Crispy, tender sheet pan gnocchi with cherry tomatoes, veggies and basil in balsamic sauce is a straightforward, one-pan dinner! (gluten-free, soy-free, and nut-free choices)
Gnocchi is having a second proper now, particularly roasted gnocchi. That crisp outdoors with the pillowy texture inside is absolute heaven!
I attempted a recipe from social and determined to make my very own model that’s vegan, flavorful and fabulous!
This wonderful sheet pan gnocchi simply smells unbelievable when it’s baking. All of these greens and herbs make the kitchen odor so good. Form of like a connoisseur pizza place! The veggies get roasted with a herby balsamic dressing and paired with vegan feta. After which the gnocchi will get properly crisp on the surface, pillowy on the within, and collectively it simply makes this incredible dinner with a number of flavors and textures all collectively.
And it’s additionally actually versatile and versatile, so be at liberty to combine up the flavors and additions that you just use. Use whichever greens you wish to use. It’s nice as-is with only a sprinkle of vegan cheese and lemon juice. Or, you’ll be able to pair it with a vegan pesto or a balsamic glaze for much more taste.
It simply seems amazingly scrumptious, any which method you make it!
Why You’ll Love Sheet Pan Gnocchi
- straightforward, versatile, 1-pan dinner. Use no matter veggies you want!
- children of protein and fiber from the lentils and veggies. Extra from vegan pesto and vegan cheese
- crisp gnocchi with pillowy texture inside
- tender roasted greens
- umami-filled balsamic seasoning
- straightforward to make gluten-free, soy-free, and/or nut-free
For the Gnocchi
- 16 ounce shelf-stable or refrigerated potato gnocchi
- 15 ounce can of lentils, drained, or 1½ cups cooked brown, inexperienced, or black lentils
- 1 crimson bell pepper, chopped into ½” to ¾” items
- 1 inexperienced bell pepper, chopped into 1/2 inch items
- 1½ cups cherry or grape tomatoes, or extra, to style
- ½ cup chopped onion, ½” items
- 1 to 1½ cups of chopped blended greens, similar to cauliflower, zucchini, butternut squash, candy potato, fennel
Stop your display from going darkish
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Line a big baking sheet (not less than 11×17″) with parchment paper. Preheat your oven to 400°F (200°C).
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Add the gnocchi, lentils, bell pepper, cherry tomatoes, onion, and another greens you are utilizing on to the baking sheet. Drizzle the olive oil, balsamic vinegar, and lemon juice. Toss every part evenly to coat. Sprinkle garlic powder (or minced garlic), salt, dried basil, oregano, and crimson pepper flakes evenly over the sheet. Toss once more so every part is coated with then sauces and spices. Use a spatula or your arms to combine and unfold the combination evenly on the baking dish. Bake for 18 to twenty minutes.
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On the 18 to 20-minute mark, stir the combination. Carry components from the middle to the perimeters and vice versa so every part roasts evenly. Return the pan to the oven for about 5 extra minutes. At round 25 complete minutes, test if the gnocchi is toasty and the greens are cooked to your desire. If not, bake for one more 5 minutes or longer.
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Take away the pan from oven, and fold in recent basil, kalamata olives, and vegan cheese. Put it again into the oven for 1 to 2 extra minutes to heat and barely soften the cheese. Switch to a serving dish, and add a drizzle of lemon juice, vegan pesto, and/or balsamic glaze. Garnish with extra recent basil and a pinch of salt, if wanted. Function-is or with a facet of garlic bread or sourdough. It’s so good!!
For gluten-free, use gluten-free gnocchi.
Balsamic glaze: add 1/2 cup balsamic and a pair of tsp maple syrup to a skillet over medium warmth and cook dinner till barely thickened. Let it cool so it thickens a bit extra and use
Energy: 489kcal, Carbohydrates: 82g, Protein: 19g, Fats: 12g, Saturated Fats: 2g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Sodium: 698mg, Potassium: 798mg, Fiber: 16g, Sugar: 6g, Vitamin A: 5025IU, Vitamin C: 62mg, Calcium: 128mg, Iron: 10mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Substances
- gnocchi – You wish to use shelf-stable potato gnocchi for this recipe. Gluten-free is okay to make use of, if wanted.
- lentils – For protein and crunch!
- veggies – This gnocchi recipe is veggie filled with bell pepper, tomato, onion, and blended veggies of your selection.
- olive oil – To assist the gnocchi and veggies crisp within the oven.
- balsamic vinegar and lemon juice – For moisture and tang.
- seasonings – We’re seasoning the gnocchi and veggies with garlic (recent or powder), salt, dried basil, oregano, and crimson pepper flakes.
- additions – After baking, toss in some chopped Kalamata olives, vegan cheese, and recent basil.
- for serving – Simply earlier than serving, sprinkle on any mixture of vegan pesto, lemon juice, extra recent basil, and balsamic glaze.
💡Suggestions
- Be sure the gnocchi and veggies are properly coated within the sauce components, so that they roast up crispy and flavorful.
- Unfold every part into a fair layer to make sure even cooking.
Tips on how to Make Sheet Pan Gnocchi
Line a big baking sheet (not less than 11×17 inch or bigger) with parchment paper. Preheat your oven to 400°F (200°C).
Add the gnocchi, lentils, bell pepper, cherry tomatoes, onion, and another greens you’re utilizing on to the baking sheet. Drizzle on olive oil, balsamic vinegar, and lemon juice. Toss every part evenly to coat.
Sprinkle garlic powder (or minced garlic), salt, dried basil, oregano, and crimson pepper flakes evenly over the sheet. Toss once more so every part is coated with then sauces and spices. Use a spatula or your arms to unfold the combination evenly on the baking dish. Bake for 18 to twenty minutes.
On the 18 to 20-minute mark, stir the combination. Carry components from the middle to the perimeters and vice versa so every part roasts evenly. Return the pan to the oven for about 5 extra minutes. At round 25 complete minutes, test if the gnocchi is toasty and the greens are cooked to your desire. If not, bake for one more 5 minutes or longer.
Take away the pan from oven, and fold in recent basil, kalamata olives, and vegan cheese. Put it again into the oven for 1 to 2 extra minutes to heat and barely soften the cheese. Switch to a serving dish, and add a drizzle of lemon juice, vegan pesto, and/or balsamic glaze.
Garnish with extra recent basil and a pinch of salt, if wanted. Function-is or with a facet of garlic bread or sourdough.
What to Serve with Sheet Pan Gnocchi
Serve with garlic bread or sourdough or heat pita on the facet.
Steadily Requested Questions
This recipe is of course soy-free and nut-free so long as your vegan cheese is soy-free and/or nut-free.
For nut-free, additionally use nut-free vegan pesto or omit the pesto.
For gluten-free, use gluten-free gnocchi.
