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- 1 pound (450g) potato gnocchi - 2 cups cherry tomatoes, halved - 1 bell pepper (any color), sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 3 tablespoons olive oil - Salt and pepper, to taste - ½ cup pesto (store-bought or homemade) - ¼ cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish These ingredients make a bright and tasty dish. The gnocchi adds a soft texture. Cherry tomatoes and bell peppers bring sweetness. Zucchini adds a nice crunch, while red onion gives a subtle kick. Olive oil helps all the flavors blend well. Pesto ties everything together with its herby notes. You can choose to add Parmesan for richness and a burst of flavor. Finally, fresh basil gives a lovely finish. - Preheat the oven to 425°F (220°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup. - In a bowl, combine cherry tomatoes, bell pepper, zucchini, and red onion. - Drizzle with 2 tablespoons of olive oil. - Season with salt and pepper to taste. - Toss the veggies well to coat them evenly. - Spread the seasoned veggies out on the baking sheet. - Roast them in the oven for 15 minutes. This step brings out their natural sweetness. - While the veggies roast, bring a large pot of salted water to a boil. - Add the gnocchi to the boiling water. - Cook according to the package instructions until they float. This usually takes about 2-4 minutes. - Drain the gnocchi and set them aside. They should be soft and pillowy. - After 15 minutes, remove the baking sheet from the oven. - Add the cooked gnocchi to the roasted vegetables. - Drizzle the remaining tablespoon of olive oil and the pesto over the mix. - Toss gently to combine, being careful not to break the gnocchi. - Return the baking sheet to the oven and roast for another 10-15 minutes. - This final roast makes everything crispy and delicious. To get the best flavor, choose fresh vegetables. I like using cherry tomatoes, bell peppers, zucchini, and red onions. These add color and taste. You can mix in other veggies too, like asparagus or carrots. For even cooking, cut your veggies into similar sizes. This helps them roast at the same rate. When you spread them out, leave space so the heat can move around. Add the gnocchi later. This keeps it from getting mushy. Roast the veggies first, then mix in the gnocchi. You can use store-bought pesto for ease. But homemade pesto is often fresher and tastier. You can quickly make it with basil, garlic, nuts, and olive oil. To change the flavor, try adding lemon juice or Parmesan. You can also use nuts like walnuts or almonds. These will give your pesto a new twist. Presentation matters! Serve your dish hot on a large platter. Add fresh basil on top for color. A light drizzle of olive oil makes it shiny and appealing. Pair this meal with a green salad or crusty bread. These sides add texture and balance the meal. You can also serve it with a light wine for a special touch. {{image_2}} For a vegetarian delight, keep the cheese. You can swap out Parmesan for a vegan cheese. Nutritional yeast also adds a cheesy flavor without dairy. If you want to add more veggies, think about asparagus or carrots. Both add great taste and color. You can roast them just like the other veggies. Pesto is tasty, but you can try other sauces too. A simple tomato sauce gives a fresh twist. If you want something tangy, use a balsamic vinaigrette. Just drizzle it over the gnocchi and veggies before roasting. You can also try a yogurt dressing for a creamy touch. Each sauce changes the whole dish. Gnocchi comes in many forms. You can use cauliflower gnocchi for a lighter meal. It’s a great option for those who want fewer carbs. If you need gluten-free options, look for gluten-free pasta. Many brands offer great alternatives that taste just as good. This way, you can enjoy the dish without worries. To store leftovers, place them in an airtight container. Let the dish cool first. It will keep well in the fridge for about 3 to 4 days. Make sure to check for any signs of spoilage before eating. You can freeze this dish, but follow these steps. First, let it cool down completely. Then, transfer it to a freezer-safe container. Make sure to leave some space for expansion. It will last for about 2 to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat in the oven at 350°F (175°C) until warmed through. This helps keep its flavor and texture nice. Don't let leftovers go to waste! You can turn them into a tasty frittata. Just beat some eggs and mix in the gnocchi and veggies. Another idea is to blend them into a soup. Add broth and heat it up for a cozy meal. You can also use the leftovers in a wrap with some fresh greens for a quick lunch. The gnocchi is done when it floats to the top of the boiling water. This usually takes about 2 to 4 minutes. Watch closely as they cook. If they float, they are ready! You want them soft but not mushy. Overcooking makes them fall apart. Yes, you can use frozen gnocchi! Cook them straight from the freezer without thawing. Just add a couple of extra minutes to the cooking time. Frozen gnocchi may turn out softer than fresh ones. Adjust your cooking time for the best texture. I love using cherry tomatoes, bell peppers, zucchini, and red onions. These veggies add great flavor and color. You can also try carrots, asparagus, or broccoli. Just cut them into similar sizes for even cooking. The more colorful, the better the dish! You can prepare some parts ahead of time. Chop the veggies and store them in the fridge. Cook the gnocchi and let it cool before storing too. When ready to eat, combine everything and roast. This makes meal planning easy and fast! This blog post shared a tasty and easy recipe for roasted gnocchi and vegetables. You learned about key ingredients, cooking steps, and helpful tips to enhance your dish. Remember, you can mix and match flavors with variations like vegan options or different sauces. Proper storage and reusing leftovers can keep your meals fresh and exciting. With these ideas, you can create a delicious meal every time. Enjoy cooking and have fun experimenting with your ingredients!

Sheet-Pan Roasted Veggie and Pesto Gnocchi

Indulge in the delightful flavors of Sheet-Pan Roasted Veggie and Pesto Gnocchi with this easy recipe! Perfect for a weeknight dinner, this dish combines tender roasted vegetables and pillowy gnocchi, all drizzled with delicious pesto. In just 40 minutes, you can create a vibrant meal that’s both healthy and satisfying. Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

1 pound (450g) potato gnocchi

2 cups cherry tomatoes, halved

1 bell pepper (any color), sliced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

3 tablespoons olive oil

Salt and pepper, to taste

½ cup pesto (store-bought or homemade)

¼ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the cherry tomatoes, bell pepper, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss well to coat the vegetables evenly.

      Spread the seasoned vegetables out in an even layer on the prepared baking sheet. Place in the oven and roast for 15 minutes.

        While the vegetables are roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-4 minutes. Drain and set aside.

          After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Add the cooked gnocchi to the roasted vegetables and drizzle the remaining tablespoon of olive oil and the pesto over the top. Gently toss everything together, being careful not to break the gnocchi.

            Return the baking sheet to the oven and roast for another 10-15 minutes, until the gnocchi are slightly crispy and the vegetables are tender.

              If using, sprinkle the grated Parmesan cheese over the top and return to the oven for an additional 2 minutes to melt the cheese.

                Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the dish hot on a large platter, garnished with additional basil and a light drizzle of olive oil for a glossy finish.