No-Chop Sheet Pan Gnocchi with Pesto and Chickpeas | From My Bowl
No-Chop Sheet Pan Gnocchi with Pesto and Chickpeas
5 mins prepServes 4
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.
0 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.
1 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.
2 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.
3 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.
