40-Minute Sheet Pan Gnocchi Pesto Bake for Effortless Dinners
A simple and flavorful one-pan dish featuring crispy gnocchi, fresh vegetables, and pesto.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 lb (450g) potato gnocchi
- 2 cups cherry tomatoes, halved
- 1 small red onion, sliced
- 1 bell pepper, diced
- 1 cup baby spinach
- 1/4 cup pesto
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C).
- Toss gnocchi, cherry tomatoes, red onion, bell pepper, olive oil, salt, and pepper on a sheet pan.
- Spread evenly and bake for 20 minutes.
- Remove from oven, stir in spinach and pesto.
- Sprinkle mozzarella on top and bake for another 5-10 minutes until cheese melts.
- Serve warm.
Notes
- Substitute with gluten-free gnocchi if needed.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg