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Crispy Sheet Pan Gnocchi Recipe with Roasted Vegetables and Fresh Pesto for Easy Homemade Dinner

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A quick and easy sheet pan meal featuring crispy roasted gnocchi and caramelized vegetables, finished with a fresh, vibrant basil pesto. Perfect for a no-fuss, comforting dinner that feels homemade.

Ingredients

Scale
  • 1 pound potato gnocchi (store-bought or homemade)
  • 1 cup cherry tomatoes
  • 1 large bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 small red onion, cut into wedges
  • 3 tablespoons extra virgin olive oil, divided
  • Salt and black pepper, to taste
  • 1 cup packed fresh basil leaves
  • 2 medium garlic cloves, minced
  • 1/4 cup toasted pine nuts or walnuts
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 2–3 tablespoons water or olive oil (to thin pesto)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces or wedges. Toss them in a large bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
  3. Arrange the vegetables on one side of a rimmed sheet pan (about 13×18 inches). Spread them out to roast evenly without crowding.
  4. In the same bowl, toss the gnocchi with 1 tablespoon of olive oil and a pinch of salt, coating each piece lightly.
  5. Spread the gnocchi on the other side of the sheet pan in a single layer, ensuring they touch the pan directly for crispiness.
  6. Roast in the oven for 20-25 minutes, stirring or flipping everything gently halfway through (around 12 minutes) to brown all sides evenly.
  7. While roasting, prepare the pesto: combine fresh basil, garlic, toasted pine nuts, Parmesan, lemon juice, and a pinch of salt in a food processor. Pulse to combine.
  8. Slowly drizzle in 2-3 tablespoons of olive oil or water until the pesto reaches a smooth, spreadable consistency. Taste and adjust seasoning if needed.
  9. Once gnocchi and vegetables are golden and crispy, remove the sheet pan from the oven and let cool for a minute or two.
  10. Drizzle or dollop the fresh pesto over the roasted gnocchi and vegetables. Toss gently to coat or serve pesto on the side.

Notes

Do not overcrowd the pan to avoid steaming instead of roasting. Use high heat (425°F) for caramelization and crispiness. Turn halfway through cooking for even browning. For vegan option, substitute Parmesan with nutritional yeast and use vegan gnocchi. Reheat leftovers gently in a skillet to maintain crispiness.

Nutrition

Keywords: gnocchi, sheet pan dinner, roasted vegetables, pesto, easy dinner, quick meal, vegetarian, homemade gnocchi

Find it online: https://prismtaste.com/crispy-sheet-pan-gnocchi-recipe-with-roasted-vegetables-and-fresh-pesto-for-easy-homemade-dinner/