Sheet Pan Gnocchi and Meatballs

Name: Sheetpan Gnocchi and Meatballs Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12- 16 oz frozen meatballs ((2½-3 cups), fresh will work too); 1 lb gnocchi (shelf stable or refrigerated); 2 small zucchini, cut into 1 inch pieces ((quarter or half rounds)); 10 oz cherry tomatoes; 3-4 tbsp olive oil; 1 - 1 ½ tbsp Italian seasoning; 1 tsp garlic powder; 1 tsp dried parsley; ½ tsp onion powder; ¼ tsp Red pepper flakes; ½ cup freshly shredded parmesan; fresh basil (optional, but highly recommended); ½ cup unsalted butter; 3-4 garlic cloves (minced); 1 squeeze of lemon juice; Salt and pepper (to taste); chopped parsley

By Lorie Yarro

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Published Oct 14, 2026

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This quick and easy, dump and bake sheet pan gnocchi and meatballs is a perfect weeknight dinner the family will devour. Prepare the whole meal on the same pan you bake it on. Then drizzle with a simple garlic butter sauce and all the parmesan for a dinner that feels extra but without the extra time and energy!

Sheet pan with gnocchi, meatballs, vegetables and parmesan on top.

Why We Love This Sheet Pan Gnocchi and Meatballs

Sheet pan dinners are ALWAYS my favorite. The ability to toss everything on one pan, pop it in the oven and come back to dinner is a dream. This sheet pan gnocchi dinner is about as easy as it gets!

This sheet pan gnocchi and meatball dinner:

is a super simple prep dinner recipe, just toss everything on the sheet pan and bake!
can very easily be varied: use frozen or fresh meatballs, vary the veggies, use your favorite gnocchi, etc!
does not require boiling or cooking the gnocchi separate
is finished with a delicious garlic butter sauce for even more flavor

If you love this sheet pan meal, make sure to try these other favorites too: Pan Fried Gnocchi, 15 Minute Tomato Basil Gnocchi, Sausage Sheet Pan Dinner, or these Spinach Feta Turkey Meatballs!

Ingredient Notes

Zucchini, tomatoes, olive oil, potato gnocchi and other ingredients labeled on surface.

We like shelf stable gnocchi, particularly the Delallo brand or Trader Joe’s. However, a refrigerated gnocchi can work too in this recipe. I have not tested any frozen gnocchi yet with this recipe.
Make sure to cut the zucchini in at least 1 inch chunks so they cook at the same pace as the other ingredients. If you cut it too thin, it will become very mushy.
Frozen or fresh meatballs will work here. We love the ease of frozen meatballs. Make sure they are on the smaller size, around 1 to 1 1/2 inches versus large meatballs. If your meatballs are much larger, cut them in half or even quarters. These Ricotta Chicken Meatballs or Zucchini Beef Meatballs would be amazing with this dinner.
The amount of meatballs used in this recipe is based on preference. A 16 oz. package may be more meatballs than your family prefers. You can certainly use anywhere from about 2-3 cups and be just fine.
Cherry tomatoes or grape tomatoes should work in this recipe.

Ways To Vary This Recipe

drizzle another sauce over: drizzle a bit of basil pesto, caesar dressing, marinara, etc. or just top with even more parmesan! My husband said he prefers this sheet pan gnocchi with a bit of marinara versus the butter sauce.
change up the vegetables: add some mushrooms, sliced red onion, toss some kale on the pan–the more the merrier.
add in lots of fresh herbs: chop some rosemary, oregano, thyme and more

Step-By-Step Instructions

Sheet pan with gnocchi, frozen meatballs, tomatoes and other ingredients.

Step 1: You can line a large sheet pan with foil or parchment for easy clean up or spray it with with oil. Add gnocchi, meatballs, tomatoes and zucchini to the pan. Drizzle olive oil over top, add seasonings and toss well to combine. Make sure all the ingredients are evenly coated. Brush the tops of the meatballs with a bit of olive oil.

Baked sheet pan gnocchi and meatballs with vegetables.

Step 2: Bake for about 25 minutes, tossing once about halfway through or until meatballs are cooked through (165°F internal temp.) and the gnocchi is tender. Remove from oven and add the parmesan and allow to rest for 5 minutes before serving.

Step 3: In the last few minutes, in a small skillet or saucepan, melt the butter over medium heat. Add in the garlic and cook for 1-2 minutes or until fragrant. Remove from heat, add in the lemon juice, salt and pepper as desired and a sprinkle fresh herbs.

Garnished meatballs and gnocchi on pan with parmesan and basil.

Step 4: Serve with a drizzle of the garlic butter sauce and more parmesan on top.

Recipe Tips

Coat all of the ingredients with olive oil for best results. This is key for the best texture overall, especially the gnocchi. If the gnocchi is not coated in oil, it becomes hard and dry.

Make sure the tops of the meatballs are coated with oil the entirety of baking. Just a light brush of olive oil in the end makes for the best juicy, meatballs. If not, they can get a bit dry on the tops.