Sheet Pan Pesto Gnocchi Veggies

$- 1 lb gnocchi - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 zucchini, sliced - 1 cup broccoli florets - 1/4 cup pesto (homemade or store-bought) - 2 tablespoons olive oil - Salt and pepper to taste - Grated Parmesan cheese (optional, for serving) - Fresh basil leaves, for garnish For this dish, you need gnocchi as the star. You can use store-bought or make it from scratch. The choice is yours! Next, grab some colorful veggies. Cherry tomatoes bring sweetness, while red bell pepper adds crunch. Zucchini offers a mild taste, and broccoli gives a nice bite. Don’t forget the pesto! This sauce is key for flavor. Use homemade if you have time, or store-bought for ease. Add olive oil to help the veggies roast well. Season with salt and pepper to bring out the best taste. If you like cheese, have some grated Parmesan on hand for serving. Fresh basil leaves will brighten your dish right before you serve. - Homemade vs. Store-bought pesto - Parmesan cheese - Fresh basil leaves You can make your own pesto with fresh herbs, nuts, and oil. It tastes great but takes more time. Store-bought pesto is quick and easy. Both options will work well in this recipe. Parmesan cheese adds richness. If you love cheese, sprinkle some on top before serving. Fresh basil leaves can be used as a garnish. They add a pop of green and fresh flavor. - Preheat your oven to 425°F (220°C). This step helps cook everything evenly. - Prepare the vegetables by washing and slicing them. Cut cherry tomatoes in half, slice the red bell pepper and zucchini, and separate the broccoli into florets. - Boil a pot of salted water. Once boiling, add the gnocchi. Cook for about 2-3 minutes. They are ready when they float to the top. - Drain the gnocchi in a colander. In a bowl, toss the gnocchi with pesto until every piece is coated. This adds flavor to the dish. - Take the roasted vegetables from the oven. Add the pesto-coated gnocchi on top of them. - Gently toss everything together. Spread it evenly across the sheet pan. This helps all the flavors mix well. - Return the sheet pan to the oven. Bake for 10-12 more minutes. This step gives everything a nice, golden finish. - Remove the pan from the oven. If you like, sprinkle grated Parmesan cheese and fresh basil leaves on top for extra flavor. To get the best from your sheet pan meal, timing and temperature are key. Preheat your oven to 425°F (220°C). This high heat helps the veggies turn tender and slightly crispy. - Roast cherry tomatoes, red bell pepper, zucchini, and broccoli for about 15 minutes first. This gives them a head start. - After 15 minutes, add the gnocchi to the pan for an extra 10-12 minutes. Choosing the right vegetables makes a big difference. You want ones that roast well, like: - Cherry tomatoes - Red bell pepper - Zucchini - Broccoli These veggies add color and flavor. You can also try carrots or asparagus for a different taste. You can play with pesto flavors to boost your dish. You might add nuts like walnuts or pine nuts for extra crunch. - Try mixing in spinach or arugula for a fresh twist. - Add a squeeze of lemon juice for brightness. If you want cheese besides Parmesan, consider these options: - Feta for a tangy kick - Goat cheese for creaminess - Nutritional yeast for a vegan choice Each adds its own special touch. This dish pairs great with salads or other sides. A simple mixed green salad adds freshness and crunch. You can also serve it with garlic bread for a comforting meal. Perfect occasions for this dish include: - Weeknight dinners when time is tight - Casual gatherings with friends - Meal prep for easy lunches Enjoy your deliciously easy dinner! {{image_2}} You can switch up the veggies in this dish. Try using carrots for a sweet crunch. Asparagus adds a nice touch and cooks well. For a heartier option, consider using Brussels sprouts or sweet potatoes. Don’t forget seasonal veggies too! In summer, zucchini shines, while in fall, butternut squash makes it special. The key is to pick what you love and what’s fresh. If you need gluten-free gnocchi, look for brands made with rice or corn flour. You can even make your own using potatoes and gluten-free flour. For a vegan twist, use a plant-based pesto. Many brands offer great vegan options. You can also make your own by blending basil, nuts, and olive oil without cheese. Want to spice things up? Add red pepper flakes for heat. You can also mix in some smoked paprika for a warm flavor. To boost the herb taste, try adding fresh herbs like thyme or rosemary. These little changes can make your meal exciting and new every time you cook it. To store leftover sheet pan pesto gnocchi and veggies, let them cool first. Place them in an airtight container. Make sure to seal it well. Store it in the fridge for up to three days. This keeps the taste fresh. You can eat it cold or warm it up later. When reheating, avoid the microwave if you can. It can make the gnocchi mushy. Instead, use the oven. Preheat it to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes. Check that everything is warm and the edges are crispy again. If you want to freeze this dish, start by letting it cool completely. Use a freezer-safe container or bag to prevent freezer burn. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. After thawing, reheat in the oven for best results. This keeps the taste and texture just right. Yes, you can prepare some ingredients in advance. Chop the veggies and store them in the fridge. You can also cook the gnocchi a few hours earlier. Just keep them separate from the veggies. Mix everything right before you bake it. This saves time when you’re ready to eat. Look for gnocchi that floats to the top of the pot. This usually takes 2-3 minutes of boiling. You can also taste one. It should feel soft and slightly chewy. If it’s too hard, give it a bit more time in the water. This dish pairs well with many sides. A simple green salad adds freshness. Garlic bread is a great choice for some crunch. You could also serve it with a light white wine. This makes a lovely meal for any night of the week. This recipe for Sheet Pan Pesto Gnocchi brings together fresh veggies, gnocchi, and pesto in one dish. You learned about essential ingredients and how to prepare them. I shared useful tips to roast perfectly every time. You can customize the recipe with different flavors and vegetables. Enjoy this dish at any meal or gathering. It’s easy to make, versatile, and delicious. With proper storage, leftovers remain tasty too. Now, get cooking, and enjoy every bite!$

Elevate your dinner game with this delicious Sheet Pan Pesto Gnocchi & Veggies recipe! Packed with vibrant vegetables and coated in sumptuous pesto, this dish is easy to prepare and perfect for busy nights. Just toss everything on a sheet pan and let the oven do the magic. Ready in just 40 minutes, it's a flavorful meal that your family will love. Click through now for the full recipe! #SheetPanRecipes #Gnocchi #PestoRecipe #HealthyDinnerIdeas

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Ingredients

1 lb gnocchi (store-bought or homemade)

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 zucchini, sliced

1 cup broccoli florets

1/4 cup pesto (homemade or store-bought)

2 tablespoons olive oil

Salt and pepper to taste

Grated Parmesan cheese (optional, for serving)

Fresh basil leaves, for garnish

Instructions

Preheat your oven to 425°F (220°C).

On a large sheet pan, combine the cherry tomatoes, red bell pepper, zucchini, and broccoli florets.

Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.

Bake the veggies in the preheated oven for about 15 minutes until they start to soften.

While the veggies are roasting, bring a pot of salted water to a boil. Cook the gnocchi according to package instructions (usually about 2-3 minutes until they float to the top).

Once the gnocchi is cooked, drain and add it to a bowl. Toss with the pesto until well coated.

After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven and add the pesto gnocchi on top of the veggies.

Gently toss everything together to combine and spread evenly on the sheet pan.

Return the sheet pan to the oven and bake for an additional 10-12 minutes until everything is nicely roasted and golden.

Remove from the oven and sprinkle with grated Parmesan cheese and fresh basil leaves if desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6