No mess food: crispy sheet pan gonochi with roasted vegetable ratatouille

Recipe by Lendra Rouse | Photography by Sam Emmons

This veggie packed, single-pan gonochi recipe is flavorful and can be made quickly. The ingredients in the dish are flexible for the season, the time at hand and the ingredients available in your pantry. It combines nicely with ratatouille-style roasted vegetables, perfectly crispy gonochi and a simple pesto.

The trick here is to roast gonochi in the oven instead of the traditional boil. The result is crispy on the outside, chewing the dumplings on the inside. We first learned about this technique from brilliant writers Enjoy your meal. And we wanted to create an interesting version with lots of seasonal vegetables.

This recipe tastes like roasted vegetables and uses gnocchi dumplings as a complement to the dish instead of starch. Vegetables and gonochi can be cooked together in the same pan, but it is best to keep them separate so that the gonochi get a chance to wrinkle in olive oil instead of being soaked in fried vegetable juices.

Pesto vegan. It replaces nutritional yeast for parmesan, providing a familiar cheesy flavor without the milk. Again, this is a versatile recipe where you can easily substitute kale for any hearty green leaf or walnut for a different nut or seed. In fact, if you need to use a pumpkin or sunflower seed the recipe would be a great way to turn nuts free.

This dish comes together in 30 minutes. And since it’s gnocchi with tomatoes, it’s a familiar flavor profile that will be loved by all ages. Stock up your pantry with shelf stable gonochi and never find yourself without a dinner plan.


1 small red onion, chopped

3 garlic cloves, peeled and coarsely chopped

1 pint cherry tomato

1 yellow squash, cut into thick discs

1 fennel bulb, cut

1 small eggplant, cut into cubes (peeled optional)

17.6-oz package shelves – frozen or refrigerated potato gnocchi

3 tablespoons olive oil, split

1 teaspoon kosher salt

Re ground black pepper

1 tablespoon fresh lemon juice

Argul 2 cups

For walnut paste:

1 cup packed fresh basil leaves

1 cup packed fresh parsley

2 cups packed kale

3 tablespoons walnuts, toasted

1 clove of garlic, peeled

1-2 tablespoons lemon juice, to taste

3 tablespoons nutritional yeast

1/4 teaspoon sea salt

2 tablespoons extra virgin olive oil

Add 3-6 tablespoons water, until desired consistency


Preheat the oven to 425 degrees.

Make eggplant cubes, sprinkle lightly with salt and set aside as “sweat”. This step removes any bitterness from the eggplant. Slice the onion, garlic and other vegetables and toss together one half of a large baking sheet. Open the ganochi and place the other half of the baking sheet.

Using a clean dish towel or paper towel, dip the eggplant to remove all the salt and concentration. Add the dried eggplant to half the veggies on the baking sheet.

Now chop all the vegetables and gnocchi with olive oil and season with salt and pepper. Toss evenly to cover with spices, but keep gonochi and vegetables separate.

Add to the oven and bake for 30 minutes, until the gonochi is golden brown. Keep an eye on the pan and toss the ingredients half way through the baking process.

When roasting vegetables, make pesto in a high speed blender.

Add all ingredients Except In a blender and combine the olive oil and water. Once assembled, turn the blender low and gently drizzle in the olive oil. Use a spatula to scrape the sides and mix again. Add one tablespoon of water at a time, until you reach the desired consistency. (A good combination is somewhere between a chunky spread and a thick soup.)

Use a spatula to set the pesto in a small bowl and set aside.

When the gonochi turns golden brown, remove the roasted vegetables from the oven. Toss with pesto and arugula immediately.

Serve hot on a plate.

Creates 8 Serve.

Nutrition information (per serving):

Calories 350

10 grams of protein

Total fat 18 g

2.5 grams of saturated fat

Cholesterol 45 mg

43 grams of carbohydrates

8 grams of fiber

7 grams of total sugar

0 grams of added sugar

Sodium 79 mg

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