Equipment
- Oven
Ingredients
Sheet Pan Ingredients
- 12 oz gluten free gnocchi, uncooked
- 1 medium sweet potato, cut into 1/2” cubes
- 1 head broccoli, cut into florets
- 1 red onion, diced
- 14 oz canned chickpeas, drained and rinsed
- 8 oz cherry tomatoes
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp nutritional yeast
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- ¼ cup pumpkin seeds
Sun Dried Tomato Sauce Ingredients (optional)
- 2 tbsp sun dried tomatoes, not oil packed
- ¼ cup roasted red peppers
- 2 tbsp tahini
- ½ lemon, juiced
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp balsamic vinegar
- salt and pepper, to taste
Method
- Preheat oven to 425.
- Add gnocchi and veggies to a large sheet pan. Drizzle with olive oil, spices and nutritional yeast. Stir to evenly coat and spread in an even layer. Top with sprigs of rosemary and thyme. Transfer to oven and bake for 25-30 minutes until ingredients are tender.
- Meanwhile, prepare the sauce, if making. The dish is wonderful without, but the sauce adds even more flavor! Simply add all ingredients to a blender and puree until smooth and creamy. Add a bit of water if needed for thinning.
- To serve, pour sauce into serving bowls and top with roasted veggies and gnocchi (discard the herbs). Sprinkle with pumpkin seeds and enjoy!
Nutrition
Serving 1servingCalories 331kcalCarbohydrates 54gProtein 14gFat 9gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 3gTrans Fat 0.002gSodium 908mgPotassium 904mgFiber 11gSugar 6gVitamin A 6420IUVitamin C 111mgCalcium 123mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
