Name: Boursin Gnocchi Sheet Pan Bake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 large zucchini, finely diced; 1 lb (500g) cherry tomatoes; 3 garlic cloves, sliced; 1 round of Boursin cheese; A handful of basil, chopped; 1/2 cup parmesan, grated; 1 lb (500g) gnocchi; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon dried thyme

There's something incredibly satisfying about a meal that comes together effortlessly yet bursts with flavor. This Boursin Gnocchi Sheet Pan Bake Recipe hits that sweet spot perfectly, delivering creamy, golden gnocchi infused with fresh veggies and that signature herby Boursin cheese – all in just one pan.

A black rectangular pan filled with a creamy, chunky pasta dish in a thick orange sauce. The pasta gnocchi pieces are covered with sauce mixed with pieces of red roasted tomatoes and bits of green herbs scattered on top. There are white shavings of cheese sprinkled over the dish. A wooden spoon with sauce is resting on the right side of the pan. The pan is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Boursin Gnocchi Sheet Pan Bake Recipe
Top Tip
How to Serve Boursin Gnocchi Sheet Pan Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Boursin Gnocchi Sheet Pan Bake Recipe

Why You'll Love This Recipe

This dish has quickly become one of my favorite weeknight staples. It’s as comforting as mac and cheese but freshened up with juicy roasted cherry tomatoes and tender zucchini. Plus, it’s so simple to throw together, you barely have to think – which is a bonus after a busy day.

One-Pan Wonder: Everything cooks together on a single sheet pan, meaning less mess and less fuss.
No Pre-Cooking Needed: No need to boil your gnocchi first – it roasts right alongside the veggies and cheese.
Rich, Creamy Sauce: The Boursin melts into a silky sauce combined with roasted veggies, making every bite luscious.
Customizable: Easily swap or add veggies and herbs to suit your taste or what you have on hand.

Ingredients & Why They Work

Each ingredient here complements the others so well, creating layers of flavor and textures. When you grab ripe cherry tomatoes and fresh basil from the market, the difference really shines through. Here’s why I use what I do:

Flat lay of a small pile of raw gnocchi made from potato dough, a handful of vibrant red cherry tomatoes still on the vine, a fresh zucchini finely diced into small green cubes, three cloves of whole garlic with papery skin removed and sliced thin, a whole round of creamy Boursin cheese with visible herbs, a few sprigs of fresh green basil leaves loosely scattered, a small mound of finely grated parmesan cheese, a small white ceramic bowl containing golden olive oil, a tiny white bowl holding coarse sea salt, and another small white bowl with dried thyme leaves, all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Zucchini: Its mild flavor soaks up the herbs and roasting adds a nice caramelized sweetness.
Cherry Tomatoes: They burst open when roasted, turning jammy and intensely flavorful.
Garlic Cloves: Thinly sliced for that perfect balance of aromatic depth without overpowering.
Gnocchi: Store-bought or homemade, they roast to a crispy-edged, pillowy texture that’s pure comfort.
Olive Oil: Brings everything together with a touch of richness and helps with roasting.
Salt & Dried Thyme: Essential for seasoning and adding an earthy herbal note.
Boursin Cheese: The star—herbed, creamy, and melting beautifully to make the sauce irresistible.
Basil: Freshly chopped to brighten the dish and add a fresh finish.
Parmesan: Adds savory umami flavor and a salty boost when sprinkled on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Boursin Gnocchi Sheet Pan Bake Recipe a lot, and honestly, it’s such a flexible canvas. I love swapping the thyme for rosemary when I'm in the mood for a more piney aroma, or tossing in some sliced bell peppers for extra crunch.

Variation: Try adding cooked sausage or mushrooms for a heartier meal – the Boursin sauce pairs beautifully with meaty flavors.

Step-by-Step: How I Make Boursin Gnocchi Sheet Pan Bake Recipe

This image shows a black rectangular pan filled with multiple layers of food. The bottom layer is made of chopped light green zucchini pieces spread evenly across the pan. On top of this, there is a mix of small, round, yellow gnocchi pieces and bright red cherry tomatoes scattered throughout the pan. In the center, there is a round white cheese block with small black specks on its surface. The pan rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Pan

First things first – preheat your oven to 425°F (220°C). I use a 14-inch by 9-inch baking dish or a sturdy sheet pan with a rim. You want space so your gnocchi and veggies aren’t crowded; otherwise, they’ll steam rather than roast and miss out on those golden, crispy edges we all love.

