Crispy Tray Bake Gnocchi with Bocconcini

Crispy golden gnocchi with tender juicy vegetables and melting bocconcini is exactly what is needed for a mid-week dinner. This recipe is fast, simple, mess-free, and incredibly tasty!

Let's get straight to the obvious thought everyone is having. Yes, you can bake gnocchi without boiling it first and yes, I have used shelf-stable gnocchi (not fresh gnocchi). This is a pantry staple in my household as it is convenient, easy to cook, and as you can see, versatile.

Let's begin!

What is Gnocchi

Gnocchi is Italian dumplings made from cooked mashed potato, eggs and flour. This is then combined into a dough, separated into sections and then rolled out into long "snakes" using the palms of your hands. Pieces are then cut off that are approximately 2cm long and then each is rolled against the back of a fork to imprint ridges that allow the sauce to sit in once cooked and served.

Watch How To Make It

Helpful Tips

  • Vegetables - I have added cherry tomatoes, zucchini and onions but you can change it up by adding mushrooms, capsicums (peppers), and even pumpkin. However, you will need to make sure they are cut to a size that will bake within 30 minutes.

  • Olive Oil - don't skip the amount of olive oil added. You want to make sure the gnocchi is well coated as it stops it from drying out and adds to it making it crispy whilst baking. If you want to swap the olive oil for a neutral-tasting oil, then I recommend cooking avocado oil.

  • Herbs - mix it up by adding fresh thyme, parsley, and even spring onions.

HOW TO MAKE THIS RECIPE - there are 4 main steps
  1. Combine the olive oil dressing.

  2. Toss the ingredients through the dressing until evenly coated.

  3. Bake in the oven for 30 minutes

  4. Toss through the bocconcini and garnish with herbs and spices.

Other Easy Oven Bake Meals

Chicken and Haloumi Tray Bake

Greek Vegetable Tray Bake

Baked Salmon with Peas and Butter Beans

Lamb Leg Roast Kleftiko Style

Potato and Tomato Bake

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!

Happy Cooking, Margaret x

Crispy Tray Bake Gnocchi with Bocconcini

Prep 10

Cook 30

Serves 6


2 x 500g shelf stable gluten-free gnocchi

80ml (1/3 cup) extra virgin olive oil + extra

250g cherry tomatoes

420g bocconcini balls, pulled apart into pieces* (dairy-free)

4 garlic cloves, finely grated

1 large red onion, sliced

1 large zucchini, sliced into quarters and diced

2 tablespoons fresh lemon juice

1 teaspoon chilli flakes

Fresh Basil leaves to garnish

Sea salt and pepper


1. Preheat the oven to 220C fan-forced and line a baking tray (approx. 40cm x 25cm) with baking paper.

2. Combine the olive oil, garlic, salt, and pepper in a large bowl. Pour the gnocchi first into the olive oil mixture and toss to coat, then add the tomatoes, zucchini, and onions and combine until evenly coated.

3. Transfer to the baking tray (preferably in an even layer to allow the gnocchi to crisp), and cook for 30 minutes, tossing halfway through, until gnocchi are golden and starting to crisp.

4. Remove from the oven and add the bocconcini balls to the baking sheet (the heat will soften the bocconcini).

5. Drizzle over a little more extra virgin olive oil and lemon juice, and garnish with chilli flakes and fresh basil leaves. Serve hot.

*Note: To make this meal dairy free, simply swap the bocconcini balls with cubed pieces of dairy-free feta.

Have you tried this recipe?

Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok!

#glutenfreegnocchi #crispytraybakegnocchi #glutenfreedinner