Vegetarian Sheet Pan Gnocchi
A single-dish roasted vegetable and chickpea gnocchi dish that anyone can make.
Equipment
- baking parchment optional
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
For garnish
- Fresh basil
- Balsamic glaze
- Vegan parmesan optional
Instructions
- Preheat the oven to 400F.
- 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.
- 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.
- Serve immediately with fresh basil, balsamic glaze and vegan parmesan.
Notes
- The vegan parmesan is optional, depending on budget and availability.
- Feel free to substitute your veggies and chickpeas for something similar.
- Use gluten-free gnocchi for a GF swap.
- You can serve this with any sauce or dressing of choice. I recommend my favorite vegan green goddess dressing or vegan dill and tahini dip.
Nutrition
Serving: 1g | Calories: 402.8kcal | Carbohydrates: 67g | Protein: 13.8g | Fat: 10.5g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5.6g | Sodium: 1005.3mg | Potassium: 611.4mg | Fiber: 10.3g | Sugar: 4.1g | Vitamin A: 659.7IU | Vitamin C: 83.7mg | Calcium: 89.8mg | Iron: 6.9mg