Sheet Pan Pesto Gnocchi & Spring Veggies with Parmesan
This easy sheet pan recipe combines shelf-stable potato gnocchi with fresh spring vegetables and flavorful pesto, all topped with Parmesan cheese for a delicious and quick meal.
Equipment
- Large baking sheet
- Large bowl
- Parchment paper
Ingredients
Main Ingredients
- 1 package shelf-stable potato gnocchi (17.6-ounce)
- 1 ½ cups asparagus trimmed and cut into 1-inch pieces
- 1 ½ cups cherry tomatoes halved
- 1 cup zucchini quartered and sliced
- ½ cup red onion thinly sliced
- ¼ cup olive oil
- ½ cup prepared basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese plus more for serving
- Salt to taste
- freshly ground black pepper to taste
- Fresh basil leaves for garnish (Optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the gnocchi, asparagus, cherry tomatoes, zucchini, and red onion, then drizzle with olive oil and toss to coat.
- Add the pesto to the bowl and toss until all ingredients are evenly coated, then season with salt and pepper.
- Spread the mixture in a single layer on the prepared baking sheet; use a second sheet if needed to avoid overcrowding.
- Bake for 20-25 minutes, stirring halfway through, until the gnocchi is golden brown and crispy, and the vegetables are tender-crisp.
- Remove from the oven, sprinkle with ¼ cup grated Parmesan cheese, and toss gently before serving, optionally garnished with extra Parmesan and fresh basil.
Notes
For best results, do not overcrowd the baking sheet to ensure even browning and crispiness. Serve immediately for optimal texture.