Greek-Style Sheet Pan Gnocchi with Lemon Dill Sauce

This Greek-style Sheet Pan Gnocchi with Lemon Dill Sauce is a truly versatile dish that you can mix and match all year round and customize according to your fridge clean-out options. It combines all the classic Greek flavors like savory feta, cool yogurt sauce, fresh dill and lemon, and vibrant vegetables to make the ultimate week night sheet pan meal. Minimal dishes required, high in protein and fiber, and comes together in just about 30 minutes — this one will be added to your weeknight rotation in no time. It’s also featured in my March 2026 Done in 30 series, highlighting delicious, quick, healthy recipes that require just 30 minutes in the kitchen.

Greek-Style Sheet Pan Gnocchi with Lemon Dill Sauce ingredient notes:

Chicken Sausage: I recommend looking for a spinach and feta chicken sausage, but garlic or sun-dried tomato would also work—use your favorite! You can also opt for ground meat and shape into mini meatballs if you prefer.

Greek Yogurt: The coolness of the creamy yogurt balances out the zesty spices of the sheet pan with every bite, while being protein-rich and gut-healthy. You can also opt for dairy-free yogurt or a pre-made tzatziki dip for similar flavors.

Fresh Dill: Nothing takes a dish to the next level quite like a sprinkling of fresh herbs and I love the pickle-ish touch that dill brings to this meal. Speaking of pickling, you can also use your leftover 1/2 red onion along with some fresh dill to make pickled onions, perfect for topping your leftovers!

Lemon: If there’s one thing you don’t skip out on here, it’s the roasted lemon on the sheet pan. Roasting directly on the sheet pan allows for the vegetables and gnocchi to absorb some of it’s citrusy aroma. The juice gets added directly to our yogurt mixture and elevates the whole dish with a fresh and tangy, drinkable sauce.

Gnocchi: I use a GF shelf stable potato gnocchi, however Trader Joe’s has frozen GF one as well. I try to buy one that is anywhere in the 9-12 ounce range, so not to worry if yours is not exactly 12 ounces. You can also easily bulk up this dish and double the gnocchi for additional leftovers or a heftier serving.

Greek-Style Sheet Pan Gnocchi with Lemon Dill Sauce

Recipe by Jenn Lueke

4.8 from 16 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

20

minutes

This Greek-style Sheet Pan Gnocchi with Lemon Dill Sauce is a truly versatile dish that you can mix and match all year round and customize according to your fridge clean-out options. It combines all the classic Greek flavors like savory feta, cool yogurt sauce, fresh dill and lemon, and vibrant vegetables to make the ultimate week night sheet pan meal. Minimal dishes required, high in protein and fiber, and comes together in just about 30 minutes — this one will be added to your weeknight rotation in no time. It’s also featured in my March 2026 Done in 30 series, highlighting delicious, quick, healthy recipes that require just 30 minutes in the kitchen.

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Ingredients

• FOR THE SHEET PAN GNOCCHI

• 12 ounces pre-cooked chicken sausage, cut into 1/4-inch slices (I recommend spinach and feta chicken sausage)

• 1 small red onion, thinly sliced

• 1 small zucchini, diced (about 1 1/2 cups)

• 8 -ounce block feta cheese, cut into 1/2-inch cubes

• 12 ounces potato gnocchi (shelf stable gluten-free gnocchi or frozen work)

• 8 ounces cherry tomatoes, (1 cup)

• 1/3 cup pitted kalamata olives

• 2 tablespoons olive oil

• 2 teaspoons dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 lemon, halved

• FOR THE LEMON DILL YOGURT SAUCE

• 2 tablespoons finely chopped fresh dill, additional for topping

• 1 cup whole-milk or low-fat Greek yogurt (or non-dairy yogurt of choice)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon ground black pepper

Directions

• Preheat the oven to 425°F and line a large sheet pan with parchment paper.
• Add the sliced chicken sausage, red onion, zucchini, feta cheese, gnocchi, cherry tomatoes, and kalamata olives to the sheet pan.
• Pour the oil, dried oregano, garlic powder, smoked paprika, kosher salt, and ground black pepper on top and use clean hands to toss and coat everything in the oil and spices. Arrange all of the components in a single layer on the sheet pan so nothing overlaps. Place 1 half of the lemon on each end of the sheet pan.
• Bake until the vegetables and gnocchi are lightly crisped and the feta is soft, about 20 to 24 minutes.
• Meanwhile, make the yogurt sauce: Add the chopped dill to a small bowl along with the yogurt, garlic powder, kosher salt, and ground black pepper and whisk to combine. Set aside.
• Remove the roasted lemon halves from the sheet pan and squeeze them directly into the yogurt sauce (If you don’t love a strong lemon taste, start with one half and taste before adding the second half). Stir again to combine and season with additional kosher salt, if needed, to taste.
• Sprinkle the sheet pan with additional chopped dill. Add about 1/4 cup of the yogurt sauce onto four plates and spread it out, then evenly divide the sheet pan components on top of the sauce.

Notes

• Store it: Refrigerate the sheet pan in a sealed container for up to 4 days. Refrigerate the sauce in a sealed jar or container for up to 7 days.
• Reheat it: Return the sheet pan components to a small sheet pan and bake in a 350ºF oven until warm, about 10 to 15 minutes. Or, microwave until warm, about 2 minutes.
• Red onion: Yellow onion, shallot, leeks
  Zucchini: Summer squash, eggplant, mushrooms
  Kalamata olives: Black olives, marinated artichokes, capers
• Chicken Sausage: Swap for ground meat rolled into mini meatballs and seasoned with same spices.
• Gnocchi: Swap for 8 to 12 ounces of pasta or 2 medium russet or yukon gold potatos peeled and diced into 1/2-inch cubes. The cook time should be about the same.
• Feta: Swap for goat cheese (sprinkle over top after sheet pan is removed from oven), dairy-free feta, or omit.
• Cherry tomatoes: Oil-packed sun-dried tomatoes, diced roma tomato, or omit if needed
• To make it vegetarian: Swap meat for plant-based sausage or rinsed and drained chickpeas.
• To make it dairy-free: Use a DF feta (or omit it and add some extra olives for their saltiness) and dairy-free plain yogurt for the sauce.

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