Oh baby! You’re going to love this eggplant parmesan inspired Sheet Pan Gnocchi. The Italian’s did something right when they created eggplant parmesan. I love how it has the perfect crunch on the outside, while the eggplant is perfectly soft and delicious on the inside. This dish makes eggplant parm even easier to make with a Sheet Pan Gnocchi.

❤️ Why You’ll Love Sheet Pan Gnocchi

• Quick: This recipe will be on your table in 40 minutes. It’s quick to make with a very easy clean-up (since it’s on one sheet pan). The perfect dish the whole family will love.
• Healthy: Eggplant is good for you and this dish is a full, complete dinner all on one pan. You can feel good about serving this to your family or friends.
• Vegetarian: This dish packs the flavor but is vegetarian-friendly. You can always add your favorite protein to it, but it’s fantastic without it.

🍲 Ingredients

Eggplant – Eggplant offers several health benefits, and it’s incredibly nutrient dense. Eggplant is high in antioxidants like nasunin which helps protect cells and supports brain health. Eggplant also is high in fiber which helps with digestion and heart health. There are so many delicious ways to add it into your diet like in this Greek Stuffed Eggplant, or in this creamy dip.

Gnocchi – Gnocchi is a little potato dumpling. It is often found in the pasta aisle and is a budget-friendly, easy ingredient to use. The best part is you don’t have to cook it in boiling water before adding it to a sheet pan dish. It bakes up perfectly by just tossing it on the pan.

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👩‍🍳 How to Make Sheet Pan Gnocchi

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. Make the breadcrumb topping: Heat the olive oil in a medium skillet over medium-low heat. Add the breadcrumbs, salt, pepper, garlic powder and onion powder to the pan and stir to combine with the oil. Spread into a single layer and let sit for 1-2 minutes, until they start to toast and become fragrant. Stir occasionally and cook for 3-4 more minutes until the breadcrumbs are fully golden brown. Remove from the heat and set aside to cool.
3. Make the dressing: Whisk together the ¼ cup olive oil along with the salt, pepper, dried thyme and dried oregano. Set aside.
4. To a sheet pan add: cubed eggplant, tomatoes, gnocchi, smashed garlic and brown lentils. Drizzle the dressing all over and toss to combine everything and make sure everything is well coated.
5. Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes add the mozzarella cheese over top of all the ingredients on the pan and bake for 5-7 more minutes until the cheese is melted and bubbling (if needed, broil for 1-3 minutes on the low broil setting).
6. Serve immediately topped with toasted breadcrumbs and fresh basil leaves.

🗒 Tips and Tricks

• Gnocchi: The magic of this dish is that you roast the gnocchi directly on the sheet pan. This saves time and creates a lovely crispy exterior.
• Vegetables: Add whatever veggies you want to the sheet pan to make this dish your own.
• Finishing Touches: Top your Sheet Pan Gnocchi with fresh herbs or a drizzle of flavored olive oil.
• More Tips: If you need more tips on making the perfect sheet pan gnocchi dish, check out my guide here.

🗒 Variations

If you know me, you know I love a sheet pan gnocchi meal. They are so easy and great for a busy day when I just don’t feel like cooking (believe me, it even happens to me). Here are some other sheet pan meals you’re going to love:

• Sheet Pan Gnocchi with Lentils
• Crispy Chicken & Sheet Pan Gnocchi

🗒 Best served with

• Citrus Salad (this can be a great starter)
• Fennel Salad
• Roasted Beet Salad

👝 How to Store Leftovers

Store leftover Sheet Pan Gnocchi in an airtight container. Reheat in a frying pan or microwave. This will last about 4 days in your fridge.

🤔 Common Questions

Eggplant Parmesan Inspired Sheet Pan Gnocchi

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This Sheet Pan Gnocchi takes the Italian favorite, eggplant parmesan, and turns it into an easy, one pan gnocchi dish. You'll love it because it's so comforting, vegetarian, and easy!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian-Inspired

Servings 4

Calories 714 kcal

Ingredients

  

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Breadcrumb topping

• 1 tbsp extra virgin olive oil
• 1/2 cup panko breadcrumbs
• 1 tsp kosher salt 
• 1/4 tsp ground pepper
• 1/2 tsp garlic powder 
• 1/2 tsp onion powder 

For the dressing

• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1 tsp dried thyme
• 1 tsp dried oregano

For the gnocchi

• 2 small eggplant, chopped in 1/2 inch pieces (about 4 cups total)
• 2 pints cherry tomatoes
• 500 g store-bought potato gnocchi
• 20 garlic cloves, smashed and roughly chopped
• 19 oz (540ml) can brown lentils, drained and rinsed
• 2 cups grated mozzarella cheese
• fresh basil for garnish

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Instructions

 

• Preheat the oven to 400F and line a large baking sheet with parchment paper.
• Make the breadcrumb topping: Heat the olive oil in a medium skillet over medium-low heat. Add the breadcrumbs, salt, pepper, garlic powder and onion powder to the pan and stir to combine with the oil. Spread into a single layer and let sit for 1-2 minutes, until they start to toast and become fragrant. Stir occasionally and cook for 3-4 more minutes until the breadcrumbs are fully golden brown. Remove from the heat and set aside to cool.
• Make the dressing: Whisk together the ¼ cup olive oil along with the salt, pepper, dried thyme and dried oregano. Set aside.
• To a sheet pan add: cubed eggplant, tomatoes, gnocchi, smashed garlic and brown lentils. Drizzle the dressing all over and toss to combine everything and make sure everything is well coated.
• Bake for 25 minutes, tossing at the 15 minute mark. After 25 minutes add the mozzarella cheese over top of all the ingredients on the pan and bake for 5-7 more minutes until the cheese is melted and bubbling (if needed, broil for 1-3 minutes on the low broil setting).
• Serve immediately topped with toasted breadcrumbs and fresh basil leaves.

Notes

• If lentils aren’t your favourite, try canned butter beans or chickpeas. 
• If you love this recipe you’ll love our viral Sheet Pan Gnocchi Recipe

Nutrition

Calories: 714kcal | Carbohydrates: 101.3g | Protein: 39.5g | Fat: 19.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 12.8g | Cholesterol: 10.2mg | Sodium: 1435.8mg | Fiber: 16.3g | Sugar: 10.9g

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