Roasted Gnocchi & Pesto Veggie Medley

$- 1 pound shelf-stable gnocchi - 1 cup cherry tomatoes, cut in half - 1 medium zucchini, sliced into half-moons - 1 bell pepper (your choice of color), diced into bite-sized pieces - 1 medium red onion, chopped - 2 cups fresh spinach, roughly chopped - 1/4 cup basil pesto - 3 tablespoons olive oil - Salt and pepper, to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) This dish starts with gnocchi. Choose shelf-stable gnocchi for easy cooking. Gnocchi adds a soft, pillowy texture to the meal. Next, grab fresh veggies for color and taste. Cherry tomatoes bring sweetness. Zucchini adds a nice crunch. Bell pepper gives a pop of color. Red onion offers a sharp bite. You can also add fresh spinach. It wilts down nicely and adds a healthy touch. The basil pesto ties everything together. It adds a rich, herby flavor that makes this dish shine. Olive oil helps in roasting the veggies and gnocchi evenly. Don’t forget to season with salt and pepper. This step is key to enhancing the dish. For garnish, fresh basil leaves add a lovely aroma. If you want extra flavor, sprinkle grated Parmesan cheese before serving. It’s optional but highly recommended. {{ingredient_image_2}} Set your oven temperature to 425°F (220°C). This helps the dish cook evenly. Spread 1 pound of gnocchi, 1 cup of halved cherry tomatoes, 1 medium sliced zucchini, 1 diced bell pepper, and 1 chopped red onion on a large sheet pan. Make sure they are evenly spaced for even cooking. Drizzle 3 tablespoons of olive oil over the veggies and gnocchi. Add 1/4 cup of basil pesto on top. Season with salt and pepper to taste. Using your hands or a spatula, gently toss everything together. Arrange the mixture in a single layer on the sheet pan. Place it in the preheated oven and roast for 20-25 minutes. Stir halfway through for even browning. During the last 5 minutes, stir in 2 cups of roughly chopped spinach. This will wilt the spinach without overcooking it. Enjoy your vibrant, tasty meal! Even layering on the sheet pan is key for great roasting. When you spread the gnocchi and veggies evenly, they cook better. Each piece gets heat from the oven. If they’re piled too high, some won’t cook right. This can lead to soggy spots. Aim for a single layer. It helps everything brown nicely. You can boost the flavor in many ways. Try adding garlic powder or Italian herbs. A squeeze of lemon juice can add brightness too. For extra crunch, toss in nuts or seeds. If you love spice, add red pepper flakes. Don’t shy away from trying new toppings, like olives or artichokes. Fresh basil leaves on top bring freshness. Grated Parmesan cheese adds creaminess and richness. Experiment until you find your favorite mix! This dish is hearty but pairs well with sides. A simple green salad can balance the meal. Consider serving garlic bread for some crunch. You could also add a protein, like grilled chicken or shrimp, if you want. This way, you make it filling and satisfying. The options are endless, so choose what you love! Pro Tips Choose Your Veggies Wisely: Feel free to swap in your favorite seasonal vegetables for variety. Roasted carrots, asparagus, or broccoli would all work beautifully in this dish. Perfectly Crispy Gnocchi: Make sure to space the gnocchi and vegetables evenly on the sheet pan for optimal browning. Overcrowding can lead to steaming instead of roasting. Pesto Alternatives: If you don’t have basil pesto, try sun-dried tomato pesto or even a homemade herb blend for a unique twist on flavor. Serving Suggestions: This dish pairs wonderfully with a light salad or crusty bread. Consider adding a splash of lemon juice over the top before serving for a refreshing finish. {{image_4}} You can switch the veggies for this dish. Try using broccoli, asparagus, or carrots. These choices add different flavors and colors. You can even mix in some mushrooms or eggplant for a unique taste. Remember to cut them into similar sizes. This helps them cook evenly with the gnocchi. Want to boost the protein? You can easily add chicken, shrimp, or tofu. For chicken, cut it into bite-sized pieces. Toss them on the sheet pan with the veggies. For shrimp, use raw, peeled shrimp and add them in the last 10 minutes of cooking. If you prefer tofu, use firm tofu and cube it. Toss it in with the other ingredients to soak up the flavors. To make this dish vegan, skip the Parmesan cheese. Instead, use a vegan cheese or no cheese at all. Check for a vegan pesto if you want to keep the same flavor. Many brands offer plant-based pesto options. You can also add more veggies or beans for protein. This keeps the meal satisfying and delicious while staying plant-based. To store leftovers, let the dish cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freeze it. Use a freezer-safe container and it can last up to three months. Make sure to label it with the date. This way, you can enjoy it later without worry. When you reheat, aim to keep the gnocchi soft. Use the oven if you can. Preheat it to 350°F (175°C). Spread the gnocchi and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes. You can also use a microwave. Place a portion in a bowl, add a splash of water, and cover. Heat for 1-2 minutes, stirring halfway through. For busy days, make this dish ahead of time. You can prep the veggies a day early. Cut and store them in the fridge in a sealed bag. You can also cook the gnocchi in advance. Just remember not to mix until you're ready to bake. Combine everything on the sheet pan just before roasting. This saves time and keeps flavors fresh. You can store leftovers in the fridge for up to three days. Use an airtight container to keep them fresh. If you want to store them longer, freeze them for up to two months. Just remember to let them cool completely before freezing. When you're ready to eat, thaw them overnight in the fridge. Reheat in the oven or on the stove for the best taste. Yes, you can use frozen gnocchi! Just toss them straight onto the sheet pan without thawing. This will help them cook evenly with the veggies. Keep in mind that cooking time might be a bit longer, so check them to avoid overcooking. Frozen gnocchi can give you a nice texture, too. If you don't have basil pesto, don’t worry! You can try other sauces like sun-dried tomato pesto or spinach pesto. For a homemade option, blend fresh herbs, nuts, and olive oil with garlic. You can make a simple sauce with just olive oil, garlic, and cheese if you prefer a lighter flavor. This recipe combines simple ingredients for a tasty dish. You start with gnocchi and fresh veggies, then roast them to perfection. Add spinach at the end for color and flavor. Feel free to toss in your favorite protein or change the veggies to suit your taste. With easy steps and tips, this dish is great for any meal. Enjoy experimenting with the variations and make it your own. Happy cooking!$

