Sheet Pan Pesto Gnocchi
This sheet pan pesto gnocchi is a one-pan dinner made with shelf-stable gnocchi, frozen broccoli, and bold pesto for crispy edges and big flavor. Finished with lemon and extra pesto, it’s an easy weeknight meal with minimal prep and cleanup.
Ingredients
- 1 Red Onion, sliced
- 1 Frozen Broccoli
- ½ cup Pesto
- 16 oz Shelf Stable Gnocchi
- 2 TB Olive Oil (to coat pan)
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or aluminum foil. If using aluminum foil, brush with a light coating of olive oil.
- Loosen the pesto by stirring ½ cup pesto with about ⅓ cup warm water until smooth and pourable.
- Toss the gnocchi on the sheet pan with olive oil, salt, sliced red onion, frozen broccoli, and half of the pesto mixture. Spread everything evenly on the prepared sheet pan in a single layer, making sure the gnocchi isn’t crowded.
- Roast for 30 minutes, stirring once halfway through, until the gnocchi is golden and the vegetables are tender and lightly caramelized.
- After cooking, finish the dish by tossing the hot gnocchi with the remaining pesto mixture and squeezing fresh lemon juice over the top. Serve immediately, with extra pesto or red pepper flakes if desired.
Notes
- Use shelf-stable gnocchi. It roasts and crisps far better than frozen gnocchi, which tends to release moisture.
- Give everything space. A crowded pan will steam the gnocchi instead of crisping it.
- Frozen broccoli works great. No need to thaw roasting straight from frozen helps it caramelize.
- Loosening the pesto matters. Mixing pesto with warm water prevents it from burning in the oven and helps it coat everything evenly.
- Best served fresh. Leftovers keep well, but reheating in a skillet or oven works better than the microwave for texture.
