Sheet-Pan Gnocchi with Pesto & Delicata

Skip boiling the dumplings and roast ‘em alongside slices of delicata squash and red onion on a sheet pan for quick cleanup. Toss everything with punchy pesto, and dig in!

What You Get

Red onion 

Potato gnocchi 

Cut delicata squash 

Pistachio pesto 

Lemon 

Shaved Parmesan cheese 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

10 minutes active time

30 minutes total time

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. 

Step 2 

Slice half of the red onion, reserving the rest for another use. 

Step 3

In a large bowl, toss the gnocchi with 2 tablespoons olive oil. Add the delicata and red onion. Drizzle with another 2 tablespoons olive oil, season with salt and pepper, and toss again to combine. 

Step 4 

Arrange the gnocchi, delicata, and red onion in an even layer on the prepared pan. Transfer the pan to the oven and roast until the gnocchi are browned and the vegetables are tender, 20 to 25 minutes. 

Step 5

In a large bowl, toss the roasted gnocchi and vegetables with the pesto until combined. Season to taste with a squeeze of lemon juice. 

Step 6

Heap the gnocchi and vegetables onto plates. Sprinkle with shaved Parmesan and serve warm.

Contains: milk, eggs, tree nuts, wheat.