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To make Sheet-Pan Pesto Gnocchi with Roasted Veggies, gather these ingredients: - 1 pound potato gnocchi - 2 cups cherry tomatoes, halved - 1 zucchini, chopped into bite-sized pieces - 1 bell pepper (any color), diced - 1 red onion, sliced - 3 tablespoons olive oil - 1 cup basil pesto (store-bought or homemade) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) I love using fresh ingredients when I can. Fresh veggies bring bright flavors to your dish. Look for firm cherry tomatoes and vibrant zucchini. They add great color and taste. If you are short on time, store-bought pesto works well. It saves time and still tastes good. Look for a brand with simple ingredients. Check for real basil as the first ingredient. Here are some benefits of the main ingredients: - Potato gnocchi: A hearty base rich in carbs for energy. - Cherry tomatoes: Full of vitamins A and C, great for skin health. - Zucchini: Low in calories and high in fiber for good digestion. - Bell pepper: Packed with antioxidants and vitamin C for a strong immune system. - Red onion: Contains quercetin, which may help lower blood pressure. - Olive oil: A healthy fat that supports heart health. - Basil pesto: Offers healthy fats from nuts and is rich in flavor. - Salt and pepper: Enhance the overall taste of your dish. - Fresh basil leaves: Add a burst of freshness and aroma. - Parmesan cheese: A source of calcium and protein, adds richness. This dish is colorful, tasty, and full of nutrients. Each ingredient plays a role in making it a delightful meal. Start by preheating your oven to 425°F (220°C). This helps the veggies roast well. Next, take a large sheet pan. Spread out 2 cups of halved cherry tomatoes, 1 chopped zucchini, 1 diced bell pepper, and 1 sliced red onion. Drizzle 2 tablespoons of olive oil over them. Add salt and pepper to taste. Toss the veggies gently to coat them evenly in oil and seasoning. This step is key for flavor. While the veggies roast, cook 1 pound of potato gnocchi. Follow the package instructions. You know the gnocchi is ready when it floats to the top. This usually takes just a few minutes. Once cooked, drain the gnocchi and set it aside. This will be the star of our dish. After roasting the veggies for 15 minutes, take out the sheet pan. Stir in the cooked gnocchi. Now, drizzle 1 cup of basil pesto over the mix. Toss everything together well. It should look colorful and appetizing. Return the sheet pan to the oven. Roast for another 10 to 15 minutes until the gnocchi gets crispy and the veggies become tender. When it's done, take it out and let it cool a bit. To get crispy gnocchi, start by cooking them until they float. This means they are done. Drain them well and let them sit for a minute. Spread them out on the sheet pan with enough space. This helps them crisp up. Toss them with pesto only after roasting the veggies. This keeps them from getting too soft. Roasting veggies can bring out their best flavors. First, cut them into even sizes. This ensures they cook at the same rate. Use a good amount of oil to coat them. It helps with browning and adds flavor. Don't crowd the pan. Leave space for hot air to flow. This creates nice, tender veggies. Stir them halfway through roasting for even cooking. If you have leftovers, store them in an airtight container. This keeps them fresh and tasty. You can keep them in the fridge for up to three days. For longer storage, consider freezing them. Just remember to cool them first. When you want to eat them, reheat in the oven for best results. This helps restore some crispness. {{image_2}} You can change the veggies in this dish. Try using asparagus, broccoli, or carrots. Each veggie brings a new taste. You can also add spinach for some extra greens. Mix and match to find your favorite combo. Just keep the cooking time in mind. Some veggies may need more or less time to roast. Pesto is not just for basil. You can use other herbs like cilantro or parsley. Try arugula for a peppery kick. You can also blend in nuts like walnuts or almonds for a different taste. Want more flavor? Add lemon juice or zest. This will brighten up the dish and make it pop. To make this dish vegan, skip the cheese. Use a vegan pesto or make your own. You can blend basil, nuts, olive oil, and nutritional yeast for a cheesy taste. For gluten-free, swap gnocchi for gluten-free pasta or zucchini noodles. This keeps the meal light and delicious. These swaps help everyone enjoy this tasty dish. Storing your leftovers right is key. Let your gnocchi cool for about 30 minutes. Then, place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. Make sure to label the container. This way, you won’t forget about your tasty meal. Freezing is a great option too. For longer storage, freeze the gnocchi dish. First, let it cool completely. Then, place it in a freezer-safe container. You can also use freezer bags. Remove as much air as possible. This helps prevent freezer burn. It will last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheating your dish right keeps the taste great. You can use the oven for the best results. Preheat your oven to 350°F (175°C). Place the gnocchi in a baking dish. Cover it with foil to keep moisture in. Bake for about 15–20 minutes. Check to make sure it’s heated through. You can also use a microwave. Just heat in short bursts. Stir in between to avoid hot spots. Enjoy your delicious meal again! Yes, you can use homemade pesto! It adds a fresh taste. Making pesto at home is easy. Blend fresh basil, garlic, nuts, olive oil, and cheese. This gives your dish a personal touch. Plus, you control the flavor and ingredients. Homemade pesto is great for this recipe. Baking the gnocchi takes about 10 to 15 minutes. After roasting the veggies for 15 minutes, add cooked gnocchi to the pan. Toss it with pesto. Then, let it bake until crispy. The gnocchi should be golden and slightly crunchy. You can make many dishes with these ingredients. Try a pasta salad with roasted veggies and pesto. Or, you could bake a veggie lasagna. Another idea is to use these veggies in a stir-fry. They pair well with grains like quinoa or rice too. The options are endless! This blog post shared key ingredients and step-by-step instructions for cooking gnocchi. We explored tips for crispy texture and how to store leftovers. You can customize with different vegetables and pesto options. Remember, experimenting makes cooking fun. Use this guide to create your own tasty meals. Enjoy sharing your culinary adventures!

Sheet-Pan Pesto Gnocchi With Roasted Veggies

Discover the deliciousness of sheet-pan pesto gnocchi with roasted veggies! This easy recipe combines tender potato gnocchi with vibrant cherry tomatoes, zucchini, bell pepper, and red onion all drizzled in rich basil pesto. Perfect for a quick weeknight dinner, it’s healthy and satisfying. Ready in just 40 minutes, this meal is a breeze! Click through for the full recipe and bring a burst of flavor to your table!
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Ingredients
  

1 pound potato gnocchi

2 cups cherry tomatoes, halved

1 zucchini, chopped into bite-sized pieces

1 bell pepper (any color), diced

1 red onion, sliced

3 tablespoons olive oil

1 cup basil pesto (store-bought or homemade)

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, spread out the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss the veggies to coat evenly.

      Roast the veggies in the preheated oven for 15 minutes.

        While the vegetables are roasting, cook the gnocchi according to package instructions until they float to the top. Drain and set aside.

          After the veggies have roasted for 15 minutes, remove the sheet pan from the oven and stir in the cooked gnocchi. Drizzle the pesto over the mixture and toss to combine everything evenly.

            Return the sheet pan to the oven and roast for an additional 10-15 minutes, or until the gnocchi is slightly crispy and the veggies are tender.

              Once done, remove from oven and let cool slightly. Transfer to a serving dish.

                Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4