vegansheet pangnocchione-pan mealeasy dinner
Sheet Pan Gnocchi
A simple one-pan dish featuring potato gnocchi baked with bell pepper, cherry tomatoes, red onion, and chickpeas, seasoned with nutritional yeast and herbs.
Prep
Cook
25 minutes
Serves
Difficulty
easy
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Ingredients
16 oz potato gnocchi
1 yellow bell pepper chopped
1 pint cherry tomatoes or grape tomatoes
1 red onion chopped
1 can chickpeas drained and rinsed
2 tbsp olive oil
2 tbsp nutritional yeast
1 tsp garlic powder
½ tsp salt or more to taste
½ tsp dried oregano
Fresh basil for garnish
Balsamic glaze for garnish
Vegan parmesan optional
Method
1
Preheat the oven to 400F.
2
Add the gnocchi, bell pepper, cherry tomatoes, red onion and chickpeas to the sheet pan. Drizzle with olive oil and coat with nutritional yeast, garlic powder, salt and oregano. Toss until evenly mixed.
3
Bake for 25 minutes, until the tomatoes are burst and the gnocchi has a slight crisp. In the last few minutes, you can broil to brown the gnocchi and tomatoes a bit, if desired.
4
Serve immediately with fresh basil, balsamic glaze and vegan parmesan.
Nutrition
Estimated per serving
Calories
420
Fat
10.5g
Sodium
580mg
Sugar
8.5g
Techniques used
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Dry Heat
Finishing & Presentation