Save to Pinterest Pillowy gnocchi, roasted to golden perfection with vibrant winter vegetables and tossed in aromatic pesto for a colorful, flavor-packed one-pan meal.
I first made this sheet pan pesto gnocchi on a busy weeknight, and it instantly became a household favorite. The gnocchi crisp up beautifully in the oven, while the sweet potato, carrots, and broccoli caramelize for maximum flavor with minimal effort.
Ingredients
- Gnocchi & Vegetables: 500 g (18 oz) shelf-stable or refrigerated potato gnocchi, 1 medium red onion (cut into wedges), 1 large parsnip (peeled and sliced into 1 cm (½ inch) rounds), 2 medium carrots (peeled and sliced), 1 small head of broccoli (cut into florets), 1 small sweet potato (peeled and diced), 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Pesto & Garnishes: 100 g (about ⅓ cup) basil pesto (store-bought or homemade), 40 g (¼ cup) grated Parmesan cheese (plus more for serving), 2 tbsp toasted pine nuts (optional), Fresh basil leaves for garnish (optional)
Instructions
- Prep:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Toss:
- In a large bowl, toss gnocchi, onion, parsnip, carrots, broccoli, and sweet potato with olive oil, salt, and pepper until evenly coated.
- Arrange & Roast:
- Spread the mixture in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the gnocchi are golden and the vegetables are tender and caramelized.
- Finish:
- Remove from oven and let cool for 2 minutes. Drizzle with pesto and toss gently to coat everything evenly.
- Serve:
- Sprinkle with Parmesan cheese and pine nuts, if using. Garnish with fresh basil leaves and serve immediately.
Save to Pinterest We made this together on a snowy Sunday, and everyone gathered in the kitchen to help toss veggies and sprinkle on cheese. The aroma as everything roasted in the oven had us checking in more than once before dinner time!
Required Tools
Large mixing bowl, large baking sheet, parchment paper, chefs knife, cutting board
Allergen Information
Contains wheat (in gnocchi), milk (in pesto and Parmesan), tree nuts (in pesto and pine nuts, if used). Double-check labels for gluten-free or nut-free needs.
Nutritional Information (per serving)
Calories: 410, Total Fat: 17 g, Carbohydrates: 54 g, Protein: 10 g
Save to Pinterest This sheet pan gnocchi is a winter comfort meal you'll want to make on repeat. Enjoy the color, flavor, and coziness in every bite!
Common Recipe Questions
- → What type of gnocchi works best for this dish?
Both shelf-stable and refrigerated potato gnocchi work well; fresh gnocchi can also be used for a tender texture.
- → Can I use different vegetables for roasting?
Yes, winter vegetables like Brussels sprouts, butternut squash, or cauliflower make great alternatives or additions.
- → How do I achieve a crispy texture on the gnocchi?
Roasting at a high temperature and stirring halfway ensures gnocchi develop a golden, crispy exterior while staying soft inside.
- → Is it possible to make a vegan version?
Use a dairy-free pesto and omit or replace Parmesan with a vegan alternative to keep the dish plant-based.
- → What garnishes complement this preparation?
Toasted pine nuts and fresh basil leaves add texture and fresh aroma, enhancing the overall flavor profile.