Easy Sheet Pan Gnocchi with Vegetables and Pesto

5 from 2 votes

Easy Sheet Pan Gnocchi with Vegetables and Pesto

If you have 30 minutes, then this sheet pan gnocchi with vegetables and pesto on your table for dinner! If you keep a package of frozen gnocchi in the freezer and some purchased pesto in the fridge or freezer, pulling off this dinner is a no-brainer. All you'll need is some warm garlic bread to round it out!

Prep Time10

Cook Time18

Total Time28

Course: pasta

Cuisine: American

Servings: serves

Calories: 399kcal

Author: Kathy Kingsley

Ingredients

1 pound fresh or frozen potato gnocchi
2 small 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
¼ cup purchased fresh or prepared pesto more to taste
Fresh basil leaves for garnish optional
Grated Parmesan cheese for serving

Instructions

Preheat to 425°F. Line a rimmed baking sheet with parchment paper.
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.
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.
To serve, spoon the gnocchi and vegetable mixture into shallow bowls and garnish each bowl with the basil and grated cheese.

Notes

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 ½ cup fresh basil leaves, 2 tsp. fresh lemon juice and process until chopped and blended. transfer to a bowl and stir in ½ grated parmesan and season with salt and pepper.

Another easy sheet pan dinner to try:
Sheet Pan Mac and Cheese

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