Preheat oven to 425°F. Line a rimmed baking sheet with parchment, foil, or a silpat mat.
In a large mixing bowl, toss the vegetables with a tablespoon of olive oil and a big pinch of salt. Spread on the prepared pan in a single layer.
Roast for 20 to 30 minutes. Softer vegetables like onions will have lightly browned edges.
Transfer roasted vegetables to a 4-5 quart Dutch oven or soup pot, and turn heat to medium. Add 3 cups broth, and bring to an active simmer. Add the gnocchi. They'll float when cooked.
Reduce heat to low and stir in 3 tablespoons prepared pesto and the baby bok choy. Cook until greens are wilted but still bright.
Use your favorite vegetables; any vegetable that will stand up to roasting, including onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.
Sheet Pan Roasted Vegetable Soup with Gnocchi was originally published on https://soupaddict.com/sheet-pan-roasted-vegetable-soup/