Pesto Gnocchi

This delicious Pesto Gnocchi is the perfect dish for summer. It gives the freshness from the pesto, and is so easy to make with just one pan.

Course Main

Cuisine Italian-Inspired

Keyword gnocchi, sheet pan

Prep Time 10

Cook Time 40

Total Time 50

Servings -6

Calories 519kcal

1 package DeLallo gnocchi (450-500grams or 1lb)
1 red onion, chopped in 1/2 inch pieces (about 1 cup)
20 garlic cloves, smashed
1 small-medium eggplant, chopped in 1/2 inch pieces (about 4 cups)
550-600 grams (1.2-1.3lbs) boneless skinless chicken thighs cut into 1 inch pieces
19 oz / 540ml can of lentils drained and rinsed
1/2 cup DeLallo basil pesto plus more for drizzling
100-125 grams goat cheese
1/2-1 cup halved cherry tomatoes
fresh basil

Preheat the oven to 400F and line a large baking sheet with parchment paper.
Set aside a couple tablespoons of pesto to drizzle over the gnocchi at the end.
To the parchment paper lined sheet pan add the gnocchi, red onion, smashed garlic cloves, eggplant pieces, chicken pieces and lentils. Add ½ cup pesto to the pan and toss everything together to coat with the pesto. Spread out everything on the pan into an even layer.
Bake for 30 minutes, tossing at the 20 minute mark. After 20 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 10 more minutes.
Serve immediately topped with fresh basil, halved cherry tomatoes and an extra drizzle of pesto if desired.

This is a great easy weeknight dinner but is also perfect to meal prep for lunches!
If you love this recipe you'll love our original Sheet Pan Gnocchi or Eggplant Parmesan Inspired Sheet Pan Gnocchi