Sheet Pan Cheesy Pesto Gnocchi pairs pillowy gnocchi, sweet roasted veggies, and melty pockets of cheese. The best part is that it's all made on one pan with almost no cleanup! This is the kind of weeknight dinner that tastes like way more effort than it actually is.
Sheet Pan Cheesy Pesto Gnocchi Recipe
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We are huge fans of one pan meals in our house. The less dishes the better! This one has it all... tender gnocchi that crisps up at the edges, peppers and onions that caramelize, and tomatoes that burst into their own little sauce. The pesto ties everything together, and then the bocconcini goes in at the end to melt into gooey, stretchy pockets throughout the pan.
It's cozy enough for a weeknight but also fancy enough for guests — and if you loved my Sheet Pan Sausage Mushroom Gnocchi, this one's going straight into your regular rotation too. Great for busy weeknights, easy weekend dinners, or anytime you want a big flavor payoff without a sink full of dishes.
What is Sheet Pan Cheesy Pesto Gnocchi
This one pan meal features pillowy potato gnocchi roasted on a single sheet pan with peppers, onions, and tomatoes. Tossed in an irresistible pesto sauce it is simply divine! Instead of boiling the gnocchi like you would for a stovetop dish, roasting it gives the outside a slightly crisp, chewy bite while the inside stays soft. Toss in melty bocconcini at the end and you've got a full meal that's part pasta night, part sheet pan dinner, with almost none of the cleanup.
What to Serve with
Ingredients
- Gnocchi - fresh, shelf-stable, or thawed frozen all work here. If you can find fresh gnocchi this gives the softest, most pillowy texture.
- Bell Peppers - add sweetness and color. Use whichever colors you have on hand.
- Red Onion - caramelizes when baked for a subtle sweetness.
- Cherry Tomatoes - they burst as they roast which adds a fun pop of flavor and sweetness to the pasta.
- Pesto - the flavor base of the whole dish. Store-bought works great, or use homemade if you have it.
- Garlic - there's no such thing as too much garlic in this dish!
- Mini Bocconcini - melts into gooey, stretchy pockets of cheese all over the pan.
- Parsley - for garnish.
- Salt and Pepper
How to Make Sheet Pan Cheesy Pesto Gnocchi
Full Printable Recipe at Bottom of page
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
- To the sheet pan, add the gnocchi, peppers, onions, tomatoes, minced garlic, salt, and pepper. Drizzle the pesto on top. Toss until everything is evenly coated.
- Tip: ensure the gnocchi is coated in the pesto so it does not dry out.
- Spread evenly on the baking sheet. Bake for 15-18 minutes until the tomatoes are just starting to burst and the peppers become soft and caramelized. Remove from the oven.
- Scatter the bocconcini on top of the sheet pan. Return to the oven and continue cooking another 4-5 minutes or until the cheese starts to melt.
- Serve the gnocchi immediately and sprinkle with parmesan, basil, and parsley for garnish. Enjoy!
Tips for the Best Gnocchi
- Coat the Gnocchi Well - make sure every piece gets tossed in that pesto before baking. Uncoated spots can dry out and get tough in the oven.
- Don't Overcrowd the Pan - give everything a little breathing room so it roasts instead of steams. Use two pans if yours is on the smaller side.
- Flavor Variations - the best part about this sheet pan meal is that you can customize it to your liking or use any ingredients you have on hand. It's a great way to clean out the fridge at the end of the week. Some great swaps for ingredients are zucchini, broccoli, cubes of mozzarella cheese, dollops of goat cheese, and more.
- Add Protein - toss in some cooked Italian sausage, shredded rotisserie chicken, or shrimp to turn this into an even heartier meal. This pasta is a great vegetarian meal or side dish for roasted meats, or you can add protein right onto the sheet pan!
FAQ
You can reheat in the microwave but will lose some of crispiness of the gnocchi. We suggest reheating in the oven until warmed through.
Store in the fridge in an airtight container for up to 5 days.
Yes, you can freeze this before adding any cheese topping. Place in an airtight container or Ziploc freezer bag for up to 2 months.
You can prepare all the ingredients and cook when ready. If fully cooked, we recommend reheating in the oven.
This recipe is vegetarian.
To make this recipe gluten free use a store-bought or homemade gluten free gnocchi such as cauliflower gnocchi.
More Easy Pasta Recipes
Enjoy!
- Sab
Sheet Pan Cheesy Pesto Gnocchi
Ingredients
- 16 ounce gnocchi package (fresh, shelf stable, or frozen and thawed)
- 2 bell peppers (chopped into 1” pieces (choice of color))
- 1 red onion (chopped into ½” pieces)
- 1 ½ cup cherry or grape tomatoes
- ¼ cup pesto (store bought or homemade)
- 2 tablespoon garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups mini bocconcini
Garnish
- ½ cup fresh parmesan cheese (shredded, for topping)
- Fresh Basil (chopped)
- Fresh Parsley (chopped)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
- To the sheet pan, add the gnocchi, peppers, onions, tomatoes, minced garlic, salt, and pepper. Drizzle the pesto on top. Toss until everything is evenly coated.Tip: ensure the gnocchi is coated in the pesto so it does not dry out.
- Spread evenly on the baking sheet. Bake for 15-18 minutes until the tomatoes are just starting to burst and the peppers become soft and caramelized. Remove from the oven.
- Scatter the bocconcini on top of the sheet pan. Return to the oven and continue cooking another 4-5 minutes or until the cheese starts to melt.
- Serve the gnocchi immediately and sprinkle with parmesan, basil, and parsley for garnish. Enjoy!
Nutrition
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