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My Oven Roasted Gnocchi with Pesto and Vegetables is a must for your Meatless Mondays! Picture this: soft pillowy gnocchi, tossed in harmoniac homemade pesto, and accompanied by a medley of juicy roasted veggies. The best part – this easy weeknight meal is made in under 30 minutes! All you need for this sheet pan gnocchi is a large sheet pan and parchment paper.
– Sheet pan meals are amazing! Not only is clean up a breeze, but the gnocchi gets a nice roast on it and delivers a crunchy texture on the outside and pillowy goodness on the inside. – This easy dinner takes such little effort. Toss the gnocchi with vegetables and pesto and voila! – You can easily make this vegan by using vegan pesto and top with vegan parmesan.
1. 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.
2. Pour about 1 1/2 tablespoons of pesto over the gnocchi and vegetables and mix.
3. Add in the drained beans and saute for a minute then add in the butternut squash along with the spice blend. Gently smash down the butternut squash.
4. 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.
5. 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
Tips: 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 is 2 batches.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!