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No-Chop Sheet Pan Gnocchi with Pesto and Chickpeas Recipe
Ash Tyrrell

No-Chop Sheet Pan Gnocchi with Pesto and Chickpeas Recipe

I recently made this No-Chop Sheet Pan Gnocchi with Pesto and Chickpeas, and it instantly became one of my favorite weeknight dinners. The best part is that there’s almost no prep work involved, which makes it perfect for busy days. I love how the gnocchi turns crispy on the outside while staying soft and pillowy inside.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 16 ounces shelf-stable potato gnocchi – Shelf-stable gnocchi roasts beautifully and develops crispy edges.
  • 8 ounces broccoli florets – Pre-cut florets save time and roast evenly.
  • 2 pints cherry tomatoes – Their natural sweetness intensifies during roasting.
  • 1 can 15.5 ounces chickpeas, drained and rinsed – Adds protein, texture, and heartiness.
  • 3 ounces fresh spinach – Wilts quickly and adds freshness.
  • 3 tablespoons olive oil – Essential for roasting and creating rich flavor.
  • 1 teaspoon garlic powder – Provides savory depth without chopping garlic.
  • 1 teaspoon Italian seasoning – Adds classic herb flavor.
  • ½ teaspoon salt – Enhances all the ingredients.
  • ¼ teaspoon black pepper – Gives a mild kick.
  • ¼ cup prepared pesto – Brings bright herby flavor to the finished dish.
  • Optional: Red pepper flakes for serving – Adds a touch of heat.

Method
 

  1. Preheat your oven to 425°F (220°C). Allow the oven to fully heat while you prepare the ingredients. A hot oven helps the gnocchi become crisp and golden.
  2. Place the gnocchi, broccoli florets, cherry tomatoes, and chickpeas into a large mixing bowl. Add olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss until everything is evenly coated.
  3. Spread the mixture onto a large sheet pan in a single layer. Make sure the ingredients are not crowded together. Proper spacing allows roasting instead of steaming.
  4. Place the sheet pan in the oven and roast for 20 minutes. During this time, the tomatoes will soften, the broccoli will brown slightly, and the gnocchi will develop crispy edges.
  5. Remove the pan from the oven and scatter the spinach over the top. Return the tray to the oven for about 5 more minutes. The spinach should wilt without becoming overcooked.
  6. Take the sheet pan out of the oven and immediately add the pesto. Gently toss everything together while still warm. The heat helps the pesto coat every ingredient evenly.
  7. Transfer the gnocchi mixture to serving bowls or plates. Garnish with extra pesto, red pepper flakes, or Parmesan if desired. Serve warm for the best flavor and texture.

Notes

  • I always use shelf-stable gnocchi because it becomes crispier than refrigerated varieties.
  • I make sure the ingredients are spread in a single layer to prevent steaming.
  • I add the pesto after roasting so its fresh flavor stays vibrant.
  • I like adding a handful of extra spinach for more color and nutrition.
  • I sometimes sprinkle red pepper flakes over the finished dish for extra heat.
  • I roast the chickpeas until slightly crispy for a better texture contrast.
  • I use high-quality pesto because it significantly affects the final flavor