Try this easy baked gnocchi recipe for a super-fast and delicious Mediterranean-inspired vegetarian meal. It also works very well as a side dish with grilled chicken. With healthy fibers, fresh veggies, and intense flavors, this versatile dish is also a one-pan clean-up!
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Ingredients list for the Baked Gnocchi
- Gnocchi: Refrigerated and shelf-stable potato gnocchi both work great here.
- Grape tomatoes: I love the sweetness. Cherry tomatoes also work very well.
- Zucchini: Keep the skin on! For a sweeter version, use yellow squash.
- White onion: More digestible and milder than yellow onion
- Garlic: Fresh. Fresh. FRESH! Fresh garlic will develop its full aroma when the gnocchi are baked in the oven.
- Fennel seeds: This brings out the full potential of this Mediterranean-inspired gnocchi recipe.
- Olive oil: Extra virgin, cold pressed is my preference here. It can be expensive, but it’s totally worth it!
Photo credit: © Eatwell101.com
Why you’ll love these gnocchi
- It’s a 100% one-pan dish! You don’t need to boil the gnocchi. Everything is cooked at the same time, and the gnocchi soaks up all the delicious juices.
- Minimal prep, fast cook time—perfect for weeknights when you want comfort food without the effort.
Photo credit: © Eatwell101.com
Directions: How to bake the gnocchi
The recipe is super simple:
- Toss everything in a cast iron skillet, drizzle with olive oil and water.
- Season
- Bake in the oven for 15 to 20 minutes at 420ºF (210ºC).
- Add the scallion. Bam!
I like to add grated parmesan toward the end of baking time and let it crisp for the last few minutes.
Photo credit: © Eatwell101.com
Pro tips
- Toss in bell peppers, mushrooms, or spinach—or add feta or goat cheese for extra richness.
- You can even use several, smaller cast-iron pans to bake and serve individual portions! The cooking time will be slightly shorter.
More gnocchi recipes you might like
- Fried Gnocchi with Garlic & Parmesan
- Gnocchi and Broccoli Stir-Fry
- Marry Me Gnocchi Recipe
- Potato Gnocchi in Bacon Spinach Cream Sauce
Baked Mediterranean Gnocchi
This baked gnocchi skillet is a super fast and delicious meat-free meal at home.
- 1 pound gnocchi
- 1 pint grape tomatoes
- 1 or 2 zucchini
- 1 white onion, roughly chopped
- 4 whole garlic cloves
- 1 tablespoon fennel seeds
- 2 tablespoons olive oil
- 1 tablespoon water
- Coarse kosher salt and fresh ground black pepper
- 2 to 3 scallion, chopped
- Shredded cheese, optional
Instructions
- Preheat your oven to 420°F (210°C). Slice grape tomatoes in half lengthwise, cut zucchini lengthwise then make 1/4 inch slices.
- In a 10-inch or larger cast iron skillet, add the tomatoes, zucchini, garlic, onion, fennel seeds, and gnocchi. Drizzle with 1 tablespoon olive oil and add one tablespoon water. Season with salt and pepper, toss to combine, and put in the oven for 15 - 20 minutes until gnocchi has soaked in the juices and tomatoes and zucchini are slightly browned.
- Remove the skillet from the oven and stir in the chopped scallion and cheese (optional). Adjust seasoning with salt and pepper and serve the gnocchi immediately. Enjoy!
Recipe Notes
- We specify a cast iron skillet because we think it guarantees an even browning in the oven and allows a quick reheat on the stove if necessary. However, any deep skillet or sauté pan that goes to the oven should work as well provided it doesn't have a nonstick coating; a good old baking dish could also do the trick.
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Reviews (4)
Leave a reviewLeave a Reply
Ann
2025-08-14 17:53:32
Great combo of flavors. My onions and squash needed about twice the amount of time. I think I might try in a covered dish next time.
Grace
2023-09-28 19:15:05
Overall, I love the combination of ingredients! The cherry tomatoes were great to balance out the gnocchi and zucchini. I did think there was too much fennel, which kinda drowned out the flavors of the produce, so I'd likely do about 1/2 to 3/4 the amount next time.
Carla Visser
2023-01-06 19:22:47
I just tried this this evening and my husband and I both loved it. Who knew cherry tomatoes had so much flavour! I didn’t have fennel on hand but substituted it for a Summer Savoury. In answer to an inquiry, I did use frozen gnocchi and it turned out great. I added cheese and a little frozen bacon I had on hand during the last 8 minutes of baking on the oven. My oven was set at 375 degrees as I wanted to warm up some garlic bread a well.
Ann
2021-03-05 15:01:08
Can I use frozen gnocchi, or should I defrost first or does it have to be fresh only.
