Krista Gambacorta
May 11, 2026
Difficulty Level: easy
15 min Prep
35 min Cook
50 min Total
4 Servings
When it comes to comforting dishes, this sheet pan gnocchi and beef goulash recipe is up there with the best of them. It combines all the flavor of goulash with store-bought gnocchi. Best of all, it’s easy to cook and even easier to clean up after.
The end result is tender bite-sized beef, roasted veggies, and a rich paprika sauce that’s soaked up into the gnocchi. The key to this recipe is using shelf-stable gnocchi. It holds its shape in the oven and can even get a little crisp while cooking with the broth. If you use fresh refrigerated gnocchi, it’ll likely turn to mush once the broth is added.
If you’re looking for a hearty family dinner, this recipe is for you. Check out the ingredients and cooking steps below.
Sheet Pan Gnocchi and Beef Goulash Recipe Ingredients
- 1 lb of sirloin or flank steak, cut into 1-inch pieces
- 1 lb of shelf-stable potato gnocchi
- 1 large yellow onion, diced
- 2 medium carrots, sliced into thin rounds
- 1 red bell pepper, sliced
- 1 cup of cherry tomatoes
- 4 cloves of garlic, minced
- 3 tbsp of olive oil, divided
- 2 tbsp of sweet Hungarian paprika
- 1 tbsp of tomato paste
- 1 tsp of dried marjoram or dried thyme
- 1/2 tsp of ground caraway seeds, optional
- 1/2 tsp of kosher salt, plus more to taste
- 1/2 tsp of black pepper
- 1/2 cup of beef broth, warmed
- 1 tsp of apple cider vinegar or red wine vinegar
- 1/4 cup of sour cream, optional
- 2 tbsp of chopped fresh parsley, for serving
Sheet Pan Gnocchi and Beef Goulash Recipe Instructions
- Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment paper and lightly grease it.
- In a large bowl, add the shelf-stable gnocchi, onion, carrots, red bell pepper, and cherry tomatoes.
- Add 2 tablespoons of olive oil, paprika, tomato paste, garlic, marjoram or thyme, caraway if using, salt, and black pepper. Toss the ingredients until everything is well coated.
- Spread the gnocchi and vegetables across the sheet pan in one even layer.
- Roast for 20 minutes, moving ingredients around halfway through. During this cook the gnocchi should soften, and the vegetables should start to brown.
- At this point, remove the sheet pan and pour the warm beef broth and vinegar over the gnocchi and vegetables. Stir gently so the broth mixes with the paprika, tomato paste, and roasted bits.
- Once stirred, return the pan to the oven for 5 minutes.
- While the pan finishes roasting, toss the beef pieces with the remaining 1 tablespoon olive oil and a small pinch of salt and pepper.
- Remove the pan from the oven and scatter the beef over the gnocchi and vegetables.
- Turn the oven to High Broil and place the pan back in the oven and broil for 7 minutes, watching closely. The beef should brown, and the gnocchi should get a few crisp edges.
- Let the pan rest for 5 minutes before serving.
- Serve with chopped parsley and a spoonful of sour cream, if using.
Nutrition
Calories: 555cal
Carbohydrate: 58g
Protein: 31g
Fat: 22g
Cholesterol: 68mg
Sodium: 1025mg