Description

This Pesto Veggie Gnocchi Sheet Pan Bake is a comforting and vibrant dish that combines pillowy gnocchi with roasted vegetables and aromatic pesto. Perfect for a quick weeknight dinner, it offers a delightful mix of flavors and easy cleanup.

Ingredients

Scale

1 pound (450g) potato gnocchi (store-bought or homemade)
1 cup (150g) cherry tomatoes, halved
1 medium zucchini, diced
1 medium bell pepper (red or yellow), diced
1 cup (150g) broccoli florets
1 medium red onion, diced
2 tablespoons olive oil
Salt and pepper, to taste
1 cup fresh basil leaves
1/4 cup (60ml) extra virgin olive oil
1/4 cup (30g) grated Parmesan cheese
2 tablespoons pine nuts (or walnuts)
2 cloves garlic, minced
Salt and pepper, to taste
1/4 cup (30g) additional grated Parmesan cheese
Fresh basil leaves, for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C). This ensures that the gnocchi and vegetables roast evenly and develop a lovely golden color.
In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, broccoli, and red onion. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss until everything is well coated.
Spread the seasoned vegetables out evenly on a large sheet pan. Make sure not to overcrowd the pan to allow the veggies to roast properly. Roast in the preheated oven for 15 minutes or until they start to soften and brown slightly.
While the vegetables are roasting, prepare the pesto. In a food processor, combine the fresh basil leaves, 1/4 cup of extra virgin olive oil, grated Parmesan cheese, pine nuts (or walnuts), minced garlic, and a pinch of salt and pepper. Blend until smooth.
After 15 minutes, remove the sheet pan from the oven and add the gnocchi to the vegetables. Toss everything together to combine, ensuring the gnocchi is coated with the vegetable juices and pesto.
Return the sheet pan to the oven and roast for an additional 10-12 minutes. The gnocchi should be golden and crispy on the edges, and the vegetables should be tender.
Remove the pan from the oven and sprinkle the additional 1/4 cup of grated Parmesan cheese over the top. Return to the oven for an extra 2-3 minutes just until the cheese melts.
Once done, remove from the oven and let it cool for a minute. Garnish with fresh basil leaves before serving.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 15 mg

Keywords: Don’t skip the oil when roasting the vegetables to help them caramelize. Use a large sheet pan to avoid steaming the veggies. Adjust the pesto ratio for a creamier dish, and customize your veggies based on what's in season.