This Greek sheet pan gnocchi features some herb-roasted summer veggies, feta cheese and some beluga lentils. Loaded with flavors, this simple sheet pan gnocchi makes a great family weeknight dinner in no time, and it is a hit every single time.

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More and more I’m on the lookout for simple family recipes that don’t take much effort but are still packed with audacious flavors. It took me a while to get there, but now that we’re a family of 4 with kiddos old enough to eat exactly like us, I just want the best for everyone in the family. Among them, there are some classics on our weeknight rotation, like the sheet pan meals. Among them, this Greek sheet pan gnocchi is for sure a favorite!

This Greek vegetarian sheet pan gnocchi with roasted summer vegetables, feta cheese and beluga lentils is loaded with flavors.

While the gnocchi are the star of the dish, the addition of beluga lentils brings some extra protein and a somehow irresistible slightly crispy bite. Add a portion of roasted summer veggies, some feta cheese and fresh herbs to serve, and you have it all. I bet you’ll ask for seconds in no time!

Why you’ll love this sheet pan gnocchi

  • A perfect effortless meal for busy weeknights
  • Vegetarian, satisfying, and loaded with Greek flavors
  • Total flexibility with ease to swap ingredients if desired
This Greek vegetarian sheet pan gnocchi with roasted summer vegetables, feta cheese and beluga lentils is loaded with flavors.

The recipe ingredients

  • Gnocchi. For best results, I recommend fresh/refrigerated potato gnocchi rather than shelf-stable gnocchi, but both options work.
  • Summer veggies. In this recipe, it includes eggplants, zucchini and cherry tomatoes, to which you’ll add some red onions too. Feel free to adapt the recipe based on what you have at home. For instance, there is no drama in using eggplants only or zucchini only. One quick tip though: chop all of your veggies about the same size so they roast evenly in the oven.
  • Beluga lentils. I prefer – and recommend – them over the French Puys lentils for this recipe, as they tend to hold their shape better and become slightly crispy when reheated in the oven.
  • Tomato paste. For some deep, slightly smoky flavors.
  • Feta cheese. Add it at the end of the baking time and allow to bake a little longer, until slightly melty (but not mushy).
  • Garlic. It brings personality to the dish; don’t skip it, unless you have to.
  • Herbs. There an important component of the recipe, bringing up all the flavors. The recipe calls for both dry oregano and fresh basil for additional refreshing notes.
This Greek vegetarian sheet pan gnocchi with roasted summer vegetables, feta cheese and beluga lentils is loaded with flavors.

Key steps to make sheet pan gnocchi

These are the key steps to keep in mind. For the full recipe with detailed instructions, head over directly to the recipe card further below.

  • Chop all the veggies, coat with olive oil and oregano, and roast in the oven.
  • Prepare the tomato paste mixture.
  • Add the gnocchi, cooked lentils and pour the tomato paste mixture all over. Return to the oven for 10 minutes.
  • Add the diced feta and return to the oven for 5 more minutes. Generously sprinkle with fresh basil. And voilà!

Pro-tips for success

  • Cut the vegetables into similar size chunks to help them roast evenly. And keep in mind: the smaller the chunks are, the faster they roast, so remember to adjust the roasting time accordingly. I recommend medium-size chunks for best results. Note that the red onions are exception here, as they are used thinly sliced.
  • Don’t overcrowd the veggies on the sheet pan. Leave enough room to spread the veggies out in a single layer. This will help them roast evenly.
  • Season to taste and adjust seasoning as needed. Salt in particular enhances the flavors and prevent the gnocchi from tasting bland.
  • Add the feta 5 minutes before the end of the baking time to prevent from melting. We want to still enjoy some texture when served.
This Greek vegetarian sheet pan gnocchi with roasted summer vegetables, feta cheese and beluga lentils is loaded with flavors.

Recipe variations

This Greek pan sheet gnocchi offers great flexibility, which means you can easily add or swap some of the recipe ingredients. Here are just a few ideas.

  • Add some olives. Black kalamata olives and green olives will do great in this pan sheet gnocchi. I recommend however to add them at the end of the baking time, together with the feta cheese, to ensure they are not too salty.
  • Play with fresh herbs. Replace basil with parsley, dill, or thyme, or use a mix of chopped cilantro and mint. This is my favorite combo: it goes with almost everything and it’s absolutely delicious!
  • Add some chicken breast or cod (non vegetarian option!). If doing so, I recommend rubbing the chicken breast with some olive oil before you add to the sheet pan. For the cod, best is to add it at mid-baking time, as it bakes quickly.
This Greek vegetarian sheet pan gnocchi with roasted summer vegetables, feta cheese and beluga lentils is loaded with flavors.

More family-favorite meals…

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Greek Sheet Pan Gnocchi with Lentils

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  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Diet: Vegetarian

This Greek sheet pan gnocchi features some herb-roasted summer veggies, feta cheese and some beluga lentils. Loaded with flavors, this simple sheet pan gnocchi is a hit every single time.

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Ingredients

Scale
  • 17.6 ounces (500g) gnocchi
  • 1 cup (200g) cooked beluga lentils*
  • 1 eggplant, chopped into equal size chunks
  • 2 zucchini, chopped into equal size chunks
  • 1 pound (450g) cherry tomatoes, sliced in half
  • 1 red onion, thinly sliced
  • 2 teaspoons dried oregano
  • 4 Tablespoons olive oil, divided + more as needed
  • 1 Tablespoon paprika powder
  • 3 cloves garlic
  • 1 Tablespoon tomato paste
  • ½ lemon, juice only
  • 7 ounces (200g) feta cheese, diced
  • Salt and freshly ground pepper, to taste
  • Fresh basil

Instructions

  1. Preheat the oven to 410°F (210°C). Line a large sheet pan with parchment paper.
  2. In a large bowl, combine together the chopped vegetables (eggplant, zucchini, cherry tomatoes, red onions) with 2 Tablespoons olive oil, paprika powder, dried origan, and garlic. 
  3. Add the vegetables to the prepared sheet pan. Drizzle with additional olive oil, and season with salt and pepper. Roast in the oven for about 15 minutes, stirring once halfway through the process.
  4. Meanwhile, whisk together in a small bowl the tomato paste, the remaining 2 Tablespoons of olive oil, and lemon juice.
  5. Add the lentils and gnocchi to the pan, and pour over the tomato paste mixture. Stir gently to spread out onto the sheet pan, and return to the oven for 10 minutes. Add the diced feta and bake for another 5 minutes, until feta is soft (not mushy!) and slightly charred.
  6. Serve warm, with fresh basil. Bon appétit !

Notes

* To get 1 cup (200g) cooked beluga lentil, cook ½ cup (100g) lentils in 3 times its volume of water. Or you can use 1 can (400g) beluga lentils, drain and use it for the recipe.

Fall, Family-Friendly, Pasta & Noodles, Quick & Easy, Summer, Vegetarian

Did you make this recipe?

Lastly, if you make this Greek Sheet Pan Gnocchi with Lentils, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!