This easy weeknight baked gnocchi is a vegetarian sheet pan meal that requires just 10 minutes of active time to make! The baked gnocchi is paired with roasted vegetables, veggie sausage, and a simple but flavorful homemade sun-dried tomato pesto.
You are going to love this sheet pan dinner because it requires just 10 minutes of active time and features fresh vegetables, plant-based sausage, and gnocchi all tossed with homemade sun-dried tomato pesto.
Of course, you can save on time by using a store-bought jar of sun-dried tomato pesto (but homemade is even more delicious!).
The gnocchi doesn't have to be boiled before adding it to the sheet pan. The result is golden, almost crisp gnocchi similar to skillet gnocchi.
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Recipe features
- Flavors: Sun-dried tomato pesto adds a punch of acidity and umami flavor to this otherwise simple meal.
- Minimal prep: The gnocchi does not need to be boiled before adding it to the sheet pan with a few chopped vegetables and veggie sausage. The sun-dried tomato pesto takes just a few minutes to make in a blender or food processor while the vegetables roast.
- Versatile: While I prefer using fresh vegetables, this recipe does work with frozen vegetables in a pinch! You can also substitute the broccoli and bell pepper with other vegetables like brussel sprouts or even eggplant.
Ingredients
- Gnocchi: Choose shelf-stable gnocchi. This is found in the pasta aisle. I usually use Delallo brand. There are also gluten-free shelf-stable gnocchis available if needed. I have not tested this recipe with fresh gnocchi or frozen gnocchi.
- Vegetables: This sheet pan meal uses fresh broccoli, orange bell pepper, and red onion. Feel free to double the vegetables or choose other vegetables.
- Vegan sausage: I tested with both Beyond and Tofurkey sausage and enjoyed Beyond more than Tofurkey, because it retains more moisture than Tofurkey. That being said, both options do work here. This recipe also works with my homemade vegan Italian sausage.
- Sun-dried tomatoes and fresh basil are blended with olive oil, garlic, sliced almonds, and lemon juice to make the sun-dried tomato pesto. This recipe is super similar to regular homemade pesto, just with the addition of sun-dried tomatoes. Choose sun-dried tomatoes packed in oil for the best flavor and texture.
- Garlic: Add several sliced garlic cloves to the sheet pan to make roasted garlic. Adjust to taste.
How to make
Choose a full sheet pan. Line with parchment paper or foil for easy clean-up.
Add the broccoli florets, sliced bell pepper, sliced red onion, sausage, and gnocchi to the sheet pan. Drizzle with olive oil, salt, pepper, and Italian seasoning. Toss to combine.
Roast at 400F for 25 to 30 minutes, stirring halfway through to promote even cooking.
Meanwhile, make the sun-dried tomato pesto in a blender or food processor. Scrape down the sides with a spatula as needed.
The pesto should be a little chunky and not entirely smooth.
Remove the baked gnocchi and roasted vegetables from the oven. Toss with ½ cup of the sun-dried tomato pesto. Add more to taste.
Serve garnished with fresh basil and feta.
Note: If you prefer a super smooth pesto, just add additional water or oil one tablespoon at a time until the pesto is able to blend into a smooth consistency.
Tips and variations
- Using frozen vegetables: Yes, you can roast frozen vegetables! The veggies will not be as crisp, but they are still good. The vegetables do not need to be thawed before roasting.
- Protein variations: I love meatless sausage, but I know it's not for everyone. Chickpeas are a good substitution because they become very crispy in the oven. Tofu is also a good option, but I recommend pressing it for 10 minutes first then following the ingredients for baked tofu or marinated tofu.
- The sun-dried tomato pesto makes almost a cup of pesto. The recipe can be cut in half to make a smaller amount of pesto, if you don't want leftovers.
- Regular pesto can be used in place of sun-dried tomato pesto. Choose store-bought jars of pesto or make your own homemade pesto.
Storage tips
Leftovers: Refrigerate leftovers in a closed container for 3 to 4 days.
Reheating: This sheet pan meal is best reheated in the microwave in single servings. It can be reheated on a skillet over medium heat to re-crisp the vegetables and baked gnocchi.
Pesto: The pesto keeps in the fridge for several days and can be frozen in an airtight container for up to 3 months. Let thaw overnight in the fridge before using.
More easy dinner ideas
Check out this sriracha tofu sheet pan meal or this fall vegetable sheet pan meal.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my new cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
📖 Recipe
Sheet Pan Baked Gnocchi with Sun-Dried Tomato Pesto
Ingredients
Sheet Pan Ingredients
- 16 ounces potato gnocchi see note #1
- 7 ounces meatless sausage sliced into 1 inch pieces; see note #2
- 1 large head broccoli sliced into florets
- 1 medium orange bell pepper sliced into ½ inch strips
- 1 medium red onion sliced into wedges
- 5 garlic cloves sliced in half; adjust to taste
- 1 tablespoon canola oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- freshly ground black pepper to taste
- crumbled feta for serving
Sun-Dried Tomato Pesto Ingredients
- 1 cup sun-dried tomatoes packed in oil see note #3
- 1 cup basil leaves can include stems too; plus more for serving
- ¼ cup sliced almonds
- 3 tablespoons lemon juice from one large lemon or 2 small lemons
- ¼ teaspoon kosher salt
- 1 clove garlic roughly chopped
- ¼ cup olive oil
- water as needed to thin
Instructions
- Preheat the oven to 400F. Line a full sheet pan with parchment paper or oil (optional, makes cleanup easier).
- Add the gnocchi, sausage, broccoli florets, sliced bell pepper, sliced red onion, and garlic cloves to the sheet pan. Drizzle with 1 tablespoon oil and sprinkle with Italian seasoning, salt, and freshly ground black pepper to taste. Toss to combine.
- Roast at 400F for 25 to 30 minutes, stirring halfway through to promote even cooking. Remove from the oven when the vegetables are tender and the gnocchi is golden.
- Meanwhile, make the sun-dried tomato pesto in a blender or food processor. Add the sun-dried tomatoes, basil, almonds, lemon juice, salt, and garlic to the blender. Pulse until mostly broken down. While the blender is running, drizzle in the olive oil. Scrape down the sides with a spatula as needed. The pesto should be a little chunky and not entirely smooth. For smoother pesto, add water or olive oil 1 tablespoon at a time to reach desired consistency.
- Top the sheet pan ingredients with ½ cup of the sun-dried tomato pesto. Use a spatula to coat the ingredients with the pesto. Add additional pesto if desired.
- Serve garnished with additional fresh basil and feta to taste.
Video
Notes
- Gnocchi: I use Delallo gnocchi, which is in the same aisle as pasta. It is shelf-stable and does not need to be boiled before baking. I have not tested this recipe with fresh or frozen gnocchi.
- Sausage: I prefer spicy Beyond sausage, but Tofurkey sausage is also a good option. Two sausage links are about 7 ounces. Feel free to use an entire package of sausage, which would be about 14 ounces.
- Sun-dried tomatoes: I don't recommend using dry-packed sun-dried tomatoes here because sun-dried tomatoes packed in oil are just a lot more flavorful and have a softer texture.
- Pesto: This recipe makes about 1 cup of pesto. The pesto recipe can be halved to make a smaller amount. The pesto keeps in the fridge for several days and can be frozen in an airtight container for up to 3 months. Let thaw overnight in the fridge before using.
Katie Landers
This recipe was easy, quick, and absolutely delicious! I will definitely add this to my rotation of weeknight recipes.
Cassidy Reeser
Awesome! Thanks for the review, Katie! 🙂