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With store-bought gnocchi, a homemade pesto, and a few other ingredients, you’ll have a delicious Italian-inspired dinner on the table in no time with this Crispy Sheet Pan Pesto Gnocchi.
Gnocchi is known for its pillowy nature and comforting richness. If handmade, they’re a labor of love. But trust me when I say that the store-bought version works just as well and is SO much easier. In this dish, you’ll find everything you love about traditional pesto gnocchi, but the hands-on time is kept to a minimum. It’s an entirely new flavor profile from an old favorite. If you’re a fan of the crispy edges of lasagna, the baked gnocchi’s golden edges will be right up your alley. The best part? It’s made on a sheet pan, which makes clean-up an absolute breeze.
If you’re short on time, you can certainly use your favorite store-bought pesto but it’s worth it (and so easy!) to make a homemade version. What’s more is that this dish is vegetarian-friendly, but if you’d like to add a protein, spicy Italian sausage or crispy pancetta would be lovely here. Don’t like goat cheese? Sub for fresh mozzarella.
And because I know you’ll ask — this method does not work as well with cauliflower gnocchi. Since they have a higher water content, they won’t get crispy in the oven. The flavor is still great, but the texture won’t be the same. You can, however, sauté the cauliflower gnocchi in olive oil and pesto following the method here. Just add the tomatoes and onions at the end and allow them to sauté for an additional 5 minutes.
Either way, I know y’all are going to be obsessed with this colorful, summery sheet pan dinner!
INGREDIENTS:
- Fresh Basil
- Garlic Cloves
- Lemon Zest
- Lemon Juice
- Red Wine Vinegar
- Toasted Pine Nuts
- Extra Virgin Olive Oil
- Kosher Salt
- Crushed Red Pepper Flakes
- Freshly Grated Parmesan Cheese
- Red Onion
- Cherry Tomatoes
- Fresh Potato Gnocchi
- Dried Basil
- Dried Oregano
- Goat Cheese
- Baby Arugula
step-by-step:
step one: preheat the oven
Preheat the oven to 400°F.
step two: make the pesto
In the bowl of a food processor or a high-powered blender, add the basil, garlic, lemon zest, lemon juice, red wine vinegar, and pine nuts and pulse until the ingredients are broken down and homogenous.
step three: add the olive oil
With the food processor or blender running on low, slowly stream in the oil until mostly smooth, scraping down the sides intermittently if needed.
step three: season the pesto
Add the salt, red pepper flakes, and Parmesan cheese. Pulse a few more times until the cheese is just combined. Transfer to an airtight container and set aside.
step four: prep the gnocchi and veggies
Line a baking sheet with parchment paper. Spread the onions, tomatoes, and gnocchi on the sheet pan.
step five: make the pesto vinaigrette
In a small bowl, whisk together the oil, prepared pesto, salt, dried basil, dried oregano, and red pepper flakes. Drizzle the pesto mixture over the gnocchi and veggies and toss to combine, ensuring the gnocchi are all coated.
step six: bake it up
Spread the onions, tomatoes, and gnocchi in an even layer, then transfer to the oven and bake for 22 minutes, shaking the pan halfway through to evenly roast the gnocchi.
step seven: top with goat cheese
Remove from the oven, toss the gnocchi once more, and crumble the goat cheese over top. Bake for 2 more minutes.
step eight: broil until crispy
Turn the broiler on high and broil for 2 to 3 minutes or until the cheese is bubbly and the gnocchi is crisp. Remove from the oven and dollop the remaining pesto over the top.
step nine: garnish and serve
To serve, add a small handful of arugula to each bowl. Arrange the gnocchi over the greens. Garnish with lemon zest, shaved Parmesan cheese, pine nuts, and red pepper flakes.
recipe faqs:
Store leftover pesto in an airtight container for up to two weeks or in the freezer for up to two months. Try it with my Herby Goat Cheese Stuffed Peppadews, Creamy Pesto Chicken Pasta, or Pesto Meatball and Pastina Soup! It’s also great on sandwiches, wraps, or even on top of fried eggs!
If you’re looking for a satisfying sheet pan dinner, you need to try this Caprese-inspired gnocchi recipe. Tag me on social @thedefineddish so I can see your final dish!
craving more sheet pan recipes? cook these!
Sheet Pan Miso-Marinated Cod with Broccolini
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
Crispy Sheet Pan Pesto Gnocchi
Ingredients
For the Pesto:
- 2 cups packed fresh basil, plus more for serving
- 4 garlic cloves, peeled
- zest of 1 large lemon
- juice of 1 large lemon
- 1 tablespoon red wine vinegar
- 1/3 cup toasted pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
For the Gnocchi:
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 18 ounces refrigerated potato gnocchi
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pesto
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes,
- 4 ounces goat cheese, crumbled
For Serving:
- 2 cups baby arugula
- zest of 1 large lemon
- shaved Parmesan cheese
- toasted pine nuts
- crushed red pepper flakes
Instructions
- Preheat the oven to 400℉.
Make the Pesto
- In the bowl of a food processor or a high-powered blender, add the basil, garlic, lemon zest, lemon juice, red wine vinegar, and pine nuts and pulse until the ingredients are broken down and homogenous.
- With the food processor or blender running on low, slowly stream in the oil until mostly smooth, scraping down the sides intermittently if needed.
- Add the salt, red pepper flakes, and Parmesan cheese. Pulse a few more times until the cheese is just combined. Transfer to an airtight container and set aside.
Cook the Gnocchi
- Line a baking sheet with parchment paper. Spread the onions, tomatoes, and gnocchi on the sheet pan.
- In a small bowl, whisk together the oil, prepared pesto, salt, dried basil, dried oregano, and red pepper flakes. Drizzle the pesto mixture over the gnocchi and veggies and toss to combine, ensuring the gnocchi are all coated.
- Spread the onions, tomatoes, and gnocchi in an even layer, then transfer to the oven and bake for 22 minutes, shaking the pan halfway through to evenly roast the gnocchi.
- Remove from the oven, toss the gnocchi once more, and crumble the goat cheese over top. Bake for 2 more minutes.
- Turn the broiler on high and broil for 2 to 3 minutes or until the cheese is bubbly and the gnocchi is crisp. Remove from the oven and dollop the remaining pesto over the top.
- To serve, add a small handful of arugula to each bowl. Arrange the gnocchi over the greens. Garnish with lemon zest, shaved Parmesan cheese, pine nuts, and red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
All I can find is frozen not refrigerated gnocchi…. Where did you get yours????
I get mine from Central Market in their fridge section!
All I can find is dried gnocchi. Any advice on how to cook it?
100% so yum.
this was so easy and so yummy!!
Do you have a was to save favorite recipes of yours? On the website
Made this tonight for dinner and my boyfriend went back for THIRDS!! This recipe is fantastic and I can’t wait to add it to my regular rotation. Alex, you did it again!
Can we make this with cauliflower gnocchi?!
So delicious and easy! The goat cheese makes it. I added Italian sausage at the end for some protein.
So simple and delicious. I could have eaten the entire pan. I did not have any pine nuts or goat cheese but it was still amazing. Will be making again and again!
Made this dish tonight. 🙂 I totally forgot to grab tomatoes, but I had asparagus on hand, so I used that in lieu of! Still turned out AMAZINGLY delicious. Just another dinner staple to add to our weekly meals. 🙂
Could only*
I couldn’t find frozen gnocchi…any tips?
Thank you!