Name: Crispy Sheet Pan Gnocchi
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 16 oz vegan gnocchi (shelf-stable or refrigerated potato gnocchi); 15 oz lentils (can of lentils, drained, or 1.5 cup cooked brown, green, or black lentils); 1 null red bell pepper (chopped into 0.5” to 0.75” pieces); 1 null green bell pepper (chopped into 0.5 inch pieces); 1.5 cup cherry tomatoes (or more, to taste); 0.5 cup onion (chopped, 0.5” pieces); 1.25 cup mixed veggies (of chopped mixed vegetables, such as cauliflower, zucchini, butternut squash, sweet potato, fennel); 1 tbsp olive oil; 2 tsp balsamic vinegar; 2 tsp lemon juice; 1 tsp garlic powder (or 4 cloves garlic, minced); 0.5 tsp salt; 2 tsp dried basil; 2 tsp dried oregano; 0.5 tsp red pepper flakes; 3 tbsp kalamata olives (chopped, or more, to taste); 3 tbsp plant based cheese (such as feta, parmesan, or mozzarella, or more, to taste); null to_garnish fresh basil (for garnish); 3 tbsp vegan pesto (or more); null to_serve lemon juice (or balsamic glaze/reduction); null to_serve fresh basil; null to_serve sourdough (or garlic bread)

Instructions

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1

Line a large baking sheet (at least 11x17") with parchment paper. Preheat your oven to 400°F (200°C).
2

Add the vegan gnocchi (16 oz), lentils (15 oz), bell pepper (1 red), bell pepper (1 green), cherry tomatoes (1.5 cup), onion (0.5 cup), and 1.5 cup mixed veggies (1 to) directly to the baking sheet. Drizzle the olive oil (1 tbsp), balsamic vinegar (2 tsp), and lemon juice (2 tsp). Toss everything lightly to coat. Sprinkle garlic powder (1 tsp), salt (0.5 tsp), dried basil (2 tsp), dried oregano (2 tsp), and red pepper flakes (0.5 tsp) evenly over the sheet. Toss again so everything is coated with the 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.
3

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 [vegan gnocchi] is toasty and the [mixed veggies] are cooked to your preference. If not, bake for another 5 minutes or longer.
4

Remove the pan from oven, and fold in fresh basil (3 tbsp), kalamata olives (3 tbsp), and plant based cheese (3 tbsp). Put it back into the oven for 1 to 2 more minutes to warm and slightly melt the [plant based cheese]. Transfer to a serving dish, and add a drizzle of [lemon juice], vegan pesto (3 tbsp), 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!!