Sheet Pan Gnocchi with Roasted Broccoli Pesto

• 2 lbs Gnocchi, shelf stable or frozen
• 1 Large shallot or 1/2 red onion, cut into 1/2-inch thick pieces, or slices
• 1/2 lb Broccoli florets from 3/4 lb head of broccoli, about 2 1/2-3 cups
• 1/2 cup Extra virgin olive oil (always buy a good quality brand for pesto)
• 3/4 tsp Sea salt
• 1/4 cup Lightly packed basil leaves, plus more for garnish
• 1 Garlic clove
• 1/2 cup Grated parmesan cheese, about 1 oz

Red pepper flakes, to taste

1. Preheat the oven to 400°F. Place the gnocchi, shallots and broccoli onto a large rimmed sheet pan, taking care to keep them in their own separate sections, shallots on one end gnocchi in the middle and broccoli on the other end. Drizzle the whole sheet pan with 1/4 cup of the olive oil and sprinkle with 1/2 teaspoon of the salt, toss each section a little to completely coat in the oil, while still keeping them all sectioned out.Roast in the oven for 25 minutes until the shallot/onion and gnocchi are tender and the broccoli is browned on top.
2. In the base of a food processor, add the roasted broccoli along with the basil, garlic, 1/3 cup of the parmesan, remaining 1/4 cup olive oil and remaining 1/4 tsp salt, pulse until combined and nearly smooth with a little bit of texture still remaining. Scoop the pesto out and toss it with the shallots and gnocchi on the sheet pan.
3. Serve with remaining parmesan cheese, extra basil and red pepper flakes.