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For this dish, you need 1 pound of gnocchi. You can use fresh or packaged gnocchi. Fresh gnocchi has a soft texture, while packaged gnocchi is quick and easy. Both options work well in this recipe. Gnocchi absorbs flavors well, making it perfect for this meal. You will need a few veggies to add color and taste. Gather these: - 2 cups cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 bell pepper (any color), sliced - 1 red onion, cut into wedges These vegetables roast beautifully and add a fresh taste to the dish. Pesto is vital for flavor. You can use 1 cup of basil pesto. You have two choices: store-bought or homemade. Store-bought is quick, while homemade can be more flavorful. If you want to explore, try different pestos, like sun-dried tomato or spinach. To enhance your dish, consider these garnishes: - Fresh basil leaves for a pop of color - Grated Parmesan cheese for a rich finish These add extra flavor and make your meal look nice. Start by preheating your oven to 425°F (220°C). This helps cook everything evenly. Next, grab a large sheet pan. Add 1 pound of gnocchi, 2 cups of halved cherry tomatoes, 1 sliced zucchini, 1 sliced bell pepper, and 1 cut red onion. These fresh veggies add color and taste to your dish. Drizzle 3 tablespoons of olive oil over the gnocchi and veggies. Season with salt and pepper to your liking. Toss everything well. Make sure the gnocchi and veggies are fully coated with oil and seasoning. Spread the mixture evenly on the sheet pan. It’s important to keep everything in a single layer. This ensures all the gnocchi and veggies roast nicely. Now, place the pan in the oven. Roast for 20-25 minutes. Stir halfway through to get an even cook. You want the gnocchi to turn golden and the veggies to become tender. Once done, carefully remove the sheet pan from the oven. Drizzle 1 cup of basil pesto over the hot gnocchi and veggies. Toss gently to mix everything well. The warm gnocchi will soak up the pesto flavor, making it tasty. Serve your dish right away for the best taste. You can garnish with fresh basil leaves for a pop of color. If you like, sprinkle some grated Parmesan cheese on top. This adds a rich flavor that complements the dish. Enjoy your savory sheet pan gnocchi with pesto veggies! To get the best roasted veggies, use a large sheet pan. This helps them roast evenly. Cut your vegetables into similar sizes. This way, they cook at the same rate. I love to use cherry tomatoes, zucchini, bell peppers, and red onion. Toss them with olive oil, salt, and pepper to coat well. Make sure they are in a single layer on the pan. This gives them a nice caramelization. Stir them halfway through cooking. This helps them brown nicely on all sides. You can change the flavor by using different pestos. Try sun-dried tomato pesto for a rich taste. Or use a spicy arugula pesto if you like some heat. You can even make your own pesto at home. Just blend fresh basil, garlic, nuts, olive oil, and cheese. This adds a personal touch to your dish. Don't be afraid to experiment with flavor combinations! To ensure even cooking, spread the gnocchi and veggies out well. A crowded pan leads to steaming, not roasting. Make sure to stir everything halfway through. This helps the heat reach all parts of the pan. If you notice some parts cooking faster, move them around. Keeping an eye on them helps achieve that perfect golden color. Enjoy the great flavors and textures in every bite! {{image_2}} You can add protein to make this dish heartier. Consider using cooked chicken, shrimp, or sausage. Just chop them into bite-sized pieces. Mix them in with the gnocchi and veggies. This will add flavor and keep you full. For a plant-based option, try chickpeas or tofu. Both options work well and soak up the pesto flavor. Feel free to swap in seasonal veggies. Summer brings zucchini and bell peppers. In fall, use sweet potatoes or Brussels sprouts. Winter offers root veggies like carrots and parsnips. Each season brings something new. This keeps the dish fresh and exciting. Just aim for colorful and firm vegetables. They will roast well and taste great. While pesto shines in this recipe, you can try other sauces. Alfredo, marinara, or a simple garlic oil can add new flavors. If you like spicy food, add a drizzle of sriracha or chili oil. Mixing sauces can create fun flavor profiles. Experiment to find what you love best. Each sauce will change the dish, making it your own. After you enjoy your savory sheet pan gnocchi, store leftovers in an airtight container. This keeps it fresh and tasty. Refrigerate the dish within two hours of cooking. It will last for up to three days in the fridge. When you’re ready to eat, check for any signs of spoilage before reheating. You can freeze the gnocchi and veggies, but the texture may change. To freeze, place the cooled dish in a freezer-safe container. Use plastic wrap to cover it tightly. It will stay good for about one month. Label the container with the date to keep track. To reheat, I suggest using the oven for the best results. Preheat your oven to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Bake for about 15-20 minutes, stirring halfway through. This will help them heat evenly. If you prefer the microwave, heat on high for 2-3 minutes, stirring halfway. Enjoy your meal again! Yes, you can use frozen gnocchi. Just add them straight to the pan. No need to thaw them first. They will cook well while roasting. The texture stays soft and fluffy. If you don’t have pesto, try using sun-dried tomato spread or hummus. You can also make a simple herb sauce with olive oil, garlic, and fresh herbs. This will give the dish a fresh flavor. To make this dish dairy-free, skip the Parmesan cheese. Use a vegan pesto instead of regular pesto. This way, you still enjoy the great taste without dairy. You can prep this dish ahead. Chop the veggies and gnocchi, then store them in the fridge. Just add the oil and seasoning right before roasting. This saves time on busy nights. This dish goes well with a light salad or garlic bread. You can also serve it with roasted asparagus or steamed broccoli. These sides add more color and flavor to your meal. This post covered key steps to make a tasty dish with gnocchi. We talked about the right ingredients, vegetables, and pesto options. You learned how to roast veggies and combine them well. I shared tips for perfect cooking and fun variations. In closing, remember that this dish is easy to customize. Enjoy creating your own flavors and sharing with others!

Sheet Pan Gnocchi with Pesto Veggies

Discover the delightful combination of flavors in this easy Sheet Pan Gnocchi with Pesto Veggies recipe. In just 35 minutes, you can whip up this vibrant dish packed with cherry tomatoes, zucchini, bell peppers, and aromatic basil pesto. Perfect for busy weeknights or impressing guests, it’s a crowd-pleaser that's both healthy and delicious. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

1 pound gnocchi (fresh or packaged)

2 cups cherry tomatoes, halved

1 zucchini, sliced into half-moons

1 bell pepper (any color), sliced

1 red onion, cut into wedges

3 tablespoons olive oil

1 cup basil pesto (store-bought or homemade)

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Grated Parmesan cheese for serving (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, add the uncooked gnocchi, cherry tomatoes, zucchini, bell pepper, and red onion.

      Drizzle the olive oil over the vegetables and gnocchi, and season with salt and pepper. Toss everything together until the gnocchi and veggies are well-coated.

        Spread the mixture out evenly on the sheet pan in a single layer for optimal roasting.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the gnocchi is golden and the veggies are tender.

            Remove the sheet pan from the oven and drizzle the basil pesto over the hot gnocchi and vegetables. Toss gently to combine.

              Serve immediately, topped with fresh basil leaves and grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4