This sheet pan gnocchi is perfect for a last minute dinner or side dish. The gnocchi becomes crispy and the vegetables are roasted to perfection.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 4people
Ingredients
16ouncespotato gnocchi , uncooked
1pintcherry tomatoes
2red or orange bell peppers, sliced
½red onion, sliced
⅓cuppesto, plus more if needed
Salt
Ground black pepper
For serving (optional): Freshly grated parmesan cheese, Fresh basil
Instructions
Preheat the oven to 425°F.
Place the gnocchi, tomatoes, bell peppers, and onion on a 18x13-inch baking pan.
Spread the pesto on top of the vegetables and toss until coated. Add more pesto if needed to fully coat. Sprinkle with salt and pepper.
Bake 20 to 25 minutes, tossing halfway through. Remove from oven. Add fresh parmesan and basil on top, if using. Serve while warm.
Notes
Servings: This recipe can serve 3 to 4 as a main dish or 4 to 6 as a side dish. Vegetables: Feel free to add in different vegetables such as mushrooms, broccoli, etc. I wouldn't add a root vegetable such as a carrot or potato, as those will take longer to cook. I wouldn't take away the tomatoes, as they add a bit of a sauce as they burst.Protein: If you'd like to add in some protein, you can add cubed chicken or chicken sausage slices before baking. You may need a little more pesto to coat the chicken. I would add an additional 5 minutes for cooking as well.