If you haven’t hopped on the baked gnocchi train yet, it is time! No need to boil up those little potato nuggets, you can roast them in the oven with you favorite veg and sauce, and voila! An easy side dish, or blank canvas for your protein of choice!
Think of all the variations! You can switch up the veg (spinach artichoke!) or add in proteins like grilled chicken, feta cheese or lentils! Or serve alongside your favorite fish!
Sheet Pan Pesto Gnocchi
1 lb. store-bought gnocchi
1 pint grape tomatoes
1 medium zucchini, chopped
1 red onion, diced small
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1/2 tsp dried oregano
kosher salt, to taste
1/4 cup Tuscanini sundried tomato pesto
handful fresh basil leaves, chiffonade
Method:
Preheat oven to 425 degrees.
On a sheet pan, combine the gnocchi, tomatoes, zucchini, onion, garlic, olive oil, balsamic, oregano and salt, stir to combine. Transfer to the oven and bake for 30 minutes, stirring every 10 minutes.
Remove from the oven and mix in the pesto. Add the basil leaves and mix to incorporate.
NOTE: If you can’t find the sundried tomato pesto, use your favorite store-bought variety or make your own.
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