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A casserole dish of mediterranean pesto gnocchi and a white spatula holding a scoop of the gnocchi with tomatoes, chickpeas, olives, and gnocchi in it.
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One Pan Pesto Mediterranean Gnocchi

An easy, staple family dinner that's packed with flavor & nutrition!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 212kcal
Author Danielle Brown
Cost $17

Equipment

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 9x13 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.

Nutrition

Calories: 212kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 388mg | Potassium: 308mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1687IU | Vitamin C: 70mg | Calcium: 62mg | Iron: 4mg
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