Looking for a colorful, nutritious, and flavor-packed meal that doesn’t leave your kitchen in chaos? This Sheet Pan Gnocchi with Roasted Vegetables & Pesto might just become your new weeknight staple. Combining pillowy gnocchi with caramelized veggies and a vibrant pesto sauce, this dish is not only easy to make but also incredibly satisfying. And the best part? No boiling required — the gnocchi crisps up beautifully right in the oven.
In this in-depth blog post, we’ll walk through every detail of the recipe — from selecting the right gnocchi to customizing your roasted veggies, making fresh pesto (or choosing the best store-bought option), and offering helpful tips and variations to suit your preferences.
Why You’ll Love This Sheet Pan Gnocchi Recipe
- One-pan meal – Less cleanup, more convenience
- Fast and filling – Ready in under 40 minutes
- No boiling required – Straight from the package to the oven
- Customizable – Swap in your favorite veggies or add protein
- Packed with flavor – Crisped gnocchi + roasted veggies + fresh pesto = perfection
- Vegetarian-friendly – Naturally meatless and full of plant-based goodness
Ingredients Breakdown
Here’s a closer look at what goes into this sheet pan gnocchi recipe and why each component matters.
Gnocchi
You’ll need a 500g package of shelf-stable gnocchi (the kind found in the pasta aisle). These little potato dumplings roast to golden perfection in the oven — crisp on the outside and chewy on the inside — without needing to be boiled first.
Pro Tip: Avoid fresh or frozen gnocchi unless you know they’re suitable for roasting. Shelf-stable gnocchi holds up best.
Vegetables
You’ll want a good mix of vegetables that caramelize well. Here’s what we recommend:
- Red Bell Pepper – Adds sweetness and vibrant color
- Zucchini – Light and tender, perfect for roasting
- Cherry Tomatoes – Juicy and slightly blistered when roasted
- Red Onion – Offers depth and a touch of natural sweetness
Feel free to get creative — mushrooms, asparagus, broccoli, or even sweet potatoes can be swapped in depending on the season.
Seasonings
A simple mix of:
- Olive oil
- Dried oregano
- Garlic powder
- Salt and freshly ground black pepper
These seasonings enhance the vegetables and gnocchi without overpowering the pesto.
Pesto
Homemade or store-bought — it’s up to you.
Homemade Pesto Ingredients:
- Fresh basil
- Parmesan cheese
- Garlic
- Pine nuts (or walnuts)
- Olive oil
- Lemon juice
- Salt
Making pesto from scratch gives the freshest flavor, but a good-quality jar from the store works in a pinch.
Optional Garnishes
- Crumbled feta or goat cheese
- More fresh basil
- Cracked black pepper
- A drizzle of balsamic glaze for a sweet-tangy finish
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
Step 2: Toss Gnocchi and Vegetables
In a large mixing bowl, combine:
- 500g gnocchi (uncooked)
- 1 chopped red bell pepper
- 1 sliced zucchini
- 1 cup cherry tomatoes
- 1 sliced red onion
Drizzle with 1.5 tbsp olive oil, then sprinkle on 1 tsp dried oregano, ½ tsp garlic powder, salt, and pepper. Toss everything until evenly coated.
Step 3: Spread and Roast
Dump the mixture onto your prepared sheet pan. Spread it out into a single layer for even roasting.
Roast for 20–25 minutes, stirring halfway through. The gnocchi should be golden and crispy, and the vegetables tender and slightly browned.
Step 4: Make the Pesto (Optional)
While your pan is roasting, blend the following in a food processor:
- 1 cup basil
- ¼ cup Parmesan
- ¼ cup toasted pine nuts
- 1 clove garlic
- ¼ cup olive oil
- 1 tbsp lemon juice
- Salt to taste
Blend until smooth. Add a splash of water or more oil if needed to thin it out.
