Sheet Pan Pesto Gnocchi
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.72 out of 5 stars
(21)
Ingredients
4
- 16 ounces uncooked potato gnocchi
- 1 pint grape tomatoes
- 1 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 cup basil pesto, plus 2 tablespoons (divided)
- 1/4 cup freshly shaved parmesan cheese, for topping
- Crushed red pepper flakes, optional
- Fresh basil leaves, for garnish, optional
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Preparation
Step 1
Preheat oven to 425 degrees. Line a large sheet pan with aluminum foil and spray with nonstick spray. Set aside.
Step 2
Remove the gnocchi from the package and make sure none of the gnocchi are stuck together. Spread the gnocchi, tomatoes, zucchini, peppers, and onions on the baking sheet.
Step 3
Pour ½ cup of the basil pesto over the gnocchi and vegetables. Toss until the gnocchi and vegetables are well coated in the pesto. Spread the gnocchi and vegetables in an even layer on the sheet pan.
Step 4
Place the pan in the oven and bake for 20 to 25 minutes, tossing once halfway through. The tomatoes should be soft and about ready to burst and the gnocchi should be soft and slightly crisp.
Step 5
Remove the pan from the oven and drizzle with the remaining 2 tablespoons of pesto. Garnish with Parmesan cheese. Divide the gnocchi onto plates or bowls and garnish with crushed red pepper flakes and basil leaves, if using.
Step 6
Serve immediately.
Step 7
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Chef's notes
You can use your favorite store-bought pesto or homemade pesto.
Leftovers, if any, can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave.
