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: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
16ouncepotato gnocchi , uncooked
1/2red onion, sliced
1/3cuppesto, more if needed
salt and pepper
For serving (optional): Freshly grated parmesan cheese, fresh basil
Preheat oven to 425°F. Combine the gnocchi, tomatoes, bell peppers and onion on a half sheet baking pan (18x13).
Spread the pesto on top of the vegetables and toss until coated. Add more pesto if needed to fully coat. Sprinkle the top with salt and pepper.
Bake for 20 to 25 minutes, tossing half way through. Remove from oven. Add fresh parmesan and basil on top if desired. Serve while warm.
Servings: This recipe can serve 3-4 as a main dish or 4-6 as a side dish. Vegetables: Feel free to add in different vegetables such as mushroom, butternut squash, 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 on 5 additional minutes for cooking as well.