Oven Baked Gnocchi with Pesto and Vegetables
My Oven Baked Gnocchi with Pesto and Vegetables is a must for your Meatless Mondays! In under 30 minutes, you will have soft pillowy gnocchi, tossed in harmoniac homemade Avocado Oil Pesto, and accompanied by a medley of juicy roasted veggies. All you need is a sheet pan and parchment paper- Let’s get started!
Original Post Date: April 2022 | Updated Post: January 2026
If you needed sheet pan dinner ideas, this gnocchi recipe is for you. You could even use whatever leftover vegetables you have for the week.
I love all things pesto and gnocchi. For real quick meals, I like to eat Trader Joe’s cauliflower gnocchi or their kale gnocchi. But pan frying frozen gnocchi doesn’t have the texture as the shelf-stable does. I wanted to create a simple recipe that included both delicious and flavor and a beautiful texture.
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Why this recipe works
- Effortless meal: This easy dinner takes such little effort. Toss the gnocchi with vegetables and pesto and voila! Plus clean up is a breeze.
- Customize to your dietary needs: You can easily make this vegan by using vegan pesto or add protein if you’d like. Be sure to try these other meatless dishes such as Sheet-Pan Tofu and Sweet Potatoes, Parmesan Cauliflower Steaks, and Vegetarian Lasagna Soup.
- Pesto coated deliciousness: Just like my Ground Chicken Pesto Lasagna Roll Ups, Chicken Pesto Flatbread, and my Ground Turkey Pesto Pasta this recipe uses a homemade Avocado Oil Pesto.
Ingredients for Sheet Pan Gnocchi
- Gnocchi. Use shelf-stable gnocchi versus frozen. You can find shelf-stable gnocchi in the pasta aisle at your local grocery store.
- Spinach leaves. The spinach gets added in during the last couple of minutes of cooking.
- Baby bell mushrooms.
- Zucchini.
- Broccoli.
- Cherry tomatoes. Tomatoes add color and natural juices this gnocchi dish.
- Pesto. You can use a jar of store-bought pesto or use my flavorful pesto sauce, Pesto Made with Avocado Oil .
How to make Oven Baked Gnocchi
Step One: Preheat oven to 400 degrees F. Line a sheet pan with parchment paper. Add a single layer of gnocchi and vegetables (except the spinach) to the sheet pan.
Step Two: Pour about 1 1/2 tablespoons of pesto over the gnocchi and vegetables and mix.
Step Three: Place in the oven for 20-22 minutes. When done, remove from the oven and add the spinach to the sheet pan and place back in the oven for 3 minutes, allowing the spinach to wilt.
Step Four: Remove and pour remaining pesto over the gnocchi and vegetables. Let cool for a few minutes and serve as is or with a simple green salad.
Step Five: Store any leftover gnocchi in an airtight container in the fridge for up to two days. The gnocchi starts to lose it’s texture on the 2nd day.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips for Oven Roasted. Gnocchi
- When making sheet pan meals, it is best not to overcrowd the sheet pan. This will cause the food to steam and not roast which will give you a different end result. If you do not have a large sheet pan, make the gnocchi in 2 batches.
- Use shelf-stable gnocchi.
- There is no need to boil the gnocchi before roasting. Roasting will give you texture- a crispy outer and soft inside.
Serving suggestions for Gnocchi with Pesto
- The combination of vegetables that you could use is endless. Fresh vegetables such as yellow bell pepper, red bell pepper, red onion, fresh garlic cloves, shiitakes, carrots and green beans would all be delicious.
- Top with parmesan cheese, pine nuts or fresh basil leaves.
- Add in your favorite proteins. Toss with shrimp, garbanzo beans such as Turmeric Chickpeas or tofu.
- A creamy pesto sauce would be amazing in this sheet pan gnocchi recipe or try my Roasted Vegetable Sauce .
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Oven Baked Gnocchi with Pesto and Vegetables
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Equipment
Ingredients
- 16 oz gnocchi
- 1 cup spinach leaves
- 1 cup baby bella mushrooms sliced
- 1 cup zucchini sliced
- 1 cup broccoli
- 1 cup cherry tomatoes
- 1/4 cup pesto plus 3 tablespoons
Instructions
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Add the gnocchi and vegetables (except the spinach) to the sheet pan.
- Pour about 1 1/2 tablespoonsmof pesto over the gnocchi and vegetables and mix.
- Place in the oven for 20-22 minutes. When done, remove from the oven and add the spinach to the sheet pan and place back in the oven for 3 minutes, allowing the spinach to wilt.
- Remove and pour remaining pesto over the gnocchi and vegetables.
- Let cool for a few minutes and serve as is or with your favorite salad.
Video
Notes
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
This was tasty! I like the gnocchi texture.