Mediterranean Sheet Pan Gnocchi (1 Pan, no boil)
Crispy, tender sheet pan gnocchi with cherry tomatoes, peppers, veggies and basil in balsamic sauce is an easy, one-pan dinner! No boiling needed! (gluten-free, soy-free, and nut-free options)
Servings: 4
Ingredients
For the Gnocchi
- 16 ounce shelf-stable or refrigerated potato gnocchi
- 15 ounce can of lentils drained, or 1½ cups cooked brown, green, or black lentils
- 1 red bell pepper chopped into ½” to ¾” pieces
- 1 green bell pepper chopped into 1/2 inch pieces
- 1½ cups cherry or grape tomatoes or more, to taste
- ½ cup chopped onion ½” pieces
- 1 to 1½ cups of chopped mixed vegetables such as cauliflower, zucchini, butternut squash, sweet potato, fennel
For the Sauce
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder or 4 cloves garlic, minced
- ½ teaspoon salt
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
To Add Later
- 3 tablespoons kalamata olives chopped, or more, to taste
- 3 tablespoons vegan cheese such as feta, parmesan, or mozzarella, or more, to taste
- fresh basil for garnish
Optional for Serving
- 3 tablespoons vegan pesto or more
- lemon juice, fresh basil , or balsamic glaze/reduction
Instructions
- Line a large baking sheet (at least 11x17") with parchment paper. Preheat your oven to 400°F (200°C).
- Add the gnocchi, lentils, bell pepper, cherry tomatoes, onion, and any other vegetables you're using directly to the baking sheet. Drizzle the olive oil, balsamic vinegar, and lemon juice. Toss everything lightly to coat. Sprinkle garlic powder (or minced garlic), salt, dried basil, oregano, and red pepper flakes evenly over the sheet. Toss again so everything is coated with then sauces and spices. Use a spatula or your hands to mix and spread the mixture evenly on the baking dish. Bake for 18 to 20 minutes.
- At the 18 to 20-minute mark, stir the mixture. Bring ingredients from the center to the edges and vice versa so everything roasts evenly. Return the pan to the oven for about 5 more minutes. At around 25 total minutes, check if the gnocchi is toasty and the vegetables are cooked to your preference. If not, bake for another 5 minutes or longer.
- Remove the pan from oven, and fold in fresh basil, kalamata olives, and vegan cheese. Put it back into the oven for 1 to 2 more minutes to warm and slightly melt the cheese. Transfer to a serving dish, and add a drizzle of lemon juice, vegan pesto, and/or balsamic glaze. Garnish with more fresh basil and a pinch of salt, if needed. Serve as-is or with a side of garlic bread or sourdough. It’s so good!!
Video
Notes
This recipe is naturally soy-free and nut-free as long as your vegan cheese is soy-free and/or nut-free. For nut-free, also use nut-free vegan pesto or omit the pesto.
For gluten-free, use gluten-free gnocchi.
Other protein: Use white beans, chopped chickpea tofu, vegan sausage, veggie grounds, veggie chicken substitutes.
Balsamic glaze: add 1/2 cup balsamic and 2 tsp maple syrup to a skillet over medium heat and cook until slightly thickened. Let it cool so it thickens a bit more and use
Nutrition
Calories: 489kcal | Carbohydrates: 82g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 698mg | Potassium: 798mg | Fiber: 16g | Sugar: 6g | Vitamin A: 5025IU | Vitamin C: 62mg | Calcium: 128mg | Iron: 10mg