This Pesto-Roasted Gnocchi and Veggies recipe is an exclusive from Sarah Nevins’ cookbook Effortless Vegan. Click here to find out where you can purchase a copy of the book.

Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.

Sarah Nevins is the founder of A Saucy Kitchen, a popular food blog that focuses on easy everyday recipes along with helpful resources for gluten-free living. Her recipes have been featured by BuzzFeed, The Kitchn, and Brit + Co. Sarah lives in Sheffield, England.

Print

Pesto-Roasted Gnocchi and Veggies

Author: Sarah Nevins | A Saucy Kitchen

Print Recipe

Description

This dish comes together with such little effort that I always feel like I’m forgetting something when I make it. The prep is nothing more than chopping up a few vegetables, tossing everything together and then baking for about twenty minutes. The end result is a bright and vibrant meal that’s bursting with juicy roasted veggies and soft, pillowy, pesto-coated gnocchi pieces. If you want to make this with frozen gnocchi, simply add an extra ten minutes to the cook time and you’re all set.

Ingredients

Scale

1 (16-oz [454-g]) package uncooked vegan potato gnocchi
1 small zucchini, sliced into 1⁄4-inch (6-mm)-thick pieces and cut in half
8 cherry tomatoes, cut in half
1⁄2 small red onion, thinly sliced
2 tbsp (16 g) pine nuts
2 tbsp (30 ml) extra virgin olive oil
1⁄2 cup (130 g) Anything Goes Green Pesto (page 167), divided
A small handful of fresh basil

Instructions

Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add 1⁄4 cup (65 g) of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
Stir in the remaining 1⁄4 cup (65 g) of pesto and serve immediately, topped with fresh basil.