Sheet Pan Gnocchi with Vegan Pesto
Let’s talk Gnocchi!
If there is one food that’s widely loved, it’s gnocchi. There is a lot of versatility with it. You can use white potatoes, sweet potatoes, and I’ve seen even beets being used. There are countless combinations, it pairs well with a variety of sauces, you can do the traditional and boil it, or even better.. you can roast it in the oven!
If I had to say it, I honestly prefer it in the oven versus boiled. The texture is crispy, it enriches the flavor and just has more of an impression versus boiled.
When it comes to sheet pan meals those are a go to in our home as they are so seamless. You throw everything on a pan, roast, and done. No mess, no fuss, and you can roast tons of veggies. So when thinking of the next recipe we had to do, I knew we had to explore a crispy gnocchi, but roast veggies that could also pair well with a salad.. and just like that, the Crispy Sheet Pan Gnocchi with vegan pesto dressing was born.
Pesto Dressing
I know what you’re thinking, pesto dressing? I promise, it’s so good! It’s light, fresh, has notes of basil, lemon, garlic and even packs spinach! All in all, it’s a classic pesto (I did carrot top, you can use regular parsley) with some sour cream/yogurt added with a little bit more lemon and olive oil. You could in essence skip the greens in this dish, but it truly brings everything full circle and makes it much more filling.
What’s great about this recipe? Everything! It’s so quick and easy, affordable, you could switch up the tomatoes, the greens add bell peppers, skip the salad if desired, it’s packed with flavor, the dressing is so good, it’s perfect for any season, has aesthetic appeal and even the pesto is dairy free!
If you love all things that require just one pan, or have an affinity gnocchi, you have to try this new Sheet Pan Gnocchi Salad with Pesto Dressing
Why this recipe is great:
Quick
Easy
Affordable
Filling
Perfect for any season
Flavor packed
The dressing is, so good!
Sheet Pan Gnocchi Salad with Vegan Pesto
- Total Time: 30 mins
- Yield: 30 mins 1x
Ingredients
Sheet Pan:
- 1/2 large red onion, cut into large wedges
- 1 pint cherry tomatoes
- 16 oz gnocchi
- 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 bag baby arugula
- 1/3 cup shave parmesan
- 1 tsp Italian seasoning or Herbs de Provencial
- 1/2 tsp garlic powder
- Salt + Pepper
Dressing:
- 1/2 cup Carrot Top Pesto or your pesto of choice
- 1/3 cup sour cream or yogurt, you can choose vegan
- 1 lemon, juice
- 1 tbsp olive oil, more if needed
Instructions
- Place a rack in middle of oven; preheat to 425°. Place onions, gnocchi an tomatoes on a pan lined with parchment paper.
- Top with olive oil, salt, pepper, Italian seasoning and garlic powder.
- Roast for 20-25 mins or until gnocchi is golden and starting to crisp.
- In a blender combine the pesto, lemon juice, sour cream and blend until smoothing.
- To a bowl add arugula, top with the roasted mixture, parmesan, cracked black pepper and the dressing. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
