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Crispy Sheet Pan Pesto Gnocchi
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5 from 12 votes

Crispy Sheet Pan Pesto Gnocchi

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 People

Ingredients

For the Pesto:

  • 2 cups packed fresh basil plus more for serving
  • 4 cloves garlic peeled
  • Zest and juice of one large lemon
  • 1 tbsp red wine vinegar
  • cup toasted pine nuts plus more for serving
  • ½ cup extra-virgin olive oil
  • ½ tsp. Kosher salt
  • Pinch of red pepper flakes
  • cup freshly grated parmesan cheese

For the Gnocchi:

  • 1 small red onion thinly sliced
  • Pinch of red pepper flakes
  • 1 pint cherry tomatoes halved
  • 18 oz. refrigerated potato gnocchi
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp pesto
  • 1 tsp kosher salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 4 oz. goat cheese crumbled

For Serving:

  • 2 cups baby arugula
  • Shaved parmesan
  • Zest of one lemon

Instructions

  • Preheat oven to 400.

Make the Pesto

  • In the bowl of a food processor, or high-powered blender, add the basil, garlic, lemon juice and zest, red wine vinegar, and pine nuts. Start the processor, blitzing the ingredients on low while slowly streaming in the olive oil. Continue to blend on medium-low until mostly smooth, scraping down the sides intermittently if needed. Once smooth, add the salt, red pepper flakes, and parmesan. Pulse a few more times until the cheese is just combined. Transfer to an airtight container and set aside while you prepare the rest.

Cook the Gnocchi

  • Line a baking sheet with parchment paper and add the onions, tomatoes and gnocchi onto the sheet pan.
  • In a small bowl, whisk together the oil, pesto, salt, dried oregano, dried basil, and red pepper flakes. Drizzle the pesto mixture over the contents of the sheet pan and toss to combine, ensuring the gnocchi are all coated.
  • Spread the onions, tomatoes, and gnocchi in an even layer then transfer the sheet pan to the middle rack in the oven, and roast for 25 minutes, shaking the pan halfway through the cooking time to evenly roast the gnocchi .
  • Once the gnocchi have baked for 22 minutes, remove from the oven, toss the gnocchi once more and crumble the goat cheese over top. Roast for 2 more minutes. Turn the broiler on and broil for an additional 2-3 minutes or until the cheese is bubbly and the gnocchi is crisp.
  • To serve, add a small handful of arugula to each bowl. Add the gnocchi over the greens. Finish with a bit of lemon zest, shaved parmesan, a sprinkle of pine nuts and a pinch of pepper flakes.