Sheet-Pan Gnocchi With Pesto Veggies
This Sheet-Pan Gnocchi With Pesto Veggies is a vibrant, easy weeknight dinner with crispy gnocchi and flavorful roasted vegetables tossed in fresh pesto.
Servings: 4 servings
Ingredients
- 1 pound gnocchi store-bought or homemade potato gnocchi
- 2 cups cherry tomatoes halved
- 1 zucchini diced
- 1 bell pepper diced, any color
- 1 cup asparagus chopped
- 3 tablespoons olive oil for roasting and enhancing flavors
- 1 teaspoon garlic powder adds a gentle, savory punch
- to taste salt and pepper essential seasonings
- 1/2 cup pesto store-bought or homemade basil pesto
- to taste Parmesan cheese freshly grated for serving
Instructions
Preparation
- Set your oven to 425°F (220°C). A hot oven is key to getting the gnocchi crispy and the veggies perfectly roasted.
- 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.
- 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.
- Arrange the gnocchi and veggies in a single layer on your baking sheet. Avoid overcrowding to ensure even roasting and crisping.
Cooking
- 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.
- 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.
- 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.
Equipment
- Baking Sheet
- Mixing bowl
- Knife
- Cutting Board
- Measuring spoons
- Measuring cups
- Spatula
- Wooden spoon
- Oven mitts
Notes
- Ensure your oven is hot enough and avoid overcrowding the pan to keep gnocchi crispy.
- Cut vegetables uniformly for even cooking and adjust roasting time if needed.
- Try swapping vegetables or pestos to customize flavors and accommodate dietary preferences.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet or oven to maintain texture.
- For a vegan version, replace Parmesan with nutritional yeast or vegan cheese alternatives.
