Description
One pan, no pasta pot, and zero fuss—this easy sheet pan gnocchi with summer veggies is tossed in pesto and roasted to perfection. No boiling needed—just one baking pan, 30 minutes, and tons of flavor!
Ingredients
Units
Scale
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 1/2 lb zucchini, chopped
- 1/2 lb summer squash, chopped
- 1 lb cherry tomatoes, halved
- 4 oz (about 1 cup) corn kernels (canned or frozen)
- 4 oz red onion, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon fresh basil, roughly chopped
- 1/2 tablespoon fresh parsley, roughly chopped
- 1 to 2 tablespoons basil pesto
- Grated parmesan, for serving
Instructions
- Preheat oven to 425°F. Grease a large rimmed baking sheet or line it with parchment paper.
- On the sheet pan, toss the gnocchi, zucchini, summer squash, tomatoes, and red onion with the olive oil, Italian seasoning, salt, and pepper until everything is well coated.
- Spread the mixture into an even layer. Place on the center rack and roast for 20 minutes.
- Remove from the oven, scatter the corn over the top, and return to the oven for 5 more minutes.
- Turn the broiler on high and broil for 1–2 minutes, until the gnocchi is golden and crisp around the edges.
- Remove from the oven and drizzle with pesto (add more to taste). Toss gently until everything is evenly coated. Garnish with fresh basil, parsley, and grated parmesan. Serve immediately.
Notes
No need to thaw frozen corn—just add it straight from the freezer!
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American