Vegetarian Pesto Gnocchi With Roasted Veggies – A Fast, Flavor-Packed Weeknight Dinner
This is the kind of meal you can throw together on a busy weeknight and still feel like you’re eating something special. Pillowy gnocchi, a bright basil pesto, and a tray of caramelized roasted veggies make a simple dish taste restaurant-worthy. It’s hearty without being heavy, and it serves well for family dinners or casual guests.
Best of all, most of the work happens in the oven while you boil the gnocchi. You’ll have a colorful, comforting meal on the table in about 30 minutes.
Vegetarian Pesto Gnocchi With Roasted Veggies – A Fast, Flavor-Packed Weeknight Dinner
Ingredients
- Gnocchi: 1 to 1.5 pounds (shelf-stable, refrigerated, or fresh)
- Pesto: 1/2 to 3/4 cup (store-bought or homemade)
- Cherry or grape tomatoes: 2 cups
- Zucchini: 1 medium, halved and sliced
- Red bell pepper: 1 large, sliced
- Red onion: 1 small, sliced into wedges
- Garlic: 3 cloves, thinly sliced
- Olive oil: 3 to 4 tablespoons
- Lemon: 1 (zest and juice)
- Parmesan or vegetarian hard cheese: for serving
- Fresh basil: a small handful, torn
- Crushed red pepper flakes: optional, for heat
- Salt and black pepper: to taste
- Optional add-ins: baby spinach, peas, artichoke hearts, or olives
Instructions
- Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- Prep the veggies: Toss tomatoes, zucchini, bell pepper, red onion, and garlic with 2 to 3 tablespoons olive oil, a generous pinch of salt, and black pepper. Spread in an even layer.
- Roast until caramelized: Roast for 18–22 minutes, stirring once.You want the tomatoes blistered, the zucchini golden, and the onions tender with some char on the edges.
- Cook the gnocchi: While the veggies roast, boil a big pot of salted water. Add the gnocchi and cook until they float to the surface, usually 2–3 minutes. Drain, reserving 1/2 cup of the cooking water.
- Toss with pesto: Return the gnocchi to the pot off the heat.Add 1/2 cup pesto and a splash of the reserved cooking water. Stir gently until glossy and evenly coated. Add more pesto or water as needed for a silky sauce.
- Add the roasted veggies: Scrape the roasted vegetables and any pan juices into the gnocchi.Add lemon zest and a squeeze of juice. Toss gently to combine.
- Finish and season: Taste and adjust with salt, pepper, and more lemon if needed. Stir in a handful of torn basil.If you like heat, sprinkle in red pepper flakes.
- Serve: Plate with plenty of grated Parmesan or a vegetarian hard cheese. Drizzle with a little olive oil for shine.
What Makes This Special
There’s a reason this combo feels so satisfying: gnocchi brings that soft, chewy comfort, while pesto adds fresh herbal punch and toasted nuttiness. Roasted veggies like cherry tomatoes, zucchini, and peppers deliver sweetness and char, adding depth without extra fuss.
It’s also a flexible recipe that welcomes swaps and pantry shortcuts. You can use store-bought pesto, premade gnocchi, and whatever veggies are in your crisper.
It’s also a great “bridge” dish if you’re exploring more meatless meals. The texture and flavors are generous enough that nobody will miss the meat.
Add a squeeze of lemon and a shower of Parmesan, and you’ve got a bright, satisfying plate that feels both comforting and fresh.
Shopping List
- Gnocchi: 1 to 1.5 pounds (shelf-stable, refrigerated, or fresh)
- Pesto: 1/2 to 3/4 cup (store-bought or homemade)
- Cherry or grape tomatoes: 2 cups
- Zucchini: 1 medium, halved and sliced
- Red bell pepper: 1 large, sliced
- Red onion: 1 small, sliced into wedges
- Garlic: 3 cloves, thinly sliced
- Olive oil: 3 to 4 tablespoons
- Lemon: 1 (zest and juice)
- Parmesan or vegetarian hard cheese: for serving
- Fresh basil: a small handful, torn
- Crushed red pepper flakes: optional, for heat
- Salt and black pepper: to taste
- Optional add-ins: baby spinach, peas, artichoke hearts, or olives
Instructions
- Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- Prep the veggies: Toss tomatoes, zucchini, bell pepper, red onion, and garlic with 2 to 3 tablespoons olive oil, a generous pinch of salt, and black pepper. Spread in an even layer.
- Roast until caramelized: Roast for 18–22 minutes, stirring once.
You want the tomatoes blistered, the zucchini golden, and the onions tender with some char on the edges.
- Cook the gnocchi: While the veggies roast, boil a big pot of salted water. Add the gnocchi and cook until they float to the surface, usually 2–3 minutes. Drain, reserving 1/2 cup of the cooking water.
- Toss with pesto: Return the gnocchi to the pot off the heat.
Add 1/2 cup pesto and a splash of the reserved cooking water. Stir gently until glossy and evenly coated. Add more pesto or water as needed for a silky sauce.
