Sheet Pan Baked Gnocchi is having a moment -- and this Mediterranean version with feta-stuffed meatballs is the reason why. We are talking pillowy gnocchi, juicy beef meatballs with feta worked right into the mix, burst cherry tomatoes, and zucchini all roasted together in a lemony garlic oregano sauce. No boiling, no separate pans, no juggling. Just one sheet pan and 35 minutes in the oven.
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Baked Gnocchi
🕒 Ready In: ~ 40 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 483 per serving (estimated)
🥣 Main Ingredients: Gnocchi, ground beef, tomatoes, zucchini, feta cheese
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
This is the kind of dinner that looks impressive but asks very little of you. One pan, into a hot oven. While it bakes you can set the table, help with homework, or just stand in the kitchen and smell how good your house is about to get.
This is yet another episode of my No Boring sheet pan series! We got Sheet Pan Baked Lamb Chops, Sheet Pan Panko Crusted Salmon, Sheet Pan Chicken Kebabs in the oven, Sheet Pan Harissa Chicken & Veggies, Sheet Pan Stuffed Pepper Rings, Sheet Pan Mediterranean "Nacho" Potato and Sheet Pan Garlic Shrimp!
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Why You'll Love This Recipe
One pan, zero stress -- Everything roasts together on a single sheet pan. The sauce does the seasoning, the oven does the cooking, and you do very little.
Feta-stuffed Mediterranean meatballs -- These are not your average meatballs. Feta mixed right into the beef means every bite is salty, tangy, and deeply flavorful.
No boiling the gnocchi -- Shelf stable gnocchi goes straight onto the pan raw. The sauce and steam from the covered bake does all the work.
Sheet Pan Baked Gnocchi and Meatballs Video
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Ingredient Notes
Shelf Stable vs. Refrigerated Gnocchi: This recipe uses shelf stable gnocchi straight from the package with no pre-boiling required. Shelf stable gnocchi is denser and holds up really well to oven roasting without falling apart.
Ground Beef: Leaner beef means the meatballs hold their shape beautifully on the sheet pan without releasing a pool of fat into the sauce. 93/7 is the sweet spot here -- enough fat for flavor and moisture, lean enough to keep things clean. But you can def use a fattier cut if that's all you have.
Feta in the Meatballs: This is the move. Mixing feta directly into the meatball mixture instead of just crumbling it on top means the flavor is baked into every single bite. The feta also adds moisture to the meat as it melts, which keeps the meatballs juicy even at 425F. In a pinch, you could also use frozen meatballs!
Grated Onion When you grate the onion it breaks down into a pulp that distributes evenly through the meat and adds moisture without leaving big chunks in the meatball. Small step, big difference.
Chicken Bouillon in the Sauce Two teaspoons of chicken bouillon dissolved into the sauce adds a savory depth that takes this from good to really good. It seasons the gnocchi, the vegetables, and the pan drippings all at once. If you want to learn more about building flavor into simple Mediterranean sauces, check out my Mediterranean pantry staples guide.
Cherry Tomatoes Leave them whole. They burst in the oven and become jammy and sweet and mix into the sauce in the most beautiful way. Halved tomatoes release too much liquid too fast and can make the sauce watery.
Pro tip
Juicy Meatballs
Grate the onion directly over the mixing bowl so you catch every drop of juice. That liquid is flavor and moisture and you want all of it in the meatball mixture.
Instructions
Full recipe and instructions in the recipe card at the end of post
- Step 1: Grate onion into bowl. Add remaining meatball ingredients, mix, and roll into 1.5 inch balls.
- Step 2: Whisk all sauce ingredients together until bouillon is dissolved.
- Step 3: Arrange meatballs, gnocchi, tomatoes, and zucchini on a large sheet pan.
- Step 4: Pour sauce over everything and toss to coat.
- Step 5: Bake at 425F for 35 minutes.
- Step 6: Remove from the oven and top with feta and parsley.
Substitutions & Variations
No ground beef? Ground lamb is the most Mediterranean swap and honestly even more flavorful here. Ground turkey or chicken work for a lighter version -- just add an extra tablespoon of olive oil to the meatball mixture to keep them moist.
No zucchini? Bell peppers, eggplant, or yellow squash all roast beautifully at 425F in the same time. Cut them to a similar size so everything cooks evenly.
