Sheet Pan Pesto Gnocchi

This vegan sheet pan gnocchi makes a delicious and speedy weeknight. Use store-bought pesto to make it faster, or try this simple pesto that can be made with any nuts or herbs in your fridge.

This recipe can be made with any vegetables in your fridge, cook with what’s in season! I love cherry tomatoes, zucchini, and mushroom. You can also sub the beans for cubes of tofu.

Sheet Pan Pesto Gnocchi

 

Save Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

This sheet pan gnocchi comes together in 30 minutes making a perfect weeknight dinner! Toss with pesto and your favourite protein.

Serves: 2

Ingredients

• 1 Red Onion
• 1 Small Zucchini
• ½ Box Cremini Mushrooms 1 Box Cherry Tomatoes
• 1 Bell Pepper
• 1 Package gnocchi
• 1 can chickpeas or white beans (or ½ block tofu)
• Pesto of choice (recipe linked above)

Instructions

1. Preheat the oven to 425 F
2. Chop vegetables and lay on a sheet pan
3. with gnocchi and chickpeas or tofu.
4. Drizzle with about 2 tbsp of olive oil.
5. Bake for 25 minutes until veggies are
6. cooked and gnocchi is soft.
7. While the gnocchi is in the oven, make the pesto (if making from scratch)
8. Toss gnocchi and vegetables in pesto
9. and serve with vegan parmesan (either homemade or store-bought)!

3.5.3251