I am always in search of easy dinners, and this 30-Minute Sheet Pan Pesto Gnocchi is so satisfying and delicious – a real crowd pleaser. It’s really that simple. You just add your veggies, chickpeas, gnocchi, and seasonings to a sheet pan and bake. Think crispy-edged gnocchi, juicy roasted chickpeas, caramelized beets, and tender zucchini, all tossed together with a generous drizzle of delicious sauces. To top it off, layer on creamy cashew garlic sauce, a touch of balsamic glaze, and crumbled feta for the perfect mix of comforting and fresh.
This recipe is simple but loaded with flavour. Not only is does it take a mere 30 minutes, but the full meal is made with one pan, making cleanup a breeze. It’s also perfect for meal prepping! Portion it out into meal prep containers and enjoy during the week! Now, you can stick with my favourite combo of veggies (beets and zucchini) or you can use what you have on hand. The toppings are flexible too, depending on your vibe.
Why You’ll Love This Recipe
- Whole foods and plant-based
- Ready in 30 minutes
- Easy one-pan recipe
- Balanced and filling with protein, fiber, and healthy fats
- Customizable with seasonal vegetables or different sauces
30-Minute Sheet Pan Pesto Gnocchi: What You’ll Need
The beauty of a sheet pan recipe is that it is designed for convenience. Dump all your ingredients on a sheet pan, drizzle with oil and spices and bake. That’s all there is to it! This simple recipe is perfect for busy nights and involves very minimal cleanup.
I like to serve this dish over a bed of lettuce for some extra freshness, whether it’s spring mix or arugula or micro-greens. The crisp crunch of lettuce is a delicious contrast that adds depth to the warm gnocchi, chickpeas and veggies. Not feeling a salad? No problem, this recipes is fine as is!
As I mentioned, I use beets and zucchini in this recipe, but so many veggies would work. Try swapping your beets for carrots or sweet potatoes, or try broccoli, bok choy, or asparagus instead of the zucchini. That said, I promise you the beet and zucchini version that I made is incredibly delicious and worth a shot. Let’s get into the specifics of how I made this 30-Minute Sheet Pan Pesto Gnocchi recipe.
Ingredients:
30-Minute Sheet Pan Pesto Gnocchi
- 1 package of fresh gnocchi (about 700g)
- 1 19 oz. of chickpeas, drained and rinsed
- 4 small beets, peeled and chopped
- 1 large zucchini, sliced into half moons
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp basil
- 1 tsp oregano
- 1/4 cup to 1/2 cup pesto (vegan or traditional)
- 1/4 cup cashew sauce (store-bought or homemade)
Homemade Cashew Garlic Sauce
- 1 cup cashews
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp onion powder
- 3 garlic gloves
- 1/2 tsp salt
- 1/2 cup water, adding a little at a time to control consistency
Other Toppings
- balsamic glaze
- feta
- pesto
30-Minute Sheet Pan Pesto Gnocchi: Step-By-Step Guide
How to Make It
Step 1: Preheat and prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper, a silicone liner or lightly grease it.
Step 2: Toss and arrange
Add the gnocchi, chickpeas, diced beet, and sliced zucchini to the pan. Drizzle with olive oil and sprinkle with seasonings. Toss everything and spread it out into a single layer on the sheet pan.
Step 3: Roast
Roast for 25 to 30 minutes, stirring once halfway through, until the gnocchi are golden and slightly crispy and the veggies are soft and caramelized.
Step 4: Make the sauce
While the gnocchi and veggies are baking in the oven, make the cashew garlic sauce. Add all of the ingredients to a blender and mix.
Step 4: Dress it up
Once everything is roasted, remove the pan from the oven. Spoon the pesto over the gnocchi and vegetables while still warm so it melts in a little. Drizzle the cashew sauce and balsamic glaze over top, then finish with crumbled feta.
Tips for Success
- Don’t overcrowd the pan. If needed, use two pans so everything gets golden instead of steaming.
- No need to pre-boil the gnocchi. It roasts perfectly straight from the package.
Serve Up Your 30-Minute Sheet Pan Pesto Gnocchi!
This 30-Mintute Sheet Pan Pesto Gnocchi makes a satisfying main all on its own, but you can round it out with a crisp green salad or even a slice of sourdough. It also works well as a warm lunch prep if you reheat it in the oven or air fryer to keep the texture.
Storage and Reheating
This is one of those recipes thats delicious fresh and also the next day! Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer to bring back the crispiness, or microwave if you’re short on time (just know it will be softer).
Final Thoughts
This is one of those recipes I keep coming back to when I want something comforting but still packed with good stuff. It’s beautiful, nourishing, and full of flavour. If you give it a try, I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see your version.
I hope you enjoy this recipe for this 30-Minute Sheet Pan Pesto Gnocchi! If you make this delicious recipe, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes!
30-Minute Sheet Pan Pesto Gnocchi
Print Recipe Pin RecipeIngredients
Sheet Pan Veggies, Chickpeas & Gnocchi
- 1 pkg fresh gnocchi, about 700g
- 1 19 oz. of chickpeas, drained and rinsed
- 4 small beets, peeled and chopped
- 1 large zucchini, sliced into half moons
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp basil
- 1 tsp oregano
- ¼-½ cup pesto, I used a vegan one
- 1/4 cup tablespoons cashew sauce, store-bought or homemade
Homemade Cashew Garlic Sauce
- 1 cup cashews
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp onion powder
- 3 garlic gloves
- 1/2 tsp salt
- 1/2 cup water, adding a little at a time to control consistency
Other Toppings
- balsamic glaze
- feta
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper, a silicone liner or lightly grease it.
- Add the gnocchi, chickpeas, diced beet, and sliced zucchini to the pan. Drizzle with olive oil and sprinkle with seasonings. Toss everything and spread it out into a single layer on the sheet pan.
- Roast for 25 to 30 minutes, stirring once halfway through, until the gnocchi are golden and slightly crispy and the veggies are soft and caramelized.
- While the gnocchi and veggies are baking in the oven, make the cashew garlic sauce. Add all of the ingredients to a blender and mix.
- Once everything is roasted, remove the pan from the oven. Spoon the pesto over the gnocchi and vegetables while still warm so it melts in a little. Drizzle the cashew sauce and balsamic glaze over top, then finish with crumbled feta.
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