My family’s go-to weeknight dinner is One Pan Pesto Mediterranean Gnocchi. It’s packed with veggies, chickpeas for protein and fiber, and delicious potato gnocchi. If you love easy gnocchi dishes, try Mediterranean Gnocchi or One Pan Marinara Gnocchi next. My other favorite weeknight dinners are One Pan Puttanesca and One Pan Broccoli Cheddar Orzo.
Why I Love This Recipe
- One Pan: Make this entire dish in one pan by dumping everything in and baking. So easy!
- Veggie Packed: I love a dinner that is made all-in-one with veggies, protein, healthy carbohydrates, and fiber.
- Family Friendly: My entire family loves this dish. It’s always a mom-win when I find something easy and perfect for busy weeknights!
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Notes on Ingredients
- Gnocchi: You can use potato gnocchi or gluten-free gnocchi if needed.
- Chickpeas: Be sure to rinse and drain the chickpeas well before using.
- Cherry Tomatoes: This recipe uses a whole pint of cherry tomatoes left whole. You can substitute another type of tomato like roma tomatoes and cut them into fourths.
- Italian Seasoning: You can also use a Mediterranean seasoning blend.
- Pesto: Optional but I love to add ¼ cup of pesto stirred in at the end to this dish. It elevates the entire dish.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make One Pan Pesto Mediterranean Gnocchi?
- Preheat the oven to 450F.
- In a pot with water, boil the gnocchi for 1-2 minutes or until slightly soft.
- Add all ingredients to a large casserole dish (about 9×13 size) and stir well to combine.
- Bake for 20 minutes, stirring halfway through.
- Mix in the pesto (optional!) when it’s hot out of the oven.
- Serve and enjoy!
- Step 1: First, boil the gnocchi for 1-2 minutes until slightly soft and strain.
- Step 2: Then, add the gnocchi to a 9×13 casserole dish.
- Step 3: Add in the remaining ingredients to the casserole dish.
- Step 4: Next, stir well to combine and bake for 20 minutes, stirring halfway through.
- Step 5: Mix in optional pesto.
- Step 6: Lastly, serve and enjoy!
Commonly Asked Questions
Store leftovers in an airtight container in the fridge for up to 4 days. This dish makes great leftovers, similar to Meal Prep Salad!
I like to use a fresh, package potato gnocchi but any kind, including gluten-free, works.
Sure! If you don’t like tomatoes for example, feel free to omit them and use more bell pepper or other veggies.
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“This is the kind of meal that makes eating healthy easy. Balanced, colorful, and actually enjoyable!”
– Waleed
Extra Helpful Tips
- Add ¼ cup or so of pesto when it comes out of the oven (or before, but I think the pesto stays fresher when you add it after). Feel free to add more or less depending on your preferences.
- Use a high-quality extra virgin olive oil to enhance the flavor.
- Feel free to swap chickpeas for white beans.
- I used De Cecco Fresh Potato Gnocchi but any kind of gnocchi works.
If you tried this One Pan Pesto Mediterranean Gnocchi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Pesto Mediterranean Gnocchi
Equipment
- 1 colander
Ingredients
- 16 oz gnocchi
- 2 red bell peppers diced
- 1 red onion chopped
- 2 can chickpeas drained and rinsed
- 1 pint cherry tomatoes
- 2 tablespoon Italian seasoning or Mediterranean
- ⅓ cup Kalamata olives pitted
- ⅓ Greek green olives pitted
- 2 tablespoon olive oil extra virgin
- 2 tablespoon olive brine
- Pinch salt & pepper
- Vegan pesto optional ~¼ cup stirred in
Instructions
- Preheat the oven to 450F.
- In a pot with water, boil the gnocchi for 1-2 minutes or until slightly soft.
- Add all ingredients to a large casserole dish (about 9×13 size) and stir well to combine.
- Bake for 20 minutes, stirring halfway through.
- Mix in the pesto (optional!) when it’s hot out of the oven.
- Serve and enjoy!
Notes
- Add ¼ cup or so of pesto when it comes out of the oven (or before, but I think the pesto stays fresher when you add it after). Feel free to add more or less depending on your preferences.
- Use a high-quality extra virgin olive oil to enhance the flavor.
- Feel free to swap chickpeas for white beans.
- I used De Cecco Fresh Potato Gnocchi but any kind of gnocchi works.
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