Sheet Pan Shrimp Dinner with Tomatoes and Gnocchi (No Boiling Required!)

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


This Sheet Pan Shrimp Dinner brings together store-bought gnocchi, succulent shrimp, and diced tomatoes to make a flavorful and satisfying meal. And it’s all cooked on one pan—no boiling required!

Listen to me explain briefly about how to make this easy dish, with some great tips along the way, by clicking the play button below:

[sc name="sheetpanshrimpgnocchirotd"][/sc]


  • 1 pound frozen, refrigerated, or shelf-stable gnocchi (no need to thaw frozen)
  • 4 Tbsp. olive oil, divided
  • 1/2 tsp. salt, divided
  • 1/2 tsp black pepper, divided
  • 1 lb. large raw shrimp (2040 per pound, peeled, deveined, tail on or off)
  • 1 lb. asparagus, trimmed and cut into 2– to 3-inch pieces
  • 1 (14 and 1/2-oz.) can diced tomatoes
  • 1/4 cup white wine
  • 4 cloves garlic, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 1 Tbsp. chopped fresh parsley, oregano, or a combination (optional)
  • 1 lemon, cut into wedges (optional)


  1. Preheat the oven to 450°F.
  2. Mix together the gnocchi, 2 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  3. Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until lightly browned, about 20 minutes.
  4. Meanwhile, mix together the shrimp, asparagus, tomatoes, wine, garlic, remaining 2 tablespoons of oil, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of pepper.
  5. Add the shrimp mixture to the sheet pan. Bake until the shrimp is cooked through and the asparagus is tender, about 15 minutes.
  6. Add the herbs, feta, and lemon wedges, if using, and serve.