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Sheet pan pesto gnocchi with crispy edges and spring vegetables

Sunny Lemon Herb Gnocchi & Asparagus Sheet Pan

This sheet pan recipe features crispy gnocchi, vibrant asparagus, and a zesty lemon-herb flavor. It's a quick, easy, and satisfying meal with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb store-bought potato gnocchi (about 500g) package of shelf-stable or refrigerated
  • 1 lb fresh spring vegetables asparagus, quartered zucchini, or broccoli florets
  • 1/2 cup prepared basil pesto
  • 2 tablespoons olive oil
  • lemon for zest and juice
  • Salt and freshly ground black pepper to taste
Optional Garnishes
  • red pepper flakes
  • grated Parmesan cheese
  • fresh basil leaves

Equipment

  • Oven
  • Large Rimmed Baking Sheet
  • Parchment Paper
  • Large Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Cooking
  1. In a large bowl, combine the gnocchi, spring vegetables, pesto, and olive oil, then toss gently until evenly coated.
  2. Season generously with salt and pepper, then spread the mixture in a single layer on the prepared baking sheet, using two pans if necessary to avoid overcrowding.
  3. Roast for 18-22 minutes, or until the gnocchi is golden and crispy and the vegetables are tender-crisp; shake or stir halfway through for even cooking.
Serving
  1. Remove from the oven, zest half of the lemon over the top, and squeeze fresh lemon juice over the dish.
  2. Serve immediately, with optional garnishes such as red pepper flakes, Parmesan, or fresh basil.

Notes

For extra flavor, consider drizzling with balsamic glaze before serving. Ensure your gnocchi is spread in a single layer to achieve maximum crispiness. Cooking time may vary depending on your oven and the exact gnocchi chosen.