Description
This sheet pan gnocchi recipe is a quick and vibrant weeknight meal featuring roasted vegetables, lentils, and warm goat cheese, delivering comfort with a zesty twist.
Ingredients
Scale
- 19 oz can lentils, drained and rinsed
- 1 pint baby tomatoes, halved
- 1 yellow or orange pepper, chopped in 1/2 inch pieces
- 1 small eggplant, chopped in 1/2 inch pieces
- 1 red onion, chopped in 1/2 inch pieces
- 2 garlic cloves, chopped
- 500 g store-bought potato gnocchi
- 1/2 cup olive oil
- 1/2 tbsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- juice of one lemon
- 1/2 tbsp red wine vinegar
- 2 small garlic cloves, pressed
- 100–125 g plain goat cheese
- 1/2 cup chopped fresh herbs (mix of parsley, dill and mint)
- handful of black olives (optional)
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Mix the Greek dressing ingredients together and set aside.
- To the sheet pan, add lentils, baby tomatoes, pepper, eggplant, onion, gnocchi, and chopped garlic.
- Drizzle the Greek dressing over the ingredients and toss to coat.
- Bake for 25 minutes, tossing at the 15-minute mark.
- After 25 minutes, crumble goat cheese on top and bake for an additional 5 minutes.
- Serve immediately topped with fresh herbs, a drizzle of olive oil, and olives if desired.
Notes
Ensure to give the ingredients enough space on the baking sheet for proper roasting. Crumble chilled goat cheese for better texture after baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 20mg