Pesto Sheet Pan Gnocchi

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Oven? Check. Plenty of veggies? Of course. Pesto? Always. 

Try this easy, delicious sheet pan gnocchi topped with our Vegan Pesto.

You’ll Need: 

  • 1 pound pre-cut (1-inch) butternut squash cubes (about 4 cups) 
  • ½ medium red onion, cut into 1-inch chunks 
  • ½ lb brussels sprouts, quartered 
  • 1 red bell pepper, cut into 1-inch chunks 
  • 8 ounces cremini mushrooms, quartered 
  • 2 tablespoons Graza olive oil 
  • 1/2 teaspoon garlic powder 
  • ¼ teaspoon sea salt 
  • Ground black pepper 
  • 3 vegan sausage links, sliced 
  • 1 pound fresh, shelf-stable, or frozen potato gnocchi 
  • ½ cup Gotham Greens pesto 
  • Grated parmesan cheese, for serving

How to Make It: 

  1. Preheat the oven to 425°F.  
  2. Add the cubed butternut squash, onion, brussels sprouts, bell pepper, and mushrooms to a bowl. Drizzle with Graza olive oil and add the garlic powder, sea salt, and a few grinds of black pepper. Toss with a wooden spoon to coat the veggies in oil seasoning.  
  3. Transfer to a large baking sheet, spreading into an even layer with the wooden spoon. Add the vegan sausage and gnocchi to the top. Bake for 40-45 minutes, stirring halfway through, until the veggies are starting to brown and everything is fork tender.  
  4. While still on the sheet pan, add spoonfuls of Gotham Greens Vegan Pesto and stir together to coat the vegetables and gnocchi in the pesto. Garnish with fresh parmesan and serve! 

Recipe by Dietitian Debbie.

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