Sheet Pan Gnocchi with Shrimp makes pillowy gnocchi, burst cherry tomatoes and perfectly cooked shrimp happen on a single pan. This Mediterranean-inspired one-pan dinner is ready in 35 minutes with almost no cleanup.
The secret to sheet pan gnocchi that actually works? Timing. Gnocchi and vegetables roast first to get tender and lightly crisped. Then shrimp goes in under the broiler for just 5 minutes—which means they stay tender instead of rubbery.
Here's what you're going to love about this recipe: Shelf-stable gnocchi goes straight to the sheet pan without boiling and gets fluffy inside with lightly crisped edges. Cherry tomatoes burst and create a light sauce. And switching to the broiler at the end cooks shrimp quickly without turning rubbery. It's the kind of timing that makes one-pan meals actually work instead of leaving you with overcooked seafood and mushy vegetables.
For more one-pan seafood dinners, check out my free One Pan Seafood Collection.
Ingredients for One Pan Shrimp Gnocchi
Full ingredient list and measurements included in printable recipe card below.
How to Make Sheet Pan Gnocchi:
What if I don't have shelf-stable gnocchi?
Fresh gnocchi would need to be boiled first, then drained well and patted dry before adding it to the sheet pan. The texture won't be quite as crispy on the edges, but it'll still be good. Refrigerated gnocchi (the kind in plastic packaging) is closer to shelf-stable and can go directly to the pan without boiling.
Can I use frozen shrimp?
Yes. Thaw them completely first, then dry very well with paper towels. Frozen shrimp release more moisture, so drying is important.
What other seafood works here?
Bay scallops work great, about a 1-2 minutes less than shrimp. For salmon, cut it into 1-inch chunks and add it for the the same 5-6 minutes under the broiler.
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Sheet Pan Gnocchi with Shrimp & Cherry Tomatoes
- Total Time: 35 minutes
- Yield: 4-5 1x
Description
Roasted shrimp, burst tomatoes and pillowy gnocchi make one-pan dinner magic.
Ingredients
- 1 pound gnocchi (preferably shelf-stable)
- ¼ cup olive oil
- 1 red onion, halved and sliced
- 4 garlic cloves, sliced
- 1 pint cherry tomatoes
- ¼ teaspoon red pepper flakes, optional
- 1 pound medium shrimp, cleaned
- ¼ cup parmesan, grated or shredded, for serving
- ¼ cup fresh basil, for serving
Instructions
- Arrange a rack in the middle of the oven and preheat to 425°F. Dry shrimp well. Toss in a bowl with one tablespoon olive oil, ½ teaspoon salt and a pinch of black pepper and red pepper flakes, if using. Set aside.
- Add remaining 3 tablespoons of olive oil to the sheet pan. Halve and thinly slice red onion. Slice garlic cloves. Add them, along with whole cherry tomatoes and gnocchi to the pan. Season with ½ teaspoon salt, ¼ teaspoon black pepper and red pepper flakes, if using.
- Spread into an even layer and roast until the gnocchi are plump and the vegetables are tender and starting to brown, 18 to 20 minutes.
- Remove the baking sheet from the oven. Switch oven to broil. Add seasoned shrimp to sheet pan, then return to oven and cook 5-6 minutes, until shrimp are cooked through.
- Garnish with a generous handful of parmesan, fresh basil and a drizzle of olive oil.
Notes
- Shelf-stable gnocchi is ideal. It goes directly to the pan without boiling and develops the best texture...fluffy inside, lightly crisped edges.
- Don't skip the broiler switch. Adding shrimp at the end under high heat cooks them in 5-6 minutes without overcooking. If you add them at the beginning, they'll be rubbery.
- Dry shrimp well before seasoning. Excess moisture isn't our friend.
- Prep Time: 10
- Cook Time: 25
- Category: Easy Recipe
- Method: baked
- Cuisine: Italian
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