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Sheet Pan Roasted Gnocchi

Happy Tuesday! I made this recipe last night and it was pretty simple, but full of flavor. We'll also say it's healthy because it's loaded with veggies of your choice! I did serve this with Aidell's Chicken Mozzarella Meatballs (which are served in the refrigerated section and fully cooked). This was quite delicious and will make great leftovers I'm sure! Get creative with your veggies and have some fun - enjoy!


16 oz gnocchi (you can use the refrigerated option or the shelved option in the pasta section)

1/4 cup olive oil

1/4 cup pesto

1 small zucchini, cubed into bite-sized pieces

1 bunch of asparagus, cut into bite-sized pieces

1 orange bell pepper, cut into strips

1 shallot, cut into strips or larger chunks (can also use a regular red onion)

1 pint cherry tomatoes, cut in halves if desired

shaved parmesan, to garnish

balsamic glaze, to drizzle

fresh basil, to garnish

Salt and pepper


Preheat the oven to 450 degrees. Lay parchment paper down on a baking sheet. Spray with non-stick cooking spray. Layer the gnocchi on the sheet and toss in the vegetables (except the tomatoes - so the zucchini, asparagus, bell pepper, and shallot). Combine the pesto with the olive oil and drizzle over the mixture. Stir well to combine and top with salt and pepper. Bake for 10 minutes. Remove from the oven and add the tomatoes. Bake for another 8-10 minutes. During this time, if using the meatballs, heat these up in a saute pan or cast iron on the stove for 6-8 minutes with a little olive oil. When the gnocchi is done, remove and top with basil, parmesan, and balsamic glaze. Serve with the meatballs (if using). Enjoy!

sheet pan gnocchi

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