Classes, homework, extracurriculars and jobs fill up student schedules to the brim. Add in thinking about cooking and taking the time out to make multiple meals a week that are healthy and convenient? Forget about it.
But there is no need to resort to the quick, frozen meals that can get repetitive after just a few days. It is possible to have convenience, nutrition and deliciousness all in a quick meal. Able to be made in one pan, minimal cleanup and hands-off cooking makes this delicious roasted pesto gnocchi dish accessible for anyone who has access to a pan and oven.
Roasted Pesto Gnocchi
1 Package of Gnocchi
1/2 Cup Pesto
10 Cherry Tomatoes
½ Red Onion
1 Small Zucchini
Handful of Arugula
Preheat oven to 400 degrees F.
While oven is preheating, wash and cut red onion and zucchini into chunks. Wash and slice cherry tomatoes in half.
In 9-by-13-inch pan (or any other size pan you have) mix red onion, zucchini and cherry tomatoes with a drizzle of olive oil.
Season mixture with a pinch of salt, pepper, garlic powder, Italian seasoning and red pepper flakes to your liking.
Mix in gnocchi and ¼ cup of pesto in the pan together. Distribute mixture evenly across the pan.
Bake in preheated oven for 20 to 25 minutes on middle rack.
Take out and mix remaining ¼ cup pesto, add arugula and enjoy!
Garnish with parmesan cheese, fresh basil or additional spices.
Add any other veggies to roast that you might have in your fridge that may be going bad or you simply want to eat. I have added bell peppers and mushrooms and it was delicious.
Any kind of gnocchi you can find works. If I crave a healthier option, I usually go for the frozen kale or cauliflower gnocchi from Trader Joe’s. Please note, you may have to adjust roasting time accordingly with frozen gnocchi. An extra five minutes in the oven will do the trick.
As for pesto, I usually opt for the Trader Joe’s Vegan Kale Pesto. Nonetheless, any kind of store bought pesto will do wonders for this dish.
Gnocchi reheats well. Add in fresh tomatoes—or other fresh veggies — and a balsamic glaze after cooling to create a fun gnocchi pasta salad.