Sheet Pan Gnocchi
Ingredients
The main ingredients
-
19
oz
can lentils, drained and rinsed
-
1
pint
baby tomatoes, halved
-
1
yellow or orange pepper, chopped in ½ inch pieces
-
1
small
eggplant, chopped in ½ inch pieces
-
1
small
red onion, chopped in ½ inch pieces
-
2
cloves
garlic, chopped
-
500
g
store-bought potato gnocchi
The Greek dressing
-
½
cup
olive oil
-
½
tbsp
dried oregano
-
½
tsp
salt
-
¼
tsp
pepper
-
1
juice of one lemon
-
½
tbsp
red wine vinegar
-
2
cloves
garlic, pressed
Toppings
-
100-125
g
plain goat cheese
-
½
cup
chopped fresh herbs (mix of parsley, dill, and mint)
-
olive oil (optional)
-
handful of black olives
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- Add the rinsed lentils, chopped baby tomatoes, chopped pepper, chopped eggplant, chopped onion, gnocchi, and chopped garlic cloves to the sheet pan.
- Drizzle the Greek dressing over the ingredients and toss to coat everything well.
- Bake for 25 minutes, tossing at the 15-minute mark.
- After 25 minutes, crumble the goat cheese over the top and bake for 5 more minutes.
- Serve immediately, topped with fresh chopped herbs, a drizzle of olive oil, and black olives if desired.
Nutrition Facts (estimated)
Servings
4
Calories
803
Total fat
34.6g
Total carbohydrates
106.2g
Total protein
25.5g
Sodium
869mg
Cholesterol
11.5mg
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