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Pesto Gnocchi on a Sheet Pan
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This pesto gnocchi gives you gourmet taste without the work! Dinner in 30 minutes with only 5 minutes of prep!
Prep Time:
5
minutes
mins
Cook Time:
20
minutes
mins
3
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:
474
kcal
|
Carbohydrates:
72
g
|
Protein:
10
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Cholesterol:
3
mg
|
Sodium:
963
mg
|
Potassium:
357
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
1166
IU
|
Vitamin C:
23
mg
|
Calcium:
127
mg
|
Iron:
7
mg
Course:
dinner
Cuisine:
Italian
Keyword:
pesto gnocchi
Servings:
3
servings
Calories:
474
kcal
Author:
Jessica Penner, RD