Sheet Pan Baked Gnocchi with Sun-Dried Tomato Pesto
This vegetarian sheet pan meal features baked gnocchi (no boiling required!), fresh roasted vegetables, and veggie sausage all topped in homeamde sun-dried tomato pesto.
7ouncesmeatless sausagesliced into 1 inch pieces; see note #2
1large headbroccolisliced into florets
1mediumorange bell peppersliced into ½ inch strips
1mediumred onionsliced into wedges
5garlic clovessliced in half; adjust to taste
1tablespooncanola oil
1teaspoonItalian seasoning
¼teaspoonkosher salt
freshly ground black pepperto taste
crumbled fetafor serving
Sun-Dried Tomato Pesto Ingredients
1cupsun-dried tomatoes packed in oilsee note #3
1cupbasil leavescan include stems too; plus more for serving
¼cupsliced almonds
3tablespoonslemon juicefrom one large lemon or 2 small lemons
¼teaspoonkosher salt
1clovegarlicroughly chopped
¼cupolive oil
wateras 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.
Nutrition calculations are an estimation and vary based on the ingredients used.