Sheet Pan Gnocchi
As a toddler mom, quick and easy dinner options are my go-to these days. This easy sheet pan gnocchi is a reliable winner in our house. Use store bought gnocchi and pesto to make this vegan gnocchi recipe even simpler.
Servings: 4 servings
Calories: 383kcal
Ingredients
- 2 bell peppers, cut into 1/2 inch pieces
- 2 small zucchini, halved and sliced
- 1/2 red onion, thickly sliced
- 1 (12 oz) package cherry tomatoes
- 1 (16 oz) package gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, mined
- 1 teaspoon Italian seasoning
- 1 dash red pepper flakes
- 1/4 cup vegan pesto
- 3 tablespoons shredded vegan parmesan
- 1 dash sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the chopped veggies (peppers, onion, zucchini), cherry tomatoes, and gnocchi to the sheet pan. Add the olive oil, garlic Italian seasoning, and red pepper flakes. Use your hands to toss everything together until it is all evenly coated in the oil and seasoning.
- Bake for 25 minutes, stirring halfway through. Then, remove from the oven and add the parmesan. Bake another 5-10 minutes until vegetables are tender.
- Spoon pesto over top and season with salt and pepper. Use a spatula to toss everything together. Serve with your choice of protein and sides!
Video
Notes
- Add a protein: halfway through baking, I will sometimes add some sliced vegan sausages or frozen plant-based meatballs for a protein. You could also serve this with white beans or lentils.
- Leftovers: store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 55g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 620mg | Potassium: 603mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2804IU | Vitamin C: 115mg | Calcium: 96mg | Iron: 6mg