Want more vegetables? Kalamata olives scattered over the top before the final uncovered bake add a beautiful briny punch that is very at home in this dish.
No panko? Regular breadcrumbs work fine. For a gluten free version, almond flour in the same quantity works well in the meatballs.
FAQ
Yes, but reduce the covered bake time by about 5 minutes. Refrigerated gnocchi is softer and more delicate than shelf stable and can get mushy if baked for the full 35 minutes covered.
Yes. Roll the meatballs and store them covered in the fridge for up to 24 hours before baking. This actually helps them hold their shape even better on the pan.
No. That is the whole point of this recipe. The sauce and the steam from the covered bake cook the gnocchi through perfectly without any pre-boiling.
More Sheet Pan Recipes
- Sheet Pan Baked Panko Crusted Salmon29 Minutes
- Sheet Pan Eggs Breakfast Sandwiches35 Minutes
- Sheet Pan Broccoli Zucchini Soup45 Minutes
- Roasted Cherry & Heirloom Tomato Soup45 Minutes
⭐️ Recipe
Sheet Pan Baked Gnocchi and Meatballs
Ingredients
Meatballs
- 1 lb ground beef 93/7
- ½ yellow onion grated
- 1 egg
- ½ cup panko breadcrumbs
- ⅓ cup feta cheese crumbled
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
Sheet pan
- 16 oz shelf stable gnocchi
- 1.5 cups cherry tomatoes whole
- 1 medium zucchini chopped
Sauce
- ¼ cup extra virgin olive oil
- ⅓ cup lemon juice
- 3 garlic cloves crushed
- 1 teaspoon dried oregano
- 2 teaspoon chicken bouillon
- Red pepper flakes to taste
- salt and black pepper to taste
Topping
- ⅓ cup feta cheese crumbled
- Fresh parsley chopped
Instructions
Make the meatballs
- Grate the onion directly into a large mixing bowl using a box grater. You want the pulp and all of the juice -- that moisture is what keeps the meatballs tender. Add the ground beef, egg, panko, crumbled feta, garlic powder, salt, and dried oregano. Mix with your hands until just combined. Do not overmix or the meatballs will be dense and tough.1 lb ground beef 93/7, ½ yellow onion, 1 egg, ½ cup panko breadcrumbs, ½ teaspoon salt, ½ teaspoon dried oregano, 3 garlic cloves, ⅓ cup feta cheese, 1 teaspoon garlic powder
- Wet your hands slightly to prevent sticking. Roll the mixture into 1.5 inch meatballs, pressing firmly so they are compact and will hold their shape on the pan. You should get roughly 16 to 18 meatballs. Set aside.
Make the sauce
- In a small bowl or jar, whisk together the olive oil, lemon juice, crushed garlic, dried oregano, chicken bouillon, and red pepper flakes. Whisk until the bouillon is fully dissolved and the sauce is combined. Taste it -- it should be bright, garlicky, and well seasoned. This sauce is doing a lot of work so make sure it tastes good before it goes on the pan.¼ cup extra virgin olive oil, ⅓ cup lemon juice, 3 garlic cloves, 1 teaspoon dried oregano, 2 teaspoon chicken bouillon, Red pepper flakes to taste, salt and black pepper to taste
Build the sheet pan
- Preheat your oven to 425F. On a large rimmed sheet pan, arrange the meatballs, gnocchi, whole cherry tomatoes, and chopped zucchini in as even a layer as possible. Try not to pile things on top of each other -- everything needs contact with the pan and the sauce to cook properly.1.5 cups cherry tomatoes, 1 medium zucchini, 16 oz shelf stable gnocchi
- Pour the sauce evenly over everything on the pan. Using your hands or a large spoon, toss gently to coat. Make sure the gnocchi in particular is well coated in the sauce as that is what it will absorb as it cooks. Spread everything back out into an even layer after tossing.
Bake
- Bake at 425F for 35 minutes.
Finish and serve
- The gnocchi should be cooked through, the tomatoes should be bursting, and the sauce should have reduced slightly into the pan. Crumble the remaining feta evenly over the top and top generously with fresh chopped parsley. Taste the pan juices and add a pinch of salt or a squeeze of lemon if needed. Serve immediately straight from the pan.⅓ cup feta cheese, Fresh parsley
Instagramer says
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