Sheet-Pan Gnocchi With Pesto Veggies

Sheet-Pan Gnocchi With Pesto Veggies is the ultimate weeknight dinner that combines simplicity, vibrant flavors, and minimal cleanup. Imagine pillowy gnocchi roasted to golden perfection alongside a medley of fresh, colorful vegetables all tossed in fragrant pesto. This one-pan wonder not only looks stunning but also delivers a comforting meal packed with wholesome ingredients. Whether you’re a busy professional, a home cook seeking easy meals, or simply a lover of Italian-inspired dishes, this recipe checks all the boxes. Ready to elevate your dinner routine? Let’s dive into why this recipe deserves a spot in your culinary repertoire.

Why Sheet-Pan Gnocchi With Pesto Veggies is Worth Your Time

Sheet-Pan Gnocchi With Pesto Veggies is a game-changer for several reasons. First, it’s incredibly easy to prepare—everything roasts together on one pan, saving time and reducing dishes. The gnocchi crisps up beautifully in the oven, providing a delightful contrast to the tender, roasted veggies. Using pesto adds a burst of herbaceous flavor that ties the dish together without needing complicated sauces.

This meal is also adaptable and nutrient-rich. The mix of zucchini, cherry tomatoes, bell pepper, and asparagus offers a variety of textures and nutrients, making it a balanced, satisfying option. Plus, it’s perfect for meal prepping or feeding a crowd. If you love dishes like Creamy Tomato Basil Gnocchi, this sheet-pan version brings a fresh twist that’s equally delicious but quicker to assemble.

What to Buy

• 1 pound gnocchi: Use store-bought or homemade potato gnocchi for that soft, tender base.
• 2 cups cherry tomatoes, halved: Choose ripe, firm tomatoes for sweetness and juiciness.
• 1 zucchini, diced: Adds a mild, slightly sweet flavor and vibrant green color.
• 1 bell pepper, diced: Any color works; red or yellow add a pop of sweetness.
• 1 cup asparagus, chopped: Offers a fresh, slightly nutty taste and crisp texture.
• 3 tablespoons olive oil: For roasting and enhancing flavors.
• 1 teaspoon garlic powder: Adds a gentle, savory punch without overpowering.
• Salt and pepper to taste: Essential seasonings.
• 1/2 cup pesto: Use your favorite store-bought or homemade basil pesto.
• Parmesan cheese for serving: Freshly grated for a salty, nutty finish.

Setup & Equipment

• Baking sheet: A large rimmed sheet pan works best to spread out the gnocchi and veggies evenly.
• Mixing bowl: To toss your veggies and gnocchi with oil and seasoning.
• Knife and cutting board: For chopping vegetables.
• Measuring spoons and cups: To ensure accurate seasoning and ingredient ratios.
• Spatula or wooden spoon: For mixing and tossing ingredients.
• Oven mitts: Safety first when handling hot pans.

From Start to Finish: Sheet-Pan Gnocchi With Pesto Veggies

Step 1: Preheat Your Oven

Set your oven to 425°F (220°C). A hot oven is key to getting the gnocchi crispy and the veggies perfectly roasted.

Step 2: Prepare the Vegetables and Gnocchi

Wash and halve the cherry tomatoes. Dice the zucchini and bell pepper into bite-sized pieces. Chop the asparagus into roughly 1-inch segments. Place the vegetables and gnocchi into a large mixing bowl.

Step 3: Season and Toss

Add the olive oil, garlic powder, salt, and pepper to the bowl. Toss everything together gently but thoroughly to ensure each piece is coated with oil and seasoning.

Step 4: Spread on the Sheet Pan

Arrange the gnocchi and veggies in a single layer on your baking sheet. Avoid overcrowding to ensure even roasting and crisping.

Step 5: Roast

Place the sheet pan in the oven and roast for 20-25 minutes. Halfway through, use a spatula to flip the gnocchi and vegetables to promote even browning.

Step 6: Add Pesto

Once everything is roasted and golden, remove the pan from the oven. Dollop the pesto over the gnocchi and veggies, then gently toss to combine while still warm. The heat will help the pesto coat every bite.

Step 7: Serve and Garnish

Divide the Sheet-Pan Gnocchi With Pesto Veggies among plates. Finish with a generous sprinkle of Parmesan cheese. Serve immediately for the best texture and flavor.

Customize for Your Needs

• Swap the vegetables depending on season or preference—try adding mushrooms, broccoli, or snap peas.
• Use a Mozzarella Pesto Stuffed Chicken on the side for a protein boost and extra indulgence.
• For a vegan twist, replace Parmesan with nutritional yeast or vegan cheese alternatives.
• Add red pepper flakes or a squeeze of lemon juice to the pesto for a spicy or tangy kick.
• Experiment with different pestos like sun-dried tomato or arugula pesto for varied flavor profiles.

Missteps & Fixes

• Gnocchi is soggy: Ensure your oven is hot enough, and avoid overcrowding the pan. Flip halfway to crisp evenly.
• Vegetables are undercooked: Cut vegetables into uniform sizes for even cooking. If needed, roast a few minutes longer.
• Pesto flavor is too mild: Add extra pesto or drizzle some olive oil infused with garlic or herbs.
• Dish feels dry: Don’t skimp on olive oil during tossing; it helps with roasting and flavor.

Storage Pro Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat to maintain the gnocchi’s crispness or warm gently in the oven. Avoid microwaving if possible, as it can make the gnocchi mushy. You can also freeze cooked gnocchi with veggies in a freezer-safe container for up to 1 month—thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen gnocchi for this recipe?

Absolutely! Frozen gnocchi works well for this dish. Just toss it directly with the vegetables and oil—no need to thaw beforehand. The roasting time remains the same.

Is this dish gluten-free?

Most traditional gnocchi contains wheat flour and is not gluten-free. Look for specialty gluten-free gnocchi at health food stores or online if you need a gluten-free option.

How spicy is this recipe?

This recipe is mild by default, but you can easily add heat with red pepper flakes or a dash of hot sauce to suit your taste.

Can I make the pesto from scratch?

Yes! Homemade pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil is fantastic. Making your own pesto allows you to adjust flavors and ensure freshness.

You Might Also Like

• Creamy Tomato Basil Gnocchi – A rich and comforting gnocchi dish with a luscious tomato cream sauce.
• Mozzarella Pesto Stuffed Chicken – Perfect for pairing with your sheet-pan gnocchi for a complete meal.

Before You Go

Sheet-Pan Gnocchi With Pesto Veggies is a recipe you’ll return to time and again thanks to its ease and flavor. Don’t forget to experiment with different veggies and pestos to keep things exciting. This dish is quick enough for busy nights but special enough for casual entertaining. Grab your sheet pan and enjoy a vibrant, cozy meal that’s as pleasing to the eye as it is to the palate.

Give this recipe a try and let your kitchen fill with the wonderful aroma of roasted gnocchi and fresh pesto. Happy cooking!

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