Prep Time 10 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 220  C
Servings: 4
Best Season: All Seasons
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:
  • 500 g shelf-stable gnocchi (uncooked)
  • 1 medium 1 red bell pepper, chopped into 2.5 cm pieces
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 cup cherry tomatoes, whole
  • 1 small red onion, sliced into wedges
  • 1.5 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
    • For the Pesto (or use store-bought):
  • 1 cup fresh basil leaves (packed)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts (or walnuts)
  • 1 clove garlic, peeled
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • Salt to taste
    • Optional Garnishes:
  • 2 tbsp crumbled feta or goat cheese
  • Extra basil leaves for topping
  • Cracked black pepper
Instructions
  1. 1
    Preheat the Oven
  2. 2
    Preheat your oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
    3. Prep the Gnocchi and Veggies
  3. 3
    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.
    4. Roast Until Golden
  4. 4
    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.
    5. Make the Pesto (if using homemade)
  5. 5
    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.
    6. Combine and Serve
  6. 6
    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.
Keywords: quick dinner, easy sheet pan meal, vegetarian recipe, healthy gnocchi, weeknight dinner
Read it online: https://petitepanini.com/recipe/sheet-pan-gnocchi-with-roasted-vegetables-and-pesto-recipe/