roast gnocchi

Have you ever…roasted gnocchi? Those of you who’ve followed me for a while will know this is one of my go-to easy sides. Perfect in a tray bake, with roast chicken or fish or even as a snack with wine.

Roasted gnocchi is the love child of chips and roasted potatoes and is prepped and in the oven in less than a minute. Perfect for those nights when you don’t have it in you to peel a spud.

Want to know how to make it?

1. Preheat the oven to 200°C (180°C fan) 400°F (375°F convection)

2. For 4 people, shake a bag and a half of bought fresh gnocchi – no need to boil it first – into a roasting tray, choose a metal one that allows the gnocchi to sit in a single layer, otherwise it won’t crisp and will take much longer to cook.

3. Add a tablespoon of vegetable or rapeseed oil, a generous pinch of salt, shake it all together and put in the oven for around 35-40 minutes or until golden and rustling. Sprinkle with vinegar and serve immediately.


You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I receive a small affiliate fee from Amazon if you buy via my link. The products don’t cost you any more. These small fees help me keep creating all the free content I share.

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