Roasted Pesto Gnocchi

February 20, 2021

Entree

By: Jasmine Briones 

A simple but incredibly delicious entree ready in less than an hour. This roasted pesto gnocchi is perfect for weeknight dinners and meal prep alike, and everyone is going to love it!

pesto gnocchi with vegetables in a white speckled bowl

This recipe is inspired by a recent trip to Trader Joe’s where we picked up their cauliflower gnocchi, vegan pesto, and veggies. We loved how it came together so we decided to make the recipe again, but this time take it to the next level with our homemade pesto and a larger assortment of vegetables.

ingredients for pesto gnocchi in white bowls in a circle

Here’s What We Need:

  • Potato Gnocchi: No need to boil it either! We just pop it onto the baking sheet straight out of the package. Roasting it helps give it more of a crispy bite instead of it being mushy which we prefer. If you’ve never tried roasting gnocchi, this is the perfect recipe to give it a go with.
  • Veggies: We are using zucchini, tomatoes, onion, bell peppers, and mushrooms for this recipe. However, you can really use any fresh veggies of your choice, have fun with this!
  • Pesto: For this recipe we are using homemade pesto, but you can also use a store-bought pesto, just be sure that there is no dairy in it to ensure that it is vegan. Trader Joe’s has a delicious vegan cashew kale pesto that we like to use as well.
  • Garnish: We like to top our roasted pesto gnocchi with vegan parmesan. Kelly’s Croutons has a delicious pre-made parmesan, and we also have this easy 4-Ingredient Parmesan if you want to make your own.
  • Olive Oil: Using a high-quality olive oil to roast your gnocchi and veggies helps add flavor and get them nice and crispy. You could also opt for another oil of your choice as preferred.
a baking sheet with roasted gnocchi and vegetables

Looking For More Easy Recipes?

pesto gnocchi with vegetables in a white speckled bowl

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Roasted Pesto Gnocchi


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 8 minutes
  • Cook Time: 35 minutes
  • Total Time: 43 minutes
  • Yield: 3 servings
  • Diet: Vegan

Description

A simple but incredibly delicious entree ready in less than an hour. This roasted pesto gnocchi is perfect for weeknight dinners and meal prep alike, and everyone is going to love it!


Ingredients

  • 1 (16 oz.) package of uncooked gnocchi
  • 18 cherry tomatoes
  • 8 white mushrooms, sliced
  • 1 small zucchini, quartered and sliced
  • 1/2 small onion, cut into medium chunks
  • 1/2 large bell pepper, cut into medium chunks
  • 2 tablespoons extra virgin olive oil (or oil of choice)
  • 1/4 to 1/3 cup vegan pesto
  • Vegan parmesan, for garnish

Instructions

  1. Preheat your oven to 425°F and position a rack in the middle of the oven. Line a baking sheet with parchment paper or a silicone mat.
  2. Add the gnocchi, tomatoes, mushrooms, zucchini, onion, and bell peppers to the baking sheet. Drizzle everything with the olive oil and them toss everything together until well coated. Spread everything out into an even layer and place into the oven.
  3. Bake for 35 minutes or until the gnocchi starts to become crispy, mixing halfway through.
  4. Remove from the oven and allow everything to cool for about 5 minutes. Transfer everything to a large bowl along with the 1/4 cup of vegan pesto and mix until everything is well coated. Add more pesto as desired.
  5. Serve warm with a sprinkle of vegan parmesan and enjoy!

Notes

  • Potato Gnocchi: No need to boil it either! We just pop it onto the baking sheet straight out of the package. Roasting it helps give it more of a crispy bite instead of it being mushy which we prefer. If you’ve never tried roasting gnocchi, this is the perfect recipe to give it a go with.
  • Veggies: You can really use any fresh veggies of your choice, have fun with this!
  • Pesto: We are using homemade pesto, but you can also use a store-bought pesto, just be sure that there is no dairy in it to ensure that it is vegan. Trader Joe’s has a delicious vegan cashew kale pesto that we like.
  • Parmesan: Kelly’s Croutons has a delicious pre-made parmesan, and we also have this easy 4-Ingredient Parmesan if you want to make your own.
  • Olive Oil: Using a high-quality olive oil to roast your gnocchi and veggies helps add flavor and get them nice and crispy. You could also opt for another oil of your choice as preferred.
  • Category: Entree
  • Method: Oven

Keywords: Entree, Oven, Pesto, Basil, Pasta, Potato, Gnocchi, Easy, 1 hour, vegetable

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Jenny says:

    Loved this recipe. Super easy, veggie-packed, and delicious! This was our first time roasting gnocchi and I think it is my new favorite way to prepare. Such great texture.

  2. Danielle Gonsalves says:

    I made this yesterday and it was very delicious! I have never put my gnocchi in the oven before and it was the best idea. I love the way it turned out, it is so easy and the sauce is delicious from your website as well 🙂 I highly reccomend it.

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