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Sheet Pan Pesto Gnocchi with Roasted Vegetables

Serves

6-8

Prep Time

20 Minutes

Cook Time

30 Minutes

If you love a dinner that basically makes itself, this one is for you. Everything goes onto one sheet pan, gets roasted until caramelized and crispy, and then gets tossed with homemade pesto.

The gnocchi gets little crispy edges while the Brussels sprouts, cauliflower, asparagus, and sweet potatoes become sweet and roasted. Add a generous spoonful of fresh pesto at the end and suddenly you have a dinner that feels fancy—but couldn’t be easier.

One pan. Lots of vegetables. Crispy gnocchi. Homemade pesto. Dinner is done.

Healthy-ish tip: Cut the sweet potatoes and cauliflower fairly small so everything cooks at the same time. And don't crowd the pan! Giving the vegetables and gnocchi room to roast instead of steam is the secret to those crispy, caramelized edges.

Ingredients

4 tablespoons SOOC Basil Olive Oil
1 package gnocchi
2 cups Brussel sprouts, trimmed and halved
2 cups cauliflower florets
1-2 sweet potatoes, peeled and chopped
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
For the Pesto:
½ cup SOOC basil olive oil
4 cups fresh basil
Juice from one lemon
1 cup parmesan cheese
1 cup pine nuts

Directions

Preheat oven to 425°F and line a large sheet pan with parchment. Toss the sweet potatoes, Brussels sprouts, and cauliflower with SOOC basil olive oil, salt, and pepper. Spread everything out on the pan and roast for about 20 minutes.

Add the gnocchi and asparagus, toss everything together, and roast for another 15–20 minutes, until the vegetables are browned and the gnocchi is golden and crispy.

While everything cooks, make the pesto. Add the basil, Parmesan, nuts, garlic, lemon juice, salt, and pepper to a food processor. Pulse while slowly adding the SOOC basil olive oil until smooth and creamy. Remove the sheet pan from the oven and toss everything with a few generous spoonfuls of pesto.