Pesto Roasted Gnocchi and Veggies

Pesto Roasted Gnocchi and Veggies

This pesto roasted gnocchi and veggies recipe is so easy to make! The prep is nothing more than chopping up a few vegetables, tossing everything together, and then baking for about twenty minutes. The end result is a bright and vibrant meal that’s bursting with juicy roasted veggies and soft, pillowy, pesto-coated gnocchi pieces. If you want to make this with frozen gnocchi, simply add an extra ten minutes to the cook time and you’re all set.

Course dinner

Cuisine Italian

Keyword pesto gnocchi, pesto roasted gnocchi, vegan gnocchi, vegan gnocchi recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 784kcal

Author Sara Nevins

Ingredients

For the Pesto:

2 cups fresh basil or greens such as kale spinach, carrot tops or arugula
2 cloves garlic or ½ teaspoon of minced garlic
2 tablespoons nutritional yeast
3 tablespoons extra virgin olive oil
3 tablespoons pine nuts or other nuts/seeds such as walnuts, cashews, almonds or hulled pumpkin seeds
½ teaspoon sea salt plus more to taste

For the Gnocchi & Veggies:

1 19 ounce package uncooked vegan potato gnocchi
1 small zucchini sliced into 1⁄4-inch (6-mm) thick pieces and cut in half
8 cherry tomatoes cut in half
½ small red onion thinly sliced
2 tablespoon pine nuts
2 tablespoon extra virgin olive oil
½ cup pesto divided
1 small handful fresh basil

Instructions

For the Pesto:

Add the basil, garlic, nutritional yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
Add a tablespoon or two of water to thin out the consistency if desired.
Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.

For the Gnocchi and Veggies:

Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
Stir in the remaining ¼ cup of pesto and serve immediately, topped with fresh basil.

Notes

Tester's Tip: Our recipe tester Taylor recommends adding 1 tablespoon of freshly squeezed lemon juice to the pesto for some added brightness.

Nutrition