This sheet pan steak and gnocchi dinner has everything I want in a weeknight meal: a protein, a carb, a vegetable, and a creamy sauce that brings it all together. Whole strip steaks roast on a rack above the gnocchi and broccolini, then everything gets finished with a marry me–inspired sauce made with sun-dried tomatoes, marinara, cream, and Parmesan.
I used mini shelf-stable gnocchi because I love all those little crispy edges, but any shelf-stable gnocchi works here. No boiling a separate pot of water, and no figuring out a side dish while dinner is already in the oven.
A sheet pan meal with a protein, a carb, and a vegetable
If you’re looking for sheet pan meals that feel like a complete dinner, this is the formula: pick your protein, add a satisfying carb, and roast a vegetable alongside it. Here, the strip steak is the protein, the gnocchi is the carb, and the broccolini is the vegetable. The creamy tomato sauce makes the whole pan feel a little more special.
The trick is giving each part the cooking time it needs. I use this sheet pan and rack set. The steak sits on an oven-safe wire rack above the sheet pan so you can lift it out when it’s ready. Meanwhile, the gnocchi and broccolini keep roasting until the edges are golden and charred.
What you need for sheet pan steak and gnocchi
- New York strip steaks: Two steaks, about 1 to 1¼ pounds total, left whole for roasting. Pat them very dry before seasoning.
- Shelf-stable gnocchi: Use 1 pound of regular or mini gnocchi straight from the package. I used minis; larger gnocchi may need a little more time.
- Broccolini: One trimmed bunch adds the vegetable component and those charred, tender tips.
- Olive oil and balsamic vinegar: Use most of the oil for the gnocchi and broccolini. The steak only needs a very light drizzle, if any, along with the balsamic.
- The sauce: Shallot, garlic, sun-dried tomatoes, marinara, heavy cream, and freshly grated Parmesan create the creamy marry me–inspired finish.
- Fresh basil: Tear it over the finished pan with extra Parmesan and cracked black pepper.
How to make this sheet pan dinner
1. Set up the pan and rack
Heat the oven to 450°F. Toss the gnocchi and broccolini with olive oil, salt, and pepper on a large rimmed sheet pan. Season the dry whole steaks with salt, pepper, and balsamic, then arrange them on an oven-safe wire rack over the pan. Leave room between the steaks.
2. Check the steak early
Start checking the whole steaks early with a thermometer; cooking time depends on their thickness. Use a thermometer and remove the rack when the steak reaches your preferred doneness. Let it rest while the gnocchi and broccolini finish roasting. Don’t keep cooking the steak just because the gnocchi needs more time.
3. Finish with the creamy tomato sauce
Add the shallot and garlic to the hot pan and roast for another 1–2 minutes. Then toss in the sun-dried tomatoes, marinara, ¼ cup cream, and ½ cup Parmesan. Add more cream and cheese to taste—the sauce should cling to the gnocchi. Slice the rested steaks against the grain, then serve with the gnocchi, broccolini, basil, Parmesan, and black pepper.
Tips for crispy gnocchi and juicy steak
- Use a roomy pan. Spread out the gnocchi and broccolini so the edges have space to roast.
- Keep the steak lightly coated. A little oil goes a long way here, especially with the steak drippings landing on the pan below.
- Cook by doneness, not just the clock. Steak thickness, gnocchi size, and your oven all affect timing.
- Add the sauce after roasting. Give the gnocchi a chance to develop golden edges before tossing it in the sauce. Once coated, it will soften, so serve right away.
Frequently asked questions
Do you need to boil gnocchi before roasting it?
No. For this recipe, shelf-stable gnocchi goes directly onto the sheet pan with oil and seasoning. There’s no separate boiling step.
Can I use regular gnocchi instead of mini gnocchi?
Yes! Any shelf-stable gnocchi works. I used mini gnocchi for the extra crispy edges. Check regular gnocchi for tenderness and browning, and let it roast longer if needed.
Does this sheet pan meal need a side dish?
It already includes steak, gnocchi, and broccolini, so you can serve it as a complete dinner. If you want something extra, a simple green salad would be lovely alongside the creamy sauce.
Why cook the steak on a rack?
The rack lets you remove the steak separately while the gnocchi and broccolini keep cooking. That flexibility is the key to this sheet pan meal: everything shares the oven, but each component comes out when it’s ready.
More easy sheet pan and one-pan meals
For another sheet pan dinner with a protein, a carb, and vegetables, try my Sheet Pan Pesto Shrimp and Gnocchi with Asparagus, Cherry Tomatoes and Burrata. My Lemon Shrimp Orzotto with Feta & Dill is another one-pan dinner to add to your rotation.
Sheet Pan Marry Me Gnocchi with Strip Steak & Broccolini
Ingredients
- 2 New York strip steaks about 1 to 1¼ lb total; leave whole for roasting
- 1 lb shelf-stable gnocchi regular or mini
- 1 bunch broccolini trimmed
- 2-3 tbsp olive oil divided
- 1-2 tbsp balsamic vinegar
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 large shallot finely minced
- 2-3 garlic cloves minced
- 1/2 cup chopped sun-dried tomatoes
- 1 cup marinara
- 1/4-1/2 cup heavy cream to taste
- 1/2-3/4 cup freshly grated Parmesan plus more for finishing
- Fresh basil torn
Directions
- Preheat the oven to 450°F.
- Add the gnocchi and broccolini directly to a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss well. Spread everything into an even layer.
- Pat the whole steaks very dry. Season with salt and pepper and toss with the balsamic. Add only a very light drizzle of olive oil if needed. You want the steaks lightly coated, not oily.
- Set an oven-safe wire rack over the sheet pan and arrange the whole steaks on top, leaving space between them.
- Roast at 450°F, checking the whole steaks with a thermometer. Cooking time depends on steak thickness and your oven. Remove the rack as soon as the steaks reach your preferred doneness; do not wait for the gnocchi to finish.
- Let the steaks rest while the gnocchi and broccolini continue roasting as needed, until the gnocchi is golden and crisp and the broccolini is nicely charred.
- Add the shallot and garlic directly to the hot sheet pan with the gnocchi and broccolini. Toss and return the pan to the oven for 1–2 minutes, just until fragrant and slightly softened.
- Remove the pan and add the sun-dried tomatoes, marinara, ¼ cup heavy cream, and ½ cup Parmesan. Toss until the gnocchi is coated in a creamy, glossy sauce.
- Add more cream and Parmesan to taste. You want the sauce to cling to the gnocchi rather than pool on the pan.
- Slice the rested steaks against the grain. Serve with the creamy gnocchi and broccolini, and finish with lots of fresh basil, extra Parmesan, and black pepper.
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