Roasted Vegetable Gnocchi with Pesto
This Roasted Vegetable Gnocchi with Pesto is a vibrant and comforting italian dinner recipe that’s perfect for a weeknight meal. You’ll love how quickly this flavorful dish comes together, bringing a taste of Italy right to your table. It’s an easy way to enjoy fresh vegetables and fluffy gnocchi.
Key Ingredients & Substitutions
- Gnocchi: Use shelf-stable or fresh potato gnocchi. Sweet potato gnocchi also works well for a different flavor.
- Mixed Vegetables: Bell peppers, zucchini, cherry tomatoes, and red onion are ideal. Feel free to swap in broccoli, asparagus, or mushrooms.
- Pesto: Store-bought basil pesto is convenient. You can also make your own homemade pesto.
- Cheese: Fresh mozzarella or Parmesan cheese adds a lovely finish. Nutritional yeast is a dairy-free alternative.
Ingredients
Main Ingredients:
- 1 lb (500g) potato gnocchi
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small zucchini, chopped
- 1/2 red onion, cut into wedges
- 1 pint cherry tomatoes, halved
- 3 tablespoons olive oil
- 1/2 cup basil pesto
- 1/4 cup chopped fresh basil, for garnish
- 1/4 cup grated Parmesan cheese, for serving (optional)
Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories
- Tools Needed: Large baking sheet, large pot, mixing bowls
Step-by-Step Instructions
1. Prepare Your Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped bell peppers, zucchini, red onion, and halved cherry tomatoes with olive oil, dried oregano, garlic powder, salt, and pepper. Ensure all the vegetables are well coated for even roasting.
2. Roast the Vegetables
Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 15-20 minutes, or until the vegetables are tender and slightly caramelized. This step deepens their flavor for your italian dinner.
3. Cook the Gnocchi
While the vegetables roast, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Drain the gnocchi well after cooking.
4. Combine and Serve
In a large bowl, gently combine the cooked gnocchi and roasted vegetables. Stir in the basil pesto until everything is well coated. Garnish with fresh basil and an optional sprinkle of Parmesan cheese before serving this delicious italian dinner recipe.
Variation Ideas
- Add cooked chickpeas or white beans for extra protein.
- Stir in a handful of fresh spinach or arugula at the end.
- Try sun-dried tomato pesto for a different flavor profile.
- Include cubed eggplant or mushrooms with your roasted vegetables.
Storage Instructions
Store any leftover Roasted Vegetable Gnocchi with Pesto in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop over medium heat, adding a splash of water or vegetable broth if needed to prevent drying out.
Frequently Asked Questions
Can I make this dish ahead of time?
You can chop and season the vegetables ahead of time. It’s best to cook the gnocchi and roast the vegetables just before serving for the freshest taste.
What kind of gnocchi should I use?
Shelf-stable potato gnocchi is readily available and works perfectly. Fresh gnocchi is also an excellent choice if you can find it.
Is this recipe vegetarian-friendly?
Yes, this Roasted Vegetable Gnocchi with Pesto is completely vegetarian. It makes a wonderful meatless italian dinner.
Can I add more vegetables?
Absolutely! Feel free to add more of your favorite vegetables to the roasting pan. Just ensure they fit in a single layer.
How can I make this dish dairy-free?
To make it dairy-free, ensure your pesto is dairy-free (some contain Parmesan) and omit the optional Parmesan cheese garnish. Nutritional yeast can add a cheesy flavor.
What is the best way to get crispy roasted vegetables?
Ensure your vegetables are cut into similar-sized pieces and aren’t overcrowded on the baking sheet. A single layer allows for better air circulation and crisping.
