Sheet Pan Gnocchi
Experience the ultimate comfort food with this easy Sheet Pan Gnocchi recipe. Golden-brown, crispy potato dumplings are roasted with sweet cherry tomatoes, vibrant zucchini, and bell peppers, all drizzled with aromatic pesto and topped with melty Parmesan cheese. This dish is perfect for busy weeknights or lively gatherings, delivering restaurant-quality flavors right from your oven. A delightful blend of textures and colors makes every bite irresistible, ensuring it becomes a family favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 lb gnocchi (fresh or frozen)
- 1 cup cherry tomatoes (halved)
- 1 medium zucchini (sliced)
- 1 cup bell peppers (sliced, any color)
- 1/4 cup pesto sauce (store-bought or homemade)
- 1/2 cup Parmesan cheese (freshly grated)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine gnocchi, cherry tomatoes, zucchini, bell peppers, olive oil, salt, and pepper. Toss until evenly coated.
- Spread the mixture evenly on the prepared baking sheet to ensure crispiness.
- Bake for 20-25 minutes until golden brown and slightly charred.
- Drizzle pesto over the hot mixture and stir gently to combine. Top with grated Parmesan cheese.
- Return to the oven for an additional 5-10 minutes until the cheese melts. Let cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Feel free to swap vegetables based on seasonal availability or personal preference such as using kale or adding sun-dried tomatoes for extra flavor. To make it extra crispy, avoid overcrowding the pan and consider broiling for a minute at the end.