Sheet Pan Gnocchi and Eggs is a delicious breakfast or light lunch. Full of vegetables, eggs, and cheesy gnocchi. Beautiful and easy way to enjoy fresh produce and eggs without much effort. Great Easter Brunch!
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I am a huge fan of Sheet Pan meals which shouldn’t really be a surprise. I mean, I wrote a whole cookbook, The Ultimate One-Pan Oven Cookbook, dedicated to oven cooking.
But for some reason, I don’t actually have too many sheet pan recipes on this site. I guess all my inspiration and creativity went into developing and writing the cookbook.
However, I still cook in the oven a lot at home. In fact, most of my cooking is now done in either my oven or in my Instant Pot. I rarely use the stove now.
Making eggs in the oven is a brilliant and easy way to have a delicious breakfast without much effort. These Sheet Pan Gnocchi and Eggs are chock-full of vegetables, some filling and cheesy gnocchi and perfectly-cooked eggs.
Ingredients to make Sheet Pan Gnocchi and Eggs
- Cherry tomatoes (preferably on the vine for the cuteness factor)
- Red onion
- Yellow or orange bell pepper
- Cooked gnocchi (I use this brand of skillet gnocchi)
- Fresh thyme
- Olive oil
- Salt and pepper
- Spinach for serving
Variations of the ingredients
You can use any vegetables that will cook in about 13-14 minutes, so broccoli or cauliflower would work but sweet potatoes or butternut squash won’t. If you really want to use vegetables that take much longer to cook, then start them in the oven first and then add the eggs and gnocchi for the last 10-12 minutes of cooking.
As for the gnocchi, you could use your favourite kind that is already cooked/boiled. Or, just like me, use pre-packaged skillet gnocchi.
I love adding spinach right to the hot sheet pan after everything is cooked, this way it wilts a little bit from the heat. Feel free to use arugula or other greens that you like.
Season with your favourite herbs and spices: a bit of chili flakes would be wonderful, some rosemary, onion powder, paprika or even sumac.
If you aren’t following a vegetarian diet then you can add some quick-cooking deli meats to the sheet pan as well. Smoked bacon cut into small pieces will cook in the allotted time. Cooked ham would work great. Turkey or chicken bacon also. If you’d like to use breakfast sausages then you’d need to start cooking them a bit earlier so that they are fully cooked.
How to make Sheet Pan Gnocchi and Eggs
Making Sheet Pan Gnocchi and Eggs is super easy. Just combine all the veggies on a sheet pan, drizzle with a bit of olive oil and mix. Break the eggs onto the sheet pan between the vegetables and cook until the eggs are done to your liking.
If this sounds like too much work (which it really isn’t) in the morning, then you can totally do some prep a night before. All you have to do is chop all the vegetables ahead of time and store in airtight containers in the fridge. Boil and cool the gnocchi if you use the fresh kind.
Then in the morning all you need to do is preheat the oven and combine everything on a sheet pan. With less than 5 minutes of prep, this sheet pan breakfast will be the easiest and most delicious way to enjoy your morning!
How long to cook Sheet Pan Eggs in the oven
Timing to cook Sheet Pan Eggs in the oven varies a bit based on your personal taste as well as the sheet pan that you use. I like my eggs to be jammy and not fully runny, so I cook for about 13-14 minutes.
After 12 minutes the eggs are a bit too runny for my taste. And 15 minutes in the oven make almost fully hard egg yolk.
Another point to consider is what vegetables you use. If you are following this recipe exactly and cooking veggies and eggs together at the same time then 13-14 minutes in the oven are perfect.
If, however, you prefer to use other vegetables that take longer to cook, such as regular or sweet potatoes, then you would be adding the eggs once the vegetables are mostly cooked. That means that the sheet pan will already be really hot, so the cooking time for the eggs would go down a little bit. I would say about 10-12 minutes at the most.
Can you double this sheet pan recipe?
You can use two sheet pans and cook at the same time, quickly rotating the pans halfway through the cooking time to make sure everything is cooked properly.
You can also double the ingredients on the same pan but the results might be a bit different. More ingredients will mean that there’s less hot air circulating between vegetables, so they may not roast well, instead they could steam a bit.
If you are going to double the recipe for just one pan, then try to separate everything as much as possible so that there’s only one layer and increase the cooking time by a few minutes.
More sheet pan recipes
- Full Sheet Pan Breakfast
- Sheet Pan Ham Dinner for Two (would be great for Easter dinner also)
- Sheet Pan Turkey Dinner for Two
- Sheet Pan Fish Cakes with Vegetables (perfect spring meal)
- Sheet Pan Mini Meatloaves with Vegetables
- Sheet Pan Ricotta-Crab Biscuit Ring Dip
Sheet Pan Gnocchi and Eggs
- 200 g cooked (or skillet-ready) gnocchi
- 1/8 red onion (sliced)
- 1/2 pound asparagus (trimmed and cut in half)
- 1/2 large bell pepper (roughly chopped)
- 1/2 pound cherry tomatoes
- 4 teaspoon olive oil
- 4 large eggs
- 2 sprigs fresh thyme
- 1 cup fresh spinach
- salt and pepper to taste
- Preheat the oven to 425F.
- Add the gnocchi, red onion, asparagus, and bell pepper to a half sheet pan (18x13-inch in size).If you are using individual cherry tomatoes, then add them to the pan as well.Mix everything.
- If you are using cherry tomatoes on the vine, then add them to the sides of the sheet pan.
- Drizzle 3 teaspoons (1 tablespoon) of olive oil over he vegetables and gnocchi. Mix.
- Move the vegetables and gnocchi around to make 4 holes for the eggs.
- Drizzle the remaining oil into each place for the egg.
- Carefully add an egg into each prepared hole between the vegetables, making sure that the egg yolk doesn't break.
- Sprinkle with fresh thyme and season with salt and pepper to taste.
- Bake for 13-14 minutes or until the eggs are cook to your liking.
- Remove the pan from the oven and scatter a cup of fresh spinach over the vegetables. Let it wilt for a minute or two.
- Serve family style right in the sheet pan.
- If you are using the same kind of skillet-ready gnocchi then you could use a whole bag (which 280g). I usually buy mine at Costco and their packaging is different. Bag there is 400g, so I use half the bag.
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