Sheet Pan Pesto Gnocchi (Print Version)

Golden gnocchi roasted with winter vegetables and tossed in vibrant basil pesto for a flavorful one-pan dish.

# What You’ll Need:

→ Gnocchi & Vegetables

01 - 18 oz potato gnocchi, shelf-stable or refrigerated
02 - 1 medium red onion, cut into wedges
03 - 1 large parsnip, peeled and sliced into ½-inch rounds
04 - 2 medium carrots, peeled and sliced
05 - 1 small head of broccoli, cut into florets
06 - 1 small sweet potato, peeled and diced
07 - 2 tbsp olive oil
08 - 1 tsp kosher salt
09 - ½ tsp freshly ground black pepper

→ Pesto & Garnishes

10 - ⅓ cup basil pesto, store-bought or homemade
11 - ¼ cup grated Parmesan cheese, plus extra for serving
12 - 2 tbsp toasted pine nuts (optional)
13 - Fresh basil leaves for garnish (optional)

# How to Make It:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine gnocchi, red onion, parsnip, carrots, broccoli, and sweet potato in a large bowl. Drizzle with olive oil and season with kosher salt and black pepper. Toss to coat evenly.
03 - Spread the vegetable and gnocchi mixture in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through, until gnocchi are golden and vegetables are tender and caramelized.
05 - Remove from oven and let rest for 2 minutes.
06 - Drizzle with basil pesto and toss gently to coat. Sprinkle grated Parmesan and pine nuts over the top, if using. Garnish with fresh basil leaves and serve immediately.

# Additional Tips::

01 -
  • One-pan meal means minimal cleanup
  • Vegetarian and easily adaptable for special diets
02 -
  • To make vegan, use dairy-free pesto and skip Parmesan or choose vegan cheese
  • Double-check labels for gnocchi and pesto to suit gluten-free or nut-free options
03 -
  • Use parchment paper for easy clean-up and to prevent sticking
  • Cut all vegetables to similar sizes for even roasting
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