Oven, Stovetop, Frying pan, Knife
Preheat the oven to 375°F. Heat a drizzle of oil in a pan over medium-high heat. Add in the gnocchi. Stir & brown the gnocchi for 2-3 min. Reduce the heat to low, cover & cook for 3 more min.
Meanwhile, wash & thinly slice the zucchini into half-moons.
Peel & quarter the onion.
Uncover the gnocchi, stir & remove from the heat once golden.
Line a sheet tray with parchment paper. Add the gnocchi, cherry tomatoes, zucchini & onions. Season with salt & pepper. Drizzle with olive oil & toss to evenly coat. Bake in the oven for 20-25 min at 375°F.
Meanwhile, prepare the sauce. In a small bowl, mix pesto with a tbsp of olive oil per serving.
Remove the tray from the oven. Top with freshly torn mozzarella, drizzled pesto sauce & a few basil leaves, if you have any. Serve & enjoy!
Try making gnocchi & pesto from scratch! Search "Homemade Pan-Fried Gnocchi" & "Homemade Basil Pesto" in the app to learn how!
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Gnocchi Sheet Tray with Veggies & Pesto" contains 571 Energy, 34 g of Fat, 49 g of Carbohydrates, 16 g of Protein, 6 g of Fiber.