Sheet Pan Pesto Gnocchi
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
381 kcal
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Course
Main Course
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Cuisine
Italian
Sheet Pan Pesto Gnocchi
Description
This recipe spreads uncooked potato gnocchi with a selection of chopped vegetables on a foil-lined sheet pan, tossed in a generous amount of basil pesto to infuse flavor. Roasting at 425°F allows the tomatoes to soften and begin bursting, while gnocchi cook through and develop slight crispness. Vegetables like zucchini and bell peppers add color and texture contrasts. Once baked, an additional 2 tablespoons of pesto are drizzled over the dish along with freshly shaved Parmesan cheese for creaminess and depth. Garnishes like crushed red pepper flakes and fresh basil introduce mild spice and bright aroma. The dish is served quickly for best texture.
Ingredients
- 16 ounces potato gnocchi uncooked
- 1 pint grape tomatoes
- 1 zucchini chopped, small
- 1 red bell pepper chopped
- 1 bell pepper chopped, yellow
- 1/2 red onion chopped
- 1/2 cup basil pesto divided, plus 2 tablespoons
- 1/4 cup Parmesan Cheese for topping, freshly shaved
- crushed red pepper flakes optional
- basil leaves for garnish, optional, fresh
Instructions
- Preheat oven to 425 degrees Line a large sheet pan with aluminum foil and spray with nonstick spray. Set aside.
- Remove the gnocchi from the package and make sure none of the gnocchi are stuck together. Spread the gnocchi, tomatoes, zucchini, peppers, and onions on the baking sheet. Pour 1/2 cup of the basil pesto over the gnocchi and vegetables. Toss until the gnocchi and vegetables are well coated in the pesto. Spread the gnocchi and vegetables in an even layer on the sheet pan.
- Place the pan in the oven and bake for 20 to 25 minutes, tossing once half way through. The tomatoes should be soft and about ready to burst and the gnocchi should be soft and slightly crisp.
- Remove the pan from the oven and drizzle with the remaining 2 tablespoons of pesto. Garnish with Parmesan cheese. Divide the gnocchi onto plates or bowls and garnish with crushed red pepper flakes and basil leaves, if using.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 787mg | 33% |
| Potassium | 554mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2750IU | 55% |
| Vitamin C | 118.6mg | 132% |
| Calcium | 173mg | 17% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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