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Sheet Pan Roasted Pesto Shrimp with Gnocchi

Recipe Overview

Why you’ll love it: Sheet pan pesto shrimp with gnocchi is an easy, colorful one-pan dinner. Juicy shrimp, tender gnocchi, summer vegetables and bright basil pesto all roast together for a meal that feels special but is simple to make.

How long it takes: 40 minutes
Equipment you’ll need: large rimmed sheet pan, mixing bowl
Servings: 4

Bowl of gnocchi with shrimp, cherry tomatoes, zucchini, red onion, and herbs, with a tray of the same dish, grated cheese, and fresh tomatoes in the background.

One Pan. One Sauce. The Best Shrimp Dinner.

Roasting gnocchi on a sheet pan transforms it: the exterior crisps and deepens in flavor while the inside stays soft and pillowy. You don’t need to boil it first—just toss it on the pan with the vegetables and bake.

Add shrimp and pesto and dinner comes together in about 25 minutes of active cooking. Cleanup is fast because everything cooks on a single sheet pan.

What makes this dish great:

  • True one-pan convenience: All components roast together, so prep and cleanup are minimal—perfect for busy weeknights.
  • No boiling required: Roasted gnocchi gets a lovely golden edge and keeps a soft interior without the extra pot and colander.
  • Pesto simplifies seasoning: A few spoonfuls of pesto add bright herb flavor and richness. Store-bought or homemade both work well.
  • Quick-cooking shrimp: Shrimp finish fast, which keeps this meal quick and reliable.

Ingredient Notes

Below is a quick overview of the main ingredients; the full amounts appear in the recipe card further down.

  • Shrimp: Use large shrimp (peeled, deveined, tails removed) for best texture after roasting.
  • Basil pesto: Either homemade or store-bought works; it’s the primary seasoning and sauce for this dish.
  • Gnocchi: Shelf-stable or refrigerated gnocchi can be used straight from the package—no pre-boiling required.
  • Cherry or grape tomatoes: These roast and burst, turning sweet and saucy in the oven.
  • Zucchini: Cut into roughly ½-inch pieces so it cooks evenly; yellow squash is a fine substitute.
  • Shallots: Their mild sweetness complements the pesto; red onion can be used if you prefer.
  • Seasonings and oil: Simple pantry staples—olive oil, garlic powder, salt and pepper—are enough to season the vegetables and gnocchi.
  • Parmesan and basil: A sprinkle of shredded Parmesan and fresh basil at the end brightens the finished plates.
Two stainless steel baking sheets, ideal for preparing dishes like General Tso's tofu, are stacked slightly on top of each other against a plain white background.

My Favorite Sheet Pans

I reach for sheet pans for nearly every meal. A sturdy rimmed baking sheet makes roasting easy and keeps edges crisp.

How to Make Sheet Pan Pesto Shrimp

Marinate the shrimp. If frozen, thaw shrimp completely and pat dry. Toss the shrimp with half the pesto and refrigerate while you prepare the other ingredients; this gives them flavor without much hands-on time.

Prep the sheet pan. Preheat the oven to 425°F (220°C). Lightly grease a large rimmed baking sheet. In a large bowl combine the uncooked gnocchi, halved tomatoes, chopped zucchini and shallots. Drizzle with olive oil and sprinkle with garlic powder, salt and pepper; toss to coat evenly.

Ingredients for a shrimp and gnocchi dish arranged on a countertop: raw shrimp, gnocchi, cherry tomatoes, zucchini, shallot, basil, pesto, grated cheese, seasoning, and oil.
Raw shrimp marinating in pesto in a clear glass bowl on a light-colored surface.
A glass bowl filled with uncooked gnocchi, halved cherry tomatoes, chopped zucchini, and diced red onions, seasoned with black pepper.
A baking sheet with uncooked gnocchi, cherry tomatoes, diced red onion, and zucchini, seasoned and ready to roast.

Roast the vegetables and gnocchi. Spread the vegetable and gnocchi mixture in an even layer on the sheet pan. Roast for about 18 minutes, until the gnocchi is lightly browned and the vegetables are tender.

Add the shrimp. Remove the pan from the oven and tuck the pesto-coated shrimp among the gnocchi and vegetables in a single layer. Return the pan to the oven and roast until the shrimp are opaque and cooked through and the tomatoes begin to burst, about 6 to 8 minutes.

Finish and serve. Divide the roasted gnocchi, vegetables and shrimp among plates or shallow bowls. Drizzle with the remaining pesto, top with shredded Parmesan and fresh basil, and serve immediately.