Roasted Gnocchi & Pesto Veggie Medley

A delightful roasted dish featuring gnocchi and a medley of colorful vegetables, tossed in basil pesto.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 pound shelf-stable gnocchi
1 cup cherry tomatoes, cut in half
1 medium zucchini, sliced into half-moons
1 medium bell pepper, diced into bite-sized pieces
1 medium red onion, chopped
2 cups fresh spinach, roughly chopped
0.25 cup basil pesto
3 tablespoons olive oil
to taste salt and pepper
for garnish fresh basil leaves
for serving grated Parmesan cheese (optional)

Instructions

Begin by preheating your oven to 425°F (220°C). This ensures that your dish will roast evenly and develop a lovely golden color.
On a large sheet pan, evenly spread the gnocchi, halved cherry tomatoes, sliced zucchini, diced bell pepper, and chopped red onion.
Drizzle the olive oil generously over the vegetables and gnocchi. Add the basil pesto directly on top, then generously season with salt and pepper according to your taste.
Using your hands or a large spatula, gently toss all the ingredients together, ensuring each piece of gnocchi and vegetable is well coated with the oil and pesto mixture.
Arrange the gnocchi and veggies into a single, even layer on the sheet pan. This step is crucial for achieving uniform cooking and browning.
Place the sheet pan in the preheated oven and roast for 20-25 minutes. Be sure to stir the mixture halfway through cooking to promote even browning, until the gnocchi are golden and the vegetables are tender.
About five minutes before the end of the cooking time, add the fresh spinach to the sheet pan. Gently stir it in, allowing it to wilt slightly without overcooking.
Once the roasting time is complete, carefully remove the sheet pan from the oven and let it cool for a few minutes. Before serving, garnish the dish with fresh basil leaves and, if you like, a sprinkle of grated Parmesan cheese for that extra flavor kick.

Notes

Feel free to customize the vegetables based on your preferences.

Keyword gnocchi, pesto, roasted vegetables, vegetarian