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 baked gnocchi 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 storebought jar of sun-dried tomato pesto or basil 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 or pesto gnocchi.
If you like this recipe, check out my Roasted Butternut Squash & Gnocchi with Whipped Goat Cheese. It's like a fancier fall version of this dish!
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Recipe features
- Flavors: Inspired by sun-dried tomato pesto, this sauce 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 gnocchi 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. These days I like to use my bullet blender.
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.
Cassidy's tips
- 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 sheet pan meals
Check out this sriracha tofu sheet pan meal or this roasted lentil 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 cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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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 crown broccoli sliced into florets
- 1 medium orange, red, or yellow bell pepper sliced into ½ inch strips
- 1 small red onion sliced into thin strips
- 2 tablespoons neutral oil
- 1 teaspoon Italian seasoning
- 1 teaspoon dry basil
- ¼ teaspoon kosher salt
- freshly ground black pepper to taste
- ½ teaspoon red pepper flakes optional
- 1 cup crumbled feta
- ⅓ cup sliced almonds see note #3
- 5 garlic cloves sliced in half; adjust to taste
Sun-Dried Tomato Pesto Ingredients
- 1 cup sun-dried tomatoes packed in oil see note #4
- 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
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, and sliced red onion to the sheet pan. Drizzle with enough oil to coat and sprinkle with Italian seasoning, basil, salt, freshly ground black pepper to taste, and red pepper flakes. Toss to combine.
- Roast at 400F for 20 minutes, stirring halfway through to promote even cooking. Remove from the oven and sprinkle with the feta, almonds, and sliced garlic. Return to the oven for 5-10 minutes, or until the feta is melted and the almonds are toasted.
- Meanwhile, make the sun-dried tomato sauce 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, as needed. Scrape down the sides with a spatula as needed. The pesto should be a little chunky and not entirely smooth. For smoother pesto, add 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 to each serving, if desired.
- Serve garnished with additional fresh basil and black pepper, 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.
- Almonds: I typically have raw, unroasted almonds on hand, so that's what I'm using here. If using almonds that are already roasted, note that they will be ready more quickly.
- 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. The sun-dried tomato oil can be used in place of olive oil in the sauce, if desired.
- 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 says
This recipe was easy, quick, and absolutely delicious! I will definitely add this to my rotation of weeknight recipes.
Cassidy Reeser says
Awesome! Thanks for the review, Katie! 🙂