Veggie Gnocchi Pesto Tray Bake (Sheet Pan Dinner)
This flexible vegetarian gnocchi dish is a breeze to put together with whatever roasting veggies you have to hand! With pesto, cheese, and beans to add some protein, every bite is a little different. It comes together in one hour, in one pan, and it's a mostly hands off process.
Ingredients
- 18 oz (500 g) dried packaged gnocchi
- 1 small sweet potato, cubed
- 1 bunch asparagus, trimmed and sliced
- 1 bunch purple broccoli or broccolini (tenderstem broccoli), trimmed
- 1 red pepper, sliced
- 1 small red onion, cut into wedges
- 4 tbsp jarred basil pesto, you may want more if using fresh or homemade
- 14 oz (400 g) canned white beans, drained
- 8 oz (200 g) feta cheese, crumbled
- 1-2 cups (225 g) cherry tomatoes, halved
- 1 ball fresh mozzarella , stored in water
- salt and pepper, to taste
- olive oil, for roasting
Instructions
- Preheat the oven to 430F / 220C / 200C Fan.
- Toss the gnocchi plus all of your roasting veggies into a large roasting dish (a metal dish is my preference but if your largest available is glass or ceramic, go for it). Add enough olive oil to lightly coat all of the ingredients, and salt and pepper to taste.Note: don't add the cherry tomatoes at this point - those go in later.18 oz dried packaged gnocchi, 1 small sweet potato, 1 bunch asparagus, 1 bunch purple broccoli or broccolini (tenderstem broccoli), 1 red pepper, 1 small red onion, olive oil, salt and pepper
- Bake for 25 minutes, mixing once at the halfway point. The vegetables should be soft and roasted, the sweet potato should be cooked through (or at least very nearly cooked through) before moving on to the next step. You can cook for another 5-10 minutes if necessary.
- Remove from the oven, add the cherry tomatoes and white beans, and and mix the pesto in with the ingredients.14 oz canned white beans, 1-2 cups cherry tomatoes, 4 tbsp jarred basil pesto
- Crumble the feta into the dish and lightly mix through (we don't want the feta to start melting, we just want it evenly distributed). Then lay the mozzarella slices over the top.8 oz feta cheese, 1 ball fresh mozzarella
- Bake for a further 15 minutes, until the mozzarella is bubbling. Remove from the oven and serve.
Calories: 543kcal, Carbohydrates: 61g, Protein: 22g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 51mg, Sodium: 1363mg, Potassium: 741mg, Fiber: 9g, Sugar: 7g, Vitamin A: 5507IU, Vitamin C: 69mg, Calcium: 429mg, Iron: 8mg