Sheet Pan Gnocchi
Sheet pan gnocchi is a 30-minute weeknight dinner with crispy gnocchi and roasted vegetables tossed in pesto and roasted on one pan.
Ingredients
- 16 ounces potato gnocchi , uncooked
- 1 pint cherry tomatoes
- 2 red or orange bell peppers , sliced
- ½ red onion , sliced
- ⅓ cup pesto , plus more if needed
- Salt
- Ground black pepper
For serving (optional): Freshly grated Parmesan cheese, Fresh basil
Instructions
- Prep: Preheat the oven to 425°F.
- Add to baking sheet. Place 16 ounces potato gnocchi, 1 pint cherry tomatoes, 2 bell peppers, and 1/2 red onion on a 18x13-inch baking pan.
- Spread pesto. Spread 1/3 cup pesto on top of the vegetables and toss until coated. Add more pesto if needed to fully coat. Sprinkle with salt and pepper.
- Roast. 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.
Store leftovers in an airtight container in the refrigerator for up to 3 days. I wouldn't recommend freezing. Reheat in the microwave or use an air fryer.
Nutrition
Calories: 309kcal, Carbohydrates: 51g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 594mg, Potassium: 404mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2858IU, Vitamin C: 104mg, Calcium: 76mg, Iron: 5mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
