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Pesto-Roasted Gnocchi and Veggies

Pesto-Roasted Gnocchi and Veggies


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.


  • 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


  1. 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. 
  2. 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. 
  3. 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. 
  4. Stir in the remaining 1⁄4 cup (65 g) of pesto and serve immediately, topped with fresh basil.