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Sheet Pan Gnocchi with Pesto and Chickpeas is the ultimate weeknight dinner that roasts no-chop ingredients on the same pan before adding a finishing swirl of pesto sauce. It’s fresh, filling, and effortless! Vegan; Gluten-Free and Nut-Free Options.
If you love dump-and-bake dinners as much as I do, then you need this No-Chop Sheet Pan Gnocchi in your life. Crispy-edged gnocchi, colorful vegetables, and chickpeas are roasted on the same pan, then finished with a swirl of vegan pesto sauce. It’s one of the easiest weeknight meals you’ll ever make, with zero prep and the best fresh flavors.
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Meet Your New Sheet Pan Obsession
I don’t know what I love more: convenient sheet-pan recipes like my Sheet Pan Gnocchi with Tomatoes or pasta and roasted veggies smothered in pesto, like my Roasted Spring Vegetable Pesto Pasta. Thankfully, this No-Chop Pesto Gnocchi gives me the best of both worlds!
This is a true dump-and-bake recipe that lets the oven do all the work. With zero chopping involved, all I have to do is pour the seasoned gnocchi, veggies, and chickpeas onto a sheet pan, place it in the oven, and then stir in some fresh pesto at the end. Dinner is served in 30 minutes flat, and your dishwasher will thank you for the night off.
Ingredients for Vegan Pesto Gnocchi
The 11 no-chop ingredients in this sheet pan gnocchi recipe are customizable, so you can make swaps based on what you have, what you like, or what’s in season. Here are some ways to switch things up:
- Gnocchi Options: shelf-stable gnocchi is the best. I love how it gets nice and crispy on the outside and soft on the inside! Frozen gnocchi also works, but I recommend giving it a 5-minute head start in the oven.
- Vegetable Options: swap the broccoli florets for cauliflower florets, diced bell peppers, cubed zucchini, or any veggie that roasts at the same time as the cherry tomatoes. I always use pre-chopped veggies from the grocery store to keep things simple.
- Pesto Flavor Options: beyond classic basil pesto, you could make the pasta with my Arugula Pesto, this extra nutty Pistachio Pesto, this vibrant Pea Pesto, or even roasted red pepper pesto.
How to Make Sheet Pan Pesto Gnocchi
- Toss the gnocchi, tomatoes, broccoli, and chickpeas with the seasonings and olive oil in a large bowl until everything is well coated.
- Spread the gnocchi mixture on a baking sheet and bake for 20 minutes. Add the spinach on top and continue baking for another 5 minutes.
- Stir the spinach and pesto into the gnocchi mixture, then serve warm. Enjoy!
Caitlin’s Cooking Tips
- Don’t skip the oil. I have plenty of great oil-free recipes on my blog, but unfortunately, this isn’t one of them! The olive oil is key for caramelizing the veggies, infusing the gnocchi with flavor, and creating a mouthwatering “sauce” that coats everything.
- Don’t overcrowd the sheet pan. If the veggies, gnocchi, and chickpeas are piled on top of each other, they will steam and turn soggy. I always make sure everything is spread out in a single, even layer before roasting.
Serving Suggestions
Pesto pasta is already one of my favorite weeknight dinners, but this one-pan version with gnocchi gives me a whole dinner without the work or dishes left behind. I don’t always serve it with sides, but when I do, I’ll usually go with a light, vinaigrette-dressed salad and some fresh bread, like this Sun-Dried Tomato Bread or this Pesto Star Bread (for more pesto deliciousness).
If you’re looking for more vegan sheet pan dinners, you’ll also love this Sheet Pan Garlic Ranch Tofu with Vegetables, these Sheet Pan Black Bean & Corn Quesadillas, and this Sheet Pan Tofu with Spring Vegetables!
How to Store Leftover Pesto Gnocchi
The leftover baked pesto gnocchi and veggies keep surprisingly well for up to 5 days. Store any leftovers in an airtight container in the fridge to keep the pesto fresh and the gnocchi saucy.
To reheat, add the gnocchi and veggies to a skillet over medium heat or warm them up on a sheet pan in a 350ºF oven for 10 to 15 minutes. If the pesto tastes a little dull after reheating, serve the gnocchi with a squeeze of lemon juice or an extra dollop of pesto to bring it back to life.
Substitutions and Variations
- Gluten-Free Option: Use gluten-free potato gnocchi or cauliflower gnocchi instead.
- Nut-Free Option: Pine nuts are standard in basil pesto, but you can easily use my Nut-Free Pesto if you have an aversion to nuts.
- Chickpea Substitute: Swap the canned chickpeas for canned cannellini beans or Great Northern beans (drained, rinsed, and patted dry).
- Protein Boost: Add 2 sliced vegan Italian sausages or extra-firm tofu cubes right onto the pan with the gnocchi and veggies.
- Flavorful Finishes: Garnish the baked gnocchi with fresh basil ribbons, a sprinkle of grated vegan parmesan, or a dollop of my Vegan Ricotta Cheese.
Recipe FAQs
Nope. In fact, boiling them first would actually ruin the texture.
You can use frozen veggies instead of fresh, but they won’t get as crispy in the oven. Just toss them right on the pan without thawing them first.
I wouldn’t recommend it. Since pesto uses fresh basil and nuts (or seeds), high heat can make it taste bitter and dull.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
No-Chop Sheet Pan Gnocchi with Pesto and Chickpeas
Ingredients
- 1 lb shelf-stable gnocchi
- 2 pints cherry tomatoes
- 8 ounces broccoli florets
- 1 15.5 ounce can chickpeas
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 3 ounces spinach
- 1/4 cup pesto store-bought or homemade
Instructions
- Prep: Preheat the oven 425F and place the top rack of your oven so it is in the upper third position. Set a baking sheet aside. Drain and rinse the chickpeas, then pat dry with a clean kitchen towel or paper towels.
- Season the Gnocchi: Add the gnocchi to a large mixing bowl along with the tomatoes, broccoli, and chickpeas. Sprinkle the Italian seasoning, garlic powder, red pepper flakes, and salt over the veggies, then drizzle with the olive oil. Mix well, until everything is evenly coated in oil.
- Bake: Spread the gnocchi mixture evenly across the baking sheet, then place on the top rack of the oven. Bake for 20 minutes, then remove from the oven and mix. Sprinkle the spinach on top of the veggies and return to the top rack of the oven for a final 5 minutes of baking.
- Final Touches: Remove the gnocchi from the oven and mix in the spinach. Dollop the pesto on top of the gnocchi and mix again, or transfer the gnocchi to serving plates and top with pesto. Serve warm; store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Video
Recipe Notes
- Gluten-Free: Use gluten-free gnocchi to make this recipe gluten-free friendly
- Nut-Free: Make my Nut-Free Pesto!
