Description
A quick and vibrant sheet pan recipe featuring tender potato gnocchi and a medley of fresh summer vegetables roasted to perfection with Italian seasoning, finished with a drizzle of basil pesto and a sprinkle of grated Parmesan for an easy, flavorful meal.
Ingredients
Scale
Vegetables and Gnocchi
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 1/2 lb zucchini, chopped
- 1/2 lb summer squash, chopped
- 1 lb cherry tomatoes, halved
- 4 oz (about 1 cup) corn kernels (canned or frozen)
- 4 oz red onion, thinly sliced
Seasonings and Garnishes
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon fresh basil, roughly chopped
- 1/2 tablespoon fresh parsley, roughly chopped
- 1 to 2 tablespoons basil pesto
- Grated Parmesan, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Grease a large rimmed baking sheet or line it with parchment paper to prevent sticking.
- Toss Ingredients: On the prepared sheet pan, combine the gnocchi, chopped zucchini, summer squash, halved cherry tomatoes, and thinly sliced red onion. Drizzle with olive oil, then sprinkle Italian seasoning, coarse salt, and black pepper over everything. Toss well until all pieces are evenly coated with oil and seasonings.
- Roast Vegetables and Gnocchi: Spread the mixture into an even layer on the sheet pan. Place it on the center rack of the oven and roast for 20 minutes to allow the gnocchi to soften and the vegetables to begin tenderizing.
- Add Corn: Remove the sheet pan from the oven and scatter the corn kernels evenly over the top. Return the pan to the oven and roast for an additional 5 minutes to heat the corn through.
- Broil for Crispiness: Turn the oven broiler on high. Broil the gnocchi and vegetables for 1 to 2 minutes, watching closely, until the gnocchi edges are golden and crisped to add texture and flavor.
- Finish and Serve: Remove the pan from the oven and drizzle the basil pesto over the gnocchi and vegetables. Toss gently to coat everything evenly. Garnish with the fresh chopped basil, parsley, and a generous sprinkle of grated Parmesan. Serve immediately while warm.
Notes
- Use shelf-stable or refrigerated gnocchi depending on availability and preference; fresh gnocchi can be added but may require shorter cooking time.
- Frozen corn should be thawed and drained before using to avoid excess moisture.
- Adjust broiling time carefully to prevent burning; keep a close eye during this step.
- For a vegan version, omit Parmesan or substitute with a plant-based cheese alternative.
- Leftovers can be reheated in a skillet or oven but are best enjoyed fresh for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Roasting, Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 5 mg
Keywords: sheet pan dinner, gnocchi recipe, summer vegetables, easy dinner, roasted gnocchi, Italian meal, one-pan meal
