Sheet Pan Gnocchi with Broccoli
Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 4 cups (1 1/2-in.) fresh broccoli florets (8oz.)
- 1 small yellow onion, cut cross wise into 1/2-in.-thick slices (1 1/2 cups)
- ¼ cup refrigerated basil pesto (from 1 [7-oz.] container) (such as Buitoni)
- ¼ teaspoon crushed red pepper
- 1 ounces feta cheese, crumbled (about 1/4 cup)
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