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Sheet Pan Gnocchi with Roasted Vegetables and Pesto Recipe

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4 from 48 reviews

  • Author: Sky
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Sheet Pan Gnocchi recipe is an easy and delicious vegetarian meal that features pillowy potato gnocchi and colorful roasted vegetables coated in vibrant pesto. Perfect for a quick weeknight dinner or a flavorful side dish, this dish combines crispy roasted gnocchi with sweet cherry tomatoes, bell peppers, and red onion for a satisfying bite every time.

Ingredients

Gnocchi and Vegetables

  • 16 ounces potato gnocchi, uncooked
  • 1 pint cherry tomatoes
  • 2 red or orange bell peppers, sliced
  • ½ red onion, sliced

Seasoning and Sauce

  • ⅓ cup pesto, plus more if needed
  • Salt, to taste
  • Ground black pepper, to taste

For Serving (Optional)

  • Freshly grated Parmesan cheese
  • Fresh basil leaves

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the gnocchi and vegetables evenly on the sheet pan.
  2. Arrange ingredients on baking sheet: On an 18×13-inch baking pan, place the uncooked potato gnocchi, cherry tomatoes, sliced bell peppers, and sliced red onion spread out in a single layer for even roasting.
  3. Coat with pesto and season: Spread ⅓ cup of pesto over the vegetables and gnocchi. Toss everything gently until all pieces are well coated. Add additional pesto if needed to ensure full coverage. Season with salt and freshly ground black pepper to taste.
  4. Roast in the oven: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Halfway through cooking, toss the gnocchi and vegetables to promote even browning and crispness.
  5. Finish and serve: Once roasted to a golden crisp and the vegetables are tender, remove the pan from the oven. Optionally, sprinkle freshly grated Parmesan cheese and fresh basil leaves on top before serving warm.

Notes

  • Feel free to swap bell peppers for other vegetables like zucchini or mushrooms depending on preference.
  • If you prefer extra crispy gnocchi, spread them out in a single layer without overcrowding the pan.
  • Pesto can be homemade or store-bought; adjust quantity to taste.
  • Serve immediately for the best texture and flavor.
  • For a vegan version, omit Parmesan or use a dairy-free alternative.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Italian

Find it online: https://skysrecipes.com/sheet-pan-gnocchi-with-roasted-vegetables-and-pesto-recipe/