Basil Pesto Gnocchi Bake with Asparagus, Mushrooms, Tomato & Parmesan

Directions

1. Heat the oven to 450°F.
2. In a small bowl, whisk together the pesto, a drizzle of olive oil, salt, and pepper until smooth; set aside.
3. Trim the woody ends of the asparagus, snap into 2-inch pieces, and spread them on a baking sheet.
4. Add the grape tomatoes to the sheet with the asparagus.
5. Dice the onion and add it along with the sliced mushrooms and gnocchi to the sheet. Pour the pesto oil over everything and toss to coat, then spread in an even layer.
6. Roast in the oven, stirring once halfway through, until the vegetables are tender and the gnocchi has taken on some color, about 20–25 minutes.
7. Remove the pan from the oven and sprinkle the Parmesan over the bake. Let it sit for a couple of minutes to soften slightly, then divide among plates.
8. Serve warm with extra Parmesan if desired.