Sheet Pan Gnocchi with Roasted Broccoli Pesto

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

32 ounces gnocchi

1 large shallot, cut into ½-inch thick slices

6 ounces broccoli florets, (about 3 cups)

½ cup extra-virgin olive oil

¾ teaspoon sea salt

¼ cup loosely packed fresh basil leaves, plus more for garnish

1 garlic clove

½ cup freshly grated Parmesan cheese

Red pepper flakes, for serving

Directions

Preheat the oven.

Preheat the oven to 400°F with a rack in the center position.

Roast the ingredients.

Arrange the gnocchi in a single layer on one half of a rimmed sheet pan. On the other half, spread out the shallot in one row and the broccoli in another. Drizzle with ¼ cup of the olive oil and sprinkle with ½ teaspoon of the salt. Toss each section to coat. Roast until the shallot and gnocchi are tender and the broccoli is browned on top, about 25 minutes.

Make the pesto.

In the base of a food processor, combine the roasted broccoli, basil, garlic, ⅓ cup of the Parmesan, the remaining ¼ cup olive oil, and the remaining ¼ teaspoon salt. Pulse until combined and mostly smooth with a little bit of texture still remaining. Scoop the pesto out and toss it with the shallot and gnocchi on the sheet pan.

Serve with the remaining Parmesan, extra basil, and red pepper flakes.

Nutrition

• Calories: 432
• Total Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 3 mg
• Sodium: 607 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 1 g
• Total Sugars: 0 g
• Protein: 13 g