Pesto Gnocchi on a Sheet Pan
Easy sheet pan pesto gnocchi tossed with prepared pesto, zucchini, eggplant, red onion, and cherry tomatoes, all roasted together in one pan. A quick and flavourful Italian dinner ready in just 25 minutes.
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
- Preheat oven to 450 degrees Fahrenheit.
- Spread the pesto to cover most of the baking sheet.
- Dump the gnocchi (uncooked: no need to boil first!) and cut veggies. Move side to side to cover the bottom of the pan.
- Bake for 20 minutes.
- Remove from oven and stir to combine with a spatula.
- Serve with parmesan cheese & basil for sprinkling (optional).
Nutrition
Calories: 474kcal | Carbohydrates: 72g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 963mg | Potassium: 357mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1166IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 7mg
Servings: 3 servings
Calories: 474kcal
