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!
If you saw the recipe for my Gnocchi, Sausage, and Peppers Sheet Pan Dinner, you already know I’ve fallen in love with store-bought gnocchi cooked on a sheet pan. There’s no boiling required, so everything can cook together. And really, isn’t that the best feature of any sheet pan dinner?
But another benefit is the gnocchi’s texture when it’s roasted versus boiled. It doesn’t have the same pillowy, dumpling-like quality, but it’s just as good, if not better—deliciously crisp on the outside and chewy on the inside.
Easy and tasty. That’s a total win-win. And here, the gnocchi are combined with shrimp, tomatoes, and asparagus. All in all, it’s a flavorful and satisfying one-pan meal.
Check Out This Video On Baked Gnocchi:
About The Gnocchi
As I said in my earlier post, any kind of gnocchi works for sheet pan cooking—shelf-stable, refrigerated, or frozen. They all vary, and there are even differences between brands, so it helps to play around and see what you like best.
One thing I’ve discovered with this recipe is that it’s best if the gnocchi get good and crisp before adding the other ingredients. Why? Because they’re liquidy, and that can hamper gnocchi crispiness. So the first step in this recipe is to toss the gnocchi with olive oil, salt, and pepper and bake them until lightly browned.
About The Shrimp
As always, I recommend buying frozen shrimp because they’re frozen on the boat, right after being caught, so they’re really fresh. For this recipe, use large peeled and deveined shrimp—with or without the tail—and defrost them shortly before cooking (here’s how to thaw shrimp quickly).
While the gnocchi are crisping in the oven, just toss those shrimp with canned diced tomatoes, garlic, a little wine, and some asparagus. This mixture isn’t so saucy that it’ll make the gnocchi soggy, but it’s juicy enough that—once it’s added and everything cooks up—you might enjoy some bread alongside, to sop up every drop.
Cherry-on-top toppings include fresh herbs, crumbled feta, and lemon wedges. All add flavor and dimension, but all are absolutely optional. Because a great sheet pan dinner should be as quick and simple as you need it to be.
Enjoy, Christine :)
Podcast Episode On Making Sheet Pan Shrimp Dinner
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:
Listen to more Recipe of the Day episodes here.
PrintSheet Pan Shrimp Dinner with Tomatoes and Gnocchi Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
DESCRIPTION
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!
Ingredients
- 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 (20-40 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)
Instructions
- Preheat the oven to 450°F.
- Mix together the gnocchi, 2 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
- Arrange the gnocchi mixture on a large rimmed baking sheet, spreading it into a single layer. Bake until lightly browned, about 20 minutes.
- 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.
- Add the shrimp mixture to the sheet pan. Bake until the shrimp is cooked through and the asparagus is tender, about 15 minutes.
- Add the herbs, feta, and lemon wedges, if using, and serve.