Step 2: Toss Together the Veggies and Gnocchi

Place the diced zucchini, whole cherry tomatoes, sliced garlic, and uncooked gnocchi into your pan. Sprinkle over salt and dried thyme, then drizzle the olive oil evenly. Give everything a good toss with your hands or a spoon to make sure everything is coated and spread out nicely.

Step 3: Add the Boursin and Bake

Make a little space in the center of the pan and nestle the whole round of Boursin cheese right there. Slide the pan into the oven and bake for 25 to 30 minutes. You’re aiming for the tomatoes to look jammy and slightly charred, gnocchi edges to be golden, and the Boursin to get beautifully melted and a bit browned on top.

Step 4: Mix, Top, and Serve

Carefully take the pan out (it’ll be hot!), then use the back of a fork or spoon to press down on the melted Boursin and burst those tomatoes a bit more. Stir it all up gently so that creamy cheesy sauce envelops the gnocchi and veggies. Sprinkle over the chopped basil and parmesan, mix once more, and serve immediately while it’s warm and gooey.

Top Tip

I’ve made this Boursin Gnocchi Sheet Pan Bake Recipe dozens of times, and what truly makes it shine is roasting at high heat for that golden edge texture and keeping the gnocchi spaced out. Here’s what I’ve learned:

High Heat Roasting: Don’t be shy about preheating your oven fully to 425°F – this temperature crisps the gnocchi beautifully.
Don’t Overcrowd: Giving ingredients enough breathing room means more caramelization, less steaming.
Use a Rimmed Pan: Prevents juices from spilling out and helps mix up everything in place easily after baking.
Press the Cheese: When the Boursin is molten, gently smashing it releases its luscious creaminess into the dish.

How to Serve Boursin Gnocchi Sheet Pan Bake Recipe

Garnishes

I always add fresh basil here — it just brightens up the rich, creamy baked gnocchi with a fresh, herbal finish. A generous sprinkle of parmesan adds just the right salty kick and a little extra texture. Occasionally, I toss on some red chili flakes for a subtle heat that contrasts nicely.

Side Dishes

This bake is quite filling on its own, but if you want to round out the meal, I love serving it alongside a crisp green salad dressed with lemon vinaigrette or some roasted asparagus. A light soup beforehand also pairs well without overpowering the gnocchi.

Creative Ways to Present

For a special dinner, I’ve served this bake in mini cast-iron skillets to individual guests – makes it feel cozy and elegant. You can also layer it into a casserole dish topped with extra parmesan and broil briefly for an added golden crust.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, but a quick reheat with a splash of water or broth helps bring back that saucy texture without drying out the gnocchi.

Freezing

I’ve frozen this bake a couple of times with decent results. Freeze it in a sealed container right after it’s cooled. Defrost overnight in the fridge and reheat in the oven for best texture. Though the zucchini softens a bit more, the gnocchi and sauce still taste fantastic.

Reheating

Reheat in a preheated oven at 350°F for about 15 minutes or until warmed through, adding a drizzle of olive oil or splash of water to keep it moist. I avoid microwaving because the gnocchi can get a little chewy, but for convenience, it works in a pinch.

Frequently Asked Questions:

Can I use frozen gnocchi for this sheet pan bake?

Absolutely! I often use frozen gnocchi straight from the freezer. Just spread them out evenly on the pan to ensure they roast well. You might need to add a few extra minutes to the baking time for the gnocchi to cook through completely.

What can I substitute for Boursin cheese if I can’t find it?

Good question! While Boursin is unique because of its creamy texture and herby flavor, you can substitute it with cream cheese mixed with fresh garlic and herbs like chives, parsley, and thyme. Goat cheese or ricotta blended with herbs can also work, but the flavor will be slightly different.

Do I need to cook the gnocchi before baking?

One of the best parts about this recipe is that the gnocchi cooks in the oven alongside the vegetables and cheese. There’s no need to boil or cook them beforehand, which saves time and means less cleanup. Just make sure to spread everything evenly on the pan.

Can I add other vegetables to the sheet pan bake?

Definitely! This recipe is very adaptable. Feel free to add mushrooms, bell peppers, or even some baby spinach tossed in near the end of baking. Just keep in mind the cooking times of the veggies you choose to make sure everything finishes nicely together.

Final Thoughts

This Boursin Gnocchi Sheet Pan Bake Recipe has become my go-to when I want something cozy, delicious, and hassle-free. It’s a warm hug on a plate that’s also beautifully versatile, so you can tweak it to your liking and still impress everyone at the table. I’m confident you’ll find yourself making it again and again – it just hits all the right notes.