Sheet Pan Pesto Gnocchi (Print Version)

Golden gnocchi combined with roasted winter vegetables and basil pesto for a simple, tasty meal.

# What You'll Need:

→ Gnocchi & Vegetables

01 - 18 oz shelf-stable or refrigerated potato gnocchi
02 - 1 medium red onion, cut into wedges
03 - 1 large parsnip, peeled and sliced into ½ inch rounds
04 - 2 medium carrots, peeled and sliced
05 - 1 small head broccoli, cut into florets
06 - 1 small sweet potato, peeled and diced
07 - 2 tablespoons olive oil
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper

→ Pesto & Garnishes

10 - ⅓ cup basil pesto (store-bought or homemade)
11 - ¼ cup grated Parmesan cheese, plus extra for serving
12 - 2 tablespoons toasted pine nuts (optional)
13 - Fresh basil leaves for garnish (optional)

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine gnocchi, red onion, parsnip, carrots, broccoli, and sweet potato. Add olive oil, kosher salt, and black pepper; toss until evenly coated.
03 - Spread the mixture in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through, until gnocchi are golden and vegetables are tender and caramelized.
05 - Remove from oven and allow to cool for 2 minutes.
06 - Drizzle with basil pesto and gently toss to coat evenly. Sprinkle with Parmesan and pine nuts if using. Garnish with fresh basil leaves and serve immediately.

# Additional Tips::

01 -
  • One-pan dinner keeps prep and cleanup easy
  • Packed with colors, flavors, and veggie goodness for winter months
02 -
  • For a vegan version, use dairy-free pesto and omit the Parmesan or use a vegan alternative
  • Experiment with other winter vegetables like Brussels sprouts, butternut squash, or cauliflower
03 -
  • Use refrigerated gnocchi for extra fluffiness, but shelf-stable works great too
  • Toss leftovers with fresh greens for an easy packed lunch the next day
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