Name: Summer Sheet Pan Gnocchi with Vegetables & Pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb store-bought shelf stable potato gnocchi; 1 pint baby (grape or cherry tomatoes); 2 cobs fresh corn (shucked and kernels removed); 3 cups chopped zucchini (½ inch pieces half moons); 1 orange bell pepper (cut into 1 inch pieces); ½ large red onion (cut into 1 inch pieces); 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 3 garlic cloves (pressed); ½ tsp garlic powder; ½ tsp onion powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 1/4 tsp kosher salt; ½ tsp ground pepper; 1/4 tsp chili flakes; 15 oz can butter beans (drained & rinsed); ½ cup fresh basil pesto; ½ cup freshly grated parmesan cheese; Fresh basil leaves for garnish

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This summer sheet pan gnocchi with vegetables and pesto is the perfect easy summer dinner!

You don’t need any fancy equipment to make it since the entire dish is made on just one sheet pan. Less clean up is always a win for me!

I’ve loaded it up with the best summer produce, like zucchini, fresh corn, and bell peppers. It’s topped with pesto, fresh basil, and freshly grated parmesan and sure to become your newest obsession.

I think you know by now that I’m a huge fan of sheet pan dinners! Just like my baked feta sheet pan dinner and roasted chicken and vegetables sheet pan, this sheet pan summer vegetable gnocchi is a breeze to make. Everything is made on one baking pan, so there’s minimal cleanup.

If you love going to the farmer’s market in the summer, then you will love this recipe! It features so many fresh veggies and herbs that you can pick up there. I’m sure this is going to become a family favorite for you!

Plus, this makes a great vegetarian main dish for your next summertime gathering.

why you’ll love this summer sheet pan gnocchi

The entire meal is mixed together on one sheet pan so there’s minimal effort and easy clean up
You just need one large rimmed baking sheet to cook this gnocchi recipe
It’s an easy recipe to make for a busy weeknight and perfect to serve to guests on the weekend!
This summer sheet pan gnocchi is a delicious way to enjoy Summer vegetables!

Ingredients needed to make this sheet pan gnocchi recipe

Tomatoes: You can use grape, baby or cherry tomatoes. Small tomatoes mean no chopping!

Zucchini: zucchini is such a wonderful addition to all of the other summer veggies in this summer sheet pan gnocchi

Butter Beans: Totally optional, but I love adding butter beans to this sheet pan meal for a dose of protein.

Bell pepper: I like to use an orange pepper to add more colour to this recipe but you could swap for red bell peppers if desired

Potato Gnocchi: I prefer using shelf-stable gnocchi, but you can always find fresh gnocchi at the grocery store.

Fresh Corn: I love using fresh corn in the summertime! You’ll want to shuck it and remove the kernels.

Pesto: basil pesto is my favourite to use to top this gnocchi recipe

Seasonings: garlic powder, onion powder, dried thyme, dried oregano, kosher salt, black pepper and chili flakes (or red pepper flakes) add a huge amount of flavour

Fresh herbs: adding fresh basil adds a nice touch of freshness to this dish just before serving

How to make this sheet pan recipe

Step 1: Preheat your oven to 425°Fahrenheit. Line a large sheet pan with parchment paper.

Step 2: Add the gnocchi with the vegetable mixture of fresh corn, baby tomatoes, chopped zucchini, chopped bell pepper, and sliced red onion to the parchment-lined pan. Drizzle over 3 tablespoons of olive oil, along with the garlic powder, dried thyme, dried oregano, salt and chili flakes. Toss to combine, making sure everything is well coated.

Step 3: Bake for 20-25 minutes, until the gnocchi is tender and the baby tomatoes are about to burst.

Step 4: Remove from the oven and top with pesto, fresh basil, and freshly grated parmesan cheese!

Serving Suggestions for this summer gnocchi

I love serving this as a main dish for vegetarians in the summer, or as a side for a barbecue! Here are a few ways I would serve this sheet pan gnocchi:

Serve with some garlic bread bites to help mop up any leftovers.
This is the perfect side dish to go with my grilled chili lime chicken thighs!
Making this on a hot summer day? Serve with a refreshing watermelon mojito!
Serve on top of a bed of fresh arugula is a great option too.

Tips and tricks for best results

Swap out the butter beans for cannellini beans, chickpeas, or leave them out entirely!
If you don’t have a sheet pan, you can also use a baking sheet or even a casserole dish.
You can also mix all the vegetables with the herbs in a mixing bowl, then transfer to the sheet pan.
Make this gluten-free by using a shelf-stable gluten free gnocchi

Common Questions

How can I add more protein to this recipe?
I love the addition of the butter beans for protein so to keep this a vegetarian dinner you could add a second can of butter beans.

Can I swap out vegetables if I don’t like them?
YES! If you’re going to swap, make sure to pick another vegetable with a similar cooking time and also measure out about the same amount. Or, simply omit that vegetables and double up on another favourite.

Where can I find shelf-stable gnocchi?
You can generally find shelf-stable gnocchi in the pasta aisle of most grocery stores. Alternatively, you can use the gnocchi found in the refrigerated section of the grocery store as well.

How to store

Once cooled, store in an airtight container in the fridge for 2-3 days.

more easy dinner recipes to love from the blog

Sheet Pan Baked Feta Dinner with Vegetables & Beans

One Pan Roasted Chicken with Chickpeas and Tomatoes

20 Easy One Pan Dinner Recipes Your Family will Love!