Sure, you could roll out your gnocchi by hand and make your own pesto (which I seriously recommend trying both- it is so easy!)..or you could take it easy tonight with this sheet pan dinner. Sub in some simple store-bought gnocchi and a jar of pesto sauce and you have a stellar meal in no time!
WHAT TO BUY
32 Ounces Potato Gnocchi
8 Ounces Pesto Sauce, I like Prego Basil Pesto (see note on how to make your own if your heart desires!)
10 Ounces Cherry tomatoes, halved (more if you want!)
1 small red onion, thinly sliced
1 Container of Burrata (usually comes with 4)
1/4 Olive Oil, split
Salt, pepper, garlic powder, Italian seasoning
INSTRUCTIONS
Preheat oven to 350F.
Toss gnocchi in half of the olive oil and garlic powder and place on a baking sheet. Cut however many cherry tomatoes your heart desires (I used about 10oz) lengthwise, thinly slice a small red onion, and toss in olive oil, garlic power, Italian seasoning, salt, and pepper. Bake all for about 25 minutes, flipping halfway through.
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Next, you can either make pesto or use the store bought. (If you want to make it yourself, just blend about 2 cups of fresh basil, half a cup of Parmesan, fourth cup of olive oil, half a clove of garlic, and a pinch of salt…and the juice of half a lemon if you have it!) Combine everything when the gnocchi and veggies are done and top with a few delicious burrata pieces. Enjoy!
Foodie & Co. 