One pan gnocchi for the win! We’ve done it before, and we’ll do it again, because this is a meal format that works so well for busy weeknights when you really just need to throw a bunch of stuff in a pan and call it a day.
So today we are combining my favorite sheet pan / tray bake gnocchi method with my favorite “spicy sausage” flavored lentils and it is delightful. The gnocchi gets crispy, the tomatoes are melty and sweet (and still delicious even if they are off season and meh), the lentils are smoky, and some dollops of ricotta at the end add the perfect creamy finish.
Honestly the hardest part about preparing this recipe is just gathering the spices and flavorings to mix in with the lentils. Otherwise it’s a breeze! A true “dump and bake” recipe – once it’s prepped, you just throw it in the oven and everything cooks to the same timeline.
What to Know About the Ingredients & Substitutions
- You want shelf stable dried potato gnocchi for this, which does not need to be pre-boiled.
- I use green lentils, but black or brown lentils are equally good. Just don’t use red lentils – they will turn to mush.
- While I love serving this gnocchi with ricotta cheese for the sweet creamy contrast it gives, you can use something like whipped feta or goat cheese instead if you prefer.
- Any baby tomatoes are fine here – cherry, grape / baby plum or baby heirloom. Even out of season tomatoes turn out well in this recipe since roasting will enhance their flavor.
Variations of This Recipe
- Without the ricotta, this recipe can be vegan.
- In the summertime, you could swap up to half of the tomatoes for zucchini if you wish.
- Instead of my smoky fennel spice mix, feel free to shake in some cajun or jerk seasoning with your lentils for a whole different vibe (you could then swap the lemon for lime if it feels right).
The Best Pan for the Job
We want a large roasting tin or sheet pan with low sides – I use a 42cm / 16 inch roasting tin which is about right. We want to fill the bottom but still have the ingredients mostly on one layer.
I recommend using a metal pan if possible, because it conducts heat more quickly and will give the veggies a crisper roast. If you need to use glass or ceramic, that is OK – just note that glass and ceramic conduct heat more slowly, so you may therefore need a slightly longer oven time than the recipe states.
More Dump & Bake Gnocchi Recipes
Sheet Pan Gnocchi with Tomatoes, Lentils & Ricotta
Ingredients
- olive oil, for roasting
- 18 oz (500 g) dry packaged gnocchi
- 18 oz (500 g) cherry tomatoes , whole
- 2 shallots, sliced
- 1 lemon , for zesting and wedges
- 1 cup (250 g) ricotta chese
- fresh green herbs for topping – basil, parsley, chives etc , optional
Spicy Lentils
- 1.5 cups (265 g) cooked lentils (green, brown or black), from 1 can, drained and rinsed
- 1 tbsp tomato paste
- 1.5 tsp fennel seeds
- 2 tsp smoked paprika
- 2 tsp Italian herbs
- 1 tsp red wine vinegar
- 1 tsp garlic powder
- ½ tsp sugar
- ¼ tsp red pepper or chili flakes
- 2 tbsp olive oil
Instructions
- Preheat the oven to 390F / 200C / 180C Fan.
- Scatter the gnocchi, shallots and cherry tomatoes in a large roasting tin or deep sided sheet pan. Toss with just enough olive oil to lightly coat the ingredients, add salt and pepper to taste.Set aside.olive oil, 18 oz dry packaged gnocchi, 18 oz cherry tomatoes, 2 shallots
- Prepare the lentils. In a medium mixing bowl, whisk together the tomato paste, red wine vinegar, olive oil, sugar, dried spices and herbs. Add the lentils and mix through until they are coated.1.5 cups cooked lentils (green, brown or black), 1 tbsp tomato paste, 1.5 tsp fennel seeds, 2 tsp smoked paprika, 2 tsp Italian herbs, 1 tsp red wine vinegar, 1 tsp garlic powder, 1/2 tsp sugar, 2 tbsp olive oil, 1/4 tsp red pepper or chili flakes
- Add the lentils in spoonfuls throughout the pan (pushing the gnocchi aside to create pockets of space if needed, though it's fine for ingredients to overlap a little).
- Bake for 25-30 minutes, or until the gnocchi and lentils are starting to crisp up and the tomatoes are soft and melty.
- Zest half of the lemon over the top of the dish, then cut it into wedges for serving. Add any fresh herbs you're using, and dollops of ricotta cheese, and serve immediately.1 lemon, fresh green herbs for topping – basil, parsley, chives etc, 1 cup ricotta chese
