Summer Sheet Pan Gnocchi with Vegetables & Pesto
Servings: 4
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 1 lb store-bought shelf stable potato gnocchi
- 1 pint baby grape or cherry tomatoes
- 2 cobs fresh corn shucked and kernels removed
- 3 cups chopped zucchini ½ inch pieces half moons
- 1 orange bell pepper cut into 1 inch pieces
- ½ large red onion cut into 1 inch pieces
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 3 garlic cloves pressed
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 1/4 tsp kosher salt
- ½ tsp ground pepper
- 1/4 tsp chili flakes
- 15 oz can butter beans drained & rinsed
Toppings:
- ½ cup fresh basil pesto
- ½ cup freshly grated parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 425F. Line a large sheet pan or baking sheet with parchment paper.
- Whisk together the 3 tbsp olive oil, pressed garlic, garlic powder, onion powder, dried thyme, dried oregano, salt and chili flakes.
- Add the gnocchi with the baby tomatoes, fresh corn, chopped zucchini, bell pepper and sliced onion to the parchment lined sheet pan. Toss to combine and make sure everything is well coated by giving it a good stir on the sheet pan. Optional: add the drained and rinsed beans as well and toss to combine.
- Bake for 20-25 minutes or until the gnocchi is tender and the tomatoes are just starting to burst.
- Top with dollops of pesto, freshly grated parmesan cheese and fresh basil and then serve immediately.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!