Go Back

Vegetarian Pesto Gnocchi With Roasted Veggies – A Fast, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Plate with plenty of grated Parmesan or a vegetarian hard cheese. Drizzle with a little olive oil for shine.