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This sheet pan pesto gnocchi and tofu recipe is a complete meal that requires minimal prep, making it perfect for a busy weeknight dinner.
I asked you all recently via a poll in my Instagram stories whether you prefer elaborate, out-of-the-box kind of recipes or simpler everyday kind of recipes. The majority of you chose the latter.
The minority of you are my people, looking for a challenge in the kitchen and trying to create something that’s never been seen before. That’s the kind of cooking I love most.
But I must give the people what they want! I present to you one of the easiest kinds of recipes there is, a sheet pan meal.
What is a Sheet Pan Meal?
The definition is in the name. A sheet pan meal is a meal that comes together on one single sheet, usually baked in the oven. Similar to a one-pot meal, it makes for a quicker recipe and doesn’t require a whole bunch of extra cleanup.
Homemade Gnocchi & Pesto
This recipe has the option to be more elaborate if you choose to make your gnocchi or pesto homemade. This certainly adds to the prep time and makes this meal not as quick, but you can just choose the store-bought options if that works better for you. Yay for flexibility!
When I make this again in the future, I’ll choose the store-bought gnocchi, because I don’t know that the difference is really worth all the effort. There is something really satisfying about knowing you’ve made the entire meal from scratch though!
I’ll always make the pesto because this is the best vegan pesto I’ve found.
Sheet Pan Pesto Gnocchi and Tofu
This recipe is very straightforward. You take your gnocchi, tofu, and pesto and add them to the baking sheet. You layer your carrots, zucchini, and onions mixed with oil, salt, and pepper. Then you top with tomatoes and bake.
As simple as that, you have an entire meal with your gnocchi as a carb/starch, tofu as your protein, a bunch of veggies, and healthy fat found in the pesto.
Voila!
Sheet Pan Pesto Gnocchi and Tofu
This sheet pan pesto gnocchi and tofu recipe is a complete meal that requires minimal prep, making it perfect for a busy weeknight dinner.
Ingredients
- 2 cups potato gnocchi store-bought or uncooked homemade*
- 1 block extra firm tofu drained, pressed, and cut into 1-inch pieces
- 1 cup prepared pesto store-bought or homemade**
- 2 large carrots chopped
- 2 large zucchini cut into rounds and then quartered
- 1 red onion diced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Roma tomatoes thinly sliced
Instructions
- Prepare sheet pan with foil and nonstick spray. Preheat oven to 450*F.
- Layer gnocchi, tofu, and pesto. Try to keep it a single layer, but it's okay if the ingredients touch or overlap a bit.
- Add veggies (minus tomatoes), oil, salt, and pepper to a medium bowl and mix to combine. Add the veggies to the top of your baking sheet.
- Add sliced tomatoes to top of dish.
- Bake for 15 minutes at 450*F, stir and bake for 10 more (25 minutes total). You'll know the dish is done when the carrots are fork-tender.
Notes
* Here is a simple recipe for vegan homemade gnocchi ** This is my go-to homemade pesto recipe because I love the arugula addition
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.
Categories: All RecipesEntrees
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