Easy Sheet Pan Pesto Gnocchi
A delightful meal featuring pillowy gnocchi, vibrant pesto, and seasonal vegetables, all roasted together for easy cleanup and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 package gnocchi (about 16 oz)
- 1 cup cherry tomatoes
- 1 cup zucchini, diced
- 1 cup bell pepper, diced
- 1/4 cup pesto
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by washing and dicing the zucchini and bell peppers, and halving the cherry tomatoes. Spread them evenly on a large sheet pan.
- Add the uncooked gnocchi onto the sheet pan with the vegetables.
- Drizzle olive oil over the mixture, add salt, pepper, and half of the pesto, then toss everything well.
- Roast in the oven for about 15 minutes, or until tender and golden.
- Add remaining pesto over the top, toss to combine, and roast for an additional 5 minutes.
- Serve warm, perhaps with cheese or a side salad.
Notes
For best results, use fresh pesto and avoid overcrowding the pan.
Find it online: https://easytocooknow.com/easy-sheet-pan-pesto-gnocchi/