Sheet Pan Gnocchi with Roasted Vegetables and Pesto

• 1 pound gnocchi
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss gnocchi, cherry tomatoes, zucchini, and bell peppers with olive oil, oregano, salt, and pepper in a large bowl.
3. 3 Spread the mixture in a single layer on a sheet pan.
4. 4 Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and gnocchi is crispy.
5. 5 Remove from oven and drizzle with pesto.
6. 6 Sprinkle with Parmesan cheese if using and garnish with fresh basil leaves.
7. 7 Serve immediately.

Equipment

• Sheet pan
• Baking sheet
• T spatula

Variations

• Add cooked chicken or shrimp for a protein boost.
• Use spinach pesto for a different flavor profile.

Substitutions

• Substitute sweet potatoes for zucchini.
• Use store-bought pesto if short on time.

Pairings

• A glass of crisp white wine or sparkling water with lemon.
• A light, tangy vinaigrette salad.

Nutrition

Tips

• For extra crispiness, let the gnocchi rest for 5 minutes before flipping halfway through roasting.
• Customize your veggies based on what you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: This dish does not freeze well due to the texture of the gnocchi and vegetables.

Serving Suggestions

• Pair with a simple arugula salad.
• Serve with crusty bread on the side.

FAQ