Sheet pan with raw shrimp, gnocchi, cherry tomatoes, zucchini, red onion, and dollops of pesto, ready to be cooked.
Sheet pan with cooked shrimp, gnocchi, cherry tomatoes, zucchini, and red onion, garnished with herbs. Small bowls of ingredients and basil leaves are visible around the tray.
Sheet pan with cooked shrimp, gnocchi, cherry tomatoes, zucchini, and red onions, with a black serving spoon lifting a portion.
Cooked shrimp with cherry tomatoes, zucchini, onions, shredded cheese, and pesto, garnished with a basil sprig.

Recipe Variations

  • Swap the vegetables: Bell peppers, asparagus, mushrooms or green beans roast well and make tasty alternatives.
  • Try different pestos: Sun-dried tomato pesto, arugula pesto, or cilantro pesto change the flavor profile nicely and offer nut-free options.
  • Use another cheese: Crumbled feta or Pecorino Romano are tasty alternatives to Parmesan.
  • No shrimp? Substitute chicken or omit the protein and add extra vegetables for a vegetarian meal.

Serving Suggestions

Salad. A simple green salad with a lemon vinaigrette or a classic house salad with balsamic dressing pairs well and balances the richness of the pesto.

Bread. Warm crusty bread, garlic toast, or a baguette served with seasoned olive oil make great accompaniments.

Drinks. A light white wine, spritzer or a refreshing cocktail complements the herb-forward flavors of the dish.

A hand holds a bowl of baked gnocchi with tomatoes, zucchini, shrimp, and herbs. Nearby are parmesan cheese, grape tomatoes, basil leaves, and more gnocchi on a tray.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 2 days.

Reheat: Gently warm in a skillet or microwave. Shrimp heat quickly and can become rubbery if overcooked—remove them once warmed and continue heating the gnocchi and vegetables if needed.

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Recipe

Sheet Pan Pesto Shrimp with Gnocchi

Prep Time: 15
Cook Time: 25
Total Time: 40
Servings: 4
White bowl filled with gnocchi, shrimp, cherry tomatoes, zucchini, red onion, shredded cheese, and basil leaves.
A colorful, simple sheet pan dinner of pesto-coated shrimp, roasted gnocchi and summer vegetables—fast to make and full of bright flavor.

Ingredients 

  • 16 ounces large shrimp (size 20/30), peeled, deveined, tails removed
  • ½ cup basil pesto, divided
  • 16 ounces shelf-stable or refrigerated gnocchi (uncooked)
  • 1 pint cherry or grape tomatoes
  • 1 large zucchini, cut into ½-inch pieces (about 12 ounces)
  • 3 shallots, peeled and cut into ½-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons sliced fresh basil

Instructions 

  • If using frozen shrimp, thaw fully and pat dry. Toss the shrimp with 1/4 cup of the pesto and refrigerate while you prep the vegetables and gnocchi. This brief marinate boosts flavor without adding time.
  • Preheat the oven to 425°F. Lightly grease a large rimmed baking sheet (about 18 x 13 inches).
  • In a large bowl, combine the uncooked gnocchi, cherry tomatoes, zucchini and shallots. Drizzle with olive oil and sprinkle with garlic powder, salt and pepper. Toss to coat and spread in an even layer on the prepared sheet pan.
  • Roast for 18 minutes, until the gnocchi is turning golden and the vegetables soften.
  • Remove the pan and add the pesto-coated shrimp, distributing them among the gnocchi and vegetables. Return to the oven and roast 6 to 8 minutes, until shrimp are opaque and tomatoes begin to burst.
  • Serve immediately. Drizzle with the remaining 1/4 cup pesto, sprinkle with Parmesan and finish with fresh basil.

Notes

  • Pro tips: Adjust the second roast time if your shrimp are larger or smaller than specified. Cut vegetables into uniform ½-inch pieces so everything finishes at the same time, and always preheat the oven.
  • Variations: Swap in different vegetables or pestos to suit what you have on hand. Try sun-dried tomato or cilantro pesto for a different flavor; crumbled feta is a tasty alternative to Parmesan.
  • Gluten-free option: Omit the gnocchi and increase the vegetables, or use a gluten-free gnocchi if available.

Nutrition

Serving: 4ounces shrimp with vegetables, gnocchi, and sauce, Calories: 508kcal, Carbohydrates: 55g, Protein: 25g

Nutrition information is automatically calculated and should be used only as an approximation.

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