Step 5: Toss and Serve
Once the pan is out of the oven, let it cool for about 5 minutes. Transfer to a large bowl or serve directly on the tray. Toss with 3–4 tablespoons of pesto, then garnish with crumbled cheese and fresh basil, if desired.
Serve warm, and enjoy the medley of textures and bold flavors.
Serving Suggestions
- Serve alongside a simple side salad with lemon vinaigrette for added greens.
- Add a slice of crusty bread to soak up the pesto and juices.
- Turn it into a meal prep dish by dividing into containers and storing for 2–3 days in the fridge.
Tips for Success
1. Don’t Overcrowd the Pan
Ensure your ingredients are in a single layer. Overcrowding can cause the gnocchi and veggies to steam rather than roast.
2. Use High Heat
220°C (425°F) is ideal to get those crispy edges on the gnocchi and caramelization on the veggies.
3. Stir Once Midway
Gently stir halfway through cooking so all sides brown evenly.
4. Homemade Pesto = More Flavor
If time allows, opt for homemade pesto — the freshness really elevates the dish.
Variations & Substitutions
Make It Vegan:
Use dairy-free pesto and skip the cheese garnish.
Add Protein:
Top with cooked chicken, shrimp, tofu, or chickpeas before roasting.
Use Other Vegetables:
Try eggplant, mushrooms, cauliflower, or butternut squash.
Spice It Up:
Add chili flakes or a drizzle of chili oil for heat.
Make It Mediterranean:
Add olives, artichoke hearts, or sun-dried tomatoes.
Storage & Reheating
Fridge:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Not recommended, as the texture of gnocchi and veggies may become mushy when thawed.
To Reheat:
Rewarm in a skillet over medium heat or in the oven at 180°C (350°F) for about 10 minutes to regain crispiness.
Final Thoughts
There’s something magical about how this recipe transforms simple pantry and produce staples into a restaurant-worthy dish with minimal effort. Whether you’re a sheet pan supper newbie or a weeknight cooking pro, Sheet Pan Gnocchi with Roasted Vegetables & Pesto is a must-have in your rotation. It’s bright, wholesome, customizable, and — most importantly — delicious.
Sheet Pan Gnocchi with Roasted Vegetables and Pesto Recipe
Description
This Sheet Pan Gnocchi with Roasted Vegetables & Pesto is a quick, one-pan dinner packed with flavor, color, and texture. Perfect for busy weeknights, this vegetarian dish combines crispy gnocchi, caramelized veggies, and a vibrant pesto for a healthy, satisfying meal in under 40 minutes—no boiling required!
Ingredients
For the Sheet Pan Gnocchi & Vegetables:
For the Pesto (or use store-bought):
Optional Garnishes:
Instructions
- Preheat the Oven
- Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
Prep the Gnocchi and Veggies
- In a large mixing bowl, combine the gnocchi, bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, then sprinkle in oregano, garlic powder, salt, and black pepper. Toss until everything is well coated.
Roast Until Golden
- Spread the mixture evenly on the prepared sheet pan in a single layer. Roast for 20–25 minutes, stirring halfway through, until the gnocchi are crispy on the outside and the vegetables are tender and slightly charred.
Make the Pesto (if using homemade)
- While the pan roasts, add basil, Parmesan, pine nuts, garlic, lemon juice, and salt to a food processor. Pulse until finely chopped. Stream in olive oil while blending until smooth and creamy. Adjust salt and lemon to taste.
Combine and Serve
- Once out of the oven, let the gnocchi cool for 5 minutes. Then toss everything with a few spoonfuls of pesto until evenly coated. Garnish with feta, extra basil, or cracked pepper as desired. Serve warm.
Note
- No need to boil the gnocchi! Roasting gives them a chewy center and crispy outside.
- Use store-bought pesto for an even quicker version.
- Great with extra protein: add cooked chicken, chickpeas, or tofu cubes before roasting.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan or oven for best texture.
- Use any vegetables you have—mushrooms, asparagus, or broccoli work great too.
