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Easy Sheet Pan Pesto Gnocchi and Vegetables

Sheet Pan Pesto Gnocchi and Vegetables

A vibrant, hands-off sheet pan dinner where shelf-stable potato gnocchi roast until golden and crisp alongside peppers, courgette, green beans and cherry tomatoes, then get tossed with fresh basil pesto, Parmesan and a squeeze of lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 500 g potato gnocchi shelf-stable, not chilled — it roasts far better
  • 1 medium red onion cut into 8 wedges
  • 1 red pepper deseeded and cut into 3cm chunks
  • 1 yellow pepper deseeded and cut into 3cm chunks
  • 1 medium courgette halved lengthways and sliced into 1cm half-moons
  • 200 g cherry tomatoes
  • 150 g green beans trimmed and halved
  • 3 garlic cloves thinly sliced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ¾ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 4 tbsp basil pesto plus extra to finish
  • 40 g Parmesan or vegetarian hard cheese finely grated
  • Fresh basil leaves and a squeeze of lemon to serve

Method
 

  1. Heat the oven and prepare the tray. Position a rack in the upper-middle of the oven and preheat to 220°C (200°C fan) / 425°F / Gas Mark 7. Line a large rimmed baking tray — roughly 40cm x 30cm — with baking parchment. If your tray is smaller, use two; overcrowding is the single biggest reason sheet pan dinners turn out steamed rather than roasted.
  2. Toss the vegetables first. In a large mixing bowl, combine the red onion, both peppers, courgette, green beans and garlic. Drizzle over 2 tablespoons of the olive oil, then sprinkle on the oregano, smoked paprika, salt and pepper. Toss with your hands until every piece has a faint, even sheen — you should see the spices clinging in little flecks rather than pooling at the bottom.
  3. Add the gnocchi. Tip the gnocchi into the same bowl along with the remaining 1 tablespoon of oil. Toss gently, just until the gnocchi are coated and separated. They should feel slick, not sticky, and none should be clumped together.
  4. Spread and roast. Tip everything onto the prepared tray and spread it into a single, even layer. Slide it into the oven and roast for 15 minutes. At this point you're listening for a gentle sizzle and looking for the edges of the peppers to just begin softening.
  5. Add the tomatoes and turn. Pull the tray out, scatter over the cherry tomatoes, then use a spatula to turn everything over and redistribute it. The gnocchi should be pale gold on the underside by now. Return the tray to the oven and roast for a further 10–12 minutes.
  6. Check for the finish line. The dish is ready when the gnocchi are deep golden with crisp, blistered edges, the peppers are soft and slightly charred at the tips, and the tomatoes have split and released their juices. You'll smell the sweet, caramelised aroma of roasted peppers the moment you open the oven door.
  7. Dress with pesto. Remove the tray from the oven and immediately dot the pesto over the hot vegetables and gnocchi in small spoonfuls. Toss everything together right on the tray — the residual heat will loosen the pesto and help it coat every piece without cooking off its fresh basil flavour.
  8. Finish and serve. Scatter over the grated Parmesan, tear a few fresh basil leaves over the top, and add a small squeeze of lemon to lift the richness. Serve straight from the tray while the edges are still crisp.

Notes

Use shelf-stable potato gnocchi rather than chilled — it roasts far better and develops crisp, blistered edges. Use a large rimmed baking tray (roughly 40cm x 30cm); if your tray is smaller, use two, as overcrowding steams the vegetables instead of roasting them. Toss the pesto in off the heat so it keeps its fresh basil flavour.