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Pesto Roasted Gnocchi & Veggies Served

Pesto Roasted Gnocchi and Veggies

  • Author: Sara Nevins
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x
  • Cuisine: Italian


This dish comes together with such little effort that I always feel like I’m forgetting something when I make it. The prep is nothing more than chopping up a few vegetables, tossing everything together, and then baking for about twenty minutes. The end result is a bright and vibrant meal that’s bursting with juicy roasted veggies and soft, pillowy, pesto-coated gnocchi pieces. If you want to make this with frozen gnocchi, simply add an extra ten minutes to the cook time and you’re all set.



For the Pesto:

  • 2 cups of fresh basil or greens such as kale, spinach, carrot tops or arugula
  • 2 cloves of garlic (or ½ teaspoon of minced garlic)
  • 2 tablespoons of nutritional yeast
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of pine nuts (or other nuts/seeds such as walnuts, cashews, almonds or hulled pumpkin seeds)
  • ½ teaspoon of sea salt, plus more to taste

For the Gnocchi & Veggies:

  • 1 (16-oz) package uncooked vegan potato gnocchi
  • 1 small zucchini, sliced into 1⁄4-inch (6-mm) thick pieces and cut in half
  • 8 cherry tomatoes, cut in half
  • ½ small red onion, thinly sliced
  • 2 tablespoon of pine nuts
  • 2 tablespoon of extra virgin olive oil
  • ½ cup of Pesto, divided
  • A small handful of fresh basil


For the Pesto:

  1. Add the basil, garlic, nutritional yeast, olive oil, pine nuts, and salt to a food processor. Pulse until smooth. Taste and season with more salt if needed.
  2. Add a tablespoon or two of water to thin out the consistency if desired.
  3. Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.

For the Gnocchi and Veggies:

  1. Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
  2. Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add ¼ cup of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
  3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
  4. Stir in the remaining ¼ cup of pesto and serve immediately, topped with fresh basil.


Tester’s Tip: Our recipe tester Taylor recommends adding 1 tablespoon of freshly squeezed lemon juice to the pesto for some added brightness.

Keywords: vegan, italian, gnocchi, pasta, dinner