Sheet Pan Gnocchi with Broccolini and Feta
Mediterranean Sheet Pan Gnocchi with Broccolini and Feta — Bold Flavors, Zero Fuss
Za'atar and red pepper flakes give this one-pan dinner a warm Mediterranean kick while everything roasts together until golden. The gnocchi develops crispy edges, the broccolini chars just right, and chunks of feta melt into creamy pockets throughout.
Za'atar transforms everything it touches, and nowhere is this more apparent than when it hits hot olive oil on a sheet pan. This Mediterranean spice blend — with its tangy sumac, earthy thyme, and nutty sesame — turns what could be a simple weeknight dinner into something that smells like it belongs in a seaside taverna.
Sheet pan cooking gets a bad rap for being bland, but the secret lies in understanding how different ingredients behave under high heat. Gnocchi needs that initial blast to crisp its exterior while staying pillowy inside. Broccolini wants to char at the tips while keeping some bite in the stems. Cherry tomatoes need time to blister and concentrate their sweetness. And feta — well, feta just needs enough heat to soften into creamy pockets without completely melting away.
This dish pulls from the Greek tradition of roasting vegetables with cheese, but the addition of za'atar gives it a broader Mediterranean soul. The combination works because each element has enough personality to stand on its own, yet they're all better together — the way the best one-pan meals should be.
Ingredients
- 1 lbpotato gnocchi, store-bought
- 1 broccolini, ends trimmed, florets cut into big pieces and stems cut into 1/2-inch pieces
- 1 cherry tomatoes
- ½ small red onion, thinly sliced
- 2 clovegarlic cloves, sliced
- 2 tbspextra-virgin olive oil
- ½ tspsea salt
- ½ tspfresh thyme leaves
- ½ tspza'atar
- ¼ tspred pepper flakes
- black pepper, freshly ground
- 6 ozfeta cheese, torn into 1-inch chunks
- fresh parsley(optional)
Instructions
- Crank your oven to 450°F and line a large rimmed baking sheet with parchment paper. This high heat is essential for getting those gnocchi edges crispy.
- Combine the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za'atar, red pepper flakes, and black pepper in a large bowl. Toss everything until well coated, then spread in a single layer on your prepared baking sheet.
- Roast for 10 minutes, then give everything a good stir to ensure even browning. Scatter the feta chunks over the top and continue roasting for 15-20 minutes more, until the gnocchi are tender with golden edges and the vegetables and feta have developed some nice color.⏱ 30 min
- Sprinkle with fresh parsley if you're using it, then taste and adjust seasoning as needed. Serve directly from the pan while everything's still hot and the feta is at its creamiest.
Tips & Tricks
- Don't skip the initial 10-minute roast before adding the feta — the vegetables need a head start to develop their char while the cheese needs less time to reach that perfect soft-but-not-melted state.
- If your gnocchi seems to stick initially, resist the urge to flip too early — they'll release naturally once the bottoms get properly golden and crispy.
- Tear the feta by hand rather than cutting it with a knife to create irregular chunks that will melt unevenly, leaving you with both creamy melted bits and firmer pieces for texture contrast.
- Save any leftover za'atar for sprinkling over eggs, roasted vegetables, or even buttered toast — it keeps for months in an airtight container.
Frequently Asked Questions
Can I use frozen gnocchi for this recipe?
Yes, but don't thaw them first — add the frozen gnocchi directly to the bowl with the oil and seasonings. They may need an extra 5 minutes of cooking time to get properly crispy.
What can I substitute if I can't find za'atar?
Mix 1 teaspoon dried thyme with 1/2 teaspoon sesame seeds and a pinch of sumac if you have it. Without sumac, add a squeeze of lemon juice at the end for that tangy note za'atar provides.
Will this work with regular broccoli instead of broccolini?
Absolutely — cut regular broccoli florets into bite-sized pieces and add the chopped stems too. The cooking time remains the same, though the stems may take a minute longer to get tender.
How do I store leftovers?
Leftovers keep in the fridge for up to 3 days, though the gnocchi will lose some of its crispiness. Reheat in a 400°F oven for about 10 minutes to restore some texture rather than using the microwave.