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Overview of pesto gnocchi on a sheetpan and served on a plate with a glass of wine and parmesan cheese

Pesto Gnocchi on a Sheet Pan


  • Author: Jessica Penner, RD
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings
  • Category: dinner
  • Method: baked
  • Cuisine: italian

Description

 This pesto gnocchi gives you gourmet taste without the work! Dinner in 30 minutes with only 5 minutes of prep! 


Ingredients

  • 1/2 cup prepared pesto
  • 1 package (500g or 17.5 oz) gnocchi
  • 1 cup sliced red onion
  • 1 cup sliced zucchini
  • 1 cup diced eggplant
  • 1 cup quartered cherry tomatoes
  • Parmesan cheese (optional for serving)
  • Fresh basil, ribboned (optional for serving)

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Spread the pesto to cover most of the baking sheet.
  3. Dump the gnocchi (uncooked: no need to boil first!) and cut veggies. Move side to side to cover the bottom of the pan.
  4. Bake for 20 minutes.
  5. Remove from oven and stir to combine with a spatula.
  6. Serve with parmesan cheese & basil  for sprinkling (optional).

Nutrition

  • Serving Size: 1/3 recipes
  • Calories: 426
  • Sugar: 9 (added sugars =0)
  • Sodium: 924
  • Fat: 26
  • Carbohydrates: 42.5
  • Fiber: 5.5
  • Protein: 7.5

Keywords: pesto gnocchi

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