This sheet pan summer gnocchi with vegetables and pesto is the perfect one pan dinner to enjoy this summer!
I love a good sheet pan meal! They’re easy and require little clean up. However, they can still be so delicious and satisfying. I was craving summer veggies and pesto so I knew I had to throw together this combination. I added some grated parmesan on top when it was done baking and it just brought everything together so nicely.
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1 lb. shelf stable gnocchi
1 zucchini, chopped
1 cob of sweet corn, shucked
12 oz cherry tomatoes, halved
1/4 cup olive oil
salt and pepper to taste
1/2 tsp Italian seasoning
1/3–1/2 cup pesto
fresh grated parmesan to taste
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Add the gnocchi and veggies to the sheet pan in a single layer.
In a small mixing bowl or in a jar with a lid – add the olive oil, salt, pepper and Italian seasoning. Mix and toss over the gnocchi and veggies. Use your hands to make sure everything is evenly coated.
Bake for 12-14 minutes or until the gnocchi is tender.
Top with pesto and mix together.
Add the grated parmesan, serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Sheet Pan
Keywords: Sheet pan, gnocchi, pesto, zucchini, corn, tomatoes, parmesan