Pesto Sheet Pan Gnocchi and Vegetables

An easier, but equally as yummy, variation of one of my most popular recipes - the recipe is sure to be a crowd pleaser!! Pesto Sheet Pan Gnocchi and Vegetables Ingredients: 🧑‍🍳 1 package gnocchi 🌿 1/4 cup pesto, plus more for garnish if desired (see details below if you need a recipe) 🥒2 medium zucchini, sliced 🍄 8oz mushrooms, sliced 🧅 2 shallots, peeled and sliced 🧄 5 garlic cloves, peeled 🫒 6 tbsp extra virgin olive oil 🧂1 tsp salt 🍴Freshly ground pepper Directions: Preheat oven to 375°F. Drizzle a bit of oil onto an extra large sheet pan (3/4 size). On the sheet pan, spread zucchini, garlic cloves, mushrooms, shallots and gnocchi. Drizzle with oil, salt and pepper. Toss with pesto. Roast for about 30 minutes. Use the back of a fork to crush the garlic cloves and toss everything together. Garnish with additional pesto. This reheats beautifully. To make pesto, blend the following in a food processor (I make a big batch and freeze in portions): 1/4 cup extra virgin olive oil 1 cup packed basil leaves (or spinach or arugula) 1-3 garlic cloves 1-2 tbsp nuts (ie. pine nuts, pistachios, walnuts…) 1/2 tsp salt (omit if nuts are salted) Freshly ground pepper

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.

Step 2

Drizzle a bit of oil onto an extra large sheet pan (3/4 size).

Step 3

On the sheet pan, spread zucchini, garlic cloves, mushrooms, shallots and gnocchi.

Step 4

Drizzle with oil, salt and pepper. Toss with pesto.

Step 5

Roast for about 30 minutes.

Step 6

Use the back of a fork to crush the garlic cloves and toss everything together.

Step 7

Garnish with additional pesto.

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