Sheet Pan Baked Gnocchi with Sun-Dried Tomato Pesto
Ingredients
The gnocchi and vegetables
-
16
ounces
potato gnocchi
-
7
ounces
meatless sausage
-
1
large head
broccoli
-
1
medium
orange bell pepper
-
1
medium
red onion
-
5
cloves
garlic
-
1
tablespoon
canola oil
-
1
teaspoon
Italian seasoning
-
¼
teaspoon
kosher salt
-
to taste
freshly ground black pepper
-
to taste
crumbled feta
Sun-Dried Tomato Pesto
-
1
cup
sun-dried tomatoes packed in oil
-
1
cup
basil leaves
-
¼
cup
sliced almonds
-
3
tablespoons
lemon juice
-
¼
teaspoon
kosher salt
-
1
clove
garlic
-
¼
cup
olive oil
-
as needed
water
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Add gnocchi, sausage, broccoli, bell pepper, red onion, and garlic to the pan, then drizzle with oil and seasonings.
- Toss the ingredients to combine and roast for 25 to 30 minutes, stirring halfway through.
- While roasting, prepare the sun-dried tomato pesto in a blender by combining all pesto ingredients and blending until chunky.
- Once the gnocchi and vegetables are done, toss them with ½ cup of the pesto.
- Serve garnished with additional basil and feta.
Nutrition Facts (estimated)
Servings
4 servings
Calories
505
Total fat
20g
Total carbohydrates
65g
Total protein
21g
Sodium
1096mg
Cholesterol
0mg
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