Sheet pan meals are the easy answer to getting dinner on the table quickly and this pesto gnocchi with vegetables will be a sure-fire hit! Keep a package of frozen gnocchi in the freezer and purchased pesto in the fridge and pulling off this dinner is a no-brainer. Round it out with some warm, buttery garlic bread—on yeah!
1 lb. fresh or frozen potato gnocchi
2 medium bell peppers, red, orange or yellow, cored, seeded and cut into 1-inch chunk
1 pint grape or cherry tomatoes
2 cups broccoli florets
1 small red onion, cut into 1-inch chunks
5 cloves garlic, smashed
Kosher salt and freshly ground black pepper
2 to 3 Tbs. olive oil
1/4 cup purchased fresh or prepared pesto, more to taste
Fresh basil leaves, for garnish optional
Grated Parmesan cheese, for serving
1. Preheat to 425°F. Line a rimmed baking sheet with parchment paper.
2. Place the gnocchi, bell peppers, tomatoes, broccoli, onion, garlic, 1 tsp. salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the olive oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.
3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total. Remove from the oven. Drizzle with the pesto and toss gently to coat.
4. To serve, spoon the gnocchi and vegetable mixture into shallow bowls and garnish each bowl with the basil and grated cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
A great tasting variation for this is to whip up some sun-dried tomato pesto: In a food processor, combine a 10-oz. jar of sun-dried tomatoes in olive oil (with the oil) and 2 cloves garlic and process until finely chopped. Add 1/2 cup fresh basil leaves, 2 tsp. fresh lemon juice and process until chopped and blended. transfer to a bowl and stir in 1/2 grated parmesan and season with salt and pepper.
Another easy sheet pan dinner to try:
Sheet Pan Mac and Cheese
Keywords: easy sheet pan gnocchi