If you are looking for a quick and easy dinner idea, then give this recipe for Sheet Pan Pesto Gnocchi from the Two Peas & Their Pod website a try. Everything is cooked on one sheet pan which is lined with foil for easy cleanup, and the end result is a tasty and satisfying meal that requires very little effort to prepare. If you line you sheet pan well with the foil, you may not even have to wash the pan - what could be easier?
Sheet Pan Pesto Gnocchi
1 package (16 oz.) potato gnocchi
1 pint (2 C.) grape tomatoes
1 zucchini, cut into chunks
2 bell peppers (any color), cut into chunks
1 small red onion, cut into chunks
1/2 C. plus 2 T. basil pesto
1/4 C. shaved or shredded Parmesan cheese
Fresh basil leaves, shredded
Spread the gnocchi and vegetables on a baking sheet that has been lined with foil and sprayed with cooking spray. Pour 1/2 C. of the pesto over and toss until everything is well coated. Spread the gnocchi and vegetables in an even layer on the pan.
Bake at 425 degrees for 20-25 minutes, tossing once halfway through cooking time. The tomatoes should be soft and about ready to burst and the gnocchi should be soft and slightly crisp.
Remove the pan from the oven and divide the gnocchi and vegetables among four plates or bowls. Drizzle each serving with the remaining 2 T. pesto. Garnish with the Parmesan cheese and shredded basil leaves. Serve immediately. Serves 4.
Note: I added dollops of ricotta cheese as a topping as well.
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