This Sheet Pan Pesto Gnocchi and Vegetables recipe is a quick and delicious one-pan dinner that’s perfect for busy weeknights. Roasted potato gnocchi with vibrant cherry tomatoes, bell peppers, and red onion, tossed in flavorful pesto, makes for a satisfying meal.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 16 ounces (450 g) potato gnocchi, uncooked
- 1 pint (300 g) cherry tomatoes
- 2 red or orange bell peppers, sliced
- ½ red onion, sliced
- ⅓ cup (80 ml) pesto, plus more if needed
- Salt, to taste
- Ground black pepper, to taste
- For serving (optional): Freshly grated Parmesan cheese, fresh basil
Instructions
- Prep the Oven:
- Preheat the oven to 425°F (220°C).
- Prepare the Baking Sheet:
- Place the potato gnocchi, cherry tomatoes, bell peppers, and red onion on an 18×13-inch baking pan.
- Spread the Pesto:
- Drizzle ⅓ cup of pesto over the vegetables and gnocchi. Toss everything together until evenly coated. Add more pesto if needed.
- Sprinkle with salt and ground black pepper to taste.
- Roast:
- Bake in the preheated oven for 20 to 25 minutes, tossing halfway through, until the gnocchi are lightly golden and the vegetables are tender.
- Serve:
- Remove from the oven and top with freshly grated Parmesan cheese and fresh basil, if desired. Serve warm and enjoy!
Serving Suggestions
- Serve as a standalone dish with a slice of crusty bread for a complete meal.
- Pair with a green salad for added freshness.
- Add a protein like grilled chicken, shrimp, or sausage for a heartier meal.
Cooking Tips
- Use high-quality pesto for the best flavor or make your own at home.
- Spread everything evenly on the baking sheet to ensure even roasting.
- Feel free to swap or add other vegetables like zucchini, mushrooms, or asparagus.
Nutritional Benefits
- Gnocchi: A comforting source of carbohydrates.
- Tomatoes and bell peppers: Packed with vitamins A and C and antioxidants.
- Pesto: Provides healthy fats from olive oil and nuts.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free with gluten-free gnocchi.
- For vegan adaptation, use a dairy-free pesto and skip the Parmesan cheese.
Nutritional Facts (per serving, based on 4 servings)
- Calories: 320 kcal
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 14 g
- Fiber: 5 g
- Sugar: 6 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or on the stovetop for the best texture.
Why You’ll Love This Recipe
- A one-pan meal with minimal cleanup.
- Quick and easy, ready in just 35 minutes.
- Packed with vibrant vegetables and bold pesto flavor.
- Customizable with your favorite vegetables and proteins.
Conclusion This Sheet Pan Pesto Gnocchi and Vegetables is a simple yet flavorful dish that’s perfect for any weeknight. With its roasted veggies, golden gnocchi, and herby pesto, it’s a guaranteed crowd-pleaser. Give it a try and enjoy a wholesome and delicious dinner with minimal effort!
Frequently Asked Questions
- Can I use store-bought gnocchi?
Yes, store-bought gnocchi works perfectly for this recipe. - Can I use frozen vegetables?
Yes, but they may release more moisture, so increase roasting time slightly. - Can I use another sauce instead of pesto?
Absolutely! Marinara, Alfredo, or even olive oil with herbs would work well. - Do I need to boil the gnocchi first?
No, the gnocchi roasts beautifully in the oven without boiling. - Can I make this ahead of time?
Yes, assemble everything on the baking sheet and roast just before serving. - Can I use sweet potatoes instead of gnocchi?
Yes, roasted sweet potato cubes are a great alternative for a twist on this recipe. - What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain texture. - Can I make this dish spicy?
Add red pepper flakes or a drizzle of chili oil for some heat. - What type of pesto works best?
Classic basil pesto is ideal, but you can experiment with sun-dried tomato or spinach pesto. - Can I use vegan gnocchi?
Yes, vegan-friendly gnocchi and pesto can easily make this recipe plant-based.