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.
Servings: 4 servings
Calories: 505kcal
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.
Nutrition
Calories: 505kcal | Carbohydrates: 65g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 1096mg | Potassium: 935mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2224IU | Vitamin C: 196mg | Calcium: 145mg | Iron: 17mg
