Sheet Pan Pesto Gnocchi (vegan, gluten-free friendly)
This sheet pan pesto gnocchi is the perfect easy weeknight meal that is also so delicious. It takes minimal prep and you can use whatever veggies you have on hand. The pesto can either be homemade or store bought, making this a quick and easy dinner!
I love a good sheet pan dinner when I don’t feel like cooking or have very much time to prep everything. Once it’s in the oven, it’s hands off and ready in just 30 minutes. I used my homemade vegan pesto recipe, which added so much flavor. However, feel free to use your favorite pesto.
Since summer is coming to an end, this meal is a good one to make with all the ripe tomatoes, zucchini, and fresh basil. My family loved this pesto gnocchi and you can even use gluten-free gnocchi if you need to.
If you make this sheet pan pesto gnocchi, tag me @nutsaboutgreens on Instagram so I can see your creations!
Sheet Pan Pesto Gnocchi (vegan, gluten-free friendly)
Ingredients
- 16 oz uncooked gnocchi
- 1 zucchini, chopped
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp Italian seasoning
- 1/4 tsp fresh cracked black pepper
- 2 Tbsp extra virgin olive oil
- 1/3-1/2 cup vegan pesto (homemade recipe is in the notes)
- vegan cashew parmesan for topping (store bought or my homemade recipe in notes)
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Add everything but the vegan cashew parmesan to the sheet pan. Toss until everything is evenly and well combined. Spread everything in an even layer on the pan.
- Bake for 25-30 minutes, stirring at the halfway point. It is ready when vegetables and gnocchi are browning and tomatoes start to burst.
- Serve with vegan parmesan, more fresh basil, and a dollop of pesto. Enjoy!
