Sheet Pan Pesto Gnocchi & Spring Veggies
This easy sheet pan recipe combines tender gnocchi with vibrant spring vegetables and a flavorful pesto, all roasted to perfection for a quick and delicious meal.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large bowl
- Medium bowl
Ingredients
Main Ingredients
- 1 lb Shelf-Stable Potato Gnocchi (500g)
- 2 cups Mixed Spring Vegetables (asparagus spears, snap peas, or diced zucchini)
- 1/2 cup Basil Pesto
- 2 tbsp Olive Oil
- 1/2 Lemon (for fresh juice)
- Salt and Black Pepper (to taste)
Optional Garnishes
- Fresh basil leaves
- grated Parmesan cheese
- red pepper flakes
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the spring vegetables with 1/4 cup of basil pesto, 1 tablespoon of olive oil, salt, and pepper, then toss until coated.
- In a separate bowl, toss the gnocchi with the remaining 1 tablespoon of olive oil, salt, and pepper.
Baking
- Spread the gnocchi on one side of the baking sheet and the pesto-coated vegetables on the other side, ensuring a single layer and ample space.
- Bake for 15 minutes, then flip the gnocchi and stir the vegetables before baking for another 10-15 minutes, or until golden brown and tender-crisp.
Finishing Touches
- Remove from the oven, drizzle with the remaining 1/4 cup of pesto and fresh lemon juice, then toss gently to combine.
- Serve immediately, with optional garnishes of fresh basil or Parmesan.
Notes
For extra flavor, roast some cherry tomatoes alongside the gnocchi and vegetables. Adjust baking times as needed based on your oven and vegetable doneness preference.