- Add the roasted veggies: Scrape the roasted vegetables and any pan juices into the gnocchi.
Add lemon zest and a squeeze of juice. Toss gently to combine.
- Finish and season: Taste and adjust with salt, pepper, and more lemon if needed. Stir in a handful of torn basil.
If you like heat, sprinkle in red pepper flakes.
- Serve: Plate with plenty of grated Parmesan or a vegetarian hard cheese. Drizzle with a little olive oil for shine.
Keeping It Fresh
Gnocchi is best right after it’s tossed with pesto, but leftovers can still be great. Store in an airtight container for up to 3 days.
Reheat gently in a skillet with a splash of water or broth to loosen the sauce. If it looks dry, add a spoonful of pesto or a drizzle of olive oil.
For make-ahead prep, roast the veggies earlier in the day and refrigerate. Cook the gnocchi and toss everything with pesto just before serving.
If you’re packing lunch, add a handful of spinach when reheating—the heat will wilt it perfectly.
Health Benefits
- Vegetable variety: Roasted tomatoes and peppers are rich in vitamin C and antioxidants, while zucchini adds fiber and hydration.
- Healthy fats: Pesto’s olive oil and nuts provide heart-healthy fats that help absorb fat-soluble vitamins.
- Balanced comfort: Gnocchi brings satisfying carbs for energy. Pairing it with a big volume of veggies helps balance the plate.
- Flexible for preferences: You can make it lighter by using less pesto and more lemon, or boost protein with chickpeas or white beans.
Pitfalls to Watch Out For
- Overcooking gnocchi: They only need a couple of minutes. If you let them boil too long, they get mushy.
- Watery sauce: Skip rinsing the gnocchi.
That starchy cooking water helps the pesto cling.
- Crowded sheet pan: If veggies overlap too much, they steam instead of caramelize. Use two pans if needed.
- Flat flavors: Don’t forget acid and salt. A squeeze of lemon and a pinch of salt at the end brightens the whole dish.
- Cheese choice: Traditional Parmesan isn’t always vegetarian.
If that matters to you, choose a vegetarian hard cheese.
Recipe Variations
- Creamy pesto: Stir in a splash of cream, ricotta, or a spoonful of Greek yogurt for a silky, mellow sauce.
- Green boost: Add a couple of handfuls of baby spinach or arugula to the hot pot. They’ll wilt into the gnocchi.
- Protein add-ins: Toss in roasted chickpeas, white beans, or pan-fried halloumi for extra staying power.
- Different pestos: Try sun-dried tomato pesto, kale pesto, or walnut-pecorino pesto for a twist.
- Sheet-pan method: Roast shelf-stable gnocchi right on the tray with the veggies tossed in oil. Skip boiling and roast 20–25 minutes, stirring once.
- Summer swap: Use corn, asparagus, and cherry tomatoes.
Finish with fresh mozzarella pearls and basil.
- Spicy version: Add Calabrian chili paste or extra red pepper flakes to the pesto.
FAQ
Can I use store-bought pesto?
Absolutely. Choose a brand with a short ingredient list and good olive oil. If it’s very thick, loosen it with a little cooking water or olive oil.
What kind of gnocchi works best?
Any kind works: shelf-stable, refrigerated, or fresh.
Shelf-stable is convenient, while refrigerated or fresh can be extra tender. Just adjust cooking time as needed.
How do I keep the pesto bright green?
Toss off the heat and avoid simmering pesto. Heat can dull the color and flavor.
A squeeze of lemon right before serving also helps keep it vibrant.
Is this recipe freezer-friendly?
The finished dish doesn’t freeze well, but you can freeze roasted veggies and thaw them for a quick assembly later. Fresh pesto freezes nicely in small portions.
What’s a good dairy-free option?
Use a dairy-free pesto and skip the Parmesan. Nutritional yeast adds a cheesy flavor, or grate a plant-based hard cheese alternative.
Can I make it gluten-free?
Yes.
Use gluten-free gnocchi and make sure your pesto and add-ins are certified gluten-free. The rest of the recipe stays the same.
How can I make it more filling?
Add beans, roasted cauliflower, or toasted pine nuts. You can also serve it with a side salad topped with lentils or seeds for extra protein and fiber.
What if I don’t like zucchini?
Swap in mushrooms, broccoli florets, or eggplant cubes.
Keep the pieces similar in size so they roast evenly.
Can I serve this cold?
Yes, it works as a pasta salad. Let everything cool, then toss with a little extra pesto and lemon. Add arugula for a peppery bite.
Wrapping Up
Vegetarian Pesto Gnocchi with Roasted Veggies is a fast, flexible dish that feels special without extra work.
It’s all about contrast: soft gnocchi, bright pesto, and caramelized veggies coming together in one bowl. Keep the basics, swap the veggies, and adjust the pesto to taste. With a lemony finish and plenty of fresh basil, you’ll have a go-to weeknight dinner that never gets old.
