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We’re going to let you in on a little secret—contrary to what the packaging tells you, the best way to cook store-bought gnocchi is in the oven! Baking those plump little potato pillows transforms them into crisp-on-the-outside, tender-on-the-inside bites of pure deliciousness. Plus! Toss some broccoli on that sheet pan, too, and you’ve got the makings of a simple roasted broccoli pesto, AKA an ideal sauce for all that perfectly baked gnocchi. Every sheet pan dinner is a little bit magical—one pan dinners always feel a little bit like magic, right? Especially when it’s time to clean up—but this one has a little extra sparkle. Something about cooking both the pasta and the sauce (or at least the makings of the sauce) on the same sheet pan feels like a truly genius move.
The Best Sheet Pan Gnocchi Sauce? Hellooooo Pesto!
Roasted broccoli pesto, to be specific. While it’s really hard to say what is the best sauce for gnocchi, we are partial to this easy, healthy gnocchi sauce recipe because it’s loaded with umami and is a terrific way to work some vegetables into an otherwise carb-reliant meal. The roasted broccoli has a complex flavor—roasting this ultra-nutritious cruciferous vegetable brings out its sweetness—and an irresistible texture, too. We like to leave the pesto a bit thick—just stop the food processor when you’re happy with the thickness of the pesto sauce—so that the finished dish has a little added textural goodness, too.
Tools You’ll Need:
gnocchi, refrigerated, shelf stable or frozen
large shallot or 1/2 red onion, cut into 1/2-inch thick pieces, or slices
broccoli florets from 3/4 lb head of broccoli, about 2 1/2-3 cups
extra virgin olive oil (always buy a good quality brand for pesto)
lightly packed basil leaves, plus more for garnish
grated parmesan cheese, about 1 oz
- Red pepper flakes, to taste
- Preheat the oven to 400°F. Place the gnocchi, shallots and broccoli onto a large rimmed sheet pan, taking care to keep them in their own separate sections, shallots on one end gnocchi in the middle and broccoli on the other end. Drizzle the whole sheet pan with 1/4 cup of the olive oil and sprinkle with 1/2 teaspoon of the salt, toss each section a little to completely coat in the oil, while still keeping them all sectioned out.Roast in the oven for 25 minutes until the shallot/onion and gnocchi are tender and the broccoli is browned on top.
- In the base of a food processor, add the roasted broccoli along with the basil, garlic, 1/3 cup of the parmesan, remaining 1/4 cup olive oil and remaining 1/4 tsp salt, pulse until combined and nearly smooth with a little bit of texture still remaining. Scoop the pesto out and toss it with the shallots and gnocchi on the sheet pan.
- Serve with remaining parmesan cheese, extra basil and red pepper flakes.
- Per Serving
- Protein13 g
- Carbohydrates54 g
- Total Fat18 g
- Dietary Fiber1 g
- Cholesterol3 mg
- sodium607 mg
- Total Sugars0 g
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