Pesto Gnocchi With Roasted Vegetables

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 4

Equipment:
Baking sheet
mixing bowl
oven
saucepan
wooden spoon

Cuisine Type: Italian

Pesto Gnocchi With Roasted Vegetables is a delicious and vibrant dish that perfectly combines the soft, pillowy texture of gnocchi with the rich flavors of homemade or store-bought pesto.

Roasting seasonal vegetables like bell peppers, zucchini, and cherry tomatoes adds a delightful sweetness and depth to the dish. This recipe isn’t only simple to prepare but also allows for customization based on your favorite veggies and pesto variations.

This dish is ideal for a quick weeknight meal, offering a hearty serving of comfort food that’s both satisfying and nutritious. The bright colors of the roasted vegetables complement the green of the pesto, making it a visually appealing dish that will impress your family and friends.

Serve it warm, topped with grated Parmesan cheese for an extra touch of flavor!

Ingredients:

1 pound gnocchi (store-bought or homemade)
2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
3 tablespoons olive oil
Salt and pepper to taste
1 cup basil pesto (store-bought or homemade)
Grated Parmesan cheese (for serving)
Fresh basil leaves (for garnish, optional)

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Toss the mixed vegetables with 2 tablespoons of olive oil, salt, and pepper until well coated, then spread them evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for about 20 minutes, or until they’re tender and slightly caramelized. Stir halfway through to guarantee even roasting. Once done, remove from the oven and set aside.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes, or until they float to the surface.
Drain the gnocchi and return them to the pot. Add the remaining tablespoon of olive oil and the basil pesto, tossing gently to combine until the gnocchi are evenly coated.
Serve the pesto gnocchi in bowls, topped with the roasted vegetables. Finish with a sprinkle of grated Parmesan cheese and fresh basil leaves for garnish, if desired.

Extra Tips:

For added texture, consider toasting some pine nuts and sprinkling them on top before serving.

You can also experiment with different types of pesto, such as sun-dried tomato or arugula pesto, to give the dish a unique twist. If you’re looking to bulk up the meal, adding protein like grilled chicken or chickpeas would make it even more satisfying.

Enjoy your delicious creation!