25-Minute Sheet Pan Pesto Gnocchi With White Beans

This Pesto Gnocchi is a super easy dinner requiring only 6 simple ingredients that can be easily adapted for picky eaters and the entire family! It’s ready in just 25 minutes and and is a great recipe for busy weeknights.

Have you ever baked gnocchi before?? It’s the most delicious thing! We love this sheet-pan gnocchi recipe as well for another meatless main course!

What You’ll Love About This Recipe

• Fast – This is a helpful weeknight meal when you are short on time. It’s ready in just about 25 minutes!
• Easy –  This recipe is VERY easy to make! Simply roast the gnocchi in the oven and then toss with the remaining ingredients.
• Flavorful –  I find this to be such a flavorful meal thanks to the pesto, crispy gnocchi, and artichokes!

Recipe Ingredients

You’ll need the following ingredients to make this Sheet Pan Gnocchi:

Ingredient Notes

• Gnocchi: I use dry, uncooked gnocchi for this recipe, not frozen gnocchi. Frozen gnocchi may still work, it just may not get as crispy in the oven. You can find the dry gnocchi in the pasta aisle of the grocery store!
• Pesto: I use Trader Joe’s Vegan Kale, Cashew, and Basil Pesto, but you can use any store-bought pesto or, if you can swing it, a homemade pesto.

How to Make Pesto Gnocchi: STEP-BY-STEP

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

STEP 1:

In a large bowl, toss gnocchi with avocado oil to coat and pour gnocchi onto a lined baking sheet, spreading it out evenly. Bake in the oven at 425 degrees Fahrenheit for approximately 20 minutes, shifting the gnocchi around occasionally. Gnocchi should be slightly crispy and golden brown on the outside and soft on the inside.

STEP 2:

While the gnocchi is cooking, add the remaining ingredients to the large bowl.

STEP 3:

Once gnocchi is done cooking, add gnocchi to the mixing bowl and stir to combine.

How to Serve to Picky Eaters

If you have a picky eater in the family (like my toddler!), who doesn’t care for pesto, here are some ideas for how you can accommodate them without it being too much of a chore for you:

• Reserve plain gnocchi: Before combining the baked gnocchi with the pesto, reserve some of the plain gnocchi for your picky eater for a simple variation.
  • Add some tomato sauce on top (I just use store-bought to make it easy!) and some parmesan cheese if they like that (mine doesn’t!).
  • Serve it plain or with a drizzle of olive oil and parmesan cheese on top. I would also serve some kind of protein (reserved, plain white beans or a plant-based meatball) and a vegetable on the side.
  • You can serve a little bit of the fully prepared pesto gnocchi on the side of their customized gnocchi, so they have the option to try the recipe as the family is eating it.
• Reserve white beans: Reserve some of the white beans (and artichoke and spinach if you think your child will eat them plain) to serve on the side.
• Reserve some pesto: Reserve a tiny bit of pesto for your picky eater to have the option to dip their plain gnocchi in.

Storage & Reheating

• Fridge: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave. You may need to add some olive oil to it.
• Freezer: Allow gnocchi to cool completely, then store in an air-tight freezer-safe container for up to 3 months. My favorite freezer storage containers are Soupercubes Trays!
• Reheating: Take the gnocchi out the night before you’re ready to eat it and store in the refrigerator. When you’re ready to serve, heat in the microwave until heated through.

Additions & Substitutions

Additions:

• Sun-Dried Tomatoes
• Cherry Tomatoes
• Fresh Basil Leaves
• Your Favorite Protein: There are already white beans added to the recipe, but you could replace or add your favorite protein. I love roasted chickpeas. My husband and kids eat meat, so an easy addition for them is Rotisserie Chicken. Plant-based sausage or real sausage (if your diet allows) would also pair nicely.

Substitutions:

• Gnocchi: I use dry, uncooked gnocchi for this recipe, but you could try replacing it with frozen gnocchi (or even homemade gnocchi!). It just may not get as crispy in the oven.
• Pesto: I use Trader Joe’s Vegan Kale, Cashew, and Basil Pesto, but you can use any store-bought pesto or use a homemade basil pesto.
• Fresh Spinach: You could replace the spinach with kale or arugula.
• White Beans: You can replace the white beans with your fav protein – roasted chickpeas, plant-based sausage or regular sausage (if your diet allows), or Rotisserie chicken (again, if your diet allows).

What to Serve With Pesto Gnocchi

• Check section above to see how to serve this dish to picky eaters
• (Optional) Top with fresh parmesan cheese, fresh lemon juice, lemon zest, and pine nuts.
• Serve with a side salad or fresh vegetables
• If your family eats meat, you could serve the gnocchi with chicken breasts on the side. If they don’t eat meat, you could also serve it with plant-based meatballs.

Frequently Asked Questions

Tools For This Recipe

• Mixing Bowl
• Baking Sheet

I hope you love this Pesto Gnocchi! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!

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