Sheet Pan Gnocchi with Shrimp & Pesto (No-Boil)
Sheet pan gnocchi is my favorite no‑boil weeknight dinner - crisp edges, tender centers, and everything roasts on one pan. A spoon of pesto and a squeeze of lemon bring it together with almost no cleanup. This is the perfect fall sheet pan dinner.
Servings: 4
Ingredients
- 1 16-oz package of uncooked, shelf-stable potato gnocchi
- olive oil for drizzling
- ½ small red onion root intact and cut into 4 wedges
- 2 medium zucchini cut into ½-inch thick half moons
- 1 9-oz box artichoke hearts packed in water or oil drained and patted dry
- 1 ¼ to 1 ½ pounds large fresh or frozen/defrosted wild shrimp
- ½ cup prepared pesto any kind you like - I used my homemade basil-parsley pesto
- zest of 1 lemon
Instructions
- Preheat oven to 425. Line a ¾ sheet pan or 2 half sheet pans with unbleached parchment paper.
- Toss gnocchi with olive oil and arrange on the prepared baking sheet. Sprinkle lightly with salt and pepper and cook for 10 minutes (gnocchi will cook a TOTAL of 30 minutes.)
- Remove the sheet pan from the oven. Toss the zucchini, artichokes and onions with olive oil. Arrange on the baking sheet with the gnocchi and season lightly with salt and pepper and cook for 13 minutes (the vegetables will cook a TOTAL of 20 minutes.)
- Remove the sheet pan from the oven and make room for the shrimp. Toss shrimp with olive oil and arrange in a single layer on the sheet pan and season lightly with salt and pepper. Cook for 7 minutes or until cooked through and opaque.
- Remove the sheet pan from the oven and transfer gnocchi, vegetables and shrimp to a serving bowl and toss with pesto and lemon zest. Serve immediately.
Notes
- Storage & reheat: Keep in the fridge for up to 2 days. Re-crisp on a hot sheet pan at 425°F for 5-8 minutes; add a fresh spoonful of pesto or lemon zest. Handy for holiday prep when you need components ready to go.