# What You’ll Need:
→ Gnocchi & Vegetables
01 - 18 ounces shelf-stable or refrigerated potato gnocchi
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 tablespoons olive oil
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
→ Pesto & Garnishes
10 - ⅓ cup basil pesto (store-bought or homemade)
11 - ¼ cup grated Parmesan cheese, plus more for serving
12 - 2 tablespoons toasted pine nuts (optional)
13 - Fresh basil leaves for garnish (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the gnocchi, red onion, parsnip, carrots, broccoli, and sweet potato with olive oil, kosher salt, and freshly ground black pepper until everything is evenly coated.
03 - Spread the gnocchi and vegetable mixture in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through to ensure even cooking, until the gnocchi are golden and the vegetables are tender and caramelized.
05 - Remove the tray from the oven and allow the contents to cool for 2 minutes.
06 - Drizzle the basil pesto over the roasted gnocchi and vegetables and gently toss to coat everything evenly.
07 - Sprinkle with grated Parmesan cheese and toasted pine nuts if using. Garnish with fresh basil leaves and serve immediately.
