Classic Sheet Pan Pesto Gnocchi & Veggies
This easy recipe features crispy gnocchi and tender spring vegetables all cooked together on one sheet pan with flavorful pesto.
Equipment
- Large baking sheet
- Large bowl
Ingredients
Main Ingredients
- 1 lb package potato gnocchi
- 1 cup cherry tomatoes halved
- 1 bunch asparagus woody ends trimmed, cut into 1-inch pieces
- 1 zucchini halved lengthwise and then sliced into ½-inch moons
- ½ cup pesto store-bought or homemade
- 2 tablespoons olive oil
- Salt and black pepper to taste
Garnish (Optional)
- Fresh basil leaves
- grated Parmesan cheese
- squeeze of lemon
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash and chop the cherry tomatoes, asparagus, and zucchini as directed.
Cooking
- In a large bowl, combine gnocchi, vegetables, pesto, olive oil, salt, and pepper; toss to coat evenly.
- Spread the mixture onto the prepared baking sheet in a single layer, ensuring not to overcrowd the pan.
- Roast for 20-25 minutes, stirring halfway, until gnocchi is crispy and vegetables are tender-crisp.
Serving
- Remove from oven, garnish with fresh basil or Parmesan if desired, and serve immediately.
Notes
For extra crispiness, ensure the gnocchi and vegetables are spread in a single layer without overlapping. If necessary, use two baking sheets to avoid overcrowding. Feel free to customize with other spring vegetables like snap peas or bell peppers.