Crispy Pesto Gnocchi on a Sheet Pan

With store-bought potato gnocchi, a vibrant homemade pesto, and a handful of pantry ingredients, you can have a flavorful Italian-inspired dinner on the table quickly. This Crispy Sheet Pan Pesto Gnocchi celebrates soft, pillowy gnocchi with golden, crisp edges—like the best bits of baked pasta—while keeping hands-on time to a minimum. Because it’s baked on a single sheet pan, assembly and cleanup are both easy, making this a perfect weeknight meal or a simple dinner for guests.

The store-bought gnocchi works wonderfully here—no need to fuss with dough if you’d rather save time. If you have a few extra minutes, though, the homemade pesto is worth making: fresh basil, garlic, lemon, toasted pine nuts, and Parmesan combine into an herb-forward sauce that brightens the roasted gnocchi and tomatoes. This dish is naturally vegetarian; to add a savory protein, try spicy Italian sausage, crispy pancetta, or grilled chicken. If goat cheese isn’t your thing, fresh mozzarella or ricotta would be delicious alternatives.

One important note: this sheet pan method relies on gnocchi that roast up and crisp in the oven. Cauliflower gnocchi usually contains more water and won’t develop the same crunchy edges. The flavor will still be good, but the texture won’t match the traditional potato gnocchi. If you prefer cauliflower gnocchi, pan-searing it first in a little olive oil until crisp and then tossing it with pesto and roasted vegetables will give a better result.

INGREDIENTS:

For the Pesto

• 2 cups packed fresh basil, plus extra for serving
• 4 garlic cloves, peeled
• Zest of 1 large lemon
• Juice of 1 large lemon
• 1 tablespoon red wine vinegar
• 1/3 cup toasted pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper flakes (optional)
• 1/3 cup freshly grated Parmesan cheese

For the Gnocchi

• 1 small red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 18 ounces refrigerated potato gnocchi
• 3 tablespoons extra virgin olive oil
• 2 tablespoons prepared pesto (from above)
• 1 teaspoon kosher salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 4 ounces goat cheese, crumbled

For Serving

• 2 cups baby arugula
• Zest of 1 large lemon
• Shaved Parmesan cheese
• Toasted pine nuts
• Crushed red pepper flakes, to taste

Step-by-step

Step one: Preheat the oven

Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper for easy cleanup and even roasting.

Step two: Make the pesto

In a food processor or high-speed blender, combine the basil, garlic, lemon zest, lemon juice, red wine vinegar, and toasted pine nuts. Pulse until the ingredients are broken down and relatively uniform.

Step three: Finish the pesto

With the processor running on low, slowly stream in the olive oil until the pesto is mostly smooth. Scrape down the sides as needed. Add the salt, red pepper flakes, and Parmesan; pulse a few times just to combine. Taste and adjust seasoning. Transfer the pesto to an airtight container and set aside.

Step four: Prep the gnocchi and vegetables

Spread the sliced red onion, halved cherry tomatoes, and refrigerated potato gnocchi across the prepared baking sheet in a single layer. This helps everything roast evenly and develop color.

Step five: Make a pesto vinaigrette

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons of the prepared pesto, kosher salt, dried basil, dried oregano, and crushed red pepper flakes. Drizzle the pesto mixture over the gnocchi and vegetables and toss gently so every piece is lightly coated.

Step six: Bake until golden

Arrange everything in a single layer and roast in the preheated oven for 22 minutes, shaking or stirring the pan once halfway through to ensure the gnocchi browns evenly. Look for golden, slightly crisp edges on the gnocchi and softened tomatoes.

Step seven: Add goat cheese

Remove the pan from the oven, toss the gnocchi once more, and evenly crumble goat cheese over the top. Return to the oven for 2 minutes to warm the cheese.

Step eight: Broil for crispiness

Switch the oven to high broil and broil for 2–3 minutes, watching carefully, until the cheese bubbles and the gnocchi develop deeply golden, crispy spots. Remove the pan from the oven and dollop a few spoonfuls of any remaining pesto over the gnocchi.

Step nine: Garnish and serve

To serve, place a small handful of arugula in each bowl or on a platter, then arrange the warm gnocchi and roasted vegetables on top. Finish with lemon zest, shaved Parmesan, toasted pine nuts, and a sprinkle of crushed red pepper for heat. Serve immediately so the gnocchi keep their crisp edges.

Recipe FAQs

Nutrition (per serving)

Calories: 795 kcal • Carbohydrates: 57 g • Protein: 18 g • Fat: 57 g • Saturated Fat: 12 g • Sodium: 1634 mg • Fiber: 6 g • Sugar: 5 g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Notes

This recipe serves 4 and takes about 15 minutes of active prep and roughly 30 minutes to cook, for a total time of about 45 minutes. If you want to add protein, fold in cooked sausage or pancetta before the final broil. For a milder finish, replace goat cheese with fresh mozzarella and forego the broil step to keep the cheese soft.

Photography by Eat Love Eats.