Save to Pinterest Pillowy gnocchi roasted to golden perfection with vibrant winter vegetables and tossed in aromatic pesto creates a colorful, flavor-packed one-pan meal perfect for cold evenings. This easy vegetarian recipe brings an Italian-inspired flair to winter produce for a comforting main dish everyone will enjoy.
The first time I made this dish, my family was amazed at how delicious sheet pan gnocchi could be. Roasting the veggies with the gnocchi makes every bite caramelized and full of flavor, and tossing everything in pesto gives it a fresh, herby twist that feels special yet so easy.
Ingredients
- Potato gnocchi: 500 g (18 oz), shelf-stable or refrigerated
- Red onion: 1 medium, cut into wedges
- Parsnip: 1 large, peeled and sliced into 1 cm (½ inch) rounds
- Carrots: 2 medium, peeled and sliced
- Broccoli: 1 small head, cut into florets
- Sweet potato: 1 small, peeled and diced
- Olive oil: 2 tbsp
- Kosher salt: 1 tsp
- Freshly ground black pepper: ½ tsp
- Basil pesto: 100 g (about ⅓ cup), store-bought or homemade
- Parmesan cheese: 40 g (¼ cup), grated, plus more for serving
- Toasted pine nuts: 2 tbsp, optional
- Fresh basil leaves: For garnish, optional
Instructions
- Prepare the oven:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Toss ingredients:
- In a large bowl, toss gnocchi, onion, parsnip, carrots, broccoli, and sweet potato with olive oil, salt, and pepper until evenly coated.
- Arrange on baking sheet:
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast:
- Roast for 25–30 minutes, stirring halfway through, until gnocchi are golden and vegetables are tender and caramelized.
- Cool and add pesto:
- Remove from oven and let cool for 2 minutes. Drizzle with pesto and toss to coat evenly.
- Garnish and serve:
- Sprinkle with Parmesan cheese and pine nuts if using. Garnish with fresh basil leaves and serve immediately.
Save to Pinterest This dish always reminds me of cozy winter weekends spent cooking with my kids. They love helping spread the gnocchi and veggies on the baking sheet, and we enjoy the warm meal together around the table.
Required Tools
Large mixing bowl, large baking sheet, parchment paper, chefs knife, and cutting board
Allergen Information
Contains: Wheat (in gnocchi), Milk (in pesto and Parmesan), Tree nuts (in pesto and pine nuts if used).
Nutritional Information
Per serving: Calories: 410, Total Fat: 17 g, Carbohydrates: 54 g, Protein: 10 g
Save to Pinterest Finish the dish with a sprinkle of Parmesan and fresh basil for color. Your family will love the simple flavors and bright presentation at any winter dinner.
Common Recipe Questions
- → What vegetables work best for roasting with gnocchi?
Root vegetables like carrots, parsnips, and sweet potatoes, along with broccoli and onions, roast beautifully alongside gnocchi, offering a balance of sweetness and earthy flavors.
- → How can I make the dish vegan-friendly?
Use dairy-free pesto and substitute the Parmesan cheese with a vegan alternative or nutritional yeast to maintain flavor without dairy.
- → Can I use frozen gnocchi for this preparation?
Yes, frozen gnocchi can be used. Just ensure to separate them before roasting and adjust cooking time slightly to achieve a crispy exterior.
- → What is the best way to achieve crispy gnocchi in this dish?
Roast gnocchi at a high temperature and spread them in a single layer on the baking sheet, stirring halfway to ensure even crisping and caramelization.
- → What wine pairs well with this gnocchi and vegetable combination?
A crisp white wine like Pinot Grigio complements the pesto and roasted vegetables, enhancing the dish’s fresh and vibrant qualities.