowding leads to steaming, and we want crispy.
4. Roast
Roast for 20 minutes, then stir and flip the gnocchi slightly. Return to the oven for another 10–15 minutes, until the gnocchi is golden and crisp and the leeks are tender with caramelized edges.
5. Finish & Serve
Remove from the oven and sprinkle with Parmesan or feta if using. Finish with fresh herbs and a drizzle of olive oil.
Serve warm, straight from the pan — because fewer dishes = more joy.
💡 Tips for the Best Results
- Don’t boil the gnocchi first. Straight from the package is the secret to crisp edges.
- Dry your leeks well after washing so they roast instead of steam.
- Use a large pan. If things are piled up, split into two pans.
- Add protein: Toss in cooked chicken sausage, rotisserie chicken, or white beans during the last 10 minutes.
- Extra crispy? Broil for 2–3 minutes at the end — keep an eye on it.
❤️ A Little Kitchen Story
This recipe became a staple in my kitchen during one of those weeks where everything felt rushed. I had gnocchi in the pantry, leeks in the fridge, and zero patience for complicated cooking. I tossed everything onto a pan, crossed my fingers, and hoped for the best.
What came out of the oven was golden, cozy, and surprisingly elegant. My family asked if it was “one of those fancy recipes.” I laughed — because it couldn’t have been easier. It’s now one of those meals I make when I want comfort without chaos.
❓ FAQs
Can I use frozen gnocchi?
Yes, but thaw it first and pat dry to avoid excess moisture.
Can I make this vegan?
Absolutely. Skip the cheese or use a dairy-free alternative.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
Can I add other vegetables?
Yes! Mushrooms, zucchini, red onion, or bell peppers all work beautifully.
🌿 Final Thoughts
Sheet Pan Gnocchi with Leeks & Tomatoes is the kind of recipe that fits real life — minimal prep, big flavor, and comforting results. It proves that dinner doesn’t need to be complicated to feel special.
From my kitchen to yours, I hope this one-pan wonder brings warmth, ease, and a little extra calm to your weeknight routine.
