Sheet Pan Pesto Gnocchi (vegan, gluten-free friendly)
This sheet pan pesto gnocchi is an easy weeknight meal that is so flavorful and delicious. It's the perfect way to use up all those summer produce.
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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!
Servings: 4