5-Ingredient Sheet Pan Gnocchi

This creamy sheet pan gnocchi recipe turns just 5 ingredients into a creamy, comforting dinner with minimal effort. Broccoli, tomatoes, tofu, and gnocchi roast together while the cream cheese melts into a rich sauce, making this an easy sheet pan meal that requires less than 10 minutes of hands-on work.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 300 kcal per serving

Ingredients

1 lb - broccoli
14 ounces - firm tofu
14 ounces - tomatoes
1 lb - gnocchi
1 tbsp - olive or canola oil
salt and pepper
5 ⅓ ounces - Boursin cream cheese
3–4 tablespoons - boiling water

Instructions

Preheat the oven to 400°F (200°C). Wash the broccoli, cut it into small florets, and slice the stalk into thin strips. Halve the tofu lengthwise and press it between two layers of paper towels or a clean kitchen towel to remove excess moisture. Tear the tofu into bite-sized pieces, about ½ to 1 inch (2 cm).
Place the broccoli, tomatoes, tofu, and gnocchi on a baking sheet (NO parchment paper). Drizzle with the oil and generously season with salt and pepper, then toss until evenly coated. Make a space in the center of the baking sheet, unwrap the cream cheese, and place it in the middle.
Bake for 25 to 30 minutes, until the broccoli is lightly charred and tender, the gnocchi are golden brown and slightly crisp on the outside, and the cream cheese has softened and begun to spread.
Remove the baking sheet from the oven. Stir the softened cream cheese into the vegetables, tofu, and gnocchi, gently crushing some of the tomatoes to create a sauce. Gradually stir in the hot water until everything is evenly coated in a creamy tomato sauce. Season with salt and pepper to taste and serve immediately.

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