Crispy Sheet Pan Gnocchi with Spring Vegetables and Pea Pesto
Sheet pan gnocchi with spring vegetables is a quick and easy weeknight dinner! It's loaded with roasted vegetables, a homemade pea pesto, and is a simple family favorite.
Yield: 4-6 servings
  • 2 lb fresh potato gnocchi
  • 4 garlic cloves, thinly sliced
  • 1 lb asparagus, woody ends trimmed, cut into 1-inch lengths
  • 12 oz cherry tomatoes
  • 3 tbsp olive oil
  • salt and black pepper, to taste
For the pea pesto
  • ½ cup frozen peas, thawed
  • ½ oz parmiggiano-reggiano cheese, grated
  • ½ cup packed fresh basil
  • 1 small garlic clove, grated
  • ¼ cup olive oil
  • salt, to taste
  1. Heat oven to 450F. Line a large baking pan with parchment paper.
  2. In a large bowl, toss the gnocchi, garlic, asparagus, cherry tomatoes, and olive oil together. Spread on the prepared baking sheet. Sprinkle with salt and black pepper, to taste.
  3. Place in the oven and roast, stirring halfway through, until the gnocchi are soft and have plumped up and the vegetables are caramelized, about 20 minutes.
For the pea pesto
  1. Combine the peas, parmesan, basil, garlic, and sea salt in the bowl of a food processor or blender. Pulse until finely chopped. Add in the olive oil and process until combined. Remove to a bowl and season with salt and black pepper.
  2. Toss with the gnocchi before serving.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at