Go Back
- 1 pound gnocchi (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 bell pepper, diced (red or yellow for sweetness) - 1 cup green beans, trimmed and halved - 1 cup fresh basil pesto (store-bought or homemade) - 1 tablespoon olive oil - 1 cup mozzarella cheese, shredded - Salt and pepper to taste - Fresh basil leaves for garnish When choosing gnocchi, you can go for store-bought or make your own. Store-bought gnocchi offers convenience. It cooks quickly, and you can find many brands. If you choose to make your own, you can control the taste and texture. Homemade gnocchi is light and fluffy. For pesto, I recommend brands like Giovanni Rana or Barilla. They have great flavor and quality. If you want to make pesto, you’ll need fresh basil, garlic, pine nuts, Parmesan, and olive oil. You can add more veggies to your bake. Broccoli and asparagus work well. They add crunch and flavor. You can also boost the cheesy goodness by adding Parmesan. It melts nicely and gives a rich flavor. These add-ins can make your dish even more fun and tasty! {{ingredient_image_1}} 1. Start by preheating your oven to 400°F (200°C). This heat will bring out the best in the gnocchi and veggies. 2. Line a large baking sheet with parchment paper. This makes for easy cleanup. 3. In a mixing bowl, combine 1 pound of gnocchi, 1 cup of halved cherry tomatoes, 1 sliced zucchini, 1 diced bell pepper, and 1 cup of trimmed green beans. This mix brings color and flavor. 4. Drizzle 1 tablespoon of olive oil over the mixture. Add salt and pepper to taste. Toss everything to coat well. 5. Spread the gnocchi and vegetables evenly on your prepared baking sheet. This step allows them to roast nicely. 6. Bake in the preheated oven for 15 minutes. This phase softens the veggies and warms the gnocchi. 7. After 15 minutes, take the baking sheet out. Stir in 1 cup of fresh basil pesto until everything is coated. This adds a burst of flavor. 8. Next, sprinkle 1 cup of shredded mozzarella cheese over the top. 9. Return the sheet pan to the oven. Bake for another 10 to 15 minutes until the cheese is melted and bubbly. You want the cheese slightly golden for that perfect finish. 10. Check for doneness by ensuring the gnocchi is tender and the veggies are cooked. Once done, let it cool slightly before serving. 11. For garnish, add fresh basil leaves on top for a pop of color and flavor. To keep your gnocchi from being mushy, cook them just until they float. This means they are ready to be used. If you buy gnocchi, check the package for cooking times. When roasting vegetables, cut them into similar sizes. This helps them cook evenly. Spread them out on the pan, so they don't steam. A single layer works best for roasting. To boost flavor, add extra salt and pepper. You can also sprinkle garlic powder or onion powder for more taste. For a bit of heat, try crushed red pepper flakes. To bring in more herbs, toss in fresh parsley or thyme. These can add bright notes. You might also consider lemon zest for a fresh twist. Serve your gnocchi bake right from the sheet pan. It looks rustic and inviting. For a fancier touch, transfer it to a large platter. Drizzle some extra pesto on top for color. Pair this dish with a crunchy salad or garlic bread. A simple green salad balances the meal well. You can also add a light vinaigrette for zing. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and high-quality pesto. Fresh basil and ripe tomatoes will enhance the overall taste of your dish. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, asparagus, or spinach can be great additions to this dish. Adjust the Cheese: If you prefer a different type of cheese, try using feta, goat cheese, or a dairy-free alternative to cater to your taste or dietary needs. Make Ahead: You can prepare the gnocchi and vegetables in advance, toss them with olive oil and seasoning, and store them in the fridge until ready to bake for a quick weeknight meal. {{image_2}} For a gluten-free option, use gluten-free gnocchi. Many brands offer this now. You can find it in most grocery stores. Just check the package for the right cooking times. If you want a vegan dish, swap the mozzarella cheese for a vegan cheese. Look for shreds that melt well. Nutritional yeast can also add a cheesy flavor. You can switch up the pesto for a new taste. Try sun-dried tomato pesto for a rich flavor. This will give your dish a unique twist. You can also use arugula pesto for a peppery kick. Adding proteins can make this meal even heartier. Cooked chicken or shrimp works well. Just toss them in with the other ingredients. This will add extra flavor and nutrition. Feel free to use other seasonal vegetables. Broccoli, asparagus, or spinach can work great. They add color and nutrients to your bake. You can even mix different vegetables for variety. If you don’t have fresh veggies, frozen ones are fine. Just thaw them first and drain any excess water. This makes it easy and quick to prepare. To store leftovers in the fridge, let the dish cool first. Then, place it in an airtight container. This keeps the gnocchi fresh and tasty. Use the leftovers within three days for the best flavor. For freezing, let the dish cool completely. Transfer it to a freezer-safe container. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F for about 20 minutes. This keeps the gnocchi soft and cheese melty. After cooking, the Pesto Gnocchi Sheet Pan Bake lasts about three to four days in the fridge. Always check for any signs of spoilage before eating. If it looks or smells off, it’s best to toss it out. This dish is quick and easy. It takes about 10 minutes to prep. The cooking process takes about 30 minutes. So, in total, you will spend around 40 minutes from start to finish. You can have a tasty meal ready in no time! Absolutely! Homemade pesto adds a fresh touch. Making your own pesto lets you control the taste. You can adjust the garlic, nuts, and cheese to fit your liking. To make it, blend fresh basil, garlic, nuts, olive oil, and cheese. Use a food processor for a smooth mix. Store it in the fridge for up to a week. This way, you always have great pesto on hand! Yes, it is very customizable! You can swap out veggies based on what you have. Try using broccoli or asparagus for a different taste. You can also add proteins like chicken or shrimp for extra heartiness. If you prefer a different cheese, feel free to change it up. You can even use a vegan cheese if you want a dairy-free option. This dish can fit anyone's taste! This blog post covers a tasty Pesto Gnocchi Sheet Pan Bake. We explored key ingredients, preparation, and cooking steps. I shared tips to improve texture and flavor, plus ideas for variations and storage. You have many ways to make this meal your own. Whether you opt for homemade pesto or add proteins, it’s all about personalizing your dish. Embrace the creativity in cooking and enjoy your next meal!

Pesto Gnocchi Sheet Pan Bake

A delicious and easy sheet pan bake featuring gnocchi, fresh vegetables, and basil pesto, topped with melted mozzarella cheese.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound gnocchi (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 unit zucchini, sliced into half-moons
  • 1 unit bell pepper, diced (red or yellow for sweetness)
  • 1 cup green beans, trimmed and halved
  • 1 cup fresh basil pesto (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 cup mozzarella cheese, shredded
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a mixing bowl, combine the gnocchi, cherry tomatoes, zucchini, bell pepper, and green beans.
  • Drizzle the olive oil over the mixture and season with salt and pepper. Toss to coat the vegetables and gnocchi evenly.
  • Spread the gnocchi and vegetables evenly on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes.
  • Remove the baking sheet from the oven and stir in the basil pesto until everything is well coated.
  • Sprinkle the shredded mozzarella cheese evenly over the top.
  • Return the sheet pan to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the gnocchi is lightly golden.
  • Remove from the oven and let it cool slightly before serving.
  • Garnish with fresh basil leaves on top for added flavor and presentation.

Notes

Serve directly from the sheet pan for a rustic look, or transfer to a large serving platter. Drizzle with extra pesto for an eye-catching finish.
Keyword gnocchi, pesto, sheet pan, vegetables