Sheet-Pan Pesto Gnocchi
This Pesto Gnocchi is a super easy dinner requiring only 6 ingredients that can be easily adapted for picky eaters!
Ingredients
- 2 packages gnocchi, dry/shelf-stable (found in the pasta aisle!)
- 2 tablespoons avocado oil, or preferred vegetable oil
- 7 ounces pesto, (I like using Trader Joe's Vegan Kale, Cashew, and Basil Pesto)
- 1 ½ cups marinated artichokes, drained
- 2 cups spinach, chopped
- 1 (15.5) ounce can white beans, drained and rinsed
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss gnocchi with avocado oil to coat it and pour onto lined baking sheet, spreading it out evenly.
- Bake in the oven for approximately 20 minutes, stirring occasionally. Gnocchi should be slightly crispy.
- While the gnocchi is cooking, add the remaining ingredients to the large bowl.
- Once gnocchi is done cooking, add gnocchi to the bowl and stir to combine.
Notes
Fridge: Store in an air-tight 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. Take the gnocchi out the night before you're ready to eat it and store in the refrigerator. My favorite freezer storage containers are Soupercubes Trays! When you're ready to serve, heat in the microwave until heated through.
Calories: 493kcal, Carbohydrates: 36g, Protein: 14g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 4mg, Sodium: 769mg, Potassium: 700mg, Fiber: 10g, Sugar: 3g, Vitamin A: 3157IU, Vitamin C: 20mg, Calcium: 209mg, Iron: 5mg
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