Save Pillowy gnocchi, roasted to golden perfection with vibrant winter vegetables and tossed in aromatic pesto for a colorful, flavor-packed one-pan meal.
The first time I tried this sheet pan pesto gnocchi, my kitchen filled with the smell of roasted vegetables and basil. Everyone kept sneaking bites straight from the pan before dinner was even served.
Ingredients
- Gnocchi & Vegetables: 500 g (18 oz) shelf-stable or refrigerated potato gnocchi, 1 medium red onion (cut into wedges), 1 large parsnip (peeled and sliced into 1 cm (½ inch) rounds), 2 medium carrots (peeled and sliced), 1 small head of broccoli (cut into florets), 1 small sweet potato (peeled and diced), 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Pesto & Garnishes: 100 g (about ⅓ cup) basil pesto (store-bought or homemade), 40 g (¼ cup) grated Parmesan cheese (plus more for serving), 2 tbsp toasted pine nuts (optional), Fresh basil leaves (for garnish, optional)
Instructions
- Preheat Oven:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Toss & Season:
- In a large bowl, toss gnocchi, onion, parsnip, carrots, broccoli, and sweet potato with olive oil, salt, and pepper until evenly coated.
- Arrange on Sheet:
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast:
- Roast for 25–30 minutes, stirring halfway through, until the gnocchi are golden and the vegetables are tender and caramelized.
- Cool:
- Remove from oven and let cool for 2 minutes.
- Toss with Pesto:
- Drizzle with pesto and toss gently to coat everything evenly.
- Finish & Serve:
- Sprinkle with Parmesan cheese and pine nuts, if using. Garnish with fresh basil leaves and serve immediately.
Save When my family gathers on chilly winter evenings, this recipe always brings everyone together, filling our home with comforting smells and warmth.
Required Tools
Large mixing bowl, large baking sheet, parchment paper, chefs knife, and cutting board are all you need for this dish.
Allergen Information
Contains wheat, milk, and tree nuts. Check ingredients for gluten-free or nut-free needs.
Nutritional Information
Each serving has about 410 calories, 17 g total fat, 54 g carbohydrates, and 10 g protein.
Save This sheet pan gnocchi delivers comfort and convenience, making weeknight dinners vibrant and effortless.
Recipe FAQs
- → What vegetables work best for this dish?
Root vegetables like carrots, parsnips, and sweet potatoes pair well, along with broccoli florets for a balanced mix of textures and flavors.
- → Can I make this dish vegan?
Yes, use a dairy-free pesto and omit or replace the Parmesan cheese with a vegan alternative to keep the dish plant-based.
- → How do I achieve golden, crispy gnocchi?
Roast the gnocchi with olive oil in a hot oven, stirring halfway through to ensure even browning and a crispy exterior.
- → What is the best way to store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to keep the gnocchi texture.
- → Can I add nuts for extra crunch?
Toasted pine nuts add a pleasant crunch and nutty flavor, but they can be omitted or substituted if preferred.