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- 1 pound shelf-stable gnocchi - 1 cup cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 bell pepper (any color), diced - 1 red onion, diced - 2 cups fresh spinach - 1/4 cup basil pesto - 3 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) This recipe serves four people. Adjust the quantities based on your needs. You can easily double the recipe for a crowd. The cooking time remains the same, so you can enjoy more without extra work. I recommend using fresh vegetables for the best taste. Go for ripe cherry tomatoes and firm zucchini. Use a high-quality basil pesto for rich flavor. Extra virgin olive oil adds depth, so choose a good brand. Fresh basil leaves make a lovely garnish and elevate the dish. If you like cheese, choose a good Parmesan for serving. It brings a nice touch to this meal. {{ingredient_image_1}} First, gather all your ingredients. You need 1 pound of shelf-stable gnocchi, 1 cup of halved cherry tomatoes, 1 sliced zucchini, 1 diced bell pepper, and 1 diced red onion. Don't forget 2 cups of fresh spinach, 1/4 cup of basil pesto, and 3 tablespoons of olive oil. Also, keep salt and pepper nearby for seasoning. Next, preheat your oven to 425°F (220°C). This step is key for the perfect roast. While the oven heats up, prepare your sheet pan. Spread out the gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion evenly on the pan. Now it's time to season your dish. Drizzle the olive oil over the gnocchi and veggies. Add the basil pesto right on top. Sprinkle with salt and pepper to your taste. Use your hands or a spatula to toss everything together. Make sure all the pieces are well coated with oil and pesto. After mixing, spread the gnocchi and veggies into a single layer. This helps them cook evenly. Place the sheet pan in the oven and roast for 20-25 minutes. Stir halfway through to ensure even cooking. Watch for the gnocchi to turn golden and the veggies to become tender. Five minutes before the end, add the fresh spinach to the pan. Stir gently to mix it in. This adds a nice pop of color and flavor. Once the timer goes off, carefully remove the pan from the oven. Let it cool for a few minutes. For the final touch, garnish with fresh basil leaves. If you like, sprinkle grated Parmesan cheese on top. This dish looks and smells amazing! Enjoy your quick meal. To get the best results, spread the gnocchi and veggies in a single layer. This helps them cook evenly. If they are too crowded, some may burn while others stay raw. Stir halfway through cooking to promote even browning. Keep an eye on the gnocchi. They should turn golden and puff slightly when they’re done. You will need a large sheet pan for this recipe. A good spatula helps to toss the ingredients well. Use a sharp knife for chopping the veggies. A cutting board is handy for prep work. Don’t forget measuring cups for the olive oil and pesto. If you want a non-stick surface, consider using parchment paper. Use fresh ingredients for vibrant taste. Ripe cherry tomatoes burst with flavor. Choose colorful bell peppers for a sweet kick. Fresh basil pesto makes a big difference. If you want a richer taste, add more pesto or a sprinkle of Parmesan cheese before serving. Always season with salt and pepper to enhance the flavors. Enjoy the balance of the roasted veggies and soft gnocchi! Pro Tips Choose Quality Gnocchi: Opt for high-quality gnocchi for the best texture and flavor. Fresh or frozen gnocchi can also be used if preferred, but make sure to adjust cooking times accordingly. Vegetable Variations: Feel free to swap in your favorite seasonal vegetables! Asparagus, broccoli, or even eggplant work well in this dish. Extra Crunch: For added crunch, consider adding a handful of pine nuts or walnuts to the sheet pan during the last five minutes of roasting. Serving Suggestions: This dish pairs wonderfully with a crisp side salad or some garlic bread for a more filling meal. {{image_2}} You can swap any ingredient to match what you have. If you lack gnocchi, try pasta or quinoa. For veggies, replace cherry tomatoes with diced cucumbers or carrots. Instead of basil pesto, use sun-dried tomato pesto for a different flavor. If you want a creamier dish, add a splash of cream or a dollop of ricotta. To change the taste, use different herbs or spices. Try adding garlic powder or red pepper flakes for a kick. You can also use a different pesto, like arugula or cilantro. For a cheesy twist, sprinkle some feta or goat cheese on top before serving. This adds a tangy flavor that brightens the dish. Use seasonal vegetables to keep the dish fresh all year. In spring, add asparagus or peas for a pop of color. In summer, include eggplant or corn for sweetness. In fall, try butternut squash or Brussels sprouts for a hearty feel. In winter, kale or root veggies like carrots work well. This way, you get the best flavors from each season. After enjoying your sheet pan gnocchi, store leftovers in an airtight container. This keeps the flavors fresh. Make sure to let the dish cool down first. Leftover gnocchi and veggies should last in the fridge for about 3 days. Label your container with the date so you know when to eat it. To reheat, I suggest using the oven for best results. Preheat your oven to 350°F (175°C). Place the gnocchi and veggies on a baking sheet. Bake for about 10–15 minutes until warm. You can also use a microwave. Just place a portion in a bowl and heat for 1–2 minutes. Stir halfway for even heating. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, pack it in a freezer-safe container. Leave some space for expansion. You can freeze it for up to 2 months. To eat, thaw it in the fridge overnight. Reheat as described earlier. Yes, you can use homemade pesto. In fact, homemade pesto can add a fresh taste. You can blend basil, garlic, nuts, cheese, and olive oil. Adjust the flavors to your liking. Use what you have on hand. This will make your dish unique and special. Shelf-stable gnocchi works best for this recipe. It cooks well and holds its shape. You can find it in most grocery stores. If you want a softer texture, try fresh gnocchi. Just be mindful of the cooking time. It may need less time than shelf-stable versions. You can customize this dish in many ways. Swap the veggies for what you like. Broccoli, carrots, or asparagus work well. You can also add proteins like chicken or shrimp. For extra flavor, try different sauces or herbs. Mix and match to find your favorite combination! This article covered key ingredients, step-by-step cooking, tips for the best results, and storage methods. You learned about measurements, quality choices, and how to ensure even cooking. We also explored ingredient swaps and seasonal veggies to personalize your dish. Finally, I answered common questions to enhance your cooking experience. Use these insights to make your dish pop and enjoy every bite. Happy cooking!

Sheet Pan Gnocchi with Pesto Veggies

A colorful and easy one-pan dish featuring gnocchi and roasted vegetables tossed in basil pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound shelf-stable gnocchi
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced into half-moons
  • 1 bell pepper (any color), diced
  • 1 red onion, diced
  • 2 cups fresh spinach
  • 1 4 cup basil pesto
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese for serving (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • On a large sheet pan, spread out the gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion.
  • Drizzle the olive oil over the vegetables and gnocchi. Add the basil pesto directly on top, and season with salt and pepper to taste.
  • Using your hands or a spatula, toss everything together until all ingredients are well coated with oil and pesto.
  • Spread the gnocchi and veggies into a single layer on the sheet pan for even cooking.
  • Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the gnocchi are golden and the vegetables are tender.
  • Five minutes before removing from the oven, add the fresh spinach to the sheet pan and stir gently to combine.
  • Once done, remove from oven and let cool for a few minutes. Garnish with fresh basil leaves and, if desired, sprinkle with grated Parmesan cheese.

Notes

Feel free to customize the vegetables based on your preference.
Keyword easy, gnocchi, pesto, sheet pan, vegetables