Summer Sheet Pan Gnocchi

Summer Sheet Pan Gnocchi




Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings

WHAT YOU NEED

• 500g Shelf Stable Gnocchi
• 1/3 C Vegetable Oil
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Tbsp. Sundried Tomato Pesto
• 1 Lemon, juiced
• 1/4 C Grana Padano, grated + garnish
• 1/4 C Fresh Parsley, chopped
• 1 Tbsp. Fresh Basil, sliced
• 2 Bell Peppers, chopped 
• 1/2 Red Onion, chopped
• 1/2 Small Head Cauliflower, broken down in to small florets 
• 1 Zucchini, halved and sliced in to half moons
• 1 C Medley Cherry Tomatoes
• 4 Cloves Garlic, crushed & minced
• 3/4 Tsp. + Sea Salt 
• Pea Shoots - Garnish

NOTE - When chopping your veggies, try to keep everything the same size as the gnocchi!

DIRECTIONS

• Preheat oven to 425 F
• In a large mixing bowl, whisk together the oil, 1/2 the lemon juice, pesto, pepperoncini, grana padano, parsley, basil, and salt. Let that sit and meld together while you prep your veggies.
• Add the veggies and the gnocchi to the mixing bowl and toss until everything is nice and coated in that vinaigrette. Transfer everything to a parchment lined baking sheet large enough to keep everything in a single layer. 
• Bake for 15 minutes. Flip and stir everything around on the tray and return it to the oven for another 12 - 15 minutes until veggies are blistered and gnocchi is cooked.
• Set the tray on to a wire cooling rack and finish with a pinch of salt over the tray. At this point, you could also squeeze the other half of the lemon over the pan if desired. 
• For service, garnish each serving with grana padano, pea shoots, and fresh herbs like parsley or basil. ENJOY!

• Set the tray on to a wire cooling rack and finish with a pinch of salt over the tray. At this point, you could also squeeze the other half of the lemon over the pan if desired. 
• For service, garnish each serving with grana padano, pea shoots, and fresh herbs like parsley or basil. ENJOY!

HAPPY VEG