Sheet Pan Gnocchi with Roasted Broccoli Pesto

Name: Sheet Pan Gnocchi with Roasted Broccoli Pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lbs gnocchi, refrigerated, shelf stable or frozen; 2 large shallot or 1/2 red onion, cut into 1/2-inch thick pieces, or slices; 1 lb broccoli florets (about 3 cups); 1/2 cup extra virgin olive oil (always buy a good quality brand for pesto); 3/4 tsp sea salt; 1/4 cup lightly packed basil leaves, plus more for garnish; 1 garlic clove; Red pepper flakes, to taste; 1/4 cup pine nuts

5 steps

Prep:10minCook:25min

We’re all in on sheet pan dinner recipes, and this vegetarian sheet pan gnocchi with roasted broccoli pesto is on heavy rotation. Quick and easy, it’s a serious weeknight win.

Updated at: Thu, 17 Aug 2023 12:01:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories476.2 kcal (24%)

Total Fat22.7 g (32%)

Carbs58.5 g (22%)

Sugars2.8 g (3%)

Protein8.1 g (16%)

Sodium541.9 mg (27%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 lbsgnocchi

refrigerated, shelf stable or frozen

2shallot

large, or 1/2 red onion, cut into 1/2-inch thick pieces, or slices

1 lbbroccoli florets

½ cupextra virgin olive oil

always buy a good quality brand for pesto

¾ tspsea salt

¼ cupbasil leaves

lightly packed, plus more for garnish

1garlic clove

red pepper flakes

to taste

¼ cuppine nuts

Instructions

Step 1

Preheat oven to 400 F. Chop broccoli into florets, removing most/all of the stem. Drizzle broccoli with oil, salt & pepper and bake for 30 minutes.

Step 2

While broccoli begins cooking, slice shallots into 1/4" slices.

Step 3

Spread gnocchi in a single layer on a sheet pan. Add shallot slices to one corner of the same sheet pan. Drizzle gnocchi and shallots with oil, salt & pepper. Bake for 20 minutes.

Step 4

Remove broccoli from oven and add about half the roasted broccoli to the food processor. Add olive oil, sea salt, basil leaves, and 1/2 the pine nuts. Process until finely chopped and paste-like.

Step 5

Toss the gnocchi, shallots, remaining broccoli, and remaining pine nuts together with the pesto. Garnish with extra basil leaves as desired.

View on themodernproper.com

↑Support creators by visiting their site 😊