Roasted Pesto Gnocchi and Veggies

Pesto gnocchi served on a plate with fresh basil leaves.

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5 from 5 votes

Roasted Pesto Gnocchi and Veggies

This roasted pesto gnocchi and veggies recipe is incredibly simple! Just chop a few vegetables, toss them together, and bake for about 20 minutes. The result? A vibrant and flavorful dish bursting with juicy roasted veggies and tender, pesto-coated gnocchi. Using frozen gnocchi? No problem – simply add 10 minutes to the baking time

Prep Time15

Cook Time15

Total Time30

Course: dinner

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 555kcal

Author: Michelle Cehn

Ingredients

For the Pesto:

2 cups fresh basil or greens such as kale, spinach, carrot tops or arugula
¼ cup pine nuts or other nuts/seeds such as walnuts, cashews, almonds or hulled pumpkin seeds
¼ cup extra virgin olive oil
3 cloves garlic
3 tablespoons nutritional yeast
1 tablespoon freshly squeezed lemon juice
½ teaspoon sea salt plus more to taste
pinch of black pepper
3 tablespoons water

For the Gnocchi & Veggies:

1 16-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 tablespoons pine nuts
2 tablespoons extra virgin olive oil
½ cup pesto divided (you will have leftover pesto to save for later)
1 small handful fresh basil

Instructions

For the Pesto:

Add the basil, pine nuts, olive oil, garlic, nutritional yeast, lemon juice, salt, and black pepper to a food processor. Pulse until smooth. Taste and season with more salt if needed.
Add a few tablespoons of water as needed to thin out the consistency and pulse again.
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) and lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
Combine the gnocchi, zucchini, tomatoes, onion, and pine nuts in the casserole dish. Drizzle with the olive oil and add ¼ cup of the pesto. Toss everything together to evenly coat, then spread the mixture evenly across the dish.
Bake for 20 minutes on the middle rack in the oven until the tomatoes are bursting and the exposed gnocchi become slightly crispy.
Gently stir in the remaining ¼ cup of pesto and serve immediately, garnished with fresh basil.

Notes

Leftovers: Store leftover pesto in an airtight container in the refrigerator for up to a week.

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