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a picture of sheet pan gnocchi plated in a white bowl with a fork and a sheet pan in the background

Sheet Pan Gnocchi

Gnocchi tossed in pesto and roasted on a sheet pan with zucchini, mushrooms, tomatoes, and bell pepper. Everything cooks together at 400°F in about 20 minutes. Top with Parmesan and serve straight from the pan. Ready in about 30 minutes with minimal cleanup.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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Course: Dinner
Cuisine: Mediterranean
Keyword: sheet pan gnocchi
Servings: 4 People
Calories: 338kcal
Author: Anne Lawton

Sheet Pan Gnocchi

Equipment

Scale this Recipe 4 People

Ingredients

  • 16 ounces Gnocchi refrigerated or shelf stable
  • 15 Cherry Tomatoes
  • 1 Medium Zucchini or 2 small
  • 8 ounces Mushrooms sliced
  • 1 Red Bell Pepper cut into chunks
  • Parmesan Cheese
  • 1/2 cup Pesto Sauce
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Instructions

  • Preheat the oven to 400°F, and line a rimmed baking sheet with parchment paper.
  • Cook gnocchi following package instructions for about 3 to 5 minutes, drain and pat dry.
  • Chop the vegetables into similar sizes and set aside.
  • Toss the gnocchi with a quarter of the pesto in a bowl and arrange on half of a parchment-lined baking sheet
  • Toss the veggies in the remaining pesto sauce and arrange on the empty portion of the sheet pan.
  • Place the sheet pan in the oven and bake for 10 to 12 minutes, toss the veggies and gnocchi and bake for another 8 to 10 minutes longer.

Notes

If you like cooking sheet pan dinners, check out my sheet pan dinner builder.

Nutrition

Serving: 1 | Calories: 338kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Cholesterol: 2mg | Sodium: 815mg | Potassium: 461mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